<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2448-6132</journal-id>
<journal-title><![CDATA[Abanico veterinario]]></journal-title>
<abbrev-journal-title><![CDATA[Abanico vet]]></abbrev-journal-title>
<issn>2448-6132</issn>
<publisher>
<publisher-name><![CDATA[Sergio Martínez González]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-61322020000100117</article-id>
<article-id pub-id-type="doi">10.21929/abavet2020.32</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la temperatura de extrusión, humedad y contenido del aceite de girasol sobre las propiedades funcionales y digestibilidad de alimentos para ganado bovino]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of extrusion temperature, moisture and sunflower oil content on the functional properties and digestibility of bovine cattle feeds]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[Efren]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarado-González]]></surname>
<given-names><![CDATA[Óscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Medrano-Roldán]]></surname>
<given-names><![CDATA[Hiram]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Miranda]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carrete-Carreón]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Jáquez]]></surname>
<given-names><![CDATA[Damián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,New Mexico State University Department of Family and Consumer Sciences, Food Science and Technology ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>USA</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Durango Departmento de Ingeniería Química y Bioquímica]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Tuxtepec ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Juárez del Estado de Durango Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-61322020000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-61322020000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-61322020000100117&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La preparación de productos extruidos con alto contenido de aceite presenta un desafío tecnológico, debido a que el aceite disminuye la fuerza mecánica específica pero también actúa como lubricante y forma complejos de almidón y lípidos; disminuyendo así la gelatinización del almidón. El objetivo de esta investigación fue evaluar el efecto de la temperatura, la humedad y el contenido de aceite de girasol en el proceso de extrusión de alimento para ganado bovino. Se usaron dos ingredientes principales para cada dieta: alfalfa (Medicago sativa L.) y frijol (Phaseolus vulgaris L.). Los resultados obtenidos mostraron que la alta temperatura, la humedad y el contenido de aceite, disminuyeron la densidad aparente y la dureza (P &lt; 0.05). La interacción entre el contenido de aceite y la temperatura aumentó tanto la densidad aparente como la dureza, mientras que la interacción entre el contenido de humedad y aceite aumentó la dureza (P &lt; 0.05). La optimización se realizó con base en las características fisicoquímicas de alimentos comerciales, mostrando que las mejores dietas de frijol se obtuvieron a 121 ºC, 14% de contenido de humedad con 0% de aceite de girasol; 120 ºC y 16% de contenido de humedad con 3.5% de aceite de girasol; y, 142 ºC y 15% de contenido de humedad con 7% de aceite de girasol. La degradabilidad efectiva varió de 87.4 a 90.4% para todas las dietas extruidas; y ninguno de ellos mostró diferencias significativas entre el frijol y la alfalfa (P &lt; 0.05), lo que abre una gran oportunidad potencial de producir altas concentraciones de ALC a partir del aceite de girasol a nivel ruminal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Preparation of extruded products with high oil content, presents a technological challenge, due oil decreases specific mechanic force but also acts as a lubricant, and forms starch-lipid complexes; thus, decreasing starch gelatinization. This research aimed to evaluate the effect of temperature, moisture, and sunflower oil content, on the extrusion process of bovine cattle feed. Two main ingredients were used for each diet: alfalfa (Medicago sativa L.), and bean (Phaseolus vulgaris L.). The obtained results showed that high temperature, moisture, and oil content, decreased bulk density, and hardness (P &lt; 0.05). Oil content-temperature interaction increased both bulk density and hardness, while moisture-oil content interaction increased (P &lt; 0.05) hardness. Optimization was performed based on the physicochemical characteristics of commercial feeds, showing that the best bean diets were obtained at 121ºC, 14% moisture content with 0% sunflower oil; 120ºC and 16% moisture content with 3.5% sunflower oil; and, 142ºC and 15% moisture content with 7% sunflower oil. Effective degradability ranged from 87.4 -90.4% for all extruded diets; and none of them showed significant differences between bean and alfalfa (P &lt; 0.05), which opens a high potential opportunity of producing high concentrations of CLA from sunflower oil at a ruminal level.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimento para ganado bovino]]></kwd>
<kwd lng="es"><![CDATA[digestibilidad]]></kwd>
<kwd lng="es"><![CDATA[aceite de girasol]]></kwd>
<kwd lng="en"><![CDATA[Bovine cattle feed]]></kwd>
<kwd lng="en"><![CDATA[extruded]]></kwd>
<kwd lng="en"><![CDATA[digestibility]]></kwd>
<kwd lng="en"><![CDATA[sunflower oil]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABU-GHAZALEH]]></surname>
<given-names><![CDATA[AA]]></given-names>
</name>
<name>
<surname><![CDATA[Holmes]]></surname>
<given-names><![CDATA[LD]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Diet Supplementation with Fish Oil and Sunflower Oils to increase Conjugated Linoleic Acid Levels in Milk Fat of Partially Grazing Dairy Cows]]></article-title>
<source><![CDATA[J.Dairy Sci]]></source>
<year>2006</year>
<volume>90</volume>
<page-range>2897-904</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABU-HARDAN]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Hill]]></surname>
<given-names><![CDATA[EH]]></given-names>
</name>
<name>
<surname><![CDATA[Farhat]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Starch conversion and expansion behavior of wheat starch cooked with either palm, soybean or sunflower oils in a co-rating intermeshing twin-screw extruder]]></article-title>
<source><![CDATA[International Journal of Food Science and Technology]]></source>
<year>2011</year>
<volume>46</volume>
<page-range>268-74</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="">
<collab>ANKOM</collab>
<source><![CDATA[In vitro true digestibility using the DAISY incubator]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Methods of Analysis]]></source>
<year>2019</year>
<volume>I</volume>
<edition>21</edition>
<page-range>700</page-range><publisher-loc><![CDATA[Gaithersburg, Maryland ]]></publisher-loc>
<publisher-name><![CDATA[Association of Official Analytical Chemists International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BYERS]]></surname>
<given-names><![CDATA[FM]]></given-names>
</name>
<name>
<surname><![CDATA[Schelling]]></surname>
<given-names><![CDATA[GT]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lipids in ruminant nutrition]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Church]]></surname>
<given-names><![CDATA[DC]]></given-names>
</name>
</person-group>
<source><![CDATA[The ruminant animal: digestive, physiology and nutrition]]></source>
<year>1993</year>
<edition>2</edition>
<page-range>298-312</page-range><publisher-loc><![CDATA[New Jersey, U.S.A ]]></publisher-loc>
<publisher-name><![CDATA[Waveland Press Inc]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CHILLARD]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Glasser]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Ferlay]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Bernard]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Rouel]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Doreau]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat]]></article-title>
<source><![CDATA[Eur. J. Lipid Sci. Technol]]></source>
<year>2007</year>
<volume>109</volume>
<page-range>828-55</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[COBLENTZ]]></surname>
<given-names><![CDATA[WK]]></given-names>
</name>
<name>
<surname><![CDATA[Hoffman]]></surname>
<given-names><![CDATA[PC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of bale moisture and bale diameter on spontaneous heating, dry matter recovery, in vitro true digestibility, and in situ disappearance kinetics of alfalfa-orchardgrass hays]]></article-title>
<source><![CDATA[J. Dairy Sci]]></source>
<year>2009</year>
<volume>92</volume>
<page-range>2853-74</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DE PILLI]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Derossi]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Talja]]></surname>
<given-names><![CDATA[RA]]></given-names>
</name>
<name>
<surname><![CDATA[Jouppila]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Secerini]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology]]></article-title>
<source><![CDATA[Innovate Food Science and Engineering Tech]]></source>
<year>2011</year>
<volume>12</volume>
<page-range>610-6</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DING]]></surname>
<given-names><![CDATA[QB]]></given-names>
</name>
<name>
<surname><![CDATA[Ainsworth]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Tucker]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Marson]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2005</year>
<volume>66</volume>
<page-range>283-9</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[EL-SAIDY]]></surname>
<given-names><![CDATA[EA]]></given-names>
</name>
<name>
<surname><![CDATA[Faraouk]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Adb El-Ghany]]></surname>
<given-names><![CDATA[HM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of different seed priming on seeding growth, yield and quality components in two sunflower (Helianthus annus L.) cultivars]]></article-title>
<source><![CDATA[Trends in Applied Sciences Research]]></source>
<year>2011</year>
<volume>6</volume>
<page-range>977-91</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GONZÁLEZ-Valadez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Munoz-Hernández]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-López]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Design and evaluation of an extruder to convert crop residues to animal feed]]></article-title>
<source><![CDATA[Biosystems Engineering]]></source>
<year>2008</year>
<volume>100</volume>
<page-range>66-78</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GUJSKA]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Khan]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of temperature on properties of extrudates from high starch fractions of navy, pinto and garbanzo beans]]></article-title>
<source><![CDATA[J. Food Sci]]></source>
<year>1990</year>
<volume>55</volume>
<page-range>466-9</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HERNÁNDEZ-Hernández]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Ávila-Orta]]></surname>
<given-names><![CDATA[CA]]></given-names>
</name>
<name>
<surname><![CDATA[Hsiao]]></surname>
<given-names><![CDATA[BS]]></given-names>
</name>
<name>
<surname><![CDATA[Castro-Rosas]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Gallegos-Infante]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Morales-Castro]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Ochoa-Martínez]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Aldapa]]></surname>
<given-names><![CDATA[CA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2011</year>
<volume>54</volume>
<page-range>69-75</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[IKPEM]]></surname>
<given-names><![CDATA[E ECA]]></given-names>
</name>
<name>
<surname><![CDATA[Osuchukwu]]></surname>
<given-names><![CDATA[NC]]></given-names>
</name>
<name>
<surname><![CDATA[Oshiele]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional and sensory properties of wheat (Aestium triticium) and taro flour (Colocasia esculenta) composite bread]]></article-title>
<source><![CDATA[Afr. J. Food Sci.]]></source>
<year>2010</year>
<volume>4</volume>
<page-range>248-53</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[INIESTRA González]]></surname>
<given-names><![CDATA[José J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ibarra Pérez]]></surname>
<given-names><![CDATA[Francisco J]]></given-names>
</name>
<name>
<surname><![CDATA[Gallegos Infante]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rocha Guzmán]]></surname>
<given-names><![CDATA[Nuria E.]]></given-names>
</name>
<name>
<surname><![CDATA[González Laredo]]></surname>
<given-names><![CDATA[Rubén F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Factores antinutricios y actividad antioxidante en variedades mejoradas de frijol común (Phaseolus vulgaris)]]></article-title>
<source><![CDATA[Agrociencia]]></source>
<year>2005</year>
<volume>39</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>603-10</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LIU]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Kerry]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
<name>
<surname><![CDATA[Kerry]]></surname>
<given-names><![CDATA[JP]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of food ingredients and selected lipids on the physical properties of extruded edible films casings]]></article-title>
<source><![CDATA[International Journal of Food Science and Technology]]></source>
<year>2006</year>
<volume>41</volume>
<page-range>295-302</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PARIZA]]></surname>
<given-names><![CDATA[MW]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Cook]]></surname>
<given-names><![CDATA[ME]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The biologically active isomers of conjugated linoleic acid]]></article-title>
<source><![CDATA[Progress in Lipid Research]]></source>
<year>2001</year>
<volume>40</volume>
<page-range>283-98</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PETHERICK]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Animal welfare issues associated with extensive livestock production; the northern Australian beef cattle industry]]></article-title>
<source><![CDATA[Applied Animal Behavior Science]]></source>
<year>2005</year>
<volume>92</volume>
<page-range>211-34</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[POULSON]]></surname>
<given-names><![CDATA[CS]]></given-names>
</name>
<name>
<surname><![CDATA[Shiman]]></surname>
<given-names><![CDATA[TR]]></given-names>
</name>
<name>
<surname><![CDATA[Ure]]></surname>
<given-names><![CDATA[AL]]></given-names>
</name>
<name>
<surname><![CDATA[Cornforth]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Olson]]></surname>
<given-names><![CDATA[KC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Conjugated linolenic acid content of beef from cattle fed diets containing high grain, CLA, or raised on forages]]></article-title>
<source><![CDATA[Livestock Production Science]]></source>
<year>2004</year>
<volume>91</volume>
<page-range>117-28</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[REYES-Jáquez]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Casillas]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Flores]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Andrade-González]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Solís-Soto]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano-Roldan]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Carrete]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snack during Extrusion Cooking]]></article-title>
<source><![CDATA[Food and Nutrition Sciences]]></source>
<year>2012</year>
<volume>3</volume>
<page-range>1716-25</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[REYES-Jáquez]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas-Rodríguez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado-Licón]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-Miranda]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Araiza-Rosales]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Andrade-González]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Solís-Soto]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano-Roldan]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of the Extrusion Process Temperature and moisture Content on the Functional Properties and in vitro Digestibility of Bovine Cattle Feed Made out of Waste Bean Flour]]></article-title>
<source><![CDATA[Journal of Animal Science Advances]]></source>
<year>2011</year>
<volume>1</volume>
<page-range>100-10</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RODRÍGUEZ-Miranda]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado-Licón]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Wong]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Solís-Soto]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Vera]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Aldapa]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Medrano-Roldán]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of Moisture, Extrusion Temperature and Screw Speed on Residence Time, Specific Mechanical Energy and Psychochemical Properties of Bean Four and Soy Protein Aquaculture Feeds]]></article-title>
<source><![CDATA[Journal of Animal Production Advances]]></source>
<year>2012</year>
<volume>2</volume>
<page-range>65-73</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SERRANO]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Baucells]]></surname>
<given-names><![CDATA[MD]]></given-names>
</name>
<name>
<surname><![CDATA[Barroeta]]></surname>
<given-names><![CDATA[AC]]></given-names>
</name>
<name>
<surname><![CDATA[Puchal]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of extruded diet on the productive performance of weaning and post-weaned calves]]></article-title>
<source><![CDATA[Animal Feed Science and Technology]]></source>
<year>1998</year>
<volume>70</volume>
<page-range>275-9</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SINGH]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Gamlath]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Walkeling]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional aspects of food extrusion: a review]]></article-title>
<source><![CDATA[J. Food Sci. and Technol.]]></source>
<year>2007</year>
<volume>42</volume>
<page-range>916-29</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SOLANAS]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Castrillo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Balcells]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Guada]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In situ ruminal degradability and intestinal digestion of raw and extruded legume seeds and soya bean meal protein]]></article-title>
<source><![CDATA[Journal of Animal Physiology and Animal Nutrition]]></source>
<year>2004</year>
<volume>89</volume>
<page-range>166-71</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[WANG]]></surname>
<given-names><![CDATA[WM]]></given-names>
</name>
<name>
<surname><![CDATA[Klopfenstein]]></surname>
<given-names><![CDATA[CF]]></given-names>
</name>
<name>
<surname><![CDATA[Ponte]]></surname>
<given-names><![CDATA[JG]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran]]></article-title>
<source><![CDATA[Cereal Chem.]]></source>
<year>1993</year>
<volume>70</volume>
<page-range>707-11</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
