Abstract
The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using a twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137℃, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability increased significantly while specific length and water holding capacity decreased significantly. With the increasing defatted soy flour content, expansion ratio increased significantly, but specific length, water holding capacity and water stability decreased significantly. With increase in the wheat flour content, the specific length significantly decreased while the water stability significantly increased. In conclusion, aquatic feed quality was optimized in this study and could be used in the future.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
