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Effect of different sources of starch guar and guar gum on aqua stability of shrimp feed pellets.

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Title Effect of different sources of starch guar and guar gum on aqua stability of shrimp feed pellets.
Not Available
 
Creator A.S. Ahmad Ali
C.Gopal
J.V. Ramana
A.R. Nazar
 
Subject Sources of starch
Guar gum
Shrimp feed Pellets
 
Description Not Available
A shrimp feed formulation, consisting of fishmeal, squid meal, prawn head
meal, soybean meal, cereal flour (different sources), fish oil, lecithin and other
feed additives was selected for evaluating aquastability of different sources of
starch namely, corn flour, maida flour, rice flour, tapioca flour and wheat flour
as binders at 15.3% each in combination with guar gum at three levels of 1, 2
and 3%. The feed pellets were prepared (3-5 mm length, 3mm diameter) by
adding 40 ml water for 100g dry powdered feed mix followed by steaming,
pelleting in hand pelletizer and drying at 70o
C. The aqua-stability of feed
pellets was determined by measuring the loss in weight of pellets soaked in
water and the turbidity of water as Nephlometer reading (NMR). Among the
starch sources tested, maida flour in combination with 2% guar gum in the
feed imparted better aqua-stability to pellets followed by tapioca flour, rice
flour, wheat flour and corn flour. Further increase in the level of guar gum in
feed had no beneficial effect. It was observed that pellets containing guar gum
rapidly swelled and developed cracks and these effects were higher with increase
in guar gum level.
Feed pellets containing wheat flour and tapioca flour showed highest
Nephlometer reading (water turbidity), while pellets with maida flour showed
the least NMR followed by corn flour and rice flour. While addition of 1% guar
gum considerably reduced the NMR of tapioca flour and wheat flour,
incorporation of 2% guar gum resulted in the least NMR reading of pellets
with wheat flour and maida flour. However, further increase in guar gum (3%)
has no beneficial effect. But raising guar gum level to 3% decreased the NMR
reading in the case of tapioca flour and increased the NMR of rice flour and
corn flour. Feed pellets of the same shrimp feed formulation containing wheat
flour along with 2% guar gum and processed in a commercial scale ring-die
pellet mill having three stage conditioners and steam injection facility, showed
good water stability up to 4 hours (79.5 % stability).
Not Available
 
Date 2023-10-19T14:34:42Z
2023-10-19T14:34:42Z
2005-07-01
 
Type Journal
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/80718
 
Language English
 
Relation Not Available;
 
Publisher Not Available