The effects of different starch levels on the physical quality of high-oil extruded fish feed

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dc.authoridkorkut, ali yildirim/0000-0002-1096-5725
dc.contributor.authorSoker, Pinar Demir
dc.contributor.authorKop, Aysun
dc.contributor.authorKorkut, Ali Yildirim
dc.date.accessioned2024-08-31T07:46:39Z
dc.date.available2024-08-31T07:46:39Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, the effects of different starch levels (5%, 8% and 11%) on the physical properties of extruded fish feeds with high oil content (22%) were investigated. For this purpose, 3 types of extruded trout feed with different starch levels (S5, S8 and S11) were produced. Physical (moisture, feed diameter, bulk density and pellet durability) and chemical (lipid, starch, water absorption index, water solubility index and water stability) analyses of these feeds were performed in 3 repetitions on the samples taken from the extruder outlet, lubrication outlet and sieve outlet. An increase in the amount of starch in the feed caused an increase in feed diameter and durability of the pellets, while a decrease in bulk density was observed. According to the results of the chemical analysis, it was seen that the increase in the starch ratio had no effect on the crude oil and water solubility index values, the best water absorption index value was in the S8 feed, and the water stability values decreased from S5 to S11.en_US
dc.description.sponsorshipEge University Graduate School of Natural and Applied Science, Aquaculture Departmenten_US
dc.description.sponsorshipThis study was carried out from the Master of Science thesis supported by the Ege University Graduate School of Natural and Applied Science, Aquaculture Department. This research has not received a specific grant, fund or other support from any funding agency in the public, commercial, or not-for-profit sectors.en_US
dc.identifier.doi10.12714/egejfas.41.2.01
dc.identifier.endpage89en_US
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.issue2en_US
dc.identifier.startpage82en_US
dc.identifier.trdizinid1242927en_US
dc.identifier.urihttps://doi.org/10.12714/egejfas.41.2.01
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1242927
dc.identifier.urihttps://hdl.handle.net/11454/104158
dc.identifier.volume41en_US
dc.identifier.wosWOS:001255142500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherEge Univ, Fac Fisheriesen_US
dc.relation.ispartofSu Urunleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectTrout Feeden_US
dc.subjectExtrusion Technologyen_US
dc.subjectChemical Analysesen_US
dc.subjectWater Absorption Indexen_US
dc.subjectWater Solubility Indexen_US
dc.subjectBulk Densityen_US
dc.titleThe effects of different starch levels on the physical quality of high-oil extruded fish feeden_US
dc.typeArticleen_US

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