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Acid salts and heat give better fish feed
Janne Karin BrodinSalmon and rainbow trout digest protein in plant-based feed better with inclusion of acid salts in combination with high temperature during extrusion. This is shown in a doctoral thesis by Thea Morken from Aquaculture Protein Centre.
Thea Morken
Photo: Reidun Lilleholt
PhD student Thea Morken at the Aquaculture Protein Centre (APC)/UMB in Norway examined whether the combination of high temperature and acid salts increases the nutritional value of plant ingredients, rather than applying heat and acid salts separately. The hypothesis was that acid salts protect the protein from heat-induced damage during processing.
Read more about the doctor's degree at Aquaculture Protein Centre
Updated: 06.12.11
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Department of Animal and Aquacultural Sciences
P.O. Box 5003
N-1432 Ås
Phone: +47 64 96 51 00
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E-mail: iha@umb.no
Webmaster: Janne Karin Brodin
N-1432 Ås
Phone: +47 64 96 51 00
Fax: +47 64 96 51 01
E-mail: iha@umb.no
Webmaster: Janne Karin Brodin