Structural, Rheological and Calorimetric Properties of an Extruded Shrimp Feed using Glandless Cottonseed Meal as a Protein Source (original) (raw)

This study aimed to analyze the calorimetric, rheological, and structural characteristics of an extruded shrimp feed mainly made out of glandless cottonseed meal as protein source and nixtamalized maize a binder to understand its behavior under extrusion processing conditions to ensure proper structure and water stability. An optimal extruded shrimp diet was formulated using 44% of glandless cottonseed meal as the main protein source. Extruded shrimp diet showed the following composition: dry matter: 95.1%, total digestible nutrients: 81.0%, crude protein: 50.5%, crude fat: 8.8%, ash: 8.9%, digestible energy: 4.0 Mcal/kg, and metabolizable energy: 3.6 Mcal/kg. The rheological analyzes showed an increase in the viscosity of non-extruded optimal shrimp feed and a decrease in the viscosity of extruded optimal shrimp feed. Scanning electron microscopy showed that starch granules were present in the optimal treatment before and after extrusion processing. Different geometries can be appr...

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