Influence of agglutinants on physical stability of fish diets
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Outros Autores: | , , |
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 |
Resumo: | 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. |
id |
UEM-7_0cf5c015684863d869d7efce83431b17 |
---|---|
oai_identifier_str |
oai:periodicos.uem.br/ojs:article/2446 |
network_acronym_str |
UEM-7 |
network_name_str |
Acta Scientiarum. Animal Sciences (Online) |
repository_id_str |
|
spelling |
Influence of agglutinants on physical stability of fish dietsCaracterísticas físicas de dietas para peixes confeccionadas com diferentes aglutinantesdietas para peixesaditivosestabilidade física de dietasprocessamento de dietas5.04.00.00-2 ZootecniaThe 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.Este experimento teve por objetivo avaliar a eficiência de diferentes aglutinantes, a seco e na água, por meio da estabilidade física do pélete. Foram avaliadas duas técnicas de processamento (com ou sem vapor) e seis aglutinantes (carboximetilcelulose, polimetilcarbamida, amido de mandioca, alginato de sódio, polivinilpirrolidona, goma guar), através da análise de variância no esquema fatorial (2x6), além de um controle, ao qual não foi acrescido aglutinante. Concluiu-se que o aglutinante melhora significativamente a resistência física do grânulo, independente da técnica de processamento; que o vapor determina grânulos mais estáveis quando em contato com a água e, que o alginato de sódio proporciona grânulos fisicamente mais estáveis, em ambas as técnicas de processamento, enquanto a goma guar a pior.Editora da Universidade Estadual de Maringá2008-04-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/244610.4025/actascianimsci.v24i0.2446Acta Scientiarum. Animal Sciences; Vol 24 (2002); 949-955Acta Scientiarum. Animal Sciences; v. 24 (2002); 949-9551807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2446/1730Cantelmo, Osmar AngeloPezzato, Luiz EdivaldoBarros, Margarida MariaPezzato, Antonio Celsoinfo:eu-repo/semantics/openAccess2024-05-17T13:03:41Zoai:periodicos.uem.br/ojs:article/2446Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2024-05-17T13:03:41Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Influence of agglutinants on physical stability of fish diets Características físicas de dietas para peixes confeccionadas com diferentes aglutinantes |
title |
Influence of agglutinants on physical stability of fish diets |
spellingShingle |
Influence of agglutinants on physical stability of fish diets Cantelmo, Osmar Angelo dietas para peixes aditivos estabilidade física de dietas processamento de dietas 5.04.00.00-2 Zootecnia |
title_short |
Influence of agglutinants on physical stability of fish diets |
title_full |
Influence of agglutinants on physical stability of fish diets |
title_fullStr |
Influence of agglutinants on physical stability of fish diets |
title_full_unstemmed |
Influence of agglutinants on physical stability of fish diets |
title_sort |
Influence of agglutinants on physical stability of fish diets |
author |
Cantelmo, Osmar Angelo |
author_facet |
Cantelmo, Osmar Angelo Pezzato, Luiz Edivaldo Barros, Margarida Maria Pezzato, Antonio Celso |
author_role |
author |
author2 |
Pezzato, Luiz Edivaldo Barros, Margarida Maria Pezzato, Antonio Celso |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cantelmo, Osmar Angelo Pezzato, Luiz Edivaldo Barros, Margarida Maria Pezzato, Antonio Celso |
dc.subject.por.fl_str_mv |
dietas para peixes aditivos estabilidade física de dietas processamento de dietas 5.04.00.00-2 Zootecnia |
topic |
dietas para peixes aditivos estabilidade física de dietas processamento de dietas 5.04.00.00-2 Zootecnia |
description |
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. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2446 10.4025/actascianimsci.v24i0.2446 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2446 |
identifier_str_mv |
10.4025/actascianimsci.v24i0.2446 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2446/1730 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 24 (2002); 949-955 Acta Scientiarum. Animal Sciences; v. 24 (2002); 949-955 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315358082924544 |