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Extrusion 과 Expanding 가공 기술의 비교
김인호,김춘수,Hongtrakul, K,Goodband, R . D 한국영양사료학회 1998 韓國營養飼料學會誌 Vol.22 No.4
이 보고서에 따르면 하나 또는 두 개의 스크류를 가진 사출기가 있다. 사출기의 스크류 역할을 쉽게 설명하자면 죽 상태인 물질을 다이 쪽으로 힘차게 밀어냄으로써 압력을 발생시키는 것이다. 탄수화물 공급원에 관한 사출기공기술은 애완동물 사료와 과자류에 널리 이용되어 왔다. 사출가공기술은 조직의 질과 입에서의 느낌 향상, 배합시 혼합성의 향상, 항영양소 인자의 제거 그리고 곡류에 있어 전분 젤라틴화의 정도를 증가시키는 많은 잇점이 있다. 그러나 가축성적에 있어 사출가공기술의 효과를 평가한 연구들의 결과는 다양하다. 이러한 변이는 사출기의 종류와 사출기의 조건에 따라 달라진다. 최근들어 유럽에서 채택된 익스펜더의 기술은 미국 사료회사에서 많은 관심을 보이고 있다. 그러나 사료특성과 사육성적에 관한 익스펜더의 효과를 평가한 연구는 적은 편이다. 그런 이유로 해서, 사료가공에 응용하는 정확한 사출기와 익스펜더의 조건 뿐만 아니라 가축성적의 향상을 위해 다양한 사료원료에 따른 익스펜더의 조건에 관한 더 많은 연구가 필요하리라 본다. From these reports, there are two major classifications of extruders : single or twin screw. The simple explanations of the role of the screw extruders are to generate the pressure necessary to force the dough through the die. Extrusion processing of carbohydrate sources is used widely in the pet food and snack food products. There are many benefits of extrusion processing, such as improvement of texture and mouth feel, enhancement of mixing properties, elimination of anti-nutrition factors, and increasing of degree of starch gelatinization in cereal grains. However, results from nutrition studies evaluating the effects of extruder processing on animal performance have been varied. It is likely that the wide range of extruders and extruder conditions is responsible for this variation. Expander technology, adapted from Europe, has recently received a great amount interest from U.S. feed manufacturers. However, few published reports are available which evaluate the effects of expander technology on diet characteristics and subsequent animal performance. Therefore, additional research is necessary to better define the exact extruder and expander conditions used in feed manufacturing as well as to research and define specific extruder and expander conditions for different feed ingredients to optimize animal performance.
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Zhang, Y.,Hongtrakul, Kittiporn,Ji, C.,Ma, Qiugang,Liu, L.T.,Hu, X.X. Asian Australasian Association of Animal Productio 2009 Animal Bioscience Vol.22 No.8
An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 240 1-d-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300 ppm, 600 ppm, and 900 ppm dietary LA supplementation, respectively). Birds were slaughtered at 42 days old. Live body weight (BW), average daily gain (ADG), average feed intake (AFI), feed conversion ratio (FCR), dressing percentage, breast muscle percentage, thigh muscle percentage, abdominal fat percentage, muscle color (L*, a*, b*), pH values at 24 h postmortem, meat shear force value (SFV) and anti-oxidative ability were measured. Results showed that addition of 600 ppm or 900 ppm LA decreased BW (p<0.01), ADG (p<0.01) and AFI (p<0.05) compared with other diets. FCR was not affected by dietary LA content. LA had no marked effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Abdominal fat percentage was lower (p<0.05) in the 900 ppm LA supplementation group than the control group. Dietary 900 ppm LA increased (p<0.05) breast and thigh muscle pH value at 24 h postmortem compared with the control treatment. Dietary LA increased thigh muscle a* value, though no significant difference was found in thigh muscle a* value among the treatments. Dietary LA significantly decreased breast muscle L* value (p<0.05), breast muscle b* value (p<0.01) and thigh muscle b* value (p<0.05). Broilers fed LA had higher breast muscle a* value (p<0.05) and thigh muscle L* value (p<0.05). All test groups had lower (p<0.05) breast muscle SFV than the control group. Dietary 600 ppm or 900 ppm LA both decreased (p<0.01) thigh muscle SFV compared with the control treatment. Dietary 900 ppm LA significantly increased (p<0.05) TAOC, SOD and GSHPx compared with no LA treatment. Broilers fed LA had lower (p<0.01) MDA compared with the control treatment. These results suggested that dietary LA enhanced the anti-oxidative ability and oxidative stability, and contributed to the improvement of meat quality in broilers.
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