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Effects of Wheat gluten and Steaming Treatment on Water Stability of Extruded Shrimp Feed  

김재식 (경북대학교 농업생명과학대학 발효생물공학과)
Publication Information
Journal of Aquaculture / v.17, no.4, 2004 , pp. 282-288 More about this Journal
Abstract
This study was carried out to improve water thestability of extruded shrimp feed. Three types of extruded shrimp feeds which were control diet (no steaming, no wheat gluten), steaming treated diet and steaming treated diet containing wheat gluten were prepared to using the pilot scale extruder. Comparing with the water stability values of two types of extruded shrimp feed, Steamed shrimp feed containing 4% (w/w) wheat gluten showed on I after 48 h was better than the control diet (no steaming, no wheat gluten) of which water stability value was 4. Also Penaeus chinensis fed on the steamed feed showed good body weight gain (237%) and feed efficiency (16.7%) compared with body weight gain (151%) and feed efficiency (12.8%) of control diet in the feeding trial for 50 days. Briefly, the extruded shrimp feed has more efficient water stability on below I, and recommendable wheat gluten content and steaming time were 4∼8% (w/w) and 5∼10 minutes.
Keywords
Wheat gluten; Steaming treatment; Penaeus chinensis; Feeding test; Water stability;
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