Effects of drying temperature and time of a canine diet extruded with a 4 or 8 mm die on physical and nutritional quality indicators

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Abstract

Two factorial experiments (4 temperatures × 2 durations) were carried out to test the effect of drying variables on nutritional and physical quality indicators of extruded canine diets produced using a 4 and 8 mm die (kibble size). The diet was extruded using a single screw extruder at 130 °C and 300 g moisture/kg. The drying temperatures used were 80, 120, 160 and 200 °C and each diet was dried to 90 or 60 g moisture/kg diet (drying duration). Drying of the diets was conducted in draught-forced ovens and each sample was analysed for dry matter, nitrogen, amino acids (including reactive lysine) and fatty acid content. Hardness and specific density of the tested diets were not affected by drying temperature or time. Kibble durability was affected (P
Original languageEnglish
Pages (from-to)258-264
JournalAnimal Feed Science and Technology
Volume165
Issue number3
DOIs
Publication statusPublished - 2011

Keywords

  • digestible reactive lysine
  • protein-quality
  • amino-acid
  • extrusion
  • foods
  • starch
  • spaghetti
  • bioassay
  • wheat

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