Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding.

Animals (Basel)

Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.

Published: August 2021

AI Article Synopsis

  • Acid oils (AO) and fatty acid distillates (FAD) are valuable byproducts from refining edible oils and fats, with potential as alternative animal feed due to their high energy content.
  • The study analyzed 92 samples from the Spanish market to assess their oxidative quality, using various metrics like peroxide value, anisidine value, and fatty acid composition.
  • Findings showed that while both AO and FAD had low peroxide values, FAD exhibited higher anisidine values and AO had a higher percentage of polymeric compounds, highlighting the importance of standardization for consistent quality in animal feed.

Article Abstract

Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), -Anisidine value (-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O/kg); however, -AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467598PMC
http://dx.doi.org/10.3390/ani11092559DOI Listing

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