Thermomechanical processing of components of combined feeds by the expansion method

Authors

  • Abdymanap Ospanov Kazakh National Agrarian Research University, Faculty of Technology and Bioresources, Department of food technology and safety, Almaty, Аvenue of Abay, 8, 050010, Republic of Kazakhstan, Tel.: +7 707 223 2959 https://orcid.org/0000-0002-3813-603X
  • Alexander Ostrikov Voronezh State University of Engineering Technologies, Faculty of Technology, Department of technology of fats, processes and devices of chemical and food productions, Voronezh, Revolution Avenue, 19, 394036, Russian Federation, Tel.: +7 919 249 7597
  • Vitaly Vasilenko Voronezh State University of Engineering Technologies, Faculty of Technology, Department of technology of fats, processes and devices of chemical and food productions, Voronezh, Revolution Avenue, 19, 394036, Russian Federation, Tel.: +7 904 210 3235
  • Aigul Timurbekova Kazakh National Agrarian Research University, Faculty of Technology and Bioresources, Department of food technology and safety, Almaty, Аvenue of Abay, 8, 050010, Republic of Kazakhstan, Tel.: +7 707 403 2757 https://orcid.org/0000-0002-3813-603X
  • Dulat Zhalelov Kazakh National Agrarian Research University, Faculty of Technology and Bioresources, Department of food technology and safety, Almaty, Аvenue of Abay, 8, 050010, Republic of Kazakhstan, Tel.: +7 777 188 3689 https://orcid.org/0000-0002-9688-2639

DOI:

https://doi.org/10.5219/1746

Keywords:

feed industry, combined feeds, extrusion, expansion, exhibit

Abstract

The availability of high-quality combined feed largely determines the level of economic development in animal husbandry and poultry farming since, in the structure of the cost of livestock products, feed costs reach 65 – 70%. At the same time, the authors of this article aim to compare the current situation around the feed industry in the Republic of Kazakhstan with a similar situation in the Russian Federation, as the formation of this industry in our countries has common roots. Thermomechanical processing methods are proposed to implement deep physicochemical changes in the protein-carbohydrate complex of components of combined feeds. As a result, the quality of the combined feeds improves. Starch gelatinization occurs, and starch grains transition into a more digestible form, contributing to its better assimilation. Bacterial contamination decreases, and coliform bacteria, colon bacillus, mould fungi, and salmonella are destroyed.

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References

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Published

2022-07-04

How to Cite

Ospanov, A., Ostrikov, A., Vasilenko, V., Timurbekova, A., & Zhalelov, D. (2022). Thermomechanical processing of components of combined feeds by the expansion method. Potravinarstvo Slovak Journal of Food Sciences, 16, 296–306. https://doi.org/10.5219/1746