UTICAJ KUKURUZNOG DDGS-A NA PROCESNE PARAMETRE EKSTRU-DIRANJA I FIZIČKI KVALITET EKSTRUDIRANE HRANE ZA SOMA
Sažetak
Za potrebe ovog istraživanja formulisane su četiri smeše za ishranu Evropskog soma sa istim sadržajem proteina (oko 400 g/kg) sa dodatkom 0, 100, 200 i 300 g/kg kukuruznog DDGS-a, koje su potom podvrgnute procesu ekstrudiranja dvopužnim ekstruderom. Cilj ovog istraživanja bio je da se ispita uticaj dodatka DDGS-a na parametre procesa ekstrudiranja, kao i na fizički kvalitet tonućih peleta. Svi sastojci smeše su fino samleveni mlinom čekićarem, potom umešani i kondicionirani dodatkom pare na temperaturu od 95 °C i do sadržaja vlage od oko 250 g/kg. Kondicionirana smeša je zatim ekstrudirana dvopužnim ekstruderom sa namerom da se proizvedu tonuće pelete. Dodatkom DDGS-a u hranu za soma smanjena je specifična mehanička energija ekstrudiranja, što je dovelo do značajnog smanjenja (p < 0.05) radijalne ekspanzije peleta pri dodatku DDGS-a u količini od 200 i 300 g/kg. Uključenje kukuruznog DDGS-a u recepturu od 100 i 200 g/kg za rezultat je imalo pelete sa značajno većom tvrdoćom i otpornošću na otiranje (p < 0.05) i bez značajnih promena (p > 0.05) u stabilnosti u vodi u poređenju sa kontrolnom smešom bez dodatka DDGS-a. Kukurzni DDGS se pokazao ne samo kao relativno jeftin izvor proteina u hrani za ribe, već i kao tehničko-funkcionalni sastojak koji može da smanji troškove proizvodnje dok istovremeno povećava kvalitet ekstrudirane hrane za ribe u pogledu otpornosti na mehanički stres prilikom transporta, skladištenja i pneumatskog doziranja.
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