Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
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1 st WorkshopXIII International Feed Technology Symposiumcylinder <strong>and</strong> screw <strong>of</strong> the extruder, total count <strong>of</strong> microorganisms is suppressed, becausetemperatures above 90ºC <strong>and</strong> high pressure are being lethal for all species <strong>of</strong>microorganisms. The reduction <strong>of</strong> microorganisms assures hygienic correctness <strong>of</strong> theobtained feeds. With the extrusion <strong>of</strong> bread crumbs together wit corn grits it is possibleon the high quality manner to solve problems connected with the return <strong>of</strong> the old breadin baking industry. The obtained extruded feeds can be recommended for feedingprimarily <strong>of</strong> young categories <strong>of</strong> animals, in the production o fish feeds <strong>and</strong> the feeds forpets.ACKNOWLEDGEMENTSThese investigations were financed by Ministry <strong>of</strong> science <strong>and</strong> technologicaldevelopment <strong>of</strong> the Republic <strong>of</strong> Serbia, Project No. TR-20066.REFERENCES1. Association <strong>of</strong> Official Analytical Chemistry (A.O.A.C) (1984). OfficialMethods <strong>of</strong> Analysis, 14 th ed., Washington, DC.2. Douglas, J.H., Sullivan, T.K., Bond, P.L., Struwe, F.J. (1990). Nutrientcomposition <strong>and</strong> metabolizable energy values <strong>of</strong> selected grain sorghumvarieties <strong>and</strong> yellow corn, Poultry Sci., 698, 1147-1155.3. Filipović, S., Savković, Tatjana, Sakač, Marijana, Ristić, M., Filipović, V.,Daković, S. (2007). Oplemenjeno i ekstrudirano kukuruzno stočno brašno uishrani pilića u tovu, XII savetovanje o biotehnologiji, Zbornik radova, Čačak,12 (13) 171-175.4. Filipović, S., Kormanjoš Š., Sakač Marijana, Ţivančev D., Filipović Jelena,Kevrešan Ţ. (2008). Tehnološki postupak ekstrudiranja kukuruza, Savremenapoljoprivreda, 57, (3-4) ,144-148.5. Kormanjoš Š., Filipović, S., Plavšić Dragana, Filipović Jelena (2007). Uticajekstrudiranja na higijensku ispravnost hraniva, Savremena poljoprivreda, 5-6,143-146.6. Lazarević, R., Miščević, B., Ristić, B., Filipović, S., Lević, Jovanka,Sredanović, Slavica (2005). Sadašnjost i budućnost stočarstva i proizvodnjehrane za životinje u Srbiji, XI meĎunarodni simpozijumtehnologije hrane zaživotinje, ObezbeĎenje kvaliteta. Vrnjačka Banja, 12-18.7. Marsman, G.J.P., Gruppen, H., Groot, J. De, Voragen, A.G.J. (1998).Effect <strong>of</strong> toasting <strong>and</strong> extrusion at different shearl levels on soy proteininteractions, J. Agr. Food Chem., 46, 7, 2770-2777.8. Sakač M., Ristić M., Lević J. (1996). <strong>Effects</strong> <strong>of</strong> microwave heating on thechemico-nutritive value <strong>of</strong> soybeans, Acta Alimentaria, 25(2), 163-169.9. Sakač M., Filipović, S., Ristić M. (2001). Proizvodnja punomasnog sojinoggriza postupkom suve ekstruzije, PTEP, 5, (1-2), 64-68.10. Pravilnik o metodama vršenja mikrobioloških analiza i superanaliza životnihnamirnica (1980), Sluţbeni list SFRJ, 25.175
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