Use of trout by-products (Oncorhynchus mykiss) for the production of an extruded fish feed

Extrusion cooking is a continuous mixing, cooking, and forming processing method. The main objective of the study was to determine the effect of the inclusion of chmical silage residues from the benefit of trout (Oncorhynchus mykiss) in the Gonzalez y M. Gutierrez-Roja extrusion process of a food diet for fish. The evalution of the inclusion of hydrolyzed proteiflour (HPF) was carried out in a 259 Crecimiento, sobrev vencia y adaptacion de Bifidobacterium infantis a condiciones acidas simple screw extruder, using a 2k factorial design, with four factors: extrusion temperature profile, screw speed, humidity, and (Gr wt , u v an d pt i f b ri i fa s a d ti ) HPF, evaluating response variables physicochemical characterization of protein, physical properties such as hardness, durability, density, buoyancy and expansion index. The hydrolyzed protein flour generated changes during the extrusion process related L. May rgaR yes, P. Bustaman e Camilo, A. GutierrezNava, E. Barranco-Fl rido y A. Azaola to its cohesiveness and platicizer capacity. Regarding its cohesiveness, it was verified with the improvement in the physical properties of the pellet and iplsticizing capaciy by reducing the avrage retention time. The results showed techno2 5 Statis ical approach to optimiza ion of ethano fermentation by Saccha omyces cerevisiae in the functional potential of hydrolyzed protein flour for its application in the animal feed industry, being a raw material that can be used as a regulating additive of the physical quality of the pellet. It is suggested to expand the study of the mass range of the peptides contained in hydrolyzed protein flour. (Optimzacion estadis