The influence of extrusion on storage stability of lipid fractions in feedstuffs for fish
2007
Jaskiewicz, T. | Sagan, A.,Akademia Rolnicza, Lublin (Poland). Katedra Biologicznych Podstaw Technologii Zywnosci i Pasz
Mixtures for carp fishes prepared in a loose form and an extruded form were stored at the temperature of 25 deg C, with humidity of 35-40 percent for three months. The quality of the lipid fraction was determined on the basis of monthly markings of acid value (LK), peroxide value (LN) and the content of vitamins A and E. Experimental factors did not result in any hydrolytic or oxidizing alterations in the lipid fraction, or in the content of vitamin E, which would be important for the feeding utility of the mixtures. Vitamin A deficiencies after extrusion ammounted to 12 percent, and after finishing the storage test to 33 percent in relation to its content before extrusion
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