Use of trout by-products (Oncorhynchus mykiss) for the production of an extruded fish feed

Extrusion cooking is a continuous mixing, cooking, and forming processing method. The main objective of the study was to determine effect inclusion chemical silage residues from benefit trout (Oncorhynchus mykiss) in extrusion process food diet for fish. evaluation hydrolyzed protein flour (HPF) carried out simple screw extruder, using 2k factorial design, with four factors: temperature profile, speed, humidity, HPF, evaluating response variables physicochemical characterization protein, physical properties such as hardness, durability, density, buoyancy expansion index. generated changes during related its cohesiveness plasticizer capacity. Regarding cohesiveness, it verified improvement pellet plasticizing capacity by reducing average retention time. results showed techno-functional potential application animal feed industry, being raw material that can be used regulating additive quality pellet. It suggested expand mass range peptides contained flour.