Soybean Oil Blends Research Articles

More Judicious Use of Fish Oil in Cobia Feeds: I. Assessing the Relative Merits of Alternative Lipids

AbstractLimited availability and high prices underscore the need to use fish oil more judiciously in aquafeeds. Most alternative lipids contain little to no n‐3 long‐chain (LC) polyunsaturated fatty acids (PUFAs). If alternative lipids are fed exclusively, growth performance may be impaired and tissue fatty acid composition may be altered in fish such as the Cobia Rachycentron canadum. Alternative lipids that are rich in saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) may increase the efficiency of LC‐PUFA metabolism and may limit or attenuate the tissue LC‐PUFA loss associated with fish oil sparing. Cobias (weight [mean ± SE] = 77.4 ± 0.2 g) were fed diets containing either fish oil (control) or a 50/50 blend of fish oil and standard soybean oil, partially hydrogenated soybean oil, fully hydrogenated soybean oil, pork lard, or beef tallow. After 8 weeks, the feed conversion ratio (mean ± SE = 1.56 ± 0.04), weight gain (180 ± 6%), and specific growth rate (1.83 ± 0.04% of body weight/d) were equivalent among groups. Dietary fatty acid profiles influenced tissue composition; fatty acid profiles of control fish were more similar to those of fish that received higher levels of SFAs and MUFAs than to those of fish that were fed higher levels of C18 PUFAs. The SFA‐ and MUFA‐rich lipids, such as fully hydrogenated soybean oil and beef tallow, may be useful in reducing the fish oil quantities needed in Cobia feeds while maximizing fillet LC‐PUFA content.

Influence of Processing Conditions on the Physicochemical Properties of Complex Fat Systems

AbstractThree blends of soybean oil (SBO), coconut oil (CO), and palm stearin (PS) were crystallized at different shear rates (100 and 1,000 rpm) and processing temperatures (low and high) in a scraped surface heat exchanger. The SBO/CO/PS proportions (w/w) tested were 50/0/50 %, 33/33/33 %, and 16.7/16.7/66.6 %. The physicochemical properties of the blends were analyzed by differential scanning calorimetry, texture analysis, microscopy, and the released oil (Ro) technique. The blends crystallized at 100 rpm developed two endotherms, which were associated with β and co‐crystallized β′. In contrast, only the β′ polymorph was observed in blends processed at 1,000 rpm. After 28 days, the presence of β crystals and medium‐chain TAG in the blends appeared to stimulate a transition of phase from β′ to β. In general, the hardness of the blends was directly related to the concentration of PS. The systems that were crystallized at 1,000 rpm demonstrated higher hardness, adhesiveness, and crystalline stability than those crystallized at 100 rpm. At both processing temperatures investigated, the blends with the highest Ro and permeability were obtained at 1,000 rpm. These characteristics were associated with the agglomeration of saturated TAG and were promoted by the initial crystallization conditions and migration of TAG during storage. At shear rates of 1,000 rpm and a PS concentration range of 50–66.6 %, the Ro of the blends was 2–10 % with a lower solid fraction, an important signal of good stability.

Experimental investigation of engine performance and exhaust emissions of a diesel engine fueled with diesel–n-butanol–vegetable oil blends

The aim of the present study was to evaluate the effect of using n-butanol in vegetable oil–diesel fuel blends on engine performance and exhaust emissions of a direct injection diesel engine operating at full load (100% throttle conditions) with different engine speeds without any engine modification. Neat canola-hazelnut-cottonseed oil (CHC) and neat sunflower–corn–soybean oil (SCS) blends were prepared as equal vol.% by splash blending method. Diesel fuel (70vol.%) and n-butanol (10vol.%) are added into CHC and SCS blends (denoted as DCHCnB and DSCSnB, respectively), simultaneously. Basic fuel properties of DCHCnB and DSCSnB are similar to those of diesel fuel. According to engine performance and exhaust emission test results of DCHCnB and DSCSnB, average values of brake torque (−6.08% and −6.67%), brake power (−4.12% and −4.59%), brake thermal efficiency (BTE) (−10.80% and −11.66%), exhaust gas temperature (−15.11% and −14.99%), carbon dioxide (CO2) (−1.12% and −2.30%) and hydrocarbon (HC) (−36.71% and −32.28%) are lower, while brake specific fuel consumption (BSFC) (18.43% and 19.58%), oxides of nitrogen (NOx) (27.27% and 30.36%) and carbon monoxide (CO) (41.57% and 26.89%) are higher than those of diesel fuel.

Lamb performance, milk production and composition from ewes supplemented with soybean oil partially replaced by fish oil blend

The objectives of these experiment were to evaluate the effects of small amounts of fish oil blend supply in partial replacement of soybean oil on dry matter intake (DMI), lactation performance and milk fatty acid composition of ewes and also on performance of their lambs. Fifty Santa Inês lactating ewes (63±6kg of initial BW; mean±SD) were penned individually and used in a randomized complete block design with 10 blocks and 5 treatments. The oils were added to a basal diet that contained 700g/kg DM of concentrate and 300g/kg DM of forage (fresh sugarcane bagasse). The treatments were as follows: (1) basal diet without added oil (CONT); (2) 40g/kg DM of soybean oil (0FO); (3) 2.5g/kg DM of fish oil blend+37.5g/kg DM of soybean oil (25FO); (4) 5g/kg DM of fish oil blend+35g/kg DM of soybean oil (50FO); and (5) 7.5g/kg DM of fish oil blend+32.5g/kg DM of soybean oil (75FO). All diets were isonitrogen (140±4g/kg DM of CP). Once a week, from the second to the eighth week of lactation (weaning time), ewes were separated from their lambs, stimulated by a 6-IU intravenous oxytocin injection, and milked to empty the udder. After 3h, milk production was obtained after the same procedure. DMI (kg/d; % of BW and g/kg BW0.75) was higher for ewes fed the control diets vs. fat-supplemented. However, no effect was observed on DMI when fish oil blend inclusion in the diets increased. Nevertheless, milk production increased linearly when fish oil blend replaced soybean oil. As a consequence, the preweaning average daily gain (ADG) of lambs increased linearly. Milk fat concentration was similar for all diets. Milk protein and total solids concentrations decreased linearly when fish oil blend addition increased. Lactose milk concentration was higher for ewes fed the fat-supplemented diets vs. the control. Stearic acid, oleic acid, vaccenic acid, linoleic acid, linolenic acid and CLA cis-9, trans-11 showed higher concentrations in milk of animals fed diets containing soybean oil and fish oil blend compared to the control diet. Vaccenic acid, CLA trans-10, cis-12, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased linearly with fish oil blend inclusion. Small amounts of fish oil supplementation does not exert an additional effect on the concentration of CLA C18:2 cis-9, trans-11 as compered to exclusive use of soybean oil. However, the addition of 7.5g/kg DM of fish oil blend mixed with 32.5g/kg DM of soybean oil is recommended, because it increased the concentration of EPA, DHA and C18:1 trans-11 in the milk, as well increasing the performance of the ewes and their lambs.

Influence of dietary fat source and feeding duration on pig growth performance, carcass composition, and fat quality (2014)

A total of 160 finishing pigs (PIC 327 × 1050; initially 100.5 lb) were used in an 84-d experiment to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and fat quality. Dietary treatments included a corn-soybean meal control diet with no added fat or a 3 × 3 factorial with main effects of fat source (4% tallow, 4% soybean oil, or a blend of 2% tallow and 2% soybean oil) and feeding duration (d 0 to 42, 42 to 84, or 0 to 84). One pig was identified in each pen on d 0, and biopsy samples of the back, belly, and jowl fat were collected on d 0, 41, and 81. At the conclusion of the study, all pigs were harvested, carcass characteristics were measured, and back, belly, and jowl fat samples were collected. Overall (d 0 to 84), there were no differences between fat sources for growth and carcass characteristics; however, pigs fed diets with added fat from d 0 to 84 had improved (P < 0.036) F/G compared with pigs fed a control diet without added fat. Pigs fed added fat throughout the entire study also had improved (P < 0.042) ADG and F/G and heavier d-84 BW (P < 0.006) compared with pigs fed additional fat for only period 1 or 2. Adding fat for the entire study increased (P < 0.032) backfat and tended to reduce (P < 0.083) fat-free lean index compared with pigs fed the control diet without added fat. Added fat also increased (P < 0.05) iodine value (IV) compared with pigs fed the control diet. Increasing the feeding duration of soybean oil or a blend of soybean oil and tallow decreased monounsaturated and increased polyunsaturated fatty acids relative to feeding tallow (duration × fat source interaction, P < 0.05), with the greatest changes in C18:1 and C18:2, respectively. In conclusion, feeding added fat improved ADG and F/G; however, feeding soybean oil for increasing duration, either alone or in a blend with tallow, negatively affected the fatty acid composition and IV of finishing pigs.; Swine Day, Manhattan, KS, November 20, 2014

Enzymatic interesterification of soybean oil and methyl stearate blends using lipase immobilized on magnetic Fe3O4/SBA-15 composites as a biocatalyst.

The magnetic Fe3O4/SBA-15 composites were prepared, and treated with 3-aminopropyltriethoxysilane as a carrier material for enzyme immobilization. The immobilization of Candida rugosa lipase onto the amino-functionalized Fe3O4/SBA-15 composite was investigated by using glutaraldehyde as a coupling reagent. The immobilized lipase was then employed as a biocatalyst for the interesterification of soybean oil and methyl stearate in a laboratory-scale operation at 45°C. Various techniques, such as Fourier transform infrared spectroscopy (FT-IR), powder X-ray diffraction (XRD), and vibrating sample magnetometry (VSM), were used for the characterization of the immobilized lipase composite. The immobilized lipase behaved superparamagnetic and showed excellent response at applied magnetic field. The obtained results showed that the immobilized lipase could efficiently catalyze the interesterification reaction. Moreover, the interesterification reaction parameters, such as reaction temperature, substrate ratio and reaction time were investigated regarding the stearoyl incorporation into the triacylglycerols. Further, the immobilized lipase proved to be easily separated from the reaction mixture by applying an external magnetic field and to be stable in the repeated use for four cycles.

Microexplosive combustion behavior of blended soybean oil and butanol droplets

Experiments were conducted to examine the combustion characteristics of refined, bleached and deodorized soybean oil and butanol blends. Single droplets were suspended on microfibers in a combustion chamber at atmospheric pressure and ignited with a hot wire. Ignition characteristics and burning behaviors including burning to completion, burning with microexplosion and incomplete combustion were analyzed for initial concentrations ranging from 25–75% butanol. Droplet size and temperature measurements were analyzed throughout the droplet lifetimes. Relative concentrations prior and during combustion were estimated. Temperature measurements at ignition and during combustion were analyzed. The addition of butanol significantly lowered the ignition temperature. All mixtures studied ignited similarly to pure butanol droplets. The results were consistent with closed-cup flashpoint temperatures of butanol-soybean oil blends. A three-staged burn including a microexplosion was observed for all mixed droplets. Burning characteristics suggest a diffusion limited gasification mechanism, which has been previously linked to bi-component droplets with high volatility differentials. Microexplosions occur as a result of the more volatile component trapped within the droplet superheating at flame shrinkage. As butanol decreased to near equi-volume concentrations the microexplosions occurred earlier in the combustion process leading to higher concentrations of butanol trapped within the droplet at flame shrinkage. Therefore, equi-volume mixtures exhibited microexplosions with the greatest intensity. Blends of near equal concentrations by volume proved to exhibit the most favorable combustion characteristics. Bu40 exhibited the most violent microexplosions of all mixtures studied.

Influence of age on the apparent metabolisable energy and total tract apparent fat digestibility of different fat sources for broiler chickens

The influence of age of broilers on the apparent metabolisable energy (AME) and total tract digestibility of fat in five fat sources (tallow, soybean oil, poultry fat, palm oil and a 50:50 blend of tallow and soybean oil) was investigated. The assay diets were developed by substituting the different fats for 40g/kg (w/w) of a maize-soy basal diet and the measurements were made during weeks 1, 2, 3 and 5 posthatch. The AME of fats was influenced (P<0.001) by the age of broilers. The AME was markedly lower (P<0.05) during week 1, but improved during week 2. There were no further improvements (P>0.05) in the AME after week 2. There was no interaction (P>0.05) between fat source and age of broilers for the AME, indicating that the effect of age on the AME was similar for all fat sources. The effect of age on the apparent total tract digestibility of fat generally followed the same trend as that on the AME. The AME of palm oil, soybean oil and poultry fat were determined to be similar (P>0.05), but higher (P<0.05) than that of tallow. The AME of the 50:50 blend of tallow and soybean oil was determined to be 9% higher than the arithmetic averages of tallow and soybean oil, suggesting a synergistic effect. Overall, the present data highlight the physiological limitation in newly hatched chicks to effectively digest and utilise fats.

Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils.

Chocolate spreads were developed by incorporating two different soybean oil margarines, fat phases prepared using 85% soybean oil (M1) and 1:1 blend of soybean oil and coconut oil (M2) with commercial palm stearin. Eight formulations were tried by varying skim milk powder (SMP)/fluid skimmed milk (FSM), type of fats (M1, M2, a commercial margarine and a table spread), sugar and cocoa powder and their quality characteristics were compared with a commercial hazelnut cocoa spread. The moisture and fat content were 5-6.1% and 31.4-32.8% for formulations with SMP and 21.5-24.7% and 15.6-21.4% respectively for those with FSM. Rheological studies of FSM spreads showed higher G″ value (loss modulus) than G' (storage modulus) indicating better spreadability. Descriptive sensory analysis revealed that the products had acceptability score of 8.3 to 10.5 (maximum score: 15). Fat extracted from spreads prepared using M1 and M2 was found to contain 43.9 and 22.3% linoleic acid and 2.1 and 4.4% linolenic acid respectively, were free from trans fat while the commercial hazelnut spread had 9.8% linoleic acid but did not contain linolenic acid. Hence, the developed chocolate spreads have the potential to overcome ω-3 deficiency, ω-6/ω-3 imbalance and to enhance the health standard of people.

The synthesis and properties of binary acrylate oligomer mixtures and their blends with different soybean oil contents

Two kinds of curable acrylate oligomer mixtures were used for films obtained by thermal polymerization of multiacrylates group. Then, a series of soybean oil (SO) blends were prepared by inclusion of high content (up to 50 wt %) of the SO into the polymer network. A polyurethane oligomer with multifunctional acrylate endcaps (from pentaerythritol triacrylate) was used as a base component for the curable blends. Two of the blend components are biosourced oligomers, namely acrylated epoxidized SO (AESO) and SO. The effects of the acrylate oligomers ratio and of the SO content on the cross-linked polyurethane acrylate (PUA) matrix were studied by evaluating various properties of the films such as thermal behavior, tensile properties, and surface properties. The glass transition temperatures ( Tg) increased by increasing the content (from 10% to 50%) of AESO from −41°C to −16°C. The hydrophobic properties of the films surface significantly increased with the AESO content and slightly decreased with the SO content. These blends provide new environment-friendly formulations for cross-linked PUA matrices.

Effect of lipid type on growth performance, meat quality and the content of long chain n − 3 fatty acids in pork meat

The aim of the present study was to produce pork with enhanced nutritive value for humans, both in terms of fatty acid profile (mainly long chain n−3 fatty acids by feeding fish oil) and selenium. Forty-eight female pigs were allocated to one of six treatment groups: animal by-products and plant feedstuffs with tallow, plant feedstuffs with a blend of soybean oil and linseed oil with or without a supplement (CLA, selenium, vitamin E and vitamin C), plant feedstuffs with tallow and supplement, plant feedstuffs with fish oil and supplement. The diets containing the fish oil were fed up to either 49days or 28days before slaughter. The dietary treatments had no significant effects on growth performance, carcass characteristics and meat quality. When fish oil was included in the diet, higher levels of EPA, DPA and DHA were measured in the subcutaneous fat (up to 3.74%).

Image analysis for composition monitoring. Commercial blends of olive and soybean oil

Olive oil represents an important component of a healthy and balanced dietary. Due to commercial features, characterization of pure olive oil and commercial mixtures represents an important challenge. Reported techniques can successfully quantify components in concentrations lower than 1%, but may present long delays, too many purification steps or use expensive equipment. Image analysis represents an important characterization technique for food science and technology. By coupling image and UV-VIS spectroscopy analysis, models with linear dependence on parameters were developed and could successfully describe the mixture concentration in the range of 0-100% in mass of olive oil content. A validation sample, containing 25% in mass of olive oil, not used for parameter estimation, was also used for testing the proposed procedure, leading to a prediction of 24.8 ± 0.6. Due to image analysis results, 3-parameter-based models considering only R and G components were developed for olive oil content prediction in mixtures with up to 70% in mass of olive oil, the same test sample was used and its concentration was predicted as 24.5 ± 1.2. These results show that image analysis represents a promising technique for on-line/in-line monitoring of blending process of olive soybean oil for commercial mixtures.

Interesterification of Soybean Oil and Lard Blends Catalyzed by SBA-15-pr-NR3OH as a Heterogeneous Base Catalyst

A novel heterogeneous SBA-15-pr-NR₃OH catalyst has been prepared by reactions of dimethyloctadecyl[3-(trimethoxysilyl)propyl]ammonium chloride with mesoporous SBA-15 materials. The solid base catalysts were characterized by using Fourier transform infrared spectra, thermogravimetric analysis, nitrogen adsorption-desorption, and elemental analysis techniques. By using the solid catalyst, an environmentally benign process for the interesterification of soybean oil and lard blends in a heterogeneous manner was developed. The interesterification was investigated regarding the slip melting point (SMP), iodine value (IV), triacylglycerols (TAGs) profile, fatty acid composition at the sn-2 position in TAGs, and differential scanning calorimetry (DSC). The obtained results revealed that the solid base catalyst was capable of catalyzing TAG interesterification. It was shown that interesterification significantly modified the physicochemical properties of the oil and fat blends. The interesterified products had lower SMPs than their corresponding physical blends. These changes in melting behaviors were mostly due to the alterations in TAG compositions. The DSC cooling and melting thermograms showed an obvious change in thermal properties after the interesterification reaction.

Performance of a diesel engine fueled with a preheated blend of soybean oil and petrodiesel

Brazil is doing a major effort to find alternatives to diesel oil as combustible. Some study lines are oriented to the development of vegetable oils used as fuel, as a source of getting cheaper and have higher energy density than the converted vegetable oils, and less risk of environmental contamination. The aim of this study was to evaluate the performance, the useful life of the lubricant and some components of a Diesel Cycle engine, with an electronic injection system, in a long-term test operating with a preheated blend (65°C) of 50% (v v-1) of soybean oil in petrodiesel. There was a reduction of the useful life of the injectors which presented failure because of high wear with 264 hours of operation and showed an increase in emissions of particulate matter (opacity) which may be assigned to the failures occurred in the injection system. An increase in the useful life of the lubricant, when compared with the literature was also observed. The electronic injection system may favor the burning of the tested fuel. The test was interrupted with 264 hours because of failures in the injection system.

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

Blends of palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) at certain proportions were formulated using a mixture design based on simplex-lattice (Design Expert 8.0.4 Stat-Ease Inc., Minneapolis, 2010). All the 10 oil blends were subjected to chemical interesterification (CIE) using sodium methoxide as the catalyst. The solid fat content (SFC), triacylglycerol (TAG) composition, thermal properties (DSC), polymorphism and microstructural properties were studied. Palm-based trans-free table margarine containing ternary mixture of PS/PKO/SBO [49/20/31 (w/w)], was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SMP and SFC profile as compared to the commercial table margarine. This study has shown chemical interesterification are effective in modifying the physicochemical properties of palm stearin, palm kernel oil, soybean oil and their mixtures.

Monitoring the conversion of soybean oil to methyl or ethyl esters using the refractive index with correlation gas chromatography

A simple method (refractive index) was applied to monitor the progress and the end point of the transesterification reaction of soybean oil to biodiesel (methyl or ethyl esters). Additionally, the same method may be used to determine the methyl or ethyl ester content during the transesterification reaction progress. To do so, blends of biodiesel and soybean oil were prepared at different wt.% to obtain a simple linear correlation with the refractive index and a correlation coefficient (R2) of 0.9997 and 0.9996 for the FAMEs and FAEEs, respectively. The transesterification process of soybean oil with methanol and ethanol was performed to determine how the refractive index properties change due to the ratio of conversion. It was concluded that in the reaction kinetics of the methanolysis reaction, the efficiency was over 90% in 8h. Compared with existing chromatographic techniques, the refractive index method for monitoring the transesterification of vegetable oils presented good results. Additionally, the method was rapid, inexpensive and especially suitable for process control applications.

Elastohydrodynamic Study of Blends of Bio‐Based Esters with Polyalphaolefin in the Low Film Thickness Regime

AbstractThe film thickness in elastohydrodynamic (EHD) conditions for soybean oil (SBO), oleic estolide ester (EST) and their binary blends with polyalphaolefins (PAO2 or PAO40) were studied at 30 and 100 °C. Changes with time, for up to 200 min, were monitored. SBO and its blends with the lower viscosity PAO2 showed initially good agreement with the Hamrock–Dowson (H–D) equation down to 1–3 nm film thickness. 60 min or more after the start of the measurements, boundary layers with thickness up to 4.7 nm were observed. The blend of SBO with the more viscous PAO40 showed initially a good agreement with H–D at 100 °C. Negative deviations in film thickness were observed 15 min after the start of the measurements. At extended periods of time, up to 200 min, they were less pronounced but still detectable. EST–PAO2 blend showed initially formation of boundary layers with thickness around 2 nm. The boundary layer at 30 °C did not change for 200 min, while at 100 °C showed a decrease in thickness and/or viscosity with time. The EST and the EST–PAO40 blends showed good agreement with the H–D equation and did not display a boundary or fractionation layer within 200 min.

A Laboratory Study of the Effect of Temperature on Densities and Viscosities of Binary and Ternary Blends of Soybean Oil, Soy Biodiesel and Petroleum Diesel Oil

The depletion of world petroleum reserves and the increased environmental concerns have stimulated the search for alternative sources for petroleum based fuel. The possibility of using vegetable oils as fuel has been recognized, however, due to its high viscosities and low volatilities makes it inefficient for most combustion engines and thus the need to get them chemically altered or transesterified to obtain fatty alkyl esters of the oil (biodiesel). In this study, binary and ternary blends of biodiesel were produced and the effect of temperature on their viscosity and density was investigated. Biodiesel was produced from soybean oil by transesterification of the oil with methanol using potassium hydroxide as a catalyst at a temperature of 60℃ in a batch reactor. Binary and ternary blends of the soy-biodiesel were prepared with soy bean oil and petroleum diesel fuel, respectively. Viscosities and densities of the binary and ternary blends were measured at different temperatures of 20℃ to 90℃ as to determine the effect of temperature on viscosities and densities of the blends. The properties of the soy-biodiesel produced were compared with ASTM standard and found to be within the limits. The results show that the viscosities and densities of both the binary and ternary blends are temperature dependent. The viscosities of binary and ternary blends decreased nonlinearly with temperature, while their densities decreased linearly with temperature. The variation of temperature with viscosity and density of the blends was correlated and the polynomial equation offered the best correlation between temperature and viscosity, while linear equation gave the best correlation between temperature and density. In conclusion, the efficiency of binary and ternary blends of biodiesel in combustion engines is dependent on the viscosity and density of the blends which are invariably temperature dependent.

The Effect of Forage Level and Oil Supplement on Butyrivibrio fibrisolvens and Anaerovibrio lipolytica in Continuous Culture Fermenters.

The objective of this study was to evaluate the effects of forage level and oil supplement on selected strains of rumen bacteria believed to be involved in biohydrogenation (BH). A continuous culture system consisting of four fermenters was used in a 4×4 Latin square design with a factorial arrangement of treatments, with four 10 d consecutive periods. Treatment diets were: i) high forage diet (70:30 forage to concentrate (dry matter basis); HFC), ii) high forage plus oil supplement (HFO), iii) low forage diet (30:70 forage to concentrate; LFC), and iv) low forage plus oil supplement (LFO). The oil supplement was a blend of fish oil and soybean oil added at 1 and 2 g/100 g dry matter, respectively. Treatment diets were fed for 10 days and samples were collected from each fermenter on the last day of each period 3 h post morning feeding. The concentrations of vaccenic acid (t11C18:1; VA) and c9t11 conjugated linoleic acid (CLA) were greater with the high forage diet while the concentrations of t10 C18:1 and t10c12 CLA were greater with the low forage diet and addition of oil supplement increased their concentrations at both forage levels. The DNA abundance of Anaerovibrio lipolytica, and Butyrivibrio fibrisolvens vaccenic acid subgroup (Butyrivibrio VA) were lower with the low forage diets but not affected by oil supplement. The DNA abundance of Butyrivibrio fibrisolvens stearic acid producer subgroup (Butyrivibrio SA) was not affected by forage level or oil supplement. In conclusion, oil supplement had no effects on the tested rumen bacteria and forage level affected Anaerovibrio lipolytica and Butyrivibrio VA.

Continuous enzymatic interesterification of lard and soybean oil blend: Effects of different flow rates on physical properties and acyl migration

Abstract Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid modification technology which is economically viable for large scale use. A blend of 70% lard and 30% soybean oil was submitted to continuous enzymatic interesterification in a glass tubular bioreactor at flow rate ranging from 0.5 to 4.5 mL/min. The original mixture and the reaction products obtained were examined to determine melting and crystallization behavior by DSC, and analyzed for regiospecific fatty acid distribution. Continuous enzymatic interesterification changed the mixture, forming a new triacylglycerol composition, verified by DSC curves and variation in enthalpy of melting values. The regiospecific distribution of fatty acids was changed by flow variations in the reactor. In the continuous enzymatic interesterification reaction the flow rate of 4.5 mL/min, was more advantageous than slower flow rates, reducing acyl migration and increasing process productivity.