Anchovy Oil Research Articles

Metabolizable Energy Values of Anchovy Fish Meal and Oil for Chicks

In a study with chicks, metabolizable energy determinations were conducted on samples of anchovy (Engraulis ringens J.) meal, defatted anchovy meal, semirefined anchovy oil, and hydrogenated anchovy oil. The averages were on a dry matter basis, 3.40, 2.93, 8.55, and 8.25 kcal/g, respectively.

The response of Penaeus indicus (Crustacea: Penaeidea) to purified and compounded diets of varying fatty acid composition

By incorporating linolenic and/or linoleic acid into a purified diet P. indicus showed a requirement for both fatty acids. Growth was significantly greater in diets containing either 18 : 2 ω 6 or 18 : 3 ω 3 compared with the lipid-free or lauric acid diet. A comparison of the tissue fatty acid patterns suggests that P. indicus showed a limited capacity to chain elongate and desaturate linoleic and linolenic acids to C20 and C22 successor acids which characterise the wild-type fatty acid composition. When polyunsaturated fatty acids (PUFA), in the form of anchovy oil were incorporated with or without linolenic and/or linoleic acids P. indicus showed a requirement for PUFA per se. An improvement in both growth and survival was obtained when linolenic and linoleic acids were included with the PUFA. Practical application of the response to the purified diets was demonstrated by incorporating natural oils containing linoleic, linolenic and PUFA in diets consisting of ingredients that would routinely be used in formulating commercial rations. Despite the residual lipid and fatty acid content of the diet the addition of a 3% oil mix improved growth, survival and food conversion. Linseed oil could be excluded from the mix without adversely affecting growth or survival. Although the ratio of sunflower to fish oil did not appear critical maximal performance was obtained on a 2 : 1 sunflower fish oil ratio. The importance of the sunflower oil and consequently ω 6 fatty acids, probably stems from P. indicus' omniverous habit compared with P. japonicus which is carnivorous and shows a requirement for polynoic ω 3 fatty acids.

Egg Flavor Quality as Affected by Fish Meals or Fish Oils in Laying Rations

Several types of fish meals or fish oils were included at various levels as a protein source in laying rations for hens. The eggs produced were evaluated organoleptically using both descriptive analysis and an acceptability rating scale. Certain fish meals in the diet caused musty, stale, rancid, “chemical” and fishy flavors in the eggs. These undesirable characteristics were intensified when the eggs were stored for 4 weeks at 10°C. Eggs produced early in the laying cycle were superior in flavor to those laid 5 months later. Eggs from birds fed hake meal were generally rated lower in flavor acceptability than eggs produced with equal levels of British Columbia (B.C.) herring meal in the ration. Use of Canadian Atlantic herring meal (Nova Scotia, Newfoundland) resulted in eggs which were lower (P = 0.05) in flavor rating than B.C. herring meal. Ten percent fish meal resulted in undesirable egg flavor except when Peruvian anchovy meal was fed early in the laying cycle in Series II-A. Comparisons of effects of 5% levels of some fish meals, and their oils at the levels found in the meals, indicated that the cause of objectionable flavor is not contained specifically in the fish oil. A higher level (1.5%) of oil, however, resulted in off-flavored eggs, especially when Peruvian anchovy oil was fed. Except in one trial, use of soybean meal or soybean oil produced eggs of good flavor.

Continuous fractionation of chilean anchovy oil with furfural

AbstractUseful data for liquid‐liquid extraction were obtained by countercurrent fractionation of Chilean anchovy oil in an extraction column. Furfural was used as the extracting solvent while the oil was dissolved in petroleum naphtha. The data obtained by varying the velocity of agitation, the feed rate, the furfural oil ratio and the naphtha oil ratio are adequate for the design and operation of an extraction system.

Effects of dietary polyunsaturated fatty acids on the composition of the individual lipids of turkey breast and leg muscle.

1. Groups of turkeys were given, to 10 weeks of age: diets E, basal, containing 2.3% mainly cereal lipid; A, basal plus 2.5% beef fat; B, basal plus 2.5% anchovy oil; C, as B, plus 0.02% ethoxyquin; D, basal plus 5% anchovy oil. Lipids from breast and leg muscle of all five groups were fractionated by thin-layer chromatography into five ‘neutral’ and six phospholipid fractions and the fatty-acid composition of each was determined by gas–liquid chromatography.2. Individual lipid fractions differed widely in fatty-acid composition and in the degree to which they could be influenced by dietary fat supplements. Small but usually consistent differences were observed between corresponding fractions from breast and leg. Sphingomyelin (SP) and lysophosphatidylcholine contained largely saturated acids (76–80%); the other phospholipids were 44–48% and the ‘neutral’ lipids 38–50% saturated. Phosphatidylserine (PS), phosphatidylinositol(PI) and, in less degree, phosphatidylethanolamine (PE) were rich in stearic acid, though palmitic was much more abundant in the diets and in the other muscle lipids. SP contained no acid more unsaturatedthan linoleic (1–2%). PE and PI were richest in arachidonic and PE and PI in other polyene acids.3. The effects of beef fat on the muscle lipids were small and mainly on the ‘neutral’ fractions.4. The polyunsaturated fatty acids of the fish oil extensively displaced linoleic (and oleic) acids from all fractions (except SP); arachidonic acid was displaced from PE but not from PI.5. The degree to which the fish-oil polyunsaturated acids of the three series entered the muscle lipids varied with the acid and with the fraction. Docosahexaenoic acid (22:6) reached a concentration of 20–25% in PE, nearly five times as great as its concentration in the dietary lipid.6. Hydrolysis with phospholipase A showed that most of the unsaturated fatty acids were present in the 2-position of PC and PE, but the positional specificity was not complete, particularly for the less highly unsaturated acids.7. The antioxidant ethoxyquin had no effect on the fatty-acid composition of any of the muscle lipid fractions.

Effects of dietary fish oil on the composition and stability of turkey depot fat.

1. Beef fat (2.5%) and anchovy oil (2.5%; 2.5% plus 0.02% ethoxyquin; 5%) were incorporated into isocaloric cereal-based diets A, B, C and D and given to turkeys from 2 to 10 weeks of age. Diets A, B, and C contained 13 and diet D 26 i.u. α-tocopheryl acetate/kg. The lipids of diets B and D, which contained fish oil without ethoxyquin, autoxidized in the feeding troughs, but not seriously in the brief period of exposure permitted. 2. The birds all remained healthy and grew well, the only nutritional effects of the fish oil being a depressed storage of vitamin A in the liver at both levels of feeding (prevented by ethoxyquin) and a slightly adverse effect, at the higher level only, on food conversion ratio. 3. The skin fats of the birds given fish oil contained seven major and two minor fatty acids, derived from the fish oil, which were not present in the skin of the control group given beef fat, as well as one major fish oil acid present in much greater concentration in the birds given fish oil than in the controls. All these acids were present in the skin fats at about half or two-thirds of their concentrations in the dietary lipid, except for acid 22:5, which reached two or three times this level. 4. The stabilities towards autoxidation of the skin fats decreased in the order A > C > B > D, as their content of polyunsaturated fatty acids increased, but the greater stability of group C as compared with B was probably due, in the main, to the higher tocopherol content of the skin fat of the birds on the ethoxyquin-containing diet. Fishy flavours which developed on cooking showed a similar relationship to diet.

Nutritional effects of autoxidized fats in animal diets. 3. The growth of turkeys on diets containing oxidized fish oil.

1. Turkey poults were fed from day-old to 6 weeks on a practical-type diet containing 10 % white fish meal (supplying 0.7 % lipid) and other constituents, mainly cereals (supplying 3.3 % lipid), together with either 1.5 % of anchovy oil that had been allowed to autoxidize under various conditions or 1.5 % of fresh beef fat.2. For group I the whole diet with anchovy oil was stored in air at 15° for 3 months before feeding. Its lipid oxidized only slowly, with no appreciable rise in peroxide value and little destruction of its polyunsaturated fatty acids. For groups 2 and 3 the anchovy oil was mixed with the white fish meal, and the mixture was stored for 3 months, by which time most of its polyunsaturated fatty acids had been destroyed by autoxidation and the pv of the extractable lipid, after reaching a peak of 260 μmoles/g, had fallen again to 110. At this point the anchovy oil-fish meal premixture was further mixed with the basal diet and used, either immediately (group 2) or after 3 months' further storage (group 3). 3. The turkeys in all three groups receiving ‘fish oil’ remained healthy and grew well, with only slightly apparent (and not significantly) lower weight gains than those on the control diet. There was no significant treatment effect on liver weight, serum aspartate amino-transferase or serum alanine aminotransferase activity. All the birds stored vitamin A in their livers, though the diets had provided not more than adequate supplies of this vitamin, but the reserves accumulated were significantly lower when the diets contained oxidized fat. On roasting, the turkeys of group 1 had a definite and objectionable fishy flavour, whereas those of groups 2 and 3 were as palatable as the controls on the beef fat diet.