Efeito da temperatura de extrusão, umidade e teor de óleo de girassol nas propriedades funcionais e digestibilidade da alimentação do gado
Palavras-chave:
digestibilidadeResumo
A preparação de produtos extrusados com alto teor de óleo apresenta um desafio tecnológico, pois o óleo diminui a força mecânica específica, mas também atua como lubrificante e forma complexos amido-lipídio; diminuindo assim a gelatinização do amido. O objetivo desta pesquisa foi avaliar o efeito da temperatura, umidade e teor de óleo de girassol no processo de extrusão de ração para bovinos. Dois ingredientes principais foram usados para cada dieta: alfafa (Medicago sativa L.) e feijão (Phaseolus vulgaris L.). Os resultados obtidos mostraram que altas temperaturas, umidade e teor de óleo diminuíram a densidade aparente e a dureza (P <0,05). A interação entre o teor de óleo e a temperatura aumentou a densidade do solo e a dureza, enquanto a interação entre o teor de umidade e o óleo aumentou a dureza (P <0,05). A otimização foi realizada com base nas características físico-químicas de alimentos comerciais, mostrando que as melhores dietas de feijão foram obtidas a 121 ºC, 14% de umidade com 0% de óleo de girassol; 120ºC e teor de umidade de 16% com óleo de girassol 3,5%; e, 142 °C e teor de umidade de 15% com óleo de girassol a 7%. A degradabilidade efetiva variou de 87,4 a 90,4% para todas as dietas extrusadas; e nenhum deles apresentou diferenças significativas entre feijão e alfafa (P <0,05), o que abre uma grande oportunidade potencial para produzir altas concentrações de ALC a partir do óleo de girassol em nível ruminal.
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