Pea and wheat starch possess different processing characteristics and affect physical quality and viscosity of extruded feed for Atlantic salmon

The aim of the study was to investigate the effect of starch source, retention time in the preconditioner and screw speed (RPM) on physical quality of extruded fish feeds. The experiment was arranged in a three by two by two factorial design using three carbohydrate sources [wheat starch (WS), pea s...

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Veröffentlicht in:	Aquaculture nutrition 2011-04, Vol.17 (2), p.e326-e336
Hauptverfasser:	SØRENSEN, M, MORKEN, T, KOSANOVIC, M, ØVERLAND, M
Format:	Artikel
Sprache:	eng
Schlagworte:	extrusion processing fish feed Marine pea starch physical quality Salmo salar Triticum aestivum wheat starch
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