Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends
Bibliographic record
Abstract
Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amylose, 100% amylopectin), 20% distillers dried grain with solubles (DDGS), and 15, 25, and 35% moisture content were used along with appropriate amounts of soybean meal, menhaden fishmeal, whey, vitamin and mineral mix to investigate nutritionally-balanced feeds for Nile tilapia (Oreochromis niloticus L.). The blends were processed using a laboratory single-screw extruder with varying temperature settings (90-90-90°C, 100-120-120°C, and 100-120-140°C), screw speeds (100, 120, and 140 rpm), and length/diameter ratio (3.4, 6.6, 9.2) of the die. Extensive analyses of expansion ratio (ER), unit density (UD), sinking velocity (SV), and pellet durability indices (PDI), water absorption (WAI) and water solubility indices (WSI) were conducted to evaluate the effects of the two starch sources on extrudate binding and floating capacity. By varying process conditions, significant differences (P>0.05) among the blends were detected for all extrudate physical properties. Significantly higher values for ER, UD, and PDI were achieved by using the Waxy I starch source, while values for SV and WAI decreased. For WSI no significant differences were detected. Increasing the moisture content from 15-35% resulted in a significant increase in ER, WAI, and PDI and a significant decrease in UD. WSI showed no clear pattern in changes. The impact of different amylopectin to amylose ratio, temperature and moisture content on extrudate stability, cohesion and physical properties was demonstrated in this study. All formulations yielded viable extrudates while the blends with the amylopectin as the sole source of starch resulted in higher quality extrudates.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.001 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".