Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos

Contenido principal del artículo

Autores

Elia Esther Araiza-Rosales https://orcid.org/0000-0001-7774-345X José Natividad Gurrola-Reyes https://orcid.org/0000-0002-7042-5157 Francisco Óscar Carrete-Carreón https://orcid.org/0000-0003-3372-0306 Juan Fernando Sánchez-Arroyo https://orcid.org/0000-0001-7569-8309 Carlos Urban Haubi-Segura https://orcid.org/0000-0002-7963-4705 Óscar Gilberto Alaniz-Villanueva https://orcid.org/0000-0003-2679-4446 Damián Reyes-Jáquez https://orcid.org/0000-0002-6033-8965

Resumen

Objetivo. Evaluar las propiedades fisicoquímicas, digestibilidad In vitro y digestibilidad aparente de nitrógeno en materia fecal y orina de cerdos de un alimento extrudido usando frijol (Phaseolus vulgaris L.) como sustituto de harina de soya. Materiales y métodos. Se estandarizó el proceso de extrusión para dos formulaciones de harina de frijol (Pinto Saltillo), harina de maíz (Cafime) y harina de soya a diferentes proporciones: 20/67/13% y 30/60/10%, respectivamente. Las muestras se procesaron en un extrusor monotornillo a 120-150°C y 18-22% de contenido de humedad. Las propiedades fisicoquímicas evaluadas fueron: índice de expansión, densidad aparente, índice de absorción de agua, índice de solubilidad en agua, dureza, actividad de agua y parámetros de color: L*, a* y b*. La digestibilidad In vitro y digestibilidad aparente de nitrógeno en materia fecal y orina de cerdos se evaluaron usando el tratamiento óptimo previamente obtenido buscando disminuir costos de procesamiento. Resultados. Las condiciones óptimas para la formulación de 20% de harina de frijol fueron 124.4°C y 18.59% de contenido de humedad. La temperatura de extrusión redujo la densidad aparente, dureza y actividad de agua, pero incrementó L* y el índice de expansión. El contenido de humedad redujo la densidad aparente, actividad de agua, dureza y a*. La digestibilidad In vitro de materia seca fue mayor para la dieta de frijol extrudido en comparación a la dieta control (92.33% vs. 85.33%). Conclusiones. Los resultados indican que la harina de frijol es una opción viable para el consumo animal en términos de valor nutricional y digestibilidad.

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Detalles del artículo

Referencias

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