Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets

Tyapkova, Oxana; Osen, Raffael; Wagenstaller, Maria; Baier, Bernhard; Specht, Fabian; Zacherl, Christian

doi:10.1016/j.jfoodeng.2016.07.006

Cited by 23 publications

(18 citation statements)

References 25 publications

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“…Welker [26] compared the extrusion technique with the pellet feed by analyzing the water stability, fecal durability and digestibility and found the best results with the use of extruded feed. Similar results were reported by Tyapkova [9].…”

Section: Discussionsupporting

confidence: 92%

“…The property of the extruded feed, which floats more than the pellet feed, increased its availability to the trout for a longer time in the water column before falling to the bottom of the raceways [9,26]. Fish can quickly intercept food without its dispersion and waste production, which occurs more frequently when using pellet feed because it sinks and degrades more easily and quickly in the water column.…”

Section: Discussionmentioning

confidence: 99%

“…In particular, the metabolite status of fish depends on the degree of gelatinization of the feeding starch. In the modern aquatic system, the removal of metabolites can be decreased using formulations with ingredients able to help bind metabolite matter, allowing these particles to be more easily and thoroughly removed from the water [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, small feed portions not consumed are decreased by a smart diet formulation and processing; nowadays, extruded feed represents the best solution, instead of the pellet one, which was previously the common feeding strategy [9][10][11]. The digestibility of the extruded feed increases up to 96% relative to the raw wheat starch, while, in the case of pelleted feed, this raw material is digestible to approximately 54% [12].…”

Section: Introductionmentioning

confidence: 99%

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Improvement of the Water Quality in Rainbow Trout Farming by Means of the Feeding Type and Management over 10 Years (2009–2019)

Fiordelmondo

Magi

Mariotti

et al. 2020

Animals

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Background: In Europe, rainbow trout is one of the main fresh water fish farmed in a constantly developing environment that requires innovative studies to improve farm management, fish welfare and environmental sustainability. The aim of this paper is to investigate the trend of water quality parameters over 10 years, after a feeding strategy change from pellet to extruded feed. Methods: The study was conducted on a farm in central Italy, based on parallel raceways. The cycle started from young rainbow trout (90 ± 2 g) that were grown until they reached market size. A water sample of 500 cm3 was collected monthly from 2009 to 2019 from the lagoon basin in order to investigate the trends of the total suspended solids (TSS), biochemical oxygen demand (BOD5), chemical oxygen demand (COD), nitrites (NO2-N), nitrates (NO3-N), total ammonia nitrogen (TAN), total phosphorus (TP) and pH. Results: All of the studied parameters (TSS, BOD5, COD, NO2-N, NO3-N, TAN and TP) showed a significant improvement from 2009 to 2019. The pH parameter did not display notable variation during the studied period. The feed conversion ratio (FCR) was also investigated and exhibited a significant improvement from 1.4 to 1.1. Conclusion: Based on the decrease of all the investigated parameters, it is possible to say that extrusion is currently an excellent processing feed technique in aquaculture with a good level of respect for the environment.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Improvement of the Water Quality in Rainbow Trout Farming by Means of the Feeding Type and Management over 10 Years (2009–2019)

Fiordelmondo

Magi

Mariotti

et al. 2020

Animals

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“…Para esta prueba los pellets son seleccionados de forma aleatoria y los datos son reportados como cm/s (Lekang et al 1991;Sørensen, 2012). Los factores que suelen afectar este parámetro suelen ser estructurales como la expansión y la porosidad del pellet afectando también su densidad aparente (Øverland et al, 2007;Kraugerud et al, 2011;Draganovic et al, 2011;Tyapkova et al, 2016). En este sentido, el tratamiento térmico del proceso juega un papel fundamental.…”

Section: Velocidad De Hundimientounclassified

Parámetros de Calidad y Metodologías para Determinar las Propiedades Físicas de Alimentos Extruidos para Peces

et al. 2017

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ResumenEl presente trabajo relaciona los métodos tradicionales usados para analizar la calidad física de un alimento extruido para peces, como dureza, durabilidad, estabilidad en agua, velocidad de hundimiento, densidad aparente, capacidad de absorción-pérdida de aceite y porosidad como métodos para en el control de su producción a nivel industrial. Las propiedades físicas de los pellets son relevantes para la toma de decisiones relacionadas con las condiciones de procesamiento, transporte, almacenamiento, aprovechamiento biológico del animal y evaluación de nuevas materias primas y aditivos. Existen diversos métodos para determinar la calidad física de los pellets. Sin embargo, en su mayoría se relacionan con alimentación de animales terrestres, los cuales no son apropiados para la alimentación de peces. Estos requieren condiciones de resistencia al estrés mecánico y al mismo tiempo presentar una textura y tamaño que facilite la ingesta adecuada del alimento en el agua. Palabras clave: dureza; durabilidad; velocidad de hundimiento; densidad aparente; porosidad Physical Quality of Extruded Aquafeeds. Effect of Formulation and Processing Conditions AbstractThe present work relates the traditional methods used to analyze the physical quality of fish extruded food, such as hardness, durability, water stability, sinking speed, bulk density, oil absorption and loss capacity and porosity as methods for the control of Its production at an industrial level. The physical properties of the pellets are relevant for decision making related to the conditions of processing, transport, storage, biological use of the animal and evaluation of new raw materials and additives. There are several methods for determining the physical quality of the pellets. However, they are mostly related to feeding of terrestrial animals, which are not suitable for feeding fish. These require conditions of resistance to mechanical stress and at the same time should have a texture and size that facilitates the adequate intake of food in the water. (FAO, 2013). La harina y aceite de pescado son los alimentos de mayor demanda en este sector, sin embargo, actualmente se están investigando alimentos para peces a base de ingredientes alternativos como plantas, microorganismos y otras fuentes de proteína animal (Sørensen, 2012). Para estos desarrollos es muy importante la calidad fisicoquímica y estructural de los alimentos alternativos siendo algunas de las pruebas más comunes la fuerza de tensión a la fractura, dureza, durabilidad, estabilidad en agua, velocidad de hundimiento, densidad aparente, absorción y pérdida de grasa (Thomas y van der Poel, 1996; Sørensen, 2012). Algunos autores como Hilton et al. (1981) han estudiado diferentes procesos de obtención de pellets como extrusión y peletizado por vapor, observando que los pellets extruidos eran más durables, tenían mayor estabilidad en agua y absorbían mayor cantidad de agua. Otros aspectos importantes a tener en cuenta son las condiciones de proceso y los ingredientes usados en las formulaciones (...

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Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

et al. 2021

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BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions, and are therefore high‐value ingredients for the production of extruded snacks. However, the impact of a combination of pulses and pseudocereals on the physical and sensory qualities of extruded snacks has not been investigated up to now. Native or preconditioned protein isolates and concentrates from pulses – as single ingredients or in combination with protein‐rich flours of pseudocereals – were analyzed regarding their thermal and functional properties in relation to extrusion characteristics. Low moisture extrusion cooking was used to investigate the impact of protein source (lentil, lupin, faba bean), pseudocereal source (quinoa, amaranth, buckwheat) and protein content (30%, 50%, 70%) on sectional expansion, specific hardness, density and sensory properties of the snacks. RESULTS With increasing protein content from 30% to 50%, the sectional expansion decreased and the density and specific hardness of the extrudates increased, which could be counteracted by preconditioning of the protein‐rich ingredients. Lupin protein‐based extrudates exhibited satisfactory texture and sensory properties. Extruded mixtures of pulses and pseudocereals (70% protein) exhibited a smaller sectional expansion compared to pulses as single ingredients (30%, 50%), regardless of pseudocereal type. However, the texture and sensory properties of the extruded blends were satisfactory. CONCLUSIONS We show for the first time that protein‐rich fractions of pulses and pseudocereals can be processed into expanded snacks with favorable texture and nutritional properties such as increased protein contents (70%) and balanced amino acid profiles. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets

Cited by 23 publications

References 25 publications

Improvement of the Water Quality in Rainbow Trout Farming by Means of the Feeding Type and Management over 10 Years (2009–2019)

Improvement of the Water Quality in Rainbow Trout Farming by Means of the Feeding Type and Management over 10 Years (2009–2019)

Parámetros de Calidad y Metodologías para Determinar las Propiedades Físicas de Alimentos Extruidos para Peces

Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

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