Модифікація структурно-механічних властивостей екструдату шляхом збагачення харчовими волокнами та ліпідами

The object of the study is the composition of the feed extrudate modified by the addition of dietary fiber and lipid sources. The problem to be solved is the optimization of the structural and mechanical properties of the feed extrudate through the rationalization of the addition of components. Regression models have been developed to accurately predict the ratio of modifying additives that provides the specified water resistance and swelling index. It has been experimentally established that the rational ratio of components – 4.0±0.1 % chicken fat and 6.0±0.2 % wheat bran – provides water resistance of 190.0±7.5 min, swelling index of 55.0±2.1 % and porosity of 60.0±2.2 %. The results are achieved due to the complex interaction between the components, where lipids form a hydrophobic barrier, and dietary fibers create a stable porous matrix, which is confirmed by regression models. Comparative analysis with a commercial analogue (“Roycher™ AQUA Carp Finish”) revealed competitive advantages of the developed extrudate: lower cost (310 USD/t versus 1050 USD/t). Structural and mechanical characteristics of the studied extrudates were similar. This makes the developed composition promising for industrial application. The results obtained are explained by the interaction of the protein-starch matrix with lipids and dietary fibers during extrusion, which is confirmed by statistically significant models. A distinctive feature of the study is a comprehensive approach to rationalizing the composition of the extrudate, which combines technological efficiency with economic feasibility. The extrudate of the developed composition can be used in the production of feed for aquaculture. Further research should be aimed at studying the long-term stability of product properties and adapting the technology to industrial conditions