A study on efficiency of several types of binding agents in practical diet : emphasizing on water stability and nutrient leaching

Abstract

This experiment was conducted to assess the water stability and nutrient leaching of a practical diet manufactured with various flour binding source ( durian seed flour, wheat flour, com flour and tapioca flour). They were included at 20% of total ingredient weight and tested with equal ingredient weight to water volume. The water stability (% lost of dry matter) and nutrient leaching (% protein remaining) after being immersed in distilled water for 10 minutes was calculated. All the data of binding sources, treatment diets, water stability and nutrient leaching were analyzed with one-way ANOV A and the differences between treatment means were determined by the Tukey HSD test and significant at level P< 0.05. The analysis revealed that the pellets formulated by using durian seed flour as binding sources shows the lowest rate of dry matter loss (best water stability) which is only 3.38% and the diet with tapioca flour shows the lowest water stability (8.38% lost of dry matter). Diet durian seed flour is significantly different with three other treatment diet (P<0.05), while three of the diet is no significant different.