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Table 4 Total peroxidizability index of various lipids

From: Characteristics of lipids and their feeding value in swine diets

Lipid source PI1
Coconut 2
Tallow 5
Palm 12
Olive 13
Lard 15
Poultry 23
Canola 40
Sunflower 41
Corn 57
Soybean 65
Flaxseed 120
Menhaden 214
Algae 258
  1. 1Peroxidizability Index (PI) = [(0.025 × % monoeniocs) + (1 × % dienoics) + (2 × % trienoics) + (4 × % tetraenoics) + (6 × % pentaenoics) + (8 × % hexaenoics)] [108]