E-ISSN 2223-0343

Effects of extrusion process on physicochemical properties, in situ rumen degradability, oxidative stability and α-Linolenic acid retention in flaxseed during long term storage

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

 
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.

Keywords: extrusion; flaxseed; linseed; pistachio by-products
 
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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