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

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dc.contributor.advisorGómez Peñaranda, José Ader
dc.contributor.advisorHoyos Concha, José Luis
dc.contributor.authorCuatin Inguilan, Milton Fernando
dc.contributor.researchgroupAprovechamiento de Subproductos Agroindustriales -Asubagroinspa
dc.coverage.regionGuacas, Popayán, Cauca, Colombia
dc.date.accessioned2021-10-06T04:42:18Z
dc.date.available2021-10-06T04:42:18Z
dc.date.issued2020-06
dc.descriptionIlustraciones, graficas, fotografías, tablasspa
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).spa
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.eng
dc.description.degreelevelMaestríaspa
dc.description.degreenameMaestría en Ingeniería Agroindustrialspa
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.spa
dc.description.researchareaAcuicultura continental de agua cálidasspa
dc.description.sponsorshipPROGRAMA NACIONAL DE CIENCIA Y TECNOLOGÍA AGROPECUARIA-COLCIENCIASspa
dc.format.extentxvi, 129 páginas + anexosspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/80398
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Palmiraspa
dc.publisher.facultyFacultad de Ingeniería y Administraciónspa
dc.publisher.placePalmira, Colombiaspa
dc.publisher.programPalmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrialspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-NoComercial 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/spa
dc.subject.agrovocProcesamiento de alimentos
dc.subject.agrovocfood processing
dc.subject.agrovocproteases
dc.subject.ddc620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingenieríaspa
dc.subject.proposalAlimento extruidospa
dc.subject.proposalAprovechamiento nutricionalspa
dc.subject.proposalDigestibilidadspa
dc.subject.proposalImpregnación al vacíospa
dc.subject.proposalProteasaspa
dc.subject.proposalTilapiaspa
dc.subject.proposalExtruded fish feedeng
dc.subject.proposalNutritional useeng
dc.subject.proposalDigestibilityeng
dc.subject.proposalVacuum impregnationeng
dc.subject.proposalTilapiaeng
dc.subject.proposalProteaseeng
dc.titleEvaluación de la impregnación al vacío de una proteasa en un alimento extruido para tilapia roja (Oreochromis spp) en fase de alevinajespa
dc.title.translatedEvaluation of the vacuum impregnation of a protease in an extruded fish feed for red tilapia (Oreochromis spp) in the fry stageeng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa
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 ALEVINAJEspa
oaire.fundernameColcienciasspa

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