Tree-origin for use in confectionery

Fats and oils

processing and storage

The effects of dietary lipids on the growth and body composition of young cobia, Rachycentron canadum Ho-shin Huang Advisor¡GDr. Houng- Yung Chen Institute of Marine Biology, National Sun Yat-sen University Kaohsiung 804, Taiwan, ROC Two experiments were conducted to study the effects of dietary lipid on the growth and body composition of young cobia , Rachycentron canadum. In the first experiment, cobia (mean body weight 69.67g) were fed fishmeal-based (contained 5% lipid) supplemented with 0, 5, 10, 15 and 20% oil mixture ( corn oil/ cod liver oil, 2:1) for 8 weeks. Results indicated that cobia fed diets containing 10% or 15% lipid had a significantly higher weight gain than those fed diets containing 5%, 20% or 25% lipid. Food conversion ratio (FCR) and protein efficiency ratio (PER) were better for fish fed the lipid diets containing 15% and 25% than those fed with 5% lipid diet. Regression analysis indicates that dietary lipid level for maximal growth of young Rachycentron canadum is about 14.6%. No significant changes were observed in hepatosomatic index. Changes in body composition were not significant with respect to ash and protein content of liver and muscle. High dietary lipid level caused a significant increase in the level in liver and muscle lipid. Aspartate transaminase (AST) was significantly higher for fish fed diets containing 20% and 25% than those fed with 5% and 10% lipid. Alanine transaminase (ALT) was significantly higher for fish fed diets containing 25% than those fed the other diets. In the second experiment, Rachycentron canadum were fed fishmeal-based diets supplemented with lard oil, canola oil, corn oil, soybean oil, soybean + 1% DHA or cod liver oil. Fishmeal together with fish oil supplement contributed 8% lipid¡Fwhile the other oil sources were supplemented at 8% levels. Results show that fish fed diets with canola oil had a growth performance significantly lower than the other groups; while no difference was found among all other diets. The fish fed diets supplemented with corn oil, soybean oil or soybean + 1% DHA showed better food conversion ratio and protein efficiency ratio than the canola group. There was no difference among the canola, lard and fish oil groups. No significant changes were observed in hepato-somatic index. Liver lipid content was higher in fish fed diets with lard oil than fish fed other diets.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1983. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

No description available.

Thesis (Ph. D.)--Washington State University, December 2009. / Title from PDF title page (viewed on Dec. 15, 2009). "Department of Chemistry." Includes bibliographical references (p. 254-266).

In the poultry industry, further processed meat products have the highest share in the market, and because there is a growing demand of food products with enriched amounts of unsaturated fatty acids, the objectives of this research were to assess lipid oxidation development and quality characteristics of chicken meat as affected by dietary fat and vitamin E levels. Broilers were fed during six weeks with diets containing animal/vegetable, lard, palm kernel, soybean, conjugated linoleic acid, flaxseed, or menhaden oil. Each lipid diet was supplemented with either a control (33 or 42 mg/kg) or a supranutritional level (200-400 or 200 mg/kg) of vitamin E. Breast and thigh meat, or skin, were processed, packaged, and refrigerated as raw meat, cooked patties, or cooked sous vide meat. The results showed that the chicken meat fatty acid composition reflected those from the dietary fats. In the meat or skin there was a higher lipid oxidation susceptibility as the proportion of unsaturated fatty acids increased, shown as malonaldehyde values, particularly in the treatments with low supplemented level of vitamin E (P<0.05). The relative lipid oxidative stability of the meat decreased in consecutive order from raw, cooked sous vide, and cooked meat patties. Sous vide cooked meat developed lipid oxidation at a slow rate and showed not to be affected by nonheme iron values. Dietary fat and vitamin E level affected breast meat lightness (L* color space) values (P<0.05), but not muscle pH, Allo-Kramer shear force, or water holding capacity. In conclusion, the increment in the proportion of unsaturated fatty acids increases the susceptibility to lipid oxidation in the meat. Supranutritional supplementation levels of vitamin E are more effective at inhibiting the lipid oxidation development in chicken meat than some current levels used by the poultry industry. Neither dietary fat nor vitamin E level seems to affect the development of pale, soft, and exudative meat condition in chicken meat.

In the poultry industry, further processed meat products have the highest share in the market, and because there is a growing demand of food products with enriched amounts of unsaturated fatty acids, the objectives of this research were to assess lipid oxidation development and quality characteristics of chicken meat as affected by dietary fat and vitamin E levels. Broilers were fed during six weeks with diets containing animal/vegetable, lard, palm kernel, soybean, conjugated linoleic acid, flaxseed, or menhaden oil. Each lipid diet was supplemented with either a control (33 or 42 mg/kg) or a supranutritional level (200-400 or 200 mg/kg) of vitamin E. Breast and thigh meat, or skin, were processed, packaged, and refrigerated as raw meat, cooked patties, or cooked sous vide meat. The results showed that the chicken meat fatty acid composition reflected those from the dietary fats. In the meat or skin there was a higher lipid oxidation susceptibility as the proportion of unsaturated fatty acids increased, shown as malonaldehyde values, particularly in the treatments with low supplemented level of vitamin E (P<0.05). The relative lipid oxidative stability of the meat decreased in consecutive order from raw, cooked sous vide, and cooked meat patties. Sous vide cooked meat developed lipid oxidation at a slow rate and showed not to be affected by nonheme iron values. Dietary fat and vitamin E level affected breast meat lightness (L* color space) values (P<0.05), but not muscle pH, Allo-Kramer shear force, or water holding capacity. In conclusion, the increment in the proportion of unsaturated fatty acids increases the susceptibility to lipid oxidation in the meat. Supranutritional supplementation levels of vitamin E are more effective at inhibiting the lipid oxidation development in chicken meat than some current levels used by the poultry industry. Neither dietary fat nor vitamin E level seems to affect the development of pale, soft, and exudative meat condition in chicken meat.

No description available.