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Table 2 Indicative measures of lipid peroxidation measures in original lipids (OL) exposed to slow (SO) or rapid peroxidation (RO) conditions [11]1

From: Evaluating the quality of feed fats and oils and their effects on pig growth performance

Items

Corn oil

Canola oil

Poultry fat

Tallow

OL

SO

RO

OL

SO

RO

OL

SO

RO

OL

SO

RO

Crude fat, %

99.34

99.36

99.26

99.16

99.50

99.26

95.52

96.42

98.23

98.04

98.68

99.02

Free fatty acids, %

0.28

0.48

0.65

0.36

0.57

0.58

3.62

3.65

3.17

1.99

3.10

2.28

Total MIU2

1.00

1.02

1.22

1.01

0.89

0.96

2.24

1.01

1.23

0.78

0.60

0.64

  Moisture, %

0.06

0.00

0.06

0.08

0.00

0.00

0.19

0.02

0.07

0.15

0.10

0.07

  Insolubles, %

0.02

0.04

0.08

0.02

0.02

0.02

1.08

0.08

0.22

0.22

0.16

0.23

  Unsaponifiables, %

0.92

0.98

1.06

0.91

0.87

0.94

0.97

0.93

0.94

0.41

0.34

0.34

Fatty acids, %

  Myristic (14:0)

0.06

0.06

0.07

0.08

0.09

0.08

0.63

0.63

0.65

3.03

3.21

3.29

  Palmitic (16:0)

10.76

11.90

12.11

3.95

4.39

4.43

24.69

24.49

24.68

24.50

24.68

25.94

  Palmitoleic (16:1)

0.10

0.10

0.12

0.22

0.23

0.23

7.11

7.39

7.19

2.55

2.71

2.55

  Stearic (18:0)

1.71

1.91

1.93

1.78

1.93

1.95

5.93

5.62

5.80

21.59

20.00

21.97

  Oleic (18:1)

27.70

29.84

29.80

64.57

65.47

66.82

38.07

39.16

39.20

32.03

33.48

30.62

  Linoleic (18:2)

57.18

52.73

52.32

17.90

16.51

15.93

18.50

17.59

17.10

2.80

1.83

1.84

  Linolenic (18:3)

0.79

0.62

0.63

7.09

5.73

5.01

0.77

0.67

0.69

0.22

0.12

0.11

  U:S3

6.85

6.01

5.87

15.45

13.72

13.62

2.06

2.11

2.06

0.77

0.80

0.69

  Iodine value4

125

119

118

105

100

98

73

73

72

35

35

32

  Vitamin E, IU/g

0.40

<0.10

<0.10

0.29

<0.10

<0.10

<0.10

<0.10

<0.10

<0.10

<0.10

<0.10

Oxidation products

  PV5, mEq/kg

1

151

2

1

239

12

1

57

2

1

29

3

  p-Anisidine value6

<1

61.4

142.9

1

37.0

154.8

3

88

22

4

120

19

  TBARS7, μmol/kg

16

225

119

45

968

622

79

151

58

58

61

41

  Hexanal, mg/kg

<1

390

83

1

180

59

3

88

22

4

120

19

  2,4-decadienal, ppm

72

3,728

1,345

7

1,091

511

30

442

169

47

261

125

  HNE8, μmol/kg

0

194

594

0

105

221

0

2

0

0

13

6

  AOM9, mEq/kg

103

575

528

112

419

533

4

298

5

<2

6

446

  OSI10, h

8.4

<1.0

<1.0

9.2

<1.0

<1.0

24.6

<1.0

<1.0

12.1

<1.0

<1.0

  1. 1OL: Lipids were stored as received without antioxidants or heating; SO, lipids heated for 72 h at 95°C with constant compressed air flow rate at 12 L/min; RO, lipids heated for 7 h at 185°C with constant compressed air flow rate at 12 L/min.
  2. 2Total of moisture, insolubles, and unsaponifiables content.
  3. 3Unsaturated to saturated fatty acid ratio.
  4. 4Iodine value was calculated as iodine value = (C16:1) × 0.95 + (C18:1) × 0.86 + (C18:2) × 1.732 + (C18:3) × 2.616 (Method Cd 1–25; AOCS, 1998).
  5. 5PV = peroxide value.
  6. 6There is no unit for p-anisidine value.
  7. 7TBARS = thiobarbituric acid reactive substances.
  8. 8HNE = 4-hydroxynonenal.
  9. 9AOM = active oxygen method measured as the peroxide value at 20 h of oxidation.
  10. 10OSI = oil stability index.
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Journal of Animal Science and Biotechnology

ISSN: 2049-1891