Effects of red yeast inclusions in diets for salmonids and extrusion temperature on pellet tensile strength: Weibull analysis

• Published in: Animal feed science and technology 2006-02, Vol.126 (1), p.75-91
• Main Authors: Aarseth, K.A., Sørensen, M., Storebakken, T.
• Format: Article
• Language: English
• Subjects: Basidiomycetes; Basidiomycota; Biological and medical sciences; bulk density; cell wall components; enzymatic treatment; extrusion; Extrusion-cooking; feed additives; Feed and pet food industries; feed processing; Feed technology; feeds; Fish feed; fish feeds; Food industries; Fundamental and applied biological sciences. Psychology; Pellet quality; pelleted feeds; pretreatment; Red yeast; Salmonidae; temperature; tensile strength; Weibull analysis; Xanthophyllomyces dendrorhous; yeasts
• ISSN: 0377-8401; 1873-2216
• DOI: 10.1016/j.anifeedsci.2005.06.005

Enhancement of fish feed extrusion-technology and improvements of technical pellet quality requires knowledge about causal connections amongst variables of processing condition and raw materials, and how these connections can be elucidated by measurements. Weibull analysis of feed pellet tensile strengths may represent one possible measurement tool for this purpose; this analysis is evaluated here and compared with the Holmen durability test. Diets added pre-treated red yeast Xanthophyllomyces dendrorhous (Basidiomycetes) that differ in the degree of enzymatic cell wall digestion (45, 70 and 97% CWD) were extruded at two temperatures, 100 and 140 °C. Pellet expansion ratio (32%) was independent of both temperature and yeast CWD. Bulk density and sinking velocity corroborated accordingly, with only marginal difference in density (640 kg m −3) and no effect of the independent variables on sinking velocity (10.7 ms −1). Average Holmen durability was significant higher (P