Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs

Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the...

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Autores principales:	Elia Esther Araiza-Rosales, José Natividad Gurrola-Reyes, Francisco Óscar Carrete-Carreón, Juan Fernando Sánchez-Arroyo, Carlos Urban Haubi-Segura, Óscar Gilberto Alaniz-Villanueva, Damián Reyes-Jáquez
Formato:	article
Lenguaje:	EN ES
Publicado:	Universidad de Cordoba 2021
Materias:	Monogastrics Nitrogen content physicochemical properties temperature standardization Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/46866df517b94d3fa63f76bd87447cbe
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spelling	oai:doaj.org-article:46866df517b94d3fa63f76bd87447cbe2021-12-04T23:10:40ZEvaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs10.21897/rmvz.21720122-02681909-0544https://doaj.org/article/46866df517b94d3fa63f76bd87447cbe2021-11-01T00:00:00Zhttps://revistamvz.unicordoba.edu.co/article/view/2172https://doaj.org/toc/0122-0268https://doaj.org/toc/1909-0544 Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the standardization of the extruded feed, where two formulations of bean flour (Pinto Saltillo variety), cornflour (Cafime variety), and soybean meal were evaluated: 20/67/13% and 30/60/10%, respectively. Samples were processed in a single screw extruder at 120-150°C and moisture content of 18-22%. Evaluated physicochemical properties were: expansion index, bulk density, water absorption index, water solubility index, hardness, water activity and color parameters: L(clarity), a(red-green chromaticity) and b* (yellow/blue chromaticity). In the second stage, the in vitro dry matter digestibility and fecal apparent digestibility were evaluated using the optimal treatment obtained from stage 1. Results: Optimal conditions for the 20% of bean flour formulation were: Temperature of 124.4°C and moisture content of 18.59%. Extrusion temperature decreased bulk density, hardness, and water activity, but increased L* and expansion index. Moisture content decreased bulk density, water activity, hardness, and a*. In vitro dry matter digestibility was higher for the extruded bean diet in comparison to the control diet (92.33% vs. 85.33%). Conclusions: Results indicated that bean flour is a viable option for animal consumption in terms of nutritional value and good digestibility. Elia Esther Araiza-RosalesJosé Natividad Gurrola-ReyesFrancisco Óscar Carrete-CarreónJuan Fernando Sánchez-ArroyoCarlos Urban Haubi-SeguraÓscar Gilberto Alaniz-VillanuevaDamián Reyes-JáquezUniversidad de CordobaarticleMonogastricsNitrogen contentphysicochemical propertiestemperaturestandardizationVeterinary medicineSF600-1100ENESRevista MVZ Cordoba, Vol 27, Iss 1 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES
topic	Monogastrics Nitrogen content physicochemical properties temperature standardization Veterinary medicine SF600-1100
spellingShingle	Monogastrics Nitrogen content physicochemical properties temperature standardization Veterinary medicine SF600-1100 Elia Esther Araiza-Rosales José Natividad Gurrola-Reyes Francisco Óscar Carrete-Carreón Juan Fernando Sánchez-Arroyo Carlos Urban Haubi-Segura Óscar Gilberto Alaniz-Villanueva Damián Reyes-Jáquez Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
description	Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the standardization of the extruded feed, where two formulations of bean flour (Pinto Saltillo variety), cornflour (Cafime variety), and soybean meal were evaluated: 20/67/13% and 30/60/10%, respectively. Samples were processed in a single screw extruder at 120-150°C and moisture content of 18-22%. Evaluated physicochemical properties were: expansion index, bulk density, water absorption index, water solubility index, hardness, water activity and color parameters: L(clarity), a(red-green chromaticity) and b* (yellow/blue chromaticity). In the second stage, the in vitro dry matter digestibility and fecal apparent digestibility were evaluated using the optimal treatment obtained from stage 1. Results: Optimal conditions for the 20% of bean flour formulation were: Temperature of 124.4°C and moisture content of 18.59%. Extrusion temperature decreased bulk density, hardness, and water activity, but increased L* and expansion index. Moisture content decreased bulk density, water activity, hardness, and a*. In vitro dry matter digestibility was higher for the extruded bean diet in comparison to the control diet (92.33% vs. 85.33%). Conclusions: Results indicated that bean flour is a viable option for animal consumption in terms of nutritional value and good digestibility.
format	article
author	Elia Esther Araiza-Rosales José Natividad Gurrola-Reyes Francisco Óscar Carrete-Carreón Juan Fernando Sánchez-Arroyo Carlos Urban Haubi-Segura Óscar Gilberto Alaniz-Villanueva Damián Reyes-Jáquez
author_facet	Elia Esther Araiza-Rosales José Natividad Gurrola-Reyes Francisco Óscar Carrete-Carreón Juan Fernando Sánchez-Arroyo Carlos Urban Haubi-Segura Óscar Gilberto Alaniz-Villanueva Damián Reyes-Jáquez
author_sort	Elia Esther Araiza-Rosales
title	Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
title_short	Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
title_full	Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
title_fullStr	Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
title_full_unstemmed	Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
title_sort	evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
publisher	Universidad de Cordoba
publishDate	2021
url	https://doaj.org/article/46866df517b94d3fa63f76bd87447cbe
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Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs

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