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

dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.advisorGómez Peñaranda, José Ader
dc.contributor.advisorHoyos Concha, José Luis
dc.contributor.authorCuatin Inguilan, Milton Fernando
dc.date.accessioned2021-10-06T04:42:18Z
dc.date.available2021-10-06T04:42:18Z
dc.date.issued2020-06
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/80398
dc.descriptionIlustraciones, graficas, fotografías, tablas
dc.description.abstractEl 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).
dc.description.abstractThe 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.
dc.description.sponsorshipPROGRAMA NACIONAL DE CIENCIA Y TECNOLOGÍA AGROPECUARIA-COLCIENCIAS
dc.format.extentxvi, 129 páginas + anexos
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddc620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería
dc.titleEvaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinaje
dc.typeTrabajo de grado - Maestría
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programPalmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial
dc.contributor.researchgroupAprovechamiento de Subproductos Agroindustriales -Asubagroin
dc.coverage.regionGuacas, Popayán, Cauca, Colombia
dc.description.degreelevelMaestría
dc.description.degreenameMaestría en Ingeniería Agroindustrial
dc.description.methodsLa 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.
dc.description.researchareaAcuicultura continental de agua cálidas
dc.identifier.instnameUniversidad Nacional de Colombia
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourlhttps://repositorio.unal.edu.co/
dc.publisher.facultyFacultad de Ingeniería y Administración
dc.publisher.placePalmira, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Palmira
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.agrovocProcesamiento de alimentos
dc.subject.agrovocfood processing
dc.subject.agrovocproteases
dc.subject.proposalAlimento extruido
dc.subject.proposalAprovechamiento nutricional
dc.subject.proposalDigestibilidad
dc.subject.proposalImpregnación al vacío
dc.subject.proposalProteasa
dc.subject.proposalTilapia
dc.subject.proposalExtruded fish feed
dc.subject.proposalNutritional use
dc.subject.proposalDigestibility
dc.subject.proposalVacuum impregnation
dc.subject.proposalTilapia
dc.subject.proposalProtease
dc.title.translatedEvaluation of the vacuum impregnation of a protease in an extruded fish feed for red tilapia (Oreochromis spp) in the fry stage
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
oaire.awardtitleEFECTO 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 ALEVINAJE
oaire.fundernameColciencias
dcterms.audience.professionaldevelopmentInvestigadores


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