Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumPRODUCTION OF NUTRITIONALLY VALUABLE ANDSAFE FEED FROM A MIXTURE OF THE “OLD“ BREAD ANDCORN GRITSSlavko Filipović, Đorđe Psodorov, Dragan Ţivančev, Dragana Plavšić, MarijanaSakač, Šandor Kormanjoš, Đorđe OkanovićInstitute for Food Technology, Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, SerbiaABSTRACTIn animal feed production, feed quality is defined with its nutritive value, hygienicquality and physical properties. In this paper was examined quality of corn grits and oldbread crumbs mixture which is extruded. Corn grits and old bread crumbs ratio was60:40 and 50:50, respectively, and mixture was gained after mixing in contracurentmixer. Mixing time was 5 min and after mixing water was added to water content of18%. Extrusion temperature was 95 °C.In corn grits and old bread crumbs mixture were determined physical and chemicalproperties, hygienic quality, micotoxins content before and after extrusion.Key words: corn grits, bread crumbs, extrusion, hygienic quality, nutritive valueINTRODUCTIONFood production represents extremely significant activity in the developed, as well as inthe undeveloped parts of the World. Food shortage for the ever increasing population theexisting problems makes even more significant.The solution of increasing of production of foods and feeds could be found in theapplication of new technologies and of biotechnology, i.e. in the bioprocessing [6]. Thebasic orientations represent new technological procedures aimed to the increasing of thenutritive values of foods and feeds, as well as the valorization of by products from foodindustry and prom primary agricultural production. Contemporary in the worldnumerous processes for thermal processing of oil seeds and cereals are used: toasting,extrusion, hydrothermal treatment, micronisation, UHF treatment, dielectric heatingtreatment [7, 8], but in Serbia mostly extrusion process and hydrothermal treatment areapplied [3, 9].Adequate conduction of the thermal treatment results in the reduction of the thermolabile antinutrient contents to the tolerable levels, increasing of some nutrients (such asproteins, oil and carbohydrates), as well as the improving of sensory characteristics andmicrobial picture of the finished products [5]. Parallel with the reduction of theantinutritient contents, it is obvious to preserve nutritive valuable thermo labilecomponents, and the applied process has to find the compromise between these twoopposite claims.Application of the extrusion process of corn, as the basic raw material for feedproduction, contributes to the better valorization of feeds during animal feeding [4].169