Growth performance, oxidative stress and immune status of newly weaned pigs fed peroxidized lipids with or without supplemental vitamin E or polyphenols

Table 2 Analyzed composition of experimental soybean oil sources^a

Item	Control	Peroxidized
Moisture, %	0.10	0.11
Insoluble impurities, %	0.06	none
Unsaponifiable matter, %	0.38	0.34
Free fatty acids, %	0.02	0.09
Peroxide value, mEq/kg fat
Initial^b	4.1	141.6
4 h AOM^c	3.6	158
20 h AOM	4.6	41.2
Anisidine value^d	1.7	106
Oxidative stability index (OSI), h^e	37	2.4
Hexanal, mg/kg	< 5	99
2, 4-decadienal, mg/kg	8	720

^aAnalysis of oxidative stability index, hexanal, and 2,4-decadienal were conducted by Kemin Industries (Des Moines, IA), while the other analyses were conducted by New Jersey Feed Laboratory, Inc. (Trenton, NJ)
^bThe New Jersey Feed Laboratory, Inc. (method 965.33 [34]) and Kemin Industries, Inc. both analyzed initial peroxide value and the mean of these values is reported here
^cActive oxygen method, Cd 12–57 [35])
^dAnisidine value is a relative measure used to determine aldehyde content of peroxidized oils
^eOSI, method Cd 12B-92 [35]

ISSN: 2049-1891