不同调质温度对饲料不饱和脂肪酸稳定性的影响

摘要

Aquatic feeds of pre-conditioning,post-conditioning,post-pelleting and packing were sampled,and the contents of polyunsaturated fatty acids (EPA,DHA) were measured at different conditioning temperature to study the stability of polyunsaturated fatty acids during feed thermal processing.The results showed that the loss of polyunsaturated fatty acids increase with the increase of conditioning temperature.When the conditioning temperature increased from 90 ℃ to 110 ℃,the loss of EPA increased from 6.97％ to 10.78％,the loss of DHA increased from 4.62％ to 9.15％ in formula feed for crab;the loss of EPA increased from 6.59％ to 11.50％,the loss of DHA increased from 4.07％ to 9.70％ in formula feed for Japanese seabass.%收集混合后、调质后、制粒后及打包处的水产饲料样品,检测不同调质温度条件下挤压膨化制粒过程中不饱和脂肪酸(EPA、DHA)含量的变化,研究不饱和脂肪酸在饲料热加工过程中的稳定性.结果表明,随着调质温度升高,不饱和脂肪酸损失增加,调质温度从90℃提高到110℃时,螃蟹饲料中EPA的损失率从6.97％升高到10.78％,DHA的损失率从4.62％升高到9.15％;海鲈鱼饲料中EPA的损失率从6.59％升高到11.50％,DHA的损失率从4.07％升高到9.70％.