Características físicas de piensos extrusionados y aceptabilidad por cangrejo rojo (procamburus clarkii): Physical characteristics of extruded diets and its palatibility in red crawfish (procamburus clarkii)

Nine physical characteristics and the palatibility of eight isoenergetic diets with 214 to 408 g/kg of carbohydrates and 138 to 53 g/kg of fat have been mesured. Flotability, real density, apparent density, diameter and water absorption were correlated between themselves and between the level of carbohydrates in diets. Stability in water at two and twelve hours was similar, and related to level of carbohydrates and protein. Fat and fiber content affected to shear press force. Palability of diets was analysed by multiple regression in relation to the level of carbohydrates and fiber (r" =0.31) or fat and protein (r"=0.3 1).