Influence of agglutinants on physical stability of fish diets

• Autor(a) principal: Cantelmo, Osmar Angelo
• Data de Publicação: 2008
• Outros Autores: Pezzato, Luiz Edivaldo, Barros, Margarida Maria, Pezzato, Antonio Celso
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2446
• topic: dietas para peixes; aditivos; estabilidade física de dietas; processamento de dietas; 5.04.00.00-2 Zootecnia

The aim of this paper was to determine the influence of different dry and water agglutinants, through physical stability of pellets. The agglutinants were sodium alginate, guar gum, polymetylcarbamide, polyvinylpirrolidone, carboxymetilcellulose, and cassava starch. The manufacturing processes were two: with and without steam and extrusion. These treatments were evaluated through the variance analysis technique with the factorial scheme 2 x 6 (two processes and six agglutinants), and one control where no extra agglutinants was added. Results showed that, independently of processing technique, the presence the agglutinants improves the physical resistance of the pellets significantly, giving the whole pellets more stability while in contact with water, and that the sodium alginate gives pellets the highest aggregated characteristic, in both processes, while that guar gum gives the lowest.