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Effect of feed processing and leaching on the losses of certain vitamins in fish diets
Slinger, S.J.; Razzaque, A.; Cho, C.Y. (1979). Effect of feed processing and leaching on the losses of certain vitamins in fish diets, in: Halver, J.E. et al. (Ed.) Finfish nutrition and fishfeed technology. Schriften der Bundesforschungsanstalt für Fischerei, 2(14-15): pp. 425-434
In: Halver, J.E.; Tiews, K. (Ed.) (1979). Finfish nutrition and fishfeed technology. Schriften der Bundesforschungsanstalt für Fischerei, 2(14-15). [S.n.]: Hamburg. , more
In: Schriften der Bundesforschungsanstalt für Fischerei. Bundesforschungsanstalt für Fischerei: Hamburg. ISSN 0438-4547, more

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Keyword
    Marine

Authors  Top 
  • Slinger, S.J.
  • Razzaque, A.
  • Cho, C.Y.

Abstract
    Experiments were carried out to determine the effects of processing, storage and leaching on the losses of ascorbic acid, pantothenic acid, folic acid, thiamine, and pyridoxine added to a practical diet at a reasonably normal level and double this level. The processing methods involved commercial steam pelleting and extruding, followed by crushing to a particle size which ranged from 1.18-2.36 mm diameter. Leaching losses were measured after 10 s in water with considerable movement produced by an air-stone. Losses of pantothenic acid, folic acid, thiamine, and pyridoxine due to steam pelleting or extruding were minimal, while the loss of ascorbic acid was substantial, particularly with the extrusion process. When the diet contained 174 mg/kg and 337 mg/kg of pantothenic acid at the outset, there were total storage and leaching losses of 26% and 15%, and 39% and 40% for steam pelleted and extruded crumbles, respectively. For folic acid the total losses due to processing and storage were small, while leaching losses were variable. Ascorbic acid losses were extremely great, amounting to between 97-99% due to processing, storage, and leaching with different processing methods. Combined storage and leaching losses of thiamine ranged from 13-29%, while pyridoxine proved to be quite stable in storage for 10 months, with leaching losses of only 13% and 9% for steam pelleted and extruded crumbles containing 53 and 51 mg/kg of the vitamin, respectively.

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