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The effects of extrusion processing of distillers dried grains with solubles (DDGS)-based yellow perch (Perca flavescens) feeds

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  SD09-702,  ASABE/CSBE North Central Intersectional Meeting . (doi: 10.13031/2013.29158) @2009
Authors:   Ferouz Y Ayadi, Kasiviswanathan Muthukumarappan, Kurt A Rosentrater, Michael L Brown
Keywords:   Aquaculture, DDGS, Extrudates, Physical Properties, Protein, Single screw extruder, Yellow perch

This study was conducted to investigate the production of balanced diets for juvenile yellow perch (Perca flavescens) feeds. Six isocaloric (~ 3.21 kcal/g), isonitrogenous (31.5% db) ingredient blends were formulated with 0, 10, 20, 30, 40, and 50% distillers dried grains with solubles (DDGS) at a feed moisture content of 60-65% db, with appropriate amounts of soybean meal, fish meal, vitamin and mineral mix. Extrusion cooking was performed using a laboratory-scale single screw extruder at a constant barrel temperature profile of 40ºC-90ºC-100ºC, and a constant screw speed of 230 rpm (24.1 rad/s). During processing the mass flow rate was determined, which generally increased with progressively higher DDGS content. Additionally, moisture content, water activity, unit density, expansion ratio, compressive strength, compressive modulus, pellet durability index, water stability and color were extensively analyzed to quantify the effects of varying DDGS content on the physical properties of the final extrudates. Significant differences (P<0.05) between the blends were observed for color and water activity of the raw and extruded material, and for the unit density of the extruded product. There were significant changes in brightness (L), redness (a) and yellowness (b) between the final products when increasing the DDGS content of the blends. Expansion ratio and compressive strength of the extrudates were low. On the other hand, all blends showed high pellet durability indices. Overall, each of the ingredient blends resulted in viable extrudates.

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