Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje

Ilustraciones, graficas, fotografías, tablas

Autores:: Cuatin Inguilan, Milton Fernando

Tipo de recurso:

Fecha de publicación:: 2020

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
dc.title.translated.eng.fl_str_mv	Evaluation of the vacuum impregnation of a protease in an extruded fish feed for red tilapia (Oreochromis spp) in the fry stage
title	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
spellingShingle	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje 620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería Procesamiento de alimentos food processing proteases Alimento extruido Aprovechamiento nutricional Digestibilidad Impregnación al vacío Proteasa Tilapia Extruded fish feed Nutritional use Digestibility Vacuum impregnation Tilapia Protease
title_short	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
title_full	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
title_fullStr	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
title_full_unstemmed	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
title_sort	Evaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
dc.creator.fl_str_mv	Cuatin Inguilan, Milton Fernando
dc.contributor.advisor.none.fl_str_mv	Gómez Peñaranda, José Ader Hoyos Concha, José Luis
dc.contributor.author.none.fl_str_mv	Cuatin Inguilan, Milton Fernando
dc.contributor.researchgroup.spa.fl_str_mv	Aprovechamiento de Subproductos Agroindustriales -Asubagroin
dc.subject.ddc.spa.fl_str_mv	620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería
topic	620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería Procesamiento de alimentos food processing proteases Alimento extruido Aprovechamiento nutricional Digestibilidad Impregnación al vacío Proteasa Tilapia Extruded fish feed Nutritional use Digestibility Vacuum impregnation Tilapia Protease
dc.subject.agrovoc.none.fl_str_mv	Procesamiento de alimentos food processing proteases
dc.subject.proposal.spa.fl_str_mv	Alimento extruido Aprovechamiento nutricional Digestibilidad Impregnación al vacío Proteasa Tilapia
dc.subject.proposal.eng.fl_str_mv	Extruded fish feed Nutritional use Digestibility Vacuum impregnation Tilapia Protease
description	Ilustraciones, graficas, fotografías, tablas
publishDate	2020
dc.date.issued.none.fl_str_mv	2020-06
dc.date.accessioned.none.fl_str_mv	2021-10-06T04:42:18Z
dc.date.available.none.fl_str_mv	2021-10-06T04:42:18Z
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TM
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/80398
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/80398 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Palmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ingeniería y Administración
dc.publisher.place.spa.fl_str_mv	Palmira, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Palmira
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Gómez Peñaranda, José Ader67bc4a07122b439dbdbd952a3eeb162eHoyos Concha, José Luisfaf210b96bcb6024786bc1cf01220375Cuatin Inguilan, Milton Fernando0d4ed2de91e774372fce11d3db4563caAprovechamiento de Subproductos Agroindustriales -Asubagroin2021-10-06T04:42:18Z2021-10-06T04:42:18Z2020-06https://repositorio.unal.edu.co/handle/unal/80398Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/Ilustraciones, graficas, fotografías, tablasEl objetivo de este estudio fue evaluar el efecto de la impregnación al vacío de una proteasa en alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje, inicialmente se optimizó el proceso de extrusión empleando la metodología de superficie de respuesta y evaluada sobre la calidad física del alimento. Las condiciones óptimas del proceso de extrusión fueron 131,6°C temperatura del barril y 408,3 rpm velocidad de tornillo, el alimento extruido experimental presentó para flotabilidad 95,6 ± 1,53%, índice de expansión 1,54 ± 0,03 y durabilidad 95,03 ± 0,92%. Seguidamente se incorporó una proteasa en el alimento usando la tecnología de impregnación al vacío, se evaluó presión de vacío (1013,25 mbar y 550 mbar) y velocidad de canasta (9 rpm y 15 rpm) sobre la calidad física del alimento y digestibilidad de proteína realizada por la proteasa. El tratamiento 3 (550 mbar y 9 rpm) mostró buenos resultados, presentó para flotabilidad 95,33 ± 1,53%, 95,43 ± 0,12% en durabilidad y un grado de hidrólisis de 1,14 ± 0,05%. Finalmente, el alimento funcional se evaluó en alevines de tilapia roja (Oreochromis spp) sobre los parámetros de crecimiento y aprovechamiento nutritivo. Los resultados positivos fueron para tasa de crecimiento específico 6,40 ± 0,04 %/día (tratamiento) y 5,31 ± 0,01 %/día (Control), el índice de conversión alimenticia arrojó 1,20 ± 0,01 (tratamiento) y 1,53 ± 0,10 (control), el coeficiente de eficiencia proteica presentó 1,84 ± 0,02 (tratamiento) y 1,45 ± 0,10 (control) y en digestibilidad aparente de proteína no presentó diferencia significativa (texto tomado de la fuente).The aim of this study was evaluating the effect of vacuum impregnation of a protease in extruded aquafeed for red tilapia (Oreochromis spp) in fry phase, initially the extrusion process was optimized using the response surface methodology and evaluated on the physical quality of aquafeed. The optimal conditions of the extrusion process were 131,6 ° C barrel temperature and 408,3 rpm screw speed, the experimental extruded aquafeed presented to floatability 95,6 ± 1,53%, expansion index 1,54 ± 0,03 and durability 9,03 ± 0,92%. Then a protease was impregnated into aquafeed using vacuum impregnation technology, vacuum pressure (1013.25 mbar and 550 mbar) and basket speed (9 rpm and 15 rpm) were evaluated on the physical quality of aquafeed and digestibility of protein done by the protease. The treatment 3 (550 mbar and 9 rpm) showed good results, presented to floatability 95,33 ± 1.53%, 95,43 ± 0,12% in durability and a degree of hydrolysis of 1,14 ±0,05%. Finally, the functional aquafeed was evaluated in red tilapia fry (Oreochromis spp) on growth parameters and nutritional use. The positives results were to specific growth rate 6,40 ± 0,04%/day (treatment) and 5,31 ±0,01 %/day (control), feed conversion ratio showed 1,20 ± 0,01 (treatment) and 1,53 ± 0,10 (control), protein efficiency coefficient presented 1,84 ± 0,02 (treatment) and 1,45 ± 0,10 (control) and in apparent protein digestibility did not present significant difference.PROGRAMA NACIONAL DE CIENCIA Y TECNOLOGÍA AGROPECUARIA-COLCIENCIASMaestríaMaestría en Ingeniería AgroindustrialLa dieta fue procesada en un extrusor de doble tornillo marca Thermo Scientific equipo alemán, modelo Haake Polylab OS, dispone a lo largo del barril un sistema de calentamiento con resistencias eléctricas en 7 zonas y se acopla a un sistema de enfriamiento, en la salida existe una zona de expansión con la posibilidad de intercambiar boquillas de salida y se usó una boquilla circular de diámetro 1 mm. Para este estudio se tuvo en cuenta variables de proceso como la temperatura promedio de las 7 zonas del equipo y la velocidad del tornillo, al final el cordón obtenido fue peletizado por una cortadora prefabricada por Molinos Pulverizadores J.A (Bogotá) y los pellets obtenidos o granos de alimento extruido se procedió a secar a 50°C por 30 minutos en un horno de convección forzada (Binder FD 115L, Tuttlingen, Alemania) hasta obtener un contenido de humedad menor a 10% (Barrows et al., 2008; Pantoja et al., 2011). Para determinar de las condiciones del proceso de extrusión, se realizó de acuerdo al método de superficie de respuesta (MSR), se utilizó un diseño central compuesto (DCC) (22 ); el primer factor del diseño experimental evaluado fue temperatura promedio del barril del extrusor con dos niveles (127 °C y 131 °C) y el segundo factor del diseño experimental es velocidad de tornillo con dos niveles (360 rpm y 400 rpm), los niveles de cada factor fueron fijados por investigaciones previas y en la tabla 6-3 se muestra las variables independientes y de respuesta para el diseño central compuesto, se obtuvo 9 tratamientos que corresponden a los 4 tratamientos del diseño factorial 2^2, 4 tratamientos que corresponde a los puntos estrella y un tratamiento del punto central que se realizó con 5 repeticiones para un total de 13 unidades experimentales y se realizó para cada unidad experimental un duplicado; para un total de 26 corridas experimentales.Acuicultura continental de agua cálidasxvi, 129 páginas + anexosapplication/pdfspaUniversidad Nacional de ColombiaPalmira - Ingeniería y Administración - Maestría en Ingeniería AgroindustrialFacultad de Ingeniería y AdministraciónPalmira, ColombiaUniversidad Nacional de Colombia - Sede Palmira620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingenieríaProcesamiento de alimentosfood processingproteasesAlimento extruidoAprovechamiento nutricionalDigestibilidadImpregnación al vacíoProteasaTilapiaExtruded fish feedNutritional useDigestibilityVacuum impregnationTilapiaProteaseEvaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinajeEvaluation of the vacuum impregnation of a protease in an extruded fish feed for red tilapia (Oreochromis spp) in the fry stageTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMGuacas, Popayán, Cauca, ColombiaAarseth, K. 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Revista Científica Internacional de Acuicultura En Español, 5(5).EFECTO DE LA ADICIÓN DE ÁCIDOS ORGÁNICOS Y ENZIMAS EN LOS PARÁMETROS DE CALIDAD FÍSICA Y NUTRICIONAL DE UN ALIMENTO EXTRUIDO PARA TILAPIA (Oreochromis spp) EN LA FASE DE ALEVINAJEColcienciasInvestigadoresLICENSElicense.txtlicense.txttext/plain; charset=utf-83964https://repositorio.unal.edu.co/bitstream/unal/80398/1/license.txtcccfe52f796b7c63423298c2d3365fc6MD51ORIGINAL1061719053.2020.pdf1061719053.2020.pdfTesis de Maestría en Ingeniería Agroindutrialapplication/pdf1842409https://repositorio.unal.edu.co/bitstream/unal/80398/2/1061719053.2020.pdfd59de8349b4c69ef91187e43e4ba9185MD52THUMBNAIL1061719053.2020.pdf.jpg1061719053.2020.pdf.jpgGenerated Thumbnailimage/jpeg5144https://repositorio.unal.edu.co/bitstream/unal/80398/3/1061719053.2020.pdf.jpg5e37ab1e9d4093d36df43419c654d6cfMD53unal/80398oai:repositorio.unal.edu.co:unal/803982023-07-29 23:03:47.327Repositorio Institucional Universidad Nacional de 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