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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.