Replacement of Conventional Vegetable Oil with Granulated Fats of Palm Oil (Prilled Fats and Calcium Soaps) in Broiler Chicken Diet: Performance and Carcass Traits

This study evaluated the productive performance and carcass characteristics of broiler chickens fed diets containing prilled fats of palm oil (PFPO) or calcium soaps of palm oil (CaSPO) replacing vegetable oils (VO). A total of two hundred 1-day-old male Ross 308 chickens were allocated in a 2 × 2 randomized factorial design. Diets included 2 PFPO levels (0 and 50%) and 2 CaSPO levels (0 and 50%). The level was the percentage of substitution of VO by granulated fats. The study had two phases (starter and finisher), each lasting 21 days. In the starter phase, PFPO did not influence (main effects; p>0.05) feed intake and body weight gain, but improved (main effect; p=0.03) feed conversion. In the finisher phase and the total study, PFPO had no effect (p>0.05) on these productive variables. Throughout the study, CaSPO did not influence feed intake (main effect; p>0.50), but decreased weight gain and had a negative effect on feed conversion (main effects; p<0.05). There was no influence of fats (PFPO or CaSPO) on carcass yield, breast, drumsticks plus thighs, and wings (main effects; p>0.05). Chickens fed CaSPO had lower (main effect; p=0.02) carcass weight. The only PFPO × CaSPO interaction (p=0.04) was for back yield. Results showed that PFPO or CaSPO could be employed in formulating broiler chicken diets, as they are less expensive than conventional VO. Partial substitution of VO for PFPO had minimal effect on productive variables, although partial dietary inclusion of CaSPO might slightly reduce the production of broiler chickens.(AU)

Lipídios em dietas para ruminantes e seus efeitos sobre a qualidade da carne / Lipids in ruminant diets and their effects on meat quality

Para atender a demanda dos consumidores, cada vez mais preocupados com a saúde e bem estar, estratégias como a modificação do perfil de ácidos graxos dos produtos oriundos de ruminantes (carne e leite) têm sido adotadas, para obter uma menor proporção de ácidos graxos saturados (AGS) os quais geralmente estão associados ao risco de desenvolvimento de doenças cardiovasculares. A inclusão de fontes lipídicas, como por exemplo os óleos vegetais, ricos em ácidos graxos insaturados na dieta de ruminantes, têm tido como objetivo melhorar a eficiência de utilização de energia, uma vez que apresenta menor incremento calórico em comparação aos carboidratos, bem como melhorar os aspectos qualitativos da carne, principalmente no que se refere ao perfil de ácidos graxos, e aumento dos compostos funcionais da carne. Entretanto, devido à natureza alimentar dos ruminantes ser associada ao consumo de forragens, pobres nesse nutriente, há uma limitação em sua utilização, uma vez que são tóxicos aos microrganismos ruminais. Assim, pesquisas avaliando a inclusão de fontes lipídicas na dieta de animais ruminantes, têm sido realizadas como alternativa alimentar para melhorar a qualidade da carne, minimizando os efeitos sobre a fermentação ruminal.(AU)

To meet the demand of consumers, increasingly concerned about health and well-being, strategies such as modifying the fatty acid profile of products from ruminants (meat and milk) have been adopted to obtain a lower proportion of saturated fatty acids (SFA) which are generally associated with the risk of developing cardiovascular disease. The inclusion of lipid sources, such as vegetable oils, rich in unsaturated fatty acids in the diet of ruminants, has been aimed at improving the efficiency of energy use, as it has a lower caloric increase compared to carbohydrates, as well as improving the qualitative aspects of the meat, mainly with regard to the fatty acid profile, and the increase in the functional compounds of the meat. However, because the food nature of ruminants is associated with the consumption of forages, which are poor in this nutrient, there is a limitation in their use, since they are toxic to ruminal microorganisms. Thus, researches evaluating the inclusion of lipid sources in the diet of ruminant animals have been carried out as a food alternative to improve meat quality, minimizing the effects on ruminal fermentation.(AU)

Para satisfacer la demanda de los consumidores, cada vez más preocupados por la salud y el bienestar, se han adoptado estrategias como la modificación del perfil de ácidos grasos de productos de rumiantes (carne y leche) para obtener una menor proporción de ácidos grasos saturados (AGS) que son generalmente asociado con el riesgo de desarrollar enfermedad cardiovascular. La inclusión de fuentes lipídicas, como los aceites vegetales, ricos en ácidos grasos insaturados en la dieta de los rumiantes, ha tenido como objetivo mejorar la eficiencia del uso energético, ya que tiene un menor aumento calórico en comparación con los carbohidratos, así como mejorar la calidad cualitativa. aspectos de la carne, principalmente en lo que respecta al perfil de ácidos grasos, y al aumento de los compuestos funcionales de la carne. Sin embargo, debido a que la naturaleza alimentaria de los rumiantes está asociada al consumo de forrajes, los cuales son pobres en este nutriente, existe una limitación en su uso, ya que son tóxicos para los microorganismos ruminales. Así, se han realizado investigaciones que evalúan la inclusión de fuentes lipídicas en la dieta de los rumiantes como alternativa alimentaria para mejorar la calidad de la carne, minimizando los efectos sobre la fermentación ruminal.(AU)

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review / Benefícios à saúde humana e características físico-químicas e funcionais do óleo de semente de algodão: uma revisão

Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge for the end researchers who can further research in the respective aspect.

Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra., cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review

Abstract Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge for the end researchers who can further research in the respective aspect.

Resumo Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra., cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Total heat loss in broilers fed with different lipid sources

To meet the growing demand for poultry products, many producers have decided to increase the density of animals per square meter. This, coupled with global warming, creates a severe problem for the poultry industry, as it is common to observe birds moving away from the thermal comfort zone. Therefore, the objective of this study was to evaluate the effect of three lipid sources and three levels of inclusion in broiler diets on sensible heat loss. Three hundred twenty-four female broilers from the Ross 308 line were housed in cages in an open house and distributed into nine different treatments. The body surface temperature was observed with an infrared thermography camera. Heat loss was analyzed by radiation, and convection was calculated by equations at weeks three, four, and six of broiler life, considering the importance of measuring and analyzing the following variables: wind speed, bird weight, bird area, ambient temperature, and relative humidity, among others. The treatments had no significant effect on Qt; however, the inclusion of palm oil, chicken oil at 3%, and sacha inchi oil at 9% can be an alternative in broiler chicken feed since they tend to reduce Qt at day 42 of life.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review / Benefícios à saúde humana e características físico-químicas e funcionais do óleo de semente de algodão: uma revisão

Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge fort he end researchers who can further research in the respective aspect.

Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra, cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review / Benefícios à saúde humana e características físico-químicas e funcionais do óleo de semente de algodão: uma revisão

Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge fort he end researchers who can further research in the respective aspect.(AU)

Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra, cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.(AU)

Performance, carcass traits, and meat fatty acid profile and quality of Anglo-Nubian kids fed diets supplemented with vegetable oils

The objective of this study was to evaluate the inclusion of vegetable oils in goat kid diets on performance, carcass traits, and meat composition, quality, and fatty acid profile. Forty-eight Anglo Nubian kids were evaluated in a completely randomized experimental design with four treatments, namely, control diet and diets including 2.5% canola, sunflower, or soybean oils. The animals were slaughtered at 30 kg live weight and performance, carcass and meat quality, centesimal composition, and fatty acid profile were evaluated. The treatments did not influence carcass yield or meat color. Among the saturated fatty acids, only caprylic, palmitic, and heptadecanoic acids differed among the treatments, whereas total saturated fatty acids decreased in the sunflower oil treatment. Monounsaturated fatty acids were not influenced by lipid supplementation. Among the polyunsaturated fatty acids (PUFA), linoleic acid was highest in the sunflower oil-treated group. Total PUFA were higher for the soybean oil-supplemented group, but similar to that achieved with sunflower oil. The highest omega-6 content was obtained with dietary inclusion of sunflower oil, whereas conjugated linoleic acid, atherogenicity index, and hypocholesterolemic:hypocholesterolemic ratio improved with the inclusion of sunflower and soybean oils. Supplementation with vegetable oils improves the fatty acid profile of kid meat without affecting animal performance. Better results are obtained with sunflower and soybean oils; therefore, it is up to the producer to choose the diet according to its cost.

Influence of Thermally Oxidized Vegetable Oil and Animal Fats on Growth Performance, Nutrient Digestibility, Carcass Parameters and Meat Quality of Broilers

The current study was planned to investigate the influence of soy oil, oxidized soy oil, poultry oil single refined and poultry oil double refined on the performance of broilers chicken. A total of two hundred and forty, day-old broiler chicks were divided into 4 treatments in such a way that each treatment had six replicates and each replicate had ten chicks. The experimental treatments were separated with the usage of single refined poultry oil, double refined poultry oil, oxidized soy oil and soy oil in the diet of broilers. In both starter and overall periods average body weight was higher (p 0.05) for birds which were on a basal diet containing soy oil as compared to other diets. Similarly, feed intake was higher (p 0.05) for birds which were on a basal diet containing soy oil in the starter phase. In the overall phase, average body weight was less in oxidized oil as compared to other dietary treatments (p 0.05). Similarly, birds showed poor feed conversion ratio in the basal diet that contained oxidized oil (p 0.05) in the overall phase of the experiment. The birds showed better digestibility (p 0.05) for crude fat on a basal diet containing vegetable oil and double refined poultry oil as compared to other diets. Results showed no effects of experimental treatments on the meat quality and carcass parameters (p>0.05). Therefore, it can be concluded that poultry single refined and double refined oil could be a possible substitute for fresh soy oil for better performance as compared to oxidized soy oil.(AU)

Influence of Thermally Oxidized Vegetable Oil and Animal Fats on Growth Performance, Nutrient Digestibility, Carcass Parameters and Meat Quality of Broilers

The current study was planned to investigate the influence of soy oil, oxidized soy oil, poultry oil single refined and poultry oil double refined on the performance of broilers chicken. A total of two hundred and forty, day-old broiler chicks were divided into 4 treatments in such a way that each treatment had six replicates and each replicate had ten chicks. The experimental treatments were separated with the usage of single refined poultry oil, double refined poultry oil, oxidized soy oil and soy oil in the diet of broilers. In both starter and overall periods average body weight was higher (p 0.05) for birds which were on a basal diet containing soy oil as compared to other diets. Similarly, feed intake was higher (p 0.05) for birds which were on a basal diet containing soy oil in the starter phase. In the overall phase, average body weight was less in oxidized oil as compared to other dietary treatments (p 0.05). Similarly, birds showed poor feed conversion ratio in the basal diet that contained oxidized oil (p 0.05) in the overall phase of the experiment. The birds showed better digestibility (p 0.05) for crude fat on a basal diet containing vegetable oil and double refined poultry oil as compared to other diets. Results showed no effects of experimental treatments on the meat quality and carcass parameters (p>0.05). Therefore, it can be concluded that poultry single refined and double refined oil could be a possible substitute for fresh soy oil for better performance as compared to oxidized soy oil.

Effect of Dietary Frying Fat, Vegetable Oil and Calcium Soaps Of Palm Oil on the Productive Behavior and Carcass Yield of Broiler Chickens

Vegetable oils (VO) and animal fats are conventional lipid sources used in feed formulations. Frying fats (FF) and calcium soaps of palm oil (CaSPO) are low-cost lipid sources. This study evaluated the productive performance of broiler chickens fed diets with CaSPO in substitution for VO or FF. Two hundred, 1-day old male broiler chickens were allocated in a randomized design with factorial arrangement (22). Diets included 2 lipid sources (FF and VO) and 2 CaSPO levels (0 and 50%). The study had two phases (starter and finisher) of 21 days each. For the starter phase there was no effect (p>0.05) of dietary treatments on the chickens productive performance. For the finisher phase birds fed diets with FF had higher feed intake and feed conversion ratio (main effect; p 0.01) than those fed diets with VO. Over the 42-day feeding period animals fed FF had higher feed conversion ratio (main effect; p=0.02) and tended (p=0.08) to show higher feed intake than those fed diets with VO. The CaSPO substitution for VO or FF had no effect (p>0.05) on the productive performance of broiler chickens. There was no influence of treatment on carcass yield. The drumsticks plus thighs were higher (main effect; p 0.01) in birds receiving VO than in those receiving FF. The interaction (fat source*CaSPO) was not significant (p>0.05). These results may indicate that VO is superior to FF and CaSPO may substitute for VO or FF without affecting productive performance of broiler chickens. Lipid source showed small influence on carcass characteristics.(AU)

Effect of Dietary Frying Fat, Vegetable Oil and Calcium Soaps Of Palm Oil on the Productive Behavior and Carcass Yield of Broiler Chickens

Vegetable oils (VO) and animal fats are conventional lipid sources used in feed formulations. Frying fats (FF) and calcium soaps of palm oil (CaSPO) are low-cost lipid sources. This study evaluated the productive performance of broiler chickens fed diets with CaSPO in substitution for VO or FF. Two hundred, 1-day old male broiler chickens were allocated in a randomized design with factorial arrangement (22). Diets included 2 lipid sources (FF and VO) and 2 CaSPO levels (0 and 50%). The study had two phases (starter and finisher) of 21 days each. For the starter phase there was no effect (p>0.05) of dietary treatments on the chickens productive performance. For the finisher phase birds fed diets with FF had higher feed intake and feed conversion ratio (main effect; p 0.01) than those fed diets with VO. Over the 42-day feeding period animals fed FF had higher feed conversion ratio (main effect; p=0.02) and tended (p=0.08) to show higher feed intake than those fed diets with VO. The CaSPO substitution for VO or FF had no effect (p>0.05) on the productive performance of broiler chickens. There was no influence of treatment on carcass yield. The drumsticks plus thighs were higher (main effect; p 0.01) in birds receiving VO than in those receiving FF. The interaction (fat source*CaSPO) was not significant (p>0.05). These results may indicate that VO is superior to FF and CaSPO may substitute for VO or FF without affecting productive performance of broiler chickens. Lipid source showed small influence on carcass characteristics.

Increased quality of in natura and cryopreserved semen of water buffaloes supplemented with saturated and unsaturated fatty acids from the palm oil industry

Ruminant energy supplementation with vegetable oils or fats has been standing out worldwide and oil palm processing has been receiving growing interest. This study assessed the effect of supplementation with saturated and unsaturated fatty acids from the palm oil industry on the lipid profile of seminal plasma and of the sperm membrane, as well as on the morphological and functional characteristics of raw and cryopreserved buffalo semen. Twelve purebred Murrah bulls (Bubalus bubalis) were assigned to the experimental groups and fed diets for 120 days with no added lipids (CONT, four bulls), or with an extra amount of 3% lipids from crude palm oil (PALM, four bulls), or from palm oil deodorizer distillate (PODD, four bulls). Semen was collected and cryopreserved every 15 days. The lipid composition of membranes and semen quality were determined after collections. Lipid supplementation did not impact feed intake (P>0.05). Diet enrichment with PALM increased the linoleic acid (C18:2,6) in seminal plasma. Lipid supplementation did not increase the polyunsaturated fatty acids in the sperm membrane composition, but significantly increased the lignoceric acid (C24:0). Cryopreserved semen of the supplemented bulls presented higher progressive motility (60.2 vs. 67.9 vs. 65.2%; P 0.05) and sperm viability detected by eosin-nigrosin staining (61.1 vs. 69.4 vs. 67.8%; P 0.05). Palm oil reduced major sperm defects in both raw (12.2 vs. 9.3 vs. 13.2%; P 0.0001) and cryopreserved semen (12.4 vs. 9.4 vs. 11.2%; P 0.0001). The lipids added to the diet did not impact the population of spermatozoa with intact plasma and acrosomal membranes (PI-/PSA-), but significantly increased the percentage of spermatozoa with high mitochondrial potential (25.6 vs. 31.5 vs. 32.0%; P=0.008). The results suggest that lipid supplementation based on crude palm oil or palm oil deodorizer distillate can be safely used to feed buffalo bulls and may increase sperm attributes related to male fertility.

Increased quality of in natura and cryopreserved semen of water buffaloes supplemented with saturated and unsaturated fatty acids from the palm oil industry

Ruminant energy supplementation with vegetable oils or fats has been standing out worldwide and oil palm processing has been receiving growing interest. This study assessed the effect of supplementation with saturated and unsaturated fatty acids from the palm oil industry on the lipid profile of seminal plasma and of the sperm membrane, as well as on the morphological and functional characteristics of raw and cryopreserved buffalo semen. Twelve purebred Murrah bulls (Bubalus bubalis) were assigned to the experimental groups and fed diets for 120 days with no added lipids (CONT, four bulls), or with an extra amount of 3% lipids from crude palm oil (PALM, four bulls), or from palm oil deodorizer distillate (PODD, four bulls). Semen was collected and cryopreserved every 15 days. The lipid composition of membranes and semen quality were determined after collections. Lipid supplementation did not impact feed intake (P>0.05). Diet enrichment with PALM increased the linoleic acid (C18:2,6) in seminal plasma. Lipid supplementation did not increase the polyunsaturated fatty acids in the sperm membrane composition, but significantly increased the lignoceric acid (C24:0). Cryopreserved semen of the supplemented bulls presented higher progressive motility (60.2 vs. 67.9 vs. 65.2%; P 0.05) and sperm viability detected by eosin-nigrosin staining (61.1 vs. 69.4 vs. 67.8%; P 0.05). Palm oil reduced major sperm defects in both raw (12.2 vs. 9.3 vs. 13.2%; P 0.0001) and cryopreserved semen (12.4 vs. 9.4 vs. 11.2%; P 0.0001). The lipids added to the diet did not impact the population of spermatozoa with intact plasma and acrosomal membranes (PI-/PSA-), but significantly increased the percentage of spermatozoa with high mitochondrial potential (25.6 vs. 31.5 vs. 32.0%; P=0.008). The results suggest that lipid supplementation based on crude palm oil or palm oil deodorizer distillate can be safely used to feed buffalo bulls and may increase sperm attributes related to male fertility.(AU)

Substituição de gordura animal por emulsão gélica em mortadela / Replacement of animal fat by gelic emulsion in mortadella

Avaliou-se as características de mortadelas elaboradas com emulsão gélica, feitas com três diferentes óleos (canola, girassol e milho), em substituição à gordura animal (controle). Os produtos obtidos foram analisados quanto ao pH, composição química (água, proteínas, gordura e minerais), cor objetiva (L, a*, b*, C, h) e perfil de textura (dureza; coesividade; adesividade; flexibilidade; e mastigabilidade). Foram observadas pequenas alterações em relação à composição centesimal das mortadelas estudadas, devido à variação da matéria-prima. Observou-se diferença apenas quanto à dureza, sendo que as amostras com substituição da gordura por emulsão gélica apresentaram menores valores para esse parâmetro. Assim, a substituição da gordura animal por emulsões gélicas de óleos vegetais em mortadelas de aves mostra ser uma alternativa viável.

Efeito da adição de óleo essencial de Origanum vulgar e Ocimum gratissimum L. no perfil lipídico da gordura de palma usada em fritura de batata tipo chips / Palm oil fatty acid profile evaluation during the potato chips processing with Origanum vulgar and Ocimum gratissimum L.

O objetivo deste trabalho foi avaliar o efeito antioxidante dos óleos essenciais de orégano e alfavacão sobre a estabilidade e perfil de ácidos graxos da gordura de palma utilizada no processamento industrial. Foram adicionados 100ug.g-1 de óleos essenciais em gordura de palma, que foi submetida a onze ciclos de fritura de batatas tipo chips. Amostras da gordura submetidas ao processamento foram analisadas quanto às características físico-químicas e perfil de ácidos graxos. Nas condições do estudo, não foi observado efeito dos óleos essenciais sobre a inibição na formação de compostos trans. Não houve alteração da relação de ácidos graxos poli-insaturados e ácidos graxos saturados da gordura. No entanto, a análise de peróxido indicou um efeito positivo do óleo essencial de alfavacão na redução da formação de radicais livres.(AU)

Efeito da adição de óleo essencial de Origanum vulgar e Ocimum gratissimum L. no perfil lipídico da gordura de palma usada em fritura de batata tipo chips / Palm oil fatty acid profile evaluation during the potato chips processing with Origanum vulgar and Ocimum gratissimum L

O objetivo deste trabalho foi avaliar o efeito antioxidante dos óleos essenciais de orégano e alfavacão sobre a estabilidade e perfil de ácidos graxos da gordura de palma utilizada no processamento industrial. Foram adicionados 100ug.g-1 de óleos essenciais em gordura de palma, que foi submetida a onze ciclos de fritura de batatas tipo chips. Amostras da gordura submetidas ao processamento foram analisadas quanto às características físico-químicas e perfil de ácidos graxos. Nas condições do estudo, não foi observado efeito dos óleos essenciais sobre a inibição na formação de compostos trans. Não houve alteração da relação de ácidos graxos poli-insaturados e ácidos graxos saturados da gordura. No entanto, a análise de peróxido indicou um efeito positivo do óleo essencial de alfavacão na redução da formação de radicais livres.

How does the added fat source affect sensory quality of sheep and goat pâtés? / Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?

Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.(AU)

Avaliou-se a qualidade sensorial de patês de carne de ovelhas e cabras com diferentes fontes e percentagem de gordura (10% ou 30%, e barriga de porco ou azeite). Um painel de provadores treinado realizou análise sensorial e foram consultados consumidores para perceber as suas preferências. A análise generalizada de Procrustes foi usada para testar as diferenças encontradas pelos provadores. Os painelistas conseguiram encontrar diferenças sensoriais entre os patês de ovelhas e cabras e também percentagens de gordura. Os patês de cabra apresentaram valores mais elevados de suculência e os patês de ovelhas apresentaram maiores valores de intensidade de sabor. Patês com 10% de gordura de barriga de porco tiveram os maiores valores para os atributos de cor e coesividade e também intensidade de aroma, enquanto patês com 30% de azeite apresentaram os maiores valores para os atributos de textura, exceto coesividade. Embora as diferenças entre os patês tenham sido encontradas pelos membros do painel, os consumidores não mostraram uma preferência particular por um deles.(AU)

Óleo de soja e sebo bovino na ração de poedeiras semipesadas criadas em regiões de clima quente / Soybean oil and beef tallow in the diet of semi-heavy laying hens reared in hot climate regions

The objective of this study was to evaluate the productive performance and physical quality of eggs from semi-heavy laying hens reared in hot climate regions and fed diets containing soybean oil or beef tallow. The experiment had a duration of 63 days divided into three cycles of 21 days each. A total of 160 semi-heavy Hisex Brown laying hens at 50 weeks of age and with an initial weight of 1.755 ± 0.172 kg were used. The birds were reared in a floor system and housed in boxes. A completely randomized design consisting of two treatments and five replicates was used, with 16 birds per experimental unit (box). Two experimental diets based on corn and soybean meal were formulated and soybean oil or beef tallow was added, corresponding to treatments 1 and 2, respectively. The following parameters were evaluated: egg production (%), feed intake (g/bird/day), egg mass (g/bird/day), feed conversion per egg mass (kg/kg), feed conversion per dozen eggs (kg/dozen), egg weight, percentage of yolk, egg white and shell (%), specific gravity (g/cm3), animal viability (%), and body weight variation (g). No differences (P>0.05) were observed in any of the parameters studied. The dietary inclusion of soybean oil or beef tallow does not influence the productive performance or egg quality of semi-heavy laying hens reared in hot climate regions.

O objetivo do estudo foi avaliar o desempenho produtivo e qualidade física dos ovos de poedeiras semipesadas criadas em regiões de clima quente, alimentadas com rações contendo óleo de soja ou sebo bovino. O período experimental teve duração de 63 dias, sendo dividido em três ciclos de 21 dias cada. Foram utilizadas 160 poedeiras semipesadas da linhagem Hisex Brown, com 50 semanas de idade e peso inicial de 1,755 ± 0,172 kg. As aves foram criadas em sistema de piso, sendo alojadas em boxes. O delineamento utilizado foi o inteiramente casualizado, composto por dois tratamentos e cinco repetições, com 16 aves por unidade experimental (boxe). Foram formuladas duas dietas experimentais a base de milho e farelo de soja, com a inclusão de óleo de soja e sebo bovino constituindo os tratamentos um e dois respectivamente. Os parâmetros avaliados foram: produção de ovos (%), consumo de ração (g/ave/dia), massa de ovos (g/ave/dia), conversão alimentar por massa de ovos (kg/kg), conversão alimentar por dúzia de ovos (kg/dúzia), peso dos ovos, porcentagem da gema, albúmen e casca (%), gravidade específica (g/cm3), viabilidade das aves (%) e variação do peso corporal (g). Não foram observadas diferenças (P>0,05) em nenhum dos parâmetros avaliados. O uso de óleo de soja ou sebo bovino na ração, não influencia o desempenho produtivo e qualidade dos ovos de poedeiras semipesadas, criadas em regiões de clima quente.

Óleo de soja e sebo bovino na ração de poedeiras semipesadas criadas em regiões de clima quente / Soybean oil and beef tallow in the diet of semi-heavy laying hens reared in hot climate regions

The objective of this study was to evaluate the productive performance and physical quality of eggs from semi-heavy laying hens reared in hot climate regions and fed diets containing soybean oil or beef tallow. The experiment had a duration of 63 days divided into three cycles of 21 days each. A total of 160 semi-heavy Hisex Brown laying hens at 50 weeks of age and with an initial weight of 1.755 ± 0.172 kg were used. The birds were reared in a floor system and housed in boxes. A completely randomized design consisting of two treatments and five replicates was used, with 16 birds per experimental unit (box). Two experimental diets based on corn and soybean meal were formulated and soybean oil or beef tallow was added, corresponding to treatments 1 and 2, respectively. The following parameters were evaluated: egg production (%), feed intake (g/bird/day), egg mass (g/bird/day), feed conversion per egg mass (kg/kg), feed conversion per dozen eggs (kg/dozen), egg weight, percentage of yolk, egg white and shell (%), specific gravity (g/cm3), animal viability (%), and body weight variation (g). No differences (P>0.05) were observed in any of the parameters studied. The dietary inclusion of soybean oil or beef tallow does not influence the productive performance or egg quality of semi-heavy laying hens reared in hot climate regions.(AU)

O objetivo do estudo foi avaliar o desempenho produtivo e qualidade física dos ovos de poedeiras semipesadas criadas em regiões de clima quente, alimentadas com rações contendo óleo de soja ou sebo bovino. O período experimental teve duração de 63 dias, sendo dividido em três ciclos de 21 dias cada. Foram utilizadas 160 poedeiras semipesadas da linhagem Hisex Brown, com 50 semanas de idade e peso inicial de 1,755 ± 0,172 kg. As aves foram criadas em sistema de piso, sendo alojadas em boxes. O delineamento utilizado foi o inteiramente casualizado, composto por dois tratamentos e cinco repetições, com 16 aves por unidade experimental (boxe). Foram formuladas duas dietas experimentais a base de milho e farelo de soja, com a inclusão de óleo de soja e sebo bovino constituindo os tratamentos um e dois respectivamente. Os parâmetros avaliados foram: produção de ovos (%), consumo de ração (g/ave/dia), massa de ovos (g/ave/dia), conversão alimentar por massa de ovos (kg/kg), conversão alimentar por dúzia de ovos (kg/dúzia), peso dos ovos, porcentagem da gema, albúmen e casca (%), gravidade específica (g/cm3), viabilidade das aves (%) e variação do peso corporal (g). Não foram observadas diferenças (P>0,05) em nenhum dos parâmetros avaliados. O uso de óleo de soja ou sebo bovino na ração, não influencia o desempenho produtivo e qualidade dos ovos de poedeiras semipesadas, criadas em regiões de clima quente. (AU)