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Effects
of extrusion process on physicochemical properties, in situ rumen
degradability, oxidative stability and α-Linolenic acid retention in
flaxseed during long term storage
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Morteza Kordi*1, Abbas Ali Naserian1, Reza
Valizadeh1, Abdol Mansour Tahmasbi1 and Mohammad
Safarian2 |
1Department
of Animal Science, Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad, Iran; 2Department of Human Nutrition,
Faculty of Medicine,
Mashhad
University of
Medical Sciences, Mashhad, Iran
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Abstract |
The current study was conducted to evaluate the
effect of extrusion process on chemical composition, quality parameters,
in situ rumen degradability, oxidative stability, and fatty acid
profile of flaxseed during long term storage. In a completely randomized
design, flaxseed ground (GF) or mixed with alfalfa hay and pistachio
by-products with 80:10:10 (by mass) proportions and extruded (EF). There
was no significant difference between ground and extruded flaxseed for
dry matter content (P>0.05).
But, the content of crude protein (CP) and ether extract (EE) reduced
and the ash content significantly increased after extrusion process (P<0.05).
EF treatment significantly had higher oil lost (OL) and bulk density
(BD) than GF (P<0.05) and
the angle of repose (AR) in GF treatment was slightly higher than EF.
Extrusion significantly reduced proportion of unsaturated fatty acids
and increased peroxide value (PV) in the flaxseed (P<0.05).
Also, PV linearly increased during storage period (P<0.05)
and this increase was significantly higher in EF treatment than GF (P<0.05).
In addition, slowly degradable fraction (b), potential DM
degradability (a+b) and effective DM degradability of flaxseed
reduced, but soluble DM fraction (a) and the rate of degradation
of the slowly degradable DM (c) was increased by extrusion (P<0.05).
In conclusion, it seems that extrusion reduced ALA retention, and
increased peroxide value in the flaxseed.
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Keywords:
extrusion; flaxseed; linseed; pistachio by-products |
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To cite this article:
Kordi M, AA Naserian, R Valizadeh, AM Tahmasbi and M
Safarian, 2015.
Effects of extrusion process on physicochemical properties, in situ
rumen degradability, oxidative stability and α-Linolenic acid retention
in flaxseed during long term storage.
Res.
Opin.
Anim. Vet. Sci., 5(6): 259-264. |
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