Characterization and effects of DDG on the intake and digestibility of finishing bulls in feedlots

The aim of this study was to characterize four corn and sorghum co-products (DDG) in terms of their protein and carbohydrate fractions; we also evaluated the effects of substituting the protein source of the conventional supplement by DDG on consumption and nutrient digestibility in confined finishing cattle. Thirty-six male Nellore cattle with a mean age of 24 months were used. The treatments were: FA: concentrate with corn as an energy source and cottonseed meal as a protein source; DDG50: concentrate with a 50% substitution of the FA protein source by DDG; DDG100: concentrate with 100% substitution of the FA protein source by DDG. The experimental design was completely randomized with three treatments and three replicates (pens) containing four animals per pen. We found that the use of DDG in the finishing phase did not interfere with the animals food intake or the digestibility of the nutrients (p > 0.05). Nutrients were used by the animals; therefore, DDGs may be viable substitutes of cottonseed meal. We conclude that the bromatological composition of this co-product is influenced a lot during processing; therefore, the nutritional values of this co-product present in the composition tables may not be true.(AU)

Characterization and effects of DDG on the intake and digestibility of finishing bulls in feedlots

The aim of this study was to characterize four corn and sorghum co-products (DDG) in terms of their protein and carbohydrate fractions; we also evaluated the effects of substituting the protein source of the conventional supplement by DDG on consumption and nutrient digestibility in confined finishing cattle. Thirty-six male Nellore cattle with a mean age of 24 months were used. The treatments were: FA: concentrate with corn as an energy source and cottonseed meal as a protein source; DDG50: concentrate with a 50% substitution of the FA protein source by DDG; DDG100: concentrate with 100% substitution of the FA protein source by DDG. The experimental design was completely randomized with three treatments and three replicates (pens) containing four animals per pen. We found that the use of DDG in the finishing phase did not interfere with the animals’ food intake or the digestibility of the nutrients (p > 0.05). Nutrients were used by the animals; therefore, DDGs may be viable substitutes of cottonseed meal. We conclude that the bromatological composition of this co-product is influenced a lot during processing; therefore, the nutritional values of this co-product present in the composition tables may not be true.

Propriedades físicas de snacks de farinha de folhas de mandioca / Physical properties of snacks made from cassava leaf flour

A indústria de alimentos está crescendo continuamente com novos produtos sendo lançados no mercado a cada ano. A extrusão combina diversas operações unitárias em um processo eficiente, rápido e contínuo e que pode ser usado para produzir uma ampla variedade de snacks. Este trabalho teve como objetivo avaliar o efeito da temperatura de extrusão, rotação de rosca e porcentagem de farinha de folhas de mandioca, misturada com fécula de mandioca, sobre as propriedades físicas dos snacks processados em extrusora monorosca. Foi utilizado o delineamento experimental central composto rotacional para três fatores totalizando 20 tratamentos, considerando como variáveis dependentes o índice de expansão (IE), volume específico (VE), cor (L*, a* e b*), o índice de absorção de água (IAA) e o índice de solubilidade em água (ISA). Dentre os parâmetros estudados a porcentagem de farinha de folhas de mandioca e a temperatura de extrusão exerceram efeito mais pronunciado sobre as características avaliadas nos snacks extrusados. Misturas contendo 10% de farinha de folhas de mandioca extrusadas a 100ºC e 255rpm apresentam valores adequados de expansão, cor, índice de absorção de água e índice de solubilidade em água.(AU)

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.(AU)

Propriedades físicas de snacks de farinha de folhas de mandioca / Physical properties of snacks made from cassava leaf flour

A indústria de alimentos está crescendo continuamente com novos produtos sendo lançados no mercado a cada ano. A extrusão combina diversas operações unitárias em um processo eficiente, rápido e contínuo e que pode ser usado para produzir uma ampla variedade de snacks. Este trabalho teve como objetivo avaliar o efeito da temperatura de extrusão, rotação de rosca e porcentagem de farinha de folhas de mandioca, misturada com fécula de mandioca, sobre as propriedades físicas dos snacks processados em extrusora monorosca. Foi utilizado o delineamento experimental central composto rotacional para três fatores totalizando 20 tratamentos, considerando como variáveis dependentes o índice de expansão (IE), volume específico (VE), cor (L*, a* e b*), o índice de absorção de água (IAA) e o índice de solubilidade em água (ISA). Dentre os parâmetros estudados a porcentagem de farinha de folhas de mandioca e a temperatura de extrusão exerceram efeito mais pronunciado sobre as características avaliadas nos snacks extrusados. Misturas contendo 10% de farinha de folhas de mandioca extrusadas a 100ºC e 255rpm apresentam valores adequados de expansão, cor, índice de absorção de água e índice de solubilidade em água.

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.