Technological properties of amaranth cake as a component of mixed fodders
https://doi.org/10.20914/2310-1202-2018-2-182-188
Abstract
The value of oil cakes as fodder products is determined by their composition. High protein content, presence of carbohydrates, fat, phosphorus-containing substances, mineral elements, vitamins make them an indispensable tool in farm animals feeding. The use of unconventional plant resources in the production of mixed fodders, such as amaranth cake, enhances their nutritional and biological value, as well as provides more complete digestion of the animals. In this type of raw materials there are nutrients in a concentrated form that have a positive effect on their productivity. To determine the possibility of amaranth cake using as a component of mixed fodder, its technological properties were investigated. To do this, the physical and mechanical properties of the product were studied (moisture content, bulk density, angle of natural slope). The hygroscopic properties of amaranth cake were studied. It was found out that the value of the hygroscopic point corresponds to the optimum values characteristic of the main types of raw materials for the production of mixed fodders. The research carried out allows to predict optimum properties of the amaranth cake in the course of its processing and storage. The technological regimes for the preparation of a raw material new type for input into the composition of mixed fodders, i.e., the grinding regimes, are substantiated. The ability of amaranth cake to dispense was studied, statistical processing of the results obtained was carried out; it allowed to evaluate these properties positively. Similar results were obtained during mixing. As a result of this work, the parameters of mixed fodders granulation with different contents of this component were studied. The regimes of the process on the granulation line in the conditions of full-feed mixed fodders production using amaranth cake at the enterprise are determined. It was found out that the produced granulated mixed fodder corresponded to the established requirements in quality.
About the Authors
E. S. Shentsova
Voronezh state university of engineering technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
L. I. Lytkina
Voronezh state university of engineering technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
A. V. Vostroilov
Voronezh state agrarian University named after Emperor Peter I
Dr. Sci. (Agric.), professor, private zootechnics department, Michurina str., 1, Voronezh, 394087, Russia
Dr. Sci. (Agric.), professor, private zootechnics department, Michurina str., 1, Voronezh, 394087, Russia
E. E. Kurchaeva
Voronezh state agrarian University named after Emperor Peter I
Cand. Sci. (Engin.), associate professor, storage and processing of agricultural products department, Michurina str., 1, Voronezh, 394087, Russia
Cand. Sci. (Engin.), associate professor, storage and processing of agricultural products department, Michurina str., 1, Voronezh, 394087, Russia
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Review
For citations:
Shentsova E.S., Lytkina L.I., Vostroilov A.V., Kurchaeva E.E. Technological properties of amaranth cake as a component of mixed fodders. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):182-188. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-182-188
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