Effects of the protein to fat ratio of aquaculture diets on extrudate quality
Date
2018-05
Authors
Bennett, Sarah
Major Professor
Advisor
Skaar, Brad
Rosentrater, Kurt
Committee Member
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Abstract
Aquaculture is one of the fastest growing sectors of agriculture, which has led to an increase in research looking at the effects of sustainable feedstuffs on the quality of fish diets. Physical characteristics can be used to determine overall feed quality after extrusion and these tests have been done for specific ingredients through single ingredient extrudate studies. However, little has been done to show the effects of the protein and fat ratio within multi-ingredient diets on extrudate quality. This study aims to determine if there is an effect on extrudate quality when the protein to fat ratio is changed as this leads to a determination of overall feed quality for animal production. Forty-nine diets from previously completed feeding trials were analyzed after undergoing similar production methods. The measurements carried out to determine physical properties included water activity (WA), unit density (UD), bulk density (BD), pellet durability index (PDI) and color (Hunter Lab scale). Overall, there were differences observed between diets for all measures, however the significance has yet to be determined. Further analysis could investigate the effects of fat and protein sources on feed quality and additional tests may be completed.
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