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

1 st WorkshopXIII International Feed Technology SymposiumMicrobiology, total number of microorganisms, yeast and mold count of corn before andafter extrusion is presented in table 3.In the tested diet, molds, yeasts and other microorganisms were present. Prior toextrusion 63.000 molds were present in corn and due to extrusion the count was only 55per 1g. Total number of microorganisms also significantly decreased after cornextrusion.Table 3. Content of microorganisms in corn and extruded cornMicroorganismNumberNon-treatedcornExtrudedcornTotal number of molds In 1 g 63.000 55Total number of yeasts In 1 g 45.000 0Total number of microorganisms In 1 g 1.200.000 310Though extrusion temperature and duration are relatively low 90-125°C and 6-10 s,respectively, but a significant decrease in total number of microorganisms is evident,probably due to very high presure, 30-40 barr, table 3.Nurtitive and chemical characteristics of non-treated and extruded corn is presented intable 4. After tempering moisture of 17,6% of ground corn is favorable for cornextrusion process under so called controled temperature conditions. Moisture contentround 20% is also recommended by Venou et al., (2003) as an optimum concerningextrusion of wheat and corn.Chemical characteristics of corn extruded at temperatures of 90 and 95°C are presentedin table 4. The decrease of moisture (table 4) after corn extrusion is statisticallysignificant (p