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Effect Of Starch Sources And Protein Content On Extruded Aquaculture Feed Containing Ddgs, Sankaranandh Kannadhason, Kasiviswanathan Muthukumarappan, Kurt A. Rosentrater
Effect Of Starch Sources And Protein Content On Extruded Aquaculture Feed Containing Ddgs, Sankaranandh Kannadhason, Kasiviswanathan Muthukumarappan, Kurt A. Rosentrater
Kurt A. Rosentrater
A 3 × 3 × 3 completely randomized design was used to investigate extrusion cooking behavior and product characteristics of distillers dried grains with solubles (DDGS), protein levels, and various starch sources in a laboratory scale single screw extruder. Cassava, corn, and potato starches with varying levels of DDGS (20%, 30%, and 40% wet basis (wb)) were extruded with three different proportions of protein levels (28%, 30%, and 32% wb). The extrusion cooking was performed at a constant feed moisture content of 20% wb, barrel temperature of 120 °C, and a preset screw speed of 130 rpm (13.6 rad/s). Extrudate …