Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/46624
Title: Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma
Author: Tres Oliver, Alba
Bou Novensà, Ricard
Guardiola Ibarz, Francesc
Nuchi, C. D.
Magrinyà Navarro, Núria
Codony Salcedo, Rafael
Keywords: Olis vegetals
Conills
Pollastres
Alimentació animal
Vitamina E
Oxidació
Àcids grassos
Carn
Fetge
Vegetable oils
Rabbits
Chickens
Animal feeding
Vitamin E
Oxidation
Fatty acids
Meat
Liver
Issue Date: Mar-2013
Publisher: Cambridge University Press
Abstract: The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/αT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.
Note: Reproducció del document publicat a: http://dx.doi.org/10.1017/S1751731112001607
It is part of: Animal, 2013, vol. 7, num. 3, p. 505-517
Related resource: http://dx.doi.org/10.1017/S1751731112001607
URI: http://hdl.handle.net/2445/46624
ISSN: 1751-7311
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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