Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos

Autores:: Araiza-Rosales, Elia E
Gurrola-Reyes, Natividad
Carrete-Carreón, Francisco O
Sánchez-Arroyo, Juan F
Haubi-Segura, Carlos Urban
Alaniz-Villanueva, Óscar Gilberto
Reyes-Jáquez, Damián

Tipo de recurso:: Article of journal

Fecha de publicación:: 2021

Institución:: Universidad de Córdoba

Repositorio:: Repositorio Institucional Unicórdoba

Idioma:: spa

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dc.title.spa.fl_str_mv	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
dc.title.translated.eng.fl_str_mv	Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs
title	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
spellingShingle	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos Monogastrics Nitrogen content physicochemical properties temperature standardization Ganado monogástrico contenido de nitrógeno propiedades fisicoquímicas extrusión estandarización
title_short	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
title_full	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
title_fullStr	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
title_full_unstemmed	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
title_sort	Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos
dc.creator.fl_str_mv	Araiza-Rosales, Elia E Gurrola-Reyes, Natividad Carrete-Carreón, Francisco O Sánchez-Arroyo, Juan F Haubi-Segura, Carlos Urban Alaniz-Villanueva, Óscar Gilberto Reyes-Jáquez, Damián
dc.contributor.author.spa.fl_str_mv	Araiza-Rosales, Elia E Gurrola-Reyes, Natividad Carrete-Carreón, Francisco O Sánchez-Arroyo, Juan F Haubi-Segura, Carlos Urban Alaniz-Villanueva, Óscar Gilberto Reyes-Jáquez, Damián
dc.subject.eng.fl_str_mv	Monogastrics Nitrogen content physicochemical properties temperature standardization
topic	Monogastrics Nitrogen content physicochemical properties temperature standardization Ganado monogástrico contenido de nitrógeno propiedades fisicoquímicas extrusión estandarización
dc.subject.spa.fl_str_mv	Ganado monogástrico contenido de nitrógeno propiedades fisicoquímicas extrusión estandarización
publishDate	2021
dc.date.accessioned.none.fl_str_mv	2021-11-30 00:00:00 2022-07-01T21:01:45Z
dc.date.available.none.fl_str_mv	2021-11-30 00:00:00 2022-07-01T21:01:45Z
dc.date.issued.none.fl_str_mv	2021-11-30
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.relation.references.spa.fl_str_mv	Garcia-Gudiño J, Monteiro ANTR, Espagnol S, Blanco-Penedo I, Garcia-Launay F. Life cycle assessment of Iberian traditional pig production system in Spain. Sustainability. 2020; 12:627. https://doi.org/10.3390/su12020627 Ball MEE, Magowan E, McCracken KJ, Beattie VE, Bradford R, Thompson A, Gordon FJ. An investigation into the effect of dietary particle size and pelleting of diets for finishing pigs. Livest Sci. 2015; 173:48–54. https://doi.org/10.1016/j.livsci.2014.11.015 Jong-Bang E, Fy-Hung H, Ok-Ja Ch. Physicochemical properties of rice-based expanded snacks according to extrusion conditions. J Korean Soc Food Sci Nutr. 2014; 43(9):1407-1414. https://doi.org/10.3746/jkfn.2014.43.9.1407 Celmeli TS, Hatice C, Huseyin S, Duygu A, Alper E, Tuba TC. The nutritional content of common bean (Phaseolus vulgaris L.) Landraces in comparison to modern varieties. Agron. 2018; 8:166. https://doi.org/10.3390/agronomy8090166 SIAP. Servicio de Información Agroalimentaria y Pesquera. Acciones y Programas. Cierre de la producción agrícola. 2021. https://nube.siap.gob.mx/cierreagricola/ Olmolola OM, Faramade OO, Fagbemi TN. Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem. 2018; 42(4):e12508. https://doi.org/10.1111/jfbc.12508 Caicedo W, Sanchez J, Tapuy A, Vargas JC, Samaniego S, Valle S, Moyano J, Pujupat D. Apparent digestibility of nutrients in fattening pigs (Largewhite x Duroc x Pietrain), fed with taro (Colocasia esculenta (L.) Schott) meal. Technical note. Cuban J Agr Sci. 2018; 52(2):181-186. http://cjascience.com/index.php/CJAS/article/view/795 National Research Council. Nutrient Requirements of Swine: Eleventh Revised Edition. Washington, DC: The National Academies Press; 2012. https://doi.org/10.17226/13298 Höglund E. Eliasson L, Oliveira G, Almli VL, Sozer N. Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. J Food Sci Technol. 2018; 92:422-428. https://doi.org/10.1016/j.lwt.2018.02.042 Oke MO, Awonorin SO, Sanni LO, Asiedu R, Aiyedun PO. Effect of extrusion variables on extrudates properties of water yam flour - a response surface analysis. J Food Process Preserv. 2012; 37:456-473. https://doi.org/10.1111/j.1745-4549.2011.00661.x Qing–Bo D, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng. 2005; 66:284-289. https://doi.org/10.1016/j.jfoodeng.2004.03.019 Delgado E, Valles-Rosales DJ, Flores NC, Reyes-Jáquez D, Evaluation of fish oil content and cottonseed meal with ultralow gossypol content on the functional properties of an extruded shrimp feed. Aquaculture Reports. 2021; 19:100588. https://doi.org/10.1016/j.aqrep.2021.100588 Pathare P, Opara U, Al-Said F. Colour measurement and analysis in fresh and processed foods: A Review. Food Bioproc Tech. 2013; 6:36-60. https://doi.org/10.1007/s11947-012-0867-9 AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. 21st ed. Gaithersburg, Maryland; 2019. Mireles S, Moreno E, Samkol P, Caro Y, Ly J. Cut age and N balance in pigs fed with Moringa oleifera foliage meal. Cuban J Agr Sci. 2017; 51(2):191-196. https://www.cjascience.com/index.php/CJAS/article/view/731 Ly J, Reyes L, Delgado E, Ayala L, Castro M. 2013. Royal palm nut meal for fattening pigs. Influence of body weight on rectal digestibility and faecal output of materials. Cuban J Agr Sci. 2013; 7(3):283-287. https://www.semanticscholar.org/paper/Royal-palm-nut-meal-for-fattening-pigs.-Influence-Ly-Reyes/cef699c533a645e9152fbc5ba867f7b646ed5f9d Caicedo W, Rodríguez R, Lezcano P, Ly J, Vargas JC, Uvidia H, Samaniego E, et al. Rectal digestibility of nutrients in growing pigs, fed with taro silage (Colocasia esculenta (L) Schott). Technical note. Cuban J Agr Sci. 2017; 51:337-341. http://dx.doi.org/10.15381/rivep.v30i2.16078 O’Quinn PR, Knabe DA, Gregg EJ. Efficacy of Natuphos in sorghum-based diets of finishing swine. J Anim Sci. 1997; 75(5):1299. https://doi.org/10.2527/1997.7551299x Święch E. Alternative prediction methods of protein and energy evaluation of pig feeds. J Animal Sci Biotech. 2017; 8:39. https://doi.org/10.1186/s40104-017-0171-7 Do Carmo SC, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, Zobel H, Sahlstrøm S, Knutsen SH. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. J Food Sci Technol. 2019; 112:3620–3629. https://doi.org/10.2527/jas.2008-1739 Alcázar-Alay SC, Almeida-Meireles MA. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Sci Technol. 2015; 35(2):215-236. http://dx.doi.org/10.1590/1678-457X.6749 Sobuñola OP, Babajide JM, Ogunsade O. Effect of brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta. J Food Process Preserv. 2013; 37(5):734-743. https://doi.org/10.1111/j.1745-4549.2012.00711.x Martynenko A. True, particle, and bulk density of shrinkable biomaterials: Evaluation from drying experiments. Dry Technol. 2014; 32:1319-1325. https://doi.org/10.1080/07373937.2014.894522 Kumar N, Sarkar BC, Sharma HK. Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. Adv J Food Sci. 2010; 4:703-717. https://doi.org/10.2202/1556-3758.1824 Filli KB, Nkama I, Jideani VA. The effect of extrusion conditions on the physical and functional properties of millet – Bambara groundnut based fura. Am J Food Sci Technol. 2013; 1(4):87-101. https://doi.org/10.1108/bfj-may-2010-0091 Berna BB, Jae-Yoon H, Tugrul M, Erkan Y, Sueda C, Gi-Hyung R, Hamit K. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates. Food Chem. 2012. 132: 2165-2170. https://doi.org/10.1016/j.foodchem.2011.12.013 Ratankumar-Singh RK, Majumdar RK, Venkateshwrlu G. Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology. J Food Sci Technol. 2012; 51(9):1827-1836. https://dx.doi.org/10.1007%2Fs13197-012-0725-9 Oikonomou NA, Krokida MK. Water absorption index and water solubility index prediction for extruded food products. Int J Food Prop. 2012; 15(1):157-168. https://doi.org/10.1080/10942911003754718 Agyekum AK, Nyachoti CM. Nutritional and metabolic consequences of feeding high-fiber diets to swine: A review. Engr. 2017; 3:716-725. https://dx.doi.org/10.1016/J.ENG.2017.03.010 Zhou X, Beltranena E, Zijlstra RT. Effects of feeding canola press-cake on diet nutrient digestibility and growth performance of weaned pigs. Anim Feed Sci Technol. 2016; 44(6):783-792. https://doi.org/10.1016/j.anifeedsci.2015.12.001 Vukmirović D, Čolovića R, Rakitaa S, Brleka T, Đuragića O, Solà-Oriolb D. Importance of feed structure (particle size) and feed form (mash vs. pellets) in pig nutrition. Anim Feed Sci Technol. 2017; 233:133-144. https://doi.org/10.1016/j.anifeedsci.2017.06.016 Nahid T, Niaz M. Food processing and Maillard reaction products: Effect on human health and nutrition. Int J Food Sci. 2015; 526762. https://dx.doi.org/10.1155%2F2015%2F526762 FAO. Water use in livestock production systems and supply chains – Guidelines for assessment (Version 1). Livestock Environmental Assessment and Performance (LEAP) Partnership. Rome; 2019. https://doi.org/10.4060/ca5685en
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spelling	Araiza-Rosales, Elia E69b2bb29-a63c-41b5-800c-e8d018cf3b29-1Gurrola-Reyes, Natividad48f98b6d-3511-4525-af23-825e6d17a08e-1Carrete-Carreón, Francisco Ob873fb39-2606-4309-a196-7bc2cd4e1601-1Sánchez-Arroyo, Juan F2bf4e42c-8d41-4af4-ad46-8771066ecaec-1Haubi-Segura, Carlos Urban6c00f05e-0b7a-4198-9aa8-2872a68bb8de-1Alaniz-Villanueva, Óscar Gilbertodf2378eb-37af-47ae-b62f-be8aff70d884-1Reyes-Jáquez, Damián227905b4-e3f7-4e54-ad10-44e3a45fd436-12021-11-30 00:00:002022-07-01T21:01:45Z2021-11-30 00:00:002022-07-01T21:01:45Z2021-11-300122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/611010.21897/rmvz.2172https://doi.org/10.21897/rmvz.21721909-0544application/pdfapplication/pdfapplication/zipapplication/ziptext/xmltext/xmlaudio/mpegaudio/mpegspaUniversidad de CórdobaElia 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 - 2021http://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.http://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/e2172MonogastricsNitrogen contentphysicochemical propertiestemperaturestandardizationGanado monogástricocontenido de nitrógenopropiedades fisicoquímicasextrusiónestandarizaciónEvaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdosEvaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigsArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Garcia-Gudiño J, Monteiro ANTR, Espagnol S, Blanco-Penedo I, Garcia-Launay F. Life cycle assessment of Iberian traditional pig production system in Spain. Sustainability. 2020; 12:627. https://doi.org/10.3390/su12020627Ball MEE, Magowan E, McCracken KJ, Beattie VE, Bradford R, Thompson A, Gordon FJ. An investigation into the effect of dietary particle size and pelleting of diets for finishing pigs. Livest Sci. 2015; 173:48–54. https://doi.org/10.1016/j.livsci.2014.11.015Jong-Bang E, Fy-Hung H, Ok-Ja Ch. Physicochemical properties of rice-based expanded snacks according to extrusion conditions. J Korean Soc Food Sci Nutr. 2014; 43(9):1407-1414. https://doi.org/10.3746/jkfn.2014.43.9.1407Celmeli TS, Hatice C, Huseyin S, Duygu A, Alper E, Tuba TC. The nutritional content of common bean (Phaseolus vulgaris L.) Landraces in comparison to modern varieties. Agron. 2018; 8:166. https://doi.org/10.3390/agronomy8090166SIAP. Servicio de Información Agroalimentaria y Pesquera. Acciones y Programas. Cierre de la producción agrícola. 2021. https://nube.siap.gob.mx/cierreagricola/Olmolola OM, Faramade OO, Fagbemi TN. Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem. 2018; 42(4):e12508. https://doi.org/10.1111/jfbc.12508Caicedo W, Sanchez J, Tapuy A, Vargas JC, Samaniego S, Valle S, Moyano J, Pujupat D. Apparent digestibility of nutrients in fattening pigs (Largewhite x Duroc x Pietrain), fed with taro (Colocasia esculenta (L.) Schott) meal. Technical note. Cuban J Agr Sci. 2018; 52(2):181-186. http://cjascience.com/index.php/CJAS/article/view/795National Research Council. Nutrient Requirements of Swine: Eleventh Revised Edition. Washington, DC: The National Academies Press; 2012. https://doi.org/10.17226/13298Höglund E. Eliasson L, Oliveira G, Almli VL, Sozer N. Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. J Food Sci Technol. 2018; 92:422-428. https://doi.org/10.1016/j.lwt.2018.02.042Oke MO, Awonorin SO, Sanni LO, Asiedu R, Aiyedun PO. Effect of extrusion variables on extrudates properties of water yam flour - a response surface analysis. J Food Process Preserv. 2012; 37:456-473. https://doi.org/10.1111/j.1745-4549.2011.00661.xQing–Bo D, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng. 2005; 66:284-289. https://doi.org/10.1016/j.jfoodeng.2004.03.019Delgado E, Valles-Rosales DJ, Flores NC, Reyes-Jáquez D, Evaluation of fish oil content and cottonseed meal with ultralow gossypol content on the functional properties of an extruded shrimp feed. Aquaculture Reports. 2021; 19:100588. https://doi.org/10.1016/j.aqrep.2021.100588Pathare P, Opara U, Al-Said F. Colour measurement and analysis in fresh and processed foods: A Review. Food Bioproc Tech. 2013; 6:36-60. https://doi.org/10.1007/s11947-012-0867-9AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. 21st ed. Gaithersburg, Maryland; 2019.Mireles S, Moreno E, Samkol P, Caro Y, Ly J. Cut age and N balance in pigs fed with Moringa oleifera foliage meal. Cuban J Agr Sci. 2017; 51(2):191-196. https://www.cjascience.com/index.php/CJAS/article/view/731Ly J, Reyes L, Delgado E, Ayala L, Castro M. 2013. Royal palm nut meal for fattening pigs. Influence of body weight on rectal digestibility and faecal output of materials. Cuban J Agr Sci. 2013; 7(3):283-287. https://www.semanticscholar.org/paper/Royal-palm-nut-meal-for-fattening-pigs.-Influence-Ly-Reyes/cef699c533a645e9152fbc5ba867f7b646ed5f9dCaicedo W, Rodríguez R, Lezcano P, Ly J, Vargas JC, Uvidia H, Samaniego E, et al. Rectal digestibility of nutrients in growing pigs, fed with taro silage (Colocasia esculenta (L) Schott). Technical note. Cuban J Agr Sci. 2017; 51:337-341. http://dx.doi.org/10.15381/rivep.v30i2.16078O’Quinn PR, Knabe DA, Gregg EJ. Efficacy of Natuphos in sorghum-based diets of finishing swine. J Anim Sci. 1997; 75(5):1299. https://doi.org/10.2527/1997.7551299xŚwięch E. Alternative prediction methods of protein and energy evaluation of pig feeds. J Animal Sci Biotech. 2017; 8:39. https://doi.org/10.1186/s40104-017-0171-7Do Carmo SC, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, Zobel H, Sahlstrøm S, Knutsen SH. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. J Food Sci Technol. 2019; 112:3620–3629. https://doi.org/10.2527/jas.2008-1739Alcázar-Alay SC, Almeida-Meireles MA. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Sci Technol. 2015; 35(2):215-236. http://dx.doi.org/10.1590/1678-457X.6749Sobuñola OP, Babajide JM, Ogunsade O. Effect of brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta. J Food Process Preserv. 2013; 37(5):734-743. https://doi.org/10.1111/j.1745-4549.2012.00711.xMartynenko A. True, particle, and bulk density of shrinkable biomaterials: Evaluation from drying experiments. Dry Technol. 2014; 32:1319-1325. https://doi.org/10.1080/07373937.2014.894522Kumar N, Sarkar BC, Sharma HK. Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. Adv J Food Sci. 2010; 4:703-717. https://doi.org/10.2202/1556-3758.1824Filli KB, Nkama I, Jideani VA. The effect of extrusion conditions on the physical and functional properties of millet – Bambara groundnut based fura. Am J Food Sci Technol. 2013; 1(4):87-101. https://doi.org/10.1108/bfj-may-2010-0091Berna BB, Jae-Yoon H, Tugrul M, Erkan Y, Sueda C, Gi-Hyung R, Hamit K. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates. Food Chem. 2012. 132: 2165-2170. https://doi.org/10.1016/j.foodchem.2011.12.013Ratankumar-Singh RK, Majumdar RK, Venkateshwrlu G. Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology. J Food Sci Technol. 2012; 51(9):1827-1836. https://dx.doi.org/10.1007%2Fs13197-012-0725-9Oikonomou NA, Krokida MK. 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Rome; 2019. https://doi.org/10.4060/ca5685enhttps://revistamvz.unicordoba.edu.co/article/download/e2172/3595https://revistamvz.unicordoba.edu.co/article/download/e2172/3596https://revistamvz.unicordoba.edu.co/article/download/e2172/3711https://revistamvz.unicordoba.edu.co/article/download/e2172/3713https://revistamvz.unicordoba.edu.co/article/download/e2172/3712https://revistamvz.unicordoba.edu.co/article/download/e2172/3714https://revistamvz.unicordoba.edu.co/article/download/e2172/3597https://revistamvz.unicordoba.edu.co/article/download/e2172/3598https://revistamvz.unicordoba.edu.co/article/download/e2172/3594Núm. 1 , Año 2022 : Revista MVZ Córdoba; 27(1) Enero-abril 2022e21721e217227Revista MVZ CórdobaPublicationOREORE.xmltext/xml3532http://172.16.14.198/bitstreams/26baac4c-215b-4dcb-b1e6-3179c2eccc43/downloade8c39c2c5142f77067a436602b6ea94eMD51ucordoba/6110oai:172.16.14.198:ucordoba/61102023-10-06 00:45:24.887http://creativecommons.org/licenses/by-nc-sa/4.0Elia 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 - 2021metadata.onlyhttp://172.16.14.198Repositorio Universidad de Córdobabdigital@metabiblioteca.com

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