Thermal and Pasting Properties of Citric Acid Supplemented Poultry Diets
Por:
Arjona-Roman J.L., Melendez-Perez R., Vazquez-Duran A., Del Rio-Garcia J.C., Mendez-Albores A., Moreno-Martinez E.
Publicada:
1 ene 2011
Resumen:
The effect of Citric Acid (CA) addition on certain thermal and pasting properties of poultry ration was investigated using modulated DSC and Rapid Visco Analyzer (RVA) techniques. The control diet was prepared based on NRC recommendations while the others were supplemented with CA at levels of 12.5, 25 and 50 g kg(-1). The modulated DCS results showed that acidity level affected the energy requirements for swelling and gelatinization processes. Enthalpy (Delta H), heat capacity (Cp), initial (To) and maximal (Tp) gelatinization temperature decrease as CA concentration increases in the ration. Moreover, the degree and rate of conversion for starch gelatinization was faster as the CA concentration increased. Viscoamylographic analysis also confirms that the addition of CA significantly affected the temperature at initial viscosity increase (Ti), the Peak of Viscosity (PV) and setback of the suspensions. From these results, it was concluded that poultry diets are better used when CA is ad
Filiaciones:
Arjona-Roman J.L.:
UNAM FESC, Unidad Invest Multidisciplinaria, Lab Anal Term & Estruct Alimentos, Cuautitlan 54714, Mexico
Melendez-Perez R.:
UNAM FESC, Unidad Invest Multidisciplinaria, Lab Anal Term & Estruct Alimentos, Cuautitlan 54714, Mexico
Vazquez-Duran A.:
UNAM FESC, Dept Ingn & Tecnol, Cuautitlan 54740, Mexico
Del Rio-Garcia J.C.:
UNAM FESC, UNIGRAS Unidad Invest Multidisciplinaria, Cuautitlan 54714, Mexico
Mendez-Albores A.:
UNAM FESC, UNIGRAS Unidad Invest Multidisciplinaria, Cuautitlan 54714, Mexico
Moreno-Martinez E.:
UNAM FESC, UNIGRAS Unidad Invest Multidisciplinaria, Cuautitlan 54714, Mexico
Bronze
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