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Journal of Animal science advances
Optimization of the Extrusion Process Temperature and
Moisture Content on the Functional Properties and in vitro
Digestibility of Bovine Cattle Feed Made out of Waste Bean
Flour
Reyes-Jáquez D., Vargas-Rodríguez J., Delgado-Licon E., Rodríguez-Miranda J., Araiza-
Rosales E. E., Andrade-González I., Solís-Soto A. and Medrano-Roldan H.
J Anim Sci Adv 2011, 1(2): 100-110
REYES-JAQUEZ ET AL.
100
J. Anim. Sci. Adv., 2011, 1(2):100-110
Optimization of the Extrusion Process Temperature
and Moisture Content on the Functional Properties
and in vitro Digestibility of Bovine Cattle Feed Made
out of Waste Bean Flour
1
Reyes-Jáquez D.,
1
Vargas-Rodríguez J.,
*1
Delgado-Licon E., Rodríguez-Miranda J.,
Araiza-Rosales E. E., Andrade-González I., Solís-Soto A. and Medrano-Roldan H.
1
Graduate School of Biochemical Engineering, Postgraduate, Research and Development Unit, Technological Institute of Durango.
Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, C.P. 34080, Durango, Durango, México
2
Technological Institute of Tlajomulco, Km. 10 Carr. San Miguel Cuyutlán, Apartado postal No. 12, C.P. 45640, Tlajomulco de
Zúñiga, Jalisco, México
Abstract
The main purpose of this research was to evaluate and optimize the effect of the extrusion temperature and
moisture content on the functional properties of a bovine cattle feed made out of waste bean flour. In order to do
so the methodology of response surface with a central composed design with star points was used, in which the
independent variables were the temperature of extrusion and the moisture content; the response variables
evaluated were the expansion index, bulk density, hardness, water absorption index, water solubility index and
In Vitro digestibility. The diets were extruded on a simple screw extruder. On the statistical analysis of the most
important response variables that influence the ruminal digestibility of the elaborated feed are water absorption
index (WAI) and water solubility index (WSI), they presented a non-significant quadratic model and a
significant model (0.5428 and 0.0202, respectively). In these models, it was observed that the linear term of the
extrusion temperature was not significant in both cases, while for the WSI, the moisture content on its linear
term did show a significant effect on the whole model on this response variable. In the WSI case, it was
observed that the quadratic term of the temperature and its interaction with the moisture content presented a
statistically significant effect. Under the experimental design evaluated it is concluded that it is possible to
elaborate an extruded feed for bovine cattle with high values of solubility.Temperature and moisture content
showed significative effect (p < 0.05) on WAI, WSI and BD.
Key words: Bovine cattle feed, digestibility, extruded
*
Corresponding author: edelgad@itdposgrado-bioquimica.com.mx, Tel: +52-618-8186936, Ex. 105. Fax: +52-618-8186936, Ext. 107. E-
Received on: 11 Nov 2011
Revised on: 18 Nov 2011
Accepted on: 21 Nov 2011
Online Published on: 1 Dec 2011
Original Article
ISSN: 2251-7219
OPTIMIZATION OF THE EXTRUSION PROCESS TEMPRATURE AND MOISTURE CONTENT …
101
J. Anim. Sci. Adv., 2011, 1(2):100-110
Introduction
In Mexico, the scarcity of good-quality sources
of forage during the dry season affects many
livestock-growing regions (El Excelsior, 1996; La
Jornada, 2002). In some regions there is an
overproduction of crop residues including those of
maize, sugar cane, sorghum, wheat, bean and oats.
These residues could be used as animal feed,
especially for ruminants, which are the only animals
that can digest these high fiber materials. Due to
their poor nutritional quality, crop residues have
only been used to prevent weight loss in animals or
at least to maintain them alive during critical times.
To enhance their poor nutritional characteristics,
crop residues can also be mixed with low-cost-by-
products (Valadez, 2008).
On the other hand, crop residues are naturally
low-density materials and, therefore, the application
of a form of densification would increase their
utility. The densification process is able to convert
residues into a compressed form with advantages in
transportation, handling and storage and hence can
help address the problem of local overabundance
(Bhattacharya et al., 1987). The process has
historically been applied to produce either fuel or
animal feed, any form of high pressure densification
can reduce costs in long-distance transportation,
improve feed control and the addition of medicines
without risk of inexact measurement, create a
homogeneous mixture preventing the avoidance of
some ingredients by the cattle, reduce feed waste,
improve the efficiency of feed delivery, eliminate
harmful bacteria and, by means of a suitable diet
preparation, improve its digestibility (Payne et al.,
1994). The aim of this study was to evaluate the
effect of extrusion temperature and moisture content
on the functional properties and In vitro digestibility
of a balanced feed for bovine cattle based on bean
flour.
Materials and Methods
Experimental diets formulation
Two diets were elaborated with 10 % of bean
flour (DB) and 10 % of alfalfa (DA) (Table 1). The
ingredients used were: waste bean (Phaseolus
vulgaris L., known as “granza”), Pinto Saltillo
variety, alfalfa (Medicago sativa L.), white corn
flour (Zea maiz L.), cafime variety, cane molasses
(Mine-Gan, dry powder), soymeal (47.7 protein %)
and limestone (38%). All of them were donated by
the Local Livestock Durango Association C. A., and
milled to have less than 2 mm diameter.
Tabel 1: Formulation of diets
Ingredients
Diets (% DM)
DA
DB
Bean flour
0
10
Alfalfa flour
10
0
Corn flour
55
55
Cottonseed meal
23
23
Cane molasses
5
5
Soy meal
5
5
Limestone
2
2
DA = Diet with alfalfa, DB = Diet with bean flour, DM=
Dry matter
Chemical composition
Proximate chemical composition of the
ingredients and extrudates, as well as two
commercial diets were determined in triplicate
following standard AOAC (2005) methods:
moisture (925.10), ash (923.03), protein (920.87)
and fat (920.39). Crude fiber was determined by
acid-alkaline digestion (Tejeda, 1992).
Extrusion Processing
To elaborate the diets, a Brabender laboratory
simple-screw extruder (Model 20DN/8-235-00, C.,
W Disburg, Germany) was used with the following
characteristics: three heating zones, screw
compression force 1:1, longitude/diameter relation
(L/D) 20:1, and internal diameter of the exit die of 6
mm. Before extrusion, a mixture of formulate was
performed as well as the adjustment of the humidity
content of 18 to 22 % according to the experiment
design. The samples extruded were dried at 75 ºC
for 3 h at 6 % humidity, they stored in sealed
polyurethane bags at 4 ºC for later analysis.
Experimental design and data analysis
A central composite design with three
independent variables was performed using
commercial software (Design-Expert 8.0.2, Statease
Inc., Minneapolis, MN, U.S.A.). The independent
variables considered were temperature at the exit of
the die (X
1
) and moisture content (X
2
) (Table 2).
The response variables were expansion index
(EI), bulk density (BD), water absorption index
REYES-JAQUEZ ET AL.
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J. Anim. Sci. Adv., 2011, 1(2):100-110
(WAI), water solubility index (WSI), hardness (H)
and In vitro digestibility (IVD).
Table 2: Factors and variation levels of experimental
design for two factors
Factor
Levels of variation
-α
-1
0
+1
+ α
Temperature
(ºC)
113.79
120
135
150
156.21
Moisture
(%)
17.17
18
20
22
22.83
(α =1.1414)
Surface response methodology was applied to
the experimental data using the commercial statistic
software previously mentioned. Results were
analyzed by multiple lineal regressions (Equation
1). Experimental data was adjusted to the selected
models and the obtained regression coefficients.
Regression terms statistical significance was
examined by a variance analyzes (ANOVA) for
each response.
=
0
+
1
1
+
2
2
+
11
1
2
+
22
2
2
+
12
1
2
(1)
Process optimization
Numerical optimization was performed through
different response (EI, BD, WAI, WSI, H and IVD)
surface superposition for each of the diets.
Commercial diets were obtained intervals EI (0.88
to 1.11), BD (1027-1052 kg/m
3
), WAI (2.9 to 5.5
g/g), WSI (2.1 to 3%), H (29.4 to 49.4 N) and IVD
(91.9 to 93.9 %) and settled in the program as
optimal values, which must contain the extruded
products.
Determinations
Expansion Index (EI) and Bulk Density (BD)
EI is measured according to the Gujska and
Khan (1990) method, dividing the diameter of the
extrusion by the diameter of the socket opening in
the extrusion exit. The BD was determined
according to the technique reported by Wang et al,
(1993). The diameter (d) and the longitude (l) were
measured from 10 randomly selected samples.
Three diameter measurements were taken from each
sample and the average value was calculated. Later,
each extrude was weighed (Pm), to determine
density using the equation (the results were
expressed in Kg/m
3
):
Density =
Pm
π
d
2
2
l
(2)
Water Absorption Index (WAI) and Water
Solubility Index (WSI)
The water absorption index (WAI) and water
solubility index (WSI) were determined as outlined
by Anderson et al. (1969). One gram of ground
product was sieved at 0.420 mm and dispersed in 10
mL of water at room temperature (25±1 °C). The
resulting suspension was gently stirred for 30 min
and then the samples were centrifuged at 3000 x g
for 15 min (Hettich Zentrifugen EBA 12 D-78532,
Germany). The supernatant was decanted into a
tared evaporating dish. The WAI was calculated as
the weight of sediment or gel obtained after removal
of the supernatant per unit weight of original solids
as dry basis. The WSI was the weight of dry solids
in the supernatant expressed as a percentage of the
original weight of sample on dry basis.
Hardness (H)
This is a textural variable evaluated using a
texture profile analysis with the TA–XT2 (Texture
Technologies Corp., Scarsdale, NY/Stable
MicroSystems, Haslemere, Surrey, UK). In each
trial fifteen samples were sheared using the Warner
Brazler blade probe with a sensitivity of 1 kg/force
and 5 cm min
-1
for the evaluation of breaking
strength.
In Vitro Digestibility (IVD)
IVD was calculated using DAYSYII
(ANKOM, 2000) procedure. A 250 mg (DM)
sample (triplicated) was placed in polyester
multilayer filter bags (F57; 5 x 5.5 cm
2
, ANKOM
Technology Corp., Macedon, NY) that were
previously washed with ketone and dried in an air
forced stove at 60°C for 2 h. The bags were sealed
and placed in digestion jars (25 bags per jar,
DaisyII, ANKOM Technology Corp. system,
Macedon, NY). The jars were placed in an
incubation chamber. A 49 inoculum was prepared
diluting ruminal liquid obtained from a rumen
fistulated cow, and a buffer solution with a 1:4 (v/v)
OPTIMIZATION OF THE EXTRUSION PROCESS TEMPRATURE AND MOISTURE CONTENT …
103
J. Anim. Sci. Adv., 2011, 1(2):100-110
proportion according with the manufacturer
specifications. The inoculum was incorporated to
the jars, which were CO
2
purged. After a 48 h at
39°C incubation period, the jars were withdrawn
from the incubation chamber and the bags were
washed with distilled water. The bags were then
treated with a neutral detergent solution for 75 min.
Then the bags were rinsed ketone and hot water,
and were later dried at 55°C. IVD was calculated as
the difference between incubated DM and the
residue after neutral detergent solution treatment.
Results and Discussion
Raw material chemical composition
Table 3 shows raw material proximal chemical
analysis. Highest protein content was found in soy
flour (55g/ 100g), followed by cottonseed meal
(44g/ 100g), whilst waste bean flour and alfalfa
flour presented the same content (19g/ 100g).
Highest lipid content was found in soy flour (3.7g/
100g), followed by alfalfa flour (2.6g/ 100g) and
maize flour (2.1g/ 100g). Waste bean flour was
found a 1.5g/ 100g lipid content. Highest ashes
content was found in calcium carbonate (39.76g/
100g), followed by molasses (7.16g/ 100g). Alfalfa
flour presented higher ashes content than waste
bean flour, 5.25 and 2.95g/ 100g, respectively.
Highest raw fiber content was found in the alfalfa
flour (26g/ 100g), followed by cottonseed meal
(14.1g/ 100g) and waste bean flour (7.5g/ 100g).
Raw material NFE highest content was found in the
maize flour (87.5g/ 100g); followed by molasses
(86.84g/ 100g), waste bean flour (73.15g/ 100g) and
alfalfa flour (76.55g/ 100g).
Raw material protein content used in ruminant
cattle feed it’s very important, due to different
protein fraction interaction, it offers soluble protein,
slowly degradable protein and a high protein
percentage (Chamorro et al., 1999). High protein
and energy content allow a better volatile fat acids
balance, protein fraction presents low to medium
ruminal degradability, which increases small
intestine protein flow and improves the absorbed
nutrients energy-protein balance. Likewise, with
micronutrients secondary metabolites addition
increase bacterial growth logarithmic phase and
ruminal bacterial and fungus enzymatic activity
closely related to the selected diet structural
carbohydrates degradability increase (Beltrán, 1992,
Cortés & Gutiérrez, 1997, Navas et al., 1992, Díaz
et al., 1993).
Moisture and extrusion temperature effect on
expansion index (EI) and bulk density (BD)
EI it’s one of the most important parameters,
it’s related to bulk density (Conway & Anderson,
1973). Table 5 shows IE´s diets regression results. It
was founded that moisture content in its lineal term
(p < 0.05), had effect (p < 0.05) on all of EI’s diets,
however, DA studied variables didn´t present
significative effect (p > 0.05). D2´s moisture
positive regression coefficient (Table 5) indicates
that increasing moisture from 18 to 22%, EI
increased (Figure 2), this was also observed with
bean extrudates (Gujska & Khan, 1991). High
starch content extrudates, like DB, with higher
moisture, higher expansion index. These results
agree with Owusu-Ansah et al. (1984) results, in
which high starch content in extrudates, require
higher moisture quantity to obtain high EI. Usually,
functional properties changes in extrudates such as
EI and BD are related to structural starch
transformations (Camire et al., 1990; Balandrán-
Quintana, 1998; Zazueta-Morales et al., 2002;
Pérez-Navarrete, 2006).
Extruded diets bulk density it’s directly related
to the expansion that is produced during extrusion
(Colonna et al., 1989). Table 5 presents BD
regression analysis. Extrusion temperature in its
lineal term has effect (p < 0.05) on DA. Extrusion
moisture in its lineal term, presented a significative
effect (p < 0.05) on both diets.
Temperature on D1 negative lineal coefficients
regression (Table 5) indicate that increasing
temperature from 120 to 150°C BD decreases, this
could be due that during the extrusion process, with
high temperatures, starch suffers a greater
degradation and can reach a dextrinization reducing
expansion radius, especially with low starch content
mixtures (Chiang & Johnson 1977; Colonna et al.,
1984; Davidson et al., 1984; Chinnaswamy &
Hanna 1987; Sacchetti et al., 2005), and with this
affecting final product expansion. Moisture on DA
and DB negative lineal coefficients regression
(Table 5) indicate that increasing moisture from 18
to 22% BD decreases, having a greater decrease on
REYES-JAQUEZ ET AL.
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J. Anim. Sci. Adv., 2011, 1(2):100-110
DB due that these diets present a higher starch content (greater expansion, less density).
Table 3: Raw material chemical composition
Ingredient
Component (g/ 100g)
Protein
lipids
Ash
Crude Fiber
NFE
Alfalfa flour
19.0 ± 0.64
2.6 ± 0.08
5.25 ± 0.52
26.0 ± 2.23
73.15 ± 3.28
Waste bean flour
19.0 ± 0.77
1.5 ± 0.04
2.95 ± 0.12
7.5 ± 1.09
76.55 ± 2.48
Cottonseed meal
44.0 ± 0.05
1.3 ± 0.16
5.35 ± 0.47
14.1 ± 2.84
49.35 ± 3.61
Corn flour
9.2 ± 0.14
2.1 ± 0.36
1.2 ± 0.09
7.1 ± 0.74
87.5 ± 3.75
Dry molasses
5.8 ± 0.60
0.1 ± 0.02
7.16 ± 0.78
0.5 ± 0.05
86.94 ± 3.96
Soy flour
55.1 ± 0.89
3.7 ± 0.41
1.0 ± 0.04
4.27 ± 0.61
40.2 ± 3.12
Calcium carbonate
0.09 ± 0.02
0.0 ± 0.00
39.76 ± 1.86
0.0 ± 0.00
60.15 ± 2.97
DM= Dry matter, NFE= Nitrogen free extract
Table 4: Commercial meals and waste bean and alfalfa extrudates proximal chemical composition
Sample
Component (g/ 100g DB)
Fat
Protein
Crude fiber
Ash
NFE
DA
1.05 ± 0.05
c
20.09 ± 0.07
b
6.83 ± 1.03
a
9.47 ± 0.16
b
62.07 ± 0.98
c
DB
1.47 ± 0.09
a
21.57 ± 0.06
a
4.49 ± 0.08
bc
10.63 ± 0.59
a
61.84 ± 0.64
c
CD-1
1.28 ± 0.00
b
11.3 ± 0.41
d
3.51 ± 0.00
c
4.91 ± 0.41
d
79.00 ± 0.50
a
CD-2
1.56 ± 0.00
a
15.40 ± 0.28
c
5.21 ± 0.00
b
6.46 ± 0.35
c
71.39 ± 0.63
b
DM= Dry matter, NFE= Nitrogen free extract, DA = Diet with alfalfa, DB = Diet with bean flour, CD=
Commercial diets 1 and 2.
a-d;
different letters in the same column indicate significative difference
(p<0.05)
Table 5: Regression coefficients of the response surface models
Responses
Coefficients
R
2
Interception
Lineal
Quadratics
Interaction
b
0
X
1
X
2
X
1
2
X
2
2
X
1
X
2
IE-DA
0.995
0.000
0.007
-0.003
-0.004
-0.002
0.12
IE-DB
0.998
0.009
-0.001
-0.004
0.004
0.005
0.69
BD-DA
1143.006
-57.904
-28.982
-20.812
-15.062
-22.147
0.55
BD-DB
1078.220
-9.873
-38.702
-0.069
8.335
-14.969
0.85
WAI-DA
4.107
0.160
-0.371
-0.035
-0.014
0.123
0.74
WAI-DB
3.671
-0.068
-0.023
0.021
-0.032
-0.112
0.47
WSI-DA
2.082
-0.002
0.053
0.012
-0.056
0.007
0.54
WSI-DB
2.118
0.010
0.012
-0.006
-0.017
-0.015
0.86
H-DA
82.767
-8.719
-13.535
-1.954
5.481
15.110
0.74
H-DB
76.745
-1.037
-3.382
-1.686
-4.544
-5.026
0.46
IVD-DA
91.522
-0.532
0.313
0.520
0.249
0.915
0.71
IVD-DB
93.144
0.774
-0.585
-1.679
-1.233
-0.218
0.70
X
1
= Temperature; X
2
= Moisture. *Bold parameters are significant (p < 0.05). EI= Expansion index, BD= Bulk density, H=
Hardness, WAI= Water absorption index, WSI= Water solubility index, IVD= In Vitro digestibility. DA = Diet with
alfalfa, DB = Diet with bean flour
OPTIMIZATION OF THE EXTRUSION PROCESS TEMPRATURE AND MOISTURE CONTENT …
105
J. Anim. Sci. Adv., 2011, 1(2):100-110
Moisture and extrusion temperature effect on
water absorption index (WAI), water solubility
index (WSI) and hardness (H)
WAI is firstly related to the amount of
absorbed water by the starch granules after swallow
in water excess and can be used as a gelatinization
grade index (Van den Einde et al., 2003; Chevanan
et al., 2007; Rodríguez-Miranda et al., 2011), and
secondly to the proteins hydrophilic balance in the
mixture, which changes according to the
denaturalization grade of the aforementioned, where
the extrusion process changes the solubility profiles
(Singh et al., 2007).
Table 5 presents WAI regression analysis.
Temperature and moisture in their lineal terms have
effect (p < 0.05) on DA and don´t have effect on
DB. DA’s moisture lineal negative regression
coefficient (Table 5) indicates that increasing
moisture from 18 to 22%, WAI decreases and DA’s
temperature lineal positive regression coefficient
indicates that increasing temperature from 120 to
150 °C, WAI increases (Figure 3).
Low WAI values obtained at low temperatures
indicate restricted water availability for the starch
granule, due to a more compact structure. However,
when temperature increases, amylose and
amylopectin chains form an expandable matrix that
translates into a higher water retention capacity
(Colonna et al., 1989; Kokini et al., 1992). If
temperature increases beyond a limit, WAI reaches
a maximum and then decreases as a starch
dextrinization result according to Anderson et al.,
(1969a, b; Anderson, 1982). This effect was also
observed by Gujska and Khan (1990), whom found
that WAI was higher by increasing the initial
moisture content in pinto bean extrudates, which
increased from 3 (110 °C) to 4 (132 °C).
WSI it´s directly related to the starch
degradation level that’s happening inside the
extruder (Harper, 1981). Table 5 presents WSI
regression analysis. Moisture, in its lineal term, has
effect (p < 0.05), on DB, also in its quadratic term
and the moisture-temperature interaction. The
studied variables didn’t present a significative effect
(p < 0.05) on DA. DA’s moisture lineal positive
regression coefficient (Table 5) indicates that
increasing moisture from 18 to 22% WSI increased.
WSI increases as temperature increases (Figure 4),
due to the starch and other macromolecules retro
polimerization present in the mixture, which leads
to amylose and amylopectin chains reduction
(Anderson et al., 1982). This probably happens due
that during the extrusion process, high moisture
content increases gelatinized starch percentage,
obtaining higher WSI values (Chang et al., 1998;
Colonna et al., 1989; Hernández-Díaz et al., 2007),
because of the lower shearing forces produced by
the mixture’s viscosity decrease. Proteins can
interact with the starch through the crossed bonds
formation (Goel et al., 1999; Fernández-Gutiérrez et
al., 2004).
Hardness it’s an extrudate product physical
chemical property that is strongly related to raw
materials extrusion temperature and moisture
content as its starch content (De Pilli et al., 2008).
Table 5 presents H regression analysis. Moisture in
its lineal term, presented a significative effect (p <
0.05) on both diets. DB’s moisture in its quadratic
term has effect (p < 0.05); also, temperature-
moisture interaction has effect (p < 0.05). Moisture
negative lineal coefficients regression on both diets
(Table 5) indicate that increasing moisture from 18
to 22% H decreases, having a greater effect (p <
0.05) on DA, in which greater H values were
obtained. H presents a correlation to EI and BD
indicating with it that diets with high EI and low
densities present low H values.
Moisture and extrusion temperature effect on
extrudates In vitro digestibility (IVD)
Cattle feed nutritional value knowledge it’s
fundamental, since chemical analysis are not
enough, digestion processes such as absorption and
animal metabolism have to be considered (Bondi,
1989). Digestibility tests allow to estimate the
present nutrients proportion in a ration that can be
absorbed by the digestive apparatus (Church &
Pond, 1994) left available for the animal (Bondi,
1989). Table 5 presents IVD regression analysis.
Temperature in its quadratic term has effect (p <
0.05) on DB. The studied variables didn’t present a
significant effect (p < 0.05) on DA. DB’s
temperature lineal negative regression coefficient
(Table 5) indicates that increasing temperature from
120 to 150°C, IVD increases (Figure 1).
Figures 1A and 1B show moisture and
extrusion temperature effect on IVD, diets response
surfaces (DA and DB) present that DA’s highest
REYES-JAQUEZ ET AL.
106
J. Anim. Sci. Adv., 2011, 1(2):100-110
IVD are obtained at high temperature and high
moisture content, however, also at low moisture
content (16-17%) and at low temperatures (110-
120°C). DB’s response surfaces present IVD
highest values at intermediate moisture content (19-
21%) and at intermediate temperatures (120-
135°C), representing an energy savings in their
elaboration.
Extrusion it’s a high temperature-short time
(HT-ST) treatment that promotes starch
gelatinization, which makes amorphous and
crystalline starches more digestible (Camire et al.,
1990). It also leads to protein partial
denaturalization that diminishes rumen’s protein
degradability (Chapoutot & Sauvant, 1997;
Prestløkken, 1999). However, few researches have
investigated the thermic treatment effect on non-
degraded proteins intestinal degradability and the
few results are controverted in function on the kind
and intensity of the treatments (Dakowski et al.,
1996; Prestløkken, 1999). Besides, due the
extrusion, some positive results have presented on
meat production, especially on young animals
(Serrano et al., 1998; Solanas et al., 2004). This
effect could be related to the different physical-
chemical modifications that extrusion produce in
nutrients affecting carbohydrates and proteins
digestion (Solanas et al., 2007). Prestløkken (1999)
and Solanas et al. (2005) demonstrated a decrease
in In Situ protein degradability for different feeding
sources, especially on protein supplements, without
an adverse effect on post non-degraded protein
ruminal digestion. A higher rumen’s energy
availability due starch gelatinization could lead to a
higher microbial growth and duodenum’s bacterial
protein flow increase. However, Russell (1998)
suggests that rumen’s quick energy availability it’s
related to the easily fermented carbohydrates
presence, little ammoniac and amino acids
availability due proteins degradation, which gives
room to a lower microbial protein synthesis
efficiency.
Diets chemical composition
Table 4 shows commercial meals, DA and DB
proximal chemical analysis results. Ruminants’
owners’ main concern focus on energy
(carbohydrates), protein, minerals, vitamins and
water. Energy it’s responsible of growth functions,
animal maintaining and heat generation. Protein
makes tissue grow and performs other vital
functions. Other nutrients and minerals like
Vitamins A and E, calcium, phosphorus and
selenium can be feed at “free election” as a mineral
supplement (Lee Rinehart, 2008).
Optimization
Numerical optimization was performed through
the superposition of the different surface responses
(EI, BD, WAI, WSI, H and IVD), for each one of
the diets, basing on the obtained results from the
commercial products, establishing as optimum
values that must contain the elaborated extrudates
with the finality of finding the values inside this
range for each one of the evaluated diets. DA’s best
conditions were at 145°C and a 22.3% moisture
content with an EI of 1, BD of 845.4 Kg/m
3
, WAI
of 3.7 g/g, WSI of 2.1, H of 73.9 N and an IVD of
92.7%. DB’s best conditions were at 120°C with a
22% moisture content, with an EI of 1, BD of
1145.8 Kg/m
3
, WAI of 3.5 g/g, WSI of 2.1%, H of
72 N and an IVD of 92%, with this diet, a less
moisture content and less temperature are required,
demonstrating that at higher starch content in the
extruder, less energy is required to obtain an
optimum gelatinization (Camire et al., 1990;
Balandrán-Quintana, 1998; Zazueta-Morales et al.,
2002; Pérez-Navarrete, 2006). While DA require a
higher temperature and moisture content to obtain
diets that are in the commercial diets physical
characteristics range. Hence the use of waste bean
flour represents energetics savings.
Conclusions
Table 4 demonstrates that DA and DB are
nutritionally much more superior than commercial
meals, adding the fact that waste bean flour is used,
resulting in a cheaper product. Also the fact that DA
and DB have a high IVD, makes an overall
excellent alternative for cattle feed. Bean can be a
viable option for cattle feed, not only in raw
material availability terms, but also in extrudates
production costs, as it possible to use low
temperatures and moisture contents. This research
development was made in tight relation with the
private sector, assuring that the obtained results
OPTIMIZATION OF THE EXTRUSION PROCESS TEMPRATURE AND MOISTURE CONTENT …
107
J. Anim. Sci. Adv., 2011, 1(2):100-110
have a direct industry application and hence its
commercialization.
A
B
Fig. 1: Temperature and moisture content effect on A= DA = Diet with alfalfa, B= DB = Diet with bean flour on In vitro
digestibility
A
B
Fig. 2: Temperature and moisture content effect on A: alfalfa diets = D1, B: waste bean diets = D2 on expansion index
A
B
Fig. 3: Temperature and moisture content effect on A: alfalfa diets = D1, B: waste bean diets = D2 on water absorption
index
REYES-JAQUEZ ET AL.
108
J. Anim. Sci. Adv., 2011, 1(2):100-110
A
B
Fig. 4: Temperature and moisture content effect on A: alfalfa diets = D1, B: waste bean diets = D2 on water solubility
index
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