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

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1 st WorkshopXIII International Feed Technology Symposiumcylinder and screw of the extruder, total count of microorganisms is suppressed, becausetemperatures above 90ºC and high pressure are being lethal for all species ofmicroorganisms. The reduction of microorganisms assures hygienic correctness of theobtained feeds. With the extrusion of bread crumbs together wit corn grits it is possibleon the high quality manner to solve problems connected with the return of the old breadin baking industry. The obtained extruded feeds can be recommended for feedingprimarily of young categories of animals, in the production o fish feeds and the feeds forpets.ACKNOWLEDGEMENTSThese investigations were financed by Ministry of science and technologicaldevelopment of the Republic of Serbia, Project No. TR-20066.REFERENCES1. Association of Official Analytical Chemistry (A.O.A.C) (1984). OfficialMethods of Analysis, 14 th ed., Washington, DC.2. Douglas, J.H., Sullivan, T.K., Bond, P.L., Struwe, F.J. (1990). Nutrientcomposition and metabolizable energy values of selected grain sorghumvarieties and 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 of toasting and extrusion at different shearl levels on soy proteininteractions, J. Agr. Food Chem., 46, 7, 2770-2777.8. Sakač M., Ristić M., Lević J. (1996). Effects of microwave heating on thechemico-nutritive value of 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
1 st WorkshopXIII International Feed Technology Symposium11. Pravilnik o metodama vršenja uzimanja uzoraka i metodama vršenja fizičkih,hemijskih i mikrobioloških analiza stočne hrane, (1987). Sluţbeni list SFRJ,15.12. Zhou, J.R., Erdam, J.W. (1995). Phytic acid in health and diseases,. Crit. Rev.Food, Sci., Nutr., 35, 495 – 508.176
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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