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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]
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Journal of Animal Science and Biotechnology

ISSN: 2049-1891