Different Types Of Vegetable Oils Research Articles

Effect of Pure Corn Oil on Growth Performance of Japanese Quail (Coturnix Coturnix Japonica)

In recent years, consecutive research has been conducted on the nutrient requirements of the quails to find an optimum and affordable legitimate growth promoter. Different types of vegetable oil have been tested so far. This study aimed to evaluate the effects of pure corn oil (PCO) on growth performance and live body weight gain in Japanese quails. A total of 80 four-day-old quail chicks were divided into two groups: control (20 checks) and experimental (60 checks). The experimental group was subdivided into three subgroups (G1, G2, and G3) of 20 chicks per group. All the control and experimental group chicks were fed a commercial grower quail diet in all three growth phases. Despite the commercial diet, the G1, G2, and G3 experimental groups were fed 1, 3, and 5% PCO, respectively. The values for live body weight did not significantly change after adding PCO to the quail’s diet. According to the study's findings, adding PCO to the commercial diet of Japanese quails in various amounts had no beneficial effects on feed consumption and growth rate. Additionally, it had an insignificant (p>0.05) detrimental impact on the growth performance of the quails compared to control groups. In conclusion, we can say that adding PCO to quail's commercial diet in the hot months of the year under Afghanistan's climate has no positive impact on growth and further slows down the rate of body weight gain.

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

Real-Time Authentication of Camellia Oil by Rapid Evaporative Ionization Mass Spectrometry

Camellia oil is a high-value product with rich nutrients. Recently, the adulteration of camellia oil has become an increasingly concerning issue related to human health. In this study, electric soldering iron coupled with rapid evaporative ionization mass spectrometry (REIMS) was employed for the identification and analysis of camellia oil without any sample preparation. REIMS technology coupled with chemometrics was applied to develop an analysis model for the authentication of camellia oil adulterated with soybean oil, peanut oil, rapeseed oil, sunflower oil, and corn oil (5–40%, v/v). The results showed that different types of vegetable oils could be classified using principal component analysis-linear discriminant analysis (PCA-LDA) with a correct classification of 93.8% in leave-20%-out cross-validation and 100% correctly identified in real-time recognition. The established prediction models were found to be particularly sensitive when the camellia oil samples were adulterated with 5–40% of other oils, indicating that REIMS could be a powerful tool for the authentication and adulteration analysis of camellia oil, particularly for cases where the adulteration levels are relatively high. In conclusion, the results provide valuable insights into the potential of REIMS for the rapid, accurate, and real-time authentication and adulteration analysis of camellia oil.

Quantitative prediction of AFB1 in various types of edible oil based on absorption, scattering and fluorescence signals at dual wavelengths

This study aims to address the challenge of matrix interference of various types of edible oils on intrinsic fluorescence of aflatoxin B1 (AFB1) by developing a novel solution. Considering the fluorescence internal filtering effect, the absorption (μa) and reduced scattering (μ’s) coefficients at dual wavelengths (excitation: 375 nm, emission: 450 nm) were obtained by using integrating sphere technique, and were used to improve the quantitative prediction results for AFB1 contents in six different kinds of edible oils. A research process of “Monte Carlo (MC) simulation - phantom verification - actual sample validation” was conducted. The MC simulation was used to determine interference rule and correction parameters for fluorescence, the results indicated that the escaped fluorescence flux nonlinearly decreased with the μa, μ’s at emission wavelength (μa,em, μ’s,em) and μa at excitation wavelength (μa,ex), however increased with the μ’s at excitation wavelength (μ’s,ex). And the required optical parameters to eliminate the interference of matrix on fluorescence intensity are: effective attenuation coefficients at excitation and emission wavelengths (μeff,ex, μeff,em) and μ’s,ex. Phantom verification was conducted to explore the feasibility of fluorescence correction based on the identified parameters by MC simulation, and determine the optimal machine learning method. The modelling results showed that least squares support vector regression (LSSVR) model could reach the best performance. Three kinds of edible oil (peanut, rapeseed, corn), each with two brands were used to prepare oil samples with different AFB1 contamination. The LSSVR model for AFB1 based on μeff,ex, μeff,em, μ’s,ex and fluorescence intensity at 450 nm was calibrated, both correlation coefficients for calibration (Rc) and the validation (Rv) sets could reach 1.000, root mean square errors for calibration (RMSEC) and the validation (RMSEV) sets were as low as 0.038 and 0.099 respectively. This study proposed a novel method which is based solely on the absorption, scattering, and fluorescence characteristics at excitation and emission wavelengths to achieve accurate prediction of AFB1 content in different types of vegetable oils.

Eksperimentalna procena biomaziva sa dodatkom nanočestica kalcijum karbonata (CaCO₃) iz otpada ljuske kapice kao tečnosti za sečenje korišćenjem minimalne količine podmazivanja (MKL) u CNC procesu glodanja

Nano-cutting fluid sprayed using the minimum quantity lubricant (MQL) method is one example of a green manufacturing process. Meanwhile, vegetable oil is an appropriate lubricating base oil as it offers very high lubricating performance and environmental friendliness. Further, CaCO₃ nanoparticles are popular for their capacity to improve lubrication properties and performance. However, the optimum impact of utilizing different types of vegetable oil remains inadequately investigated. Therefore, this study aims to analyze the effect of CaCO₃ nanoparticles on the performance of cutting fluid, specifically on the thermophysical, rheological, and tribological properties in the CNC milling process of AISI 1045 Steel material. The nano-cutting fluid was prepared using different vegetable oils (canola, corn, soybean) added with CaCO₃ nanoparticles with a mass concentration of 0.15%. The results showed that the thermophysical properties, including density and viscosity, were highest when using canola oil, and the addition of CaCO₃ to all samples did not significantly affect thermal conductivity. Meanwhile, for the rheological properties, we observed Newtonian for all cutting fluid samples. For tribological properties, canola, and corn oil were better for obtaining a minimum Ra value, while soyabean oil was more effective in reducing cutting temperature. Based on the results of tool wear calculations, each oil presents the best performance in reducing wear, especially with the addition of CaCO₃. For chip formation, on average, the samples produce irregular tooth morphology with C-type, comma, and elongation shapes. Meanwhile, the resulting chip color was dark purple, which changed to dark brown and light brown, then turned silvery white due to wear and tear on the different sides of the chisel.

Analysis of the lipidomic profile of vegetable oils and animal fats and changes during aging by UPLC-Q-exactive orbitrap mass spectrometry.

Vegetable oil and animal fat residues are common evidence in the cases of homicide, arson, theft, and other crimes. However, the lipid composition and content changes during aging on complex carriers remain unclear. Therefore, this study dynamically monitored the lipid composition and content changes during aging of 13 different types of vegetable oils and animal fats on five different carriers using the UPLC-Q-Exactive Orbitrap MS method. A total of 6 subclasses of 93 lipids including lysophosphatidylcholine (2 species), phosphatidylcholine (2 species), diglyceride (5 species), triglyceride (81 species), acylGlcCampesterol ester (2 species), and acylGlcSitosterol ester (1 species), were first identified in fresh vegetable oils and animal fats. By comparing the LC-MS/MS chromatograms of fresh vegetable oils and animal fats, it was found that there were significant differences between the chromatograms of vegetable oils and animal fats, but it was difficult to distinguish between the chromatograms of vegetable oils or animal fats. After aging at 60 °C for 200 days, there was a significant decrease in the content of diglyceride, triglyceride, acylGlcCampesterol ester, and acylGlcSitosterol ester, while the content of lysophosphatidylcholine and phosphatidylcholine initially increased and then decreased. Furthermore, statistical analysis of lipid differences between vegetable oils and animal fats was performed using cluster heat maps, volcanic maps, PCA, and OPLS-DA. On average, 33 significantly different lipids were screened (VIP > 1, p < 0.05), which could serve as potential biomarkers for distinguishing vegetable oils and animal fats. It was found that the potential biomarkers still existed during aging of vegetable oils and animal fats (100 and 200 days). This research provides important reference information for the identification of vegetable oil and animal fat residues in complex carriers at crime scenes.

The Effect of using Different Sources of Vegetable Oils on the Productive Performance of Broilers Ross 308

In order to determine the impact of using five different types of vegetable oils on the productive performance of broiler chickens, Ross 308, I carried out a field experiment in the poultry field of the Department of Animal Production, College of Agriculture, Tikrit University, between November 28, 2022, and January 5, 2023. A total of 150 Ross 308 unsexed chicks, each weighing an average of (39.12) g at one day old, participated in the study. Five chicks were assigned to each of the six replicates in each of the five treatments, which were given equally to the chicks. Sunflower oil was utilized in the first treatment, followed by linseed oil in the second, olive oil in the third, canola oil in the fourth, and maize oil in the fifth. According to the Ross 308 Breeding Guide, crushed feed, lighting, and water were given. At the conclusion of each feeding session, the body weight, weight increase, amount of feed consumed, and feed conversion factor were recorded. These were the outcomes: The fourth treatment (using canola oil) did not significantly differ from the other experimental treatments in terms of body weight at 35 days or total weight gain, and there was no significant difference between the experimental treatments. The fourth treatment was significantly better than the control treatment (using sunflower oil). in terms of feed conversion ratio and feed usage.

High toughness plant oil-based epoxy resins simultaneous with low dielectric properties

Developing novel multifunctional polymeric materials from biomass to replace traditional electric encapsulation materials such as epoxy resins and polydimethylsiloxane is of great significance for energy consumption and sustainable development. Here, a series of bio-based epoxy thermosets were prepared using a solvent-free ring-opening polymerization-initiated process from different epoxidized plant oils. Key factors such as reactive sites and optimized curing conditions for this system were studied systematically. Moreover, the relative properties of the resulting products, including thermal, mechanical, and dielectric performance were investigated and discussed deeply in correlation with their structure and reactivity. The findings in this work demonstrated that the adjustable chain stiffness and cross-link density of cured networks, achieved through the use of different types of vegetable oils, allows for tailoring the comprehensive properties of these networks. Among the prepared samples, soybean oil-based thermoset exhibited superior tensile strength (7.5 ± 0.28 MPa), elongation at break (87.56 ± 4.80%), glass transition temperature (Tg) of approximately 23 °C, storage modulus of 5.84 MPa, and a dielectric constant of approximately 2.95 at 10 MHz. These properties endow soybean oil-based thermoset as a suitable candidate substrate for encapsulation materials, in comparison with commercial polydimethylsiloxane. The findings suggest that the functional materials designed in this study hold promise as alternatives to petroleum-based polymers and offer paramount potential for applications in diverse electronic device applications.

The Chemical Composition and Health-Promoting Benefits of Vegetable Oils-A Review.

With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.

Assessment of Lubrication Property and Machining Performance of Nanofluid Composite Electrostatic Spraying (NCES) Using Different Types of Vegetable Oils as Base Fluids of External Fluid

The current study of minimum quantity lubrication (MQL) concentrates on its performance improvement. By contrast with nanofluid MQL and electrostatic atomization (EA), the proposed nanofluid composite electrostatic spraying (NCES) can enhance the performance of MQL more comprehensively. However, it is largely influenced by the base fluid of external fluid. In this paper, the lubrication property and machining performance of NCES with different types of vegetable oils (castor, palm, soybean, rapeseed, and LB2000 oil) as the base fluids of external fluid were compared and evaluated by friction and milling tests under different flow ratios of external and internal fluids. The spraying current and electrowetting angle were tested to analyze the influence of vegetable oil type as the base fluid of external fluid on NCES performances. The friction test results show that relative to NCES with other vegetable oils as the base fluids of external fluid, NCES with LB2000 as the base fluid of external fluid reduced the friction coefficient and wear loss by 9.4%-27.7% and 7.6%-26.5%, respectively. The milling test results display that the milling force and milling temperature for NCES with LB2000 as the base fluid of external fluid were 1.4%-13.2% and 3.6%-11.2% lower than those for NCES with other vegetable oils as the base fluids of external fluid, respectively. When LB2000/multi-walled carbon nanotube (MWCNT) water-based nanofluid was used as the external/internal fluid and the flow ratio of external and internal fluids was 2:1, NCES showed the best milling performance. This study provides theoretical and technical support for the selection of the base fluid of NCES external fluid.

Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability.

The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation processes and patterns of the oils were investigated with the Schaal oven test using fatty acids and the oxidative stability index, acid value, peroxide value, p-anisidine value, total oxidation value, and content of major endogenous anti-oxidative components as indicators. The major endogenous anti-oxidative components in vegetable oils were tocopherols, sterols, polyphenols, and squalene, among which α-tocopherol, β-sitosterol, and polyphenols showed good anti-oxidative activity. However, squalene and polyphenols were relatively low and showed limited anti-oxidative effects. Moreover, the oxidative stability index of edible vegetable oils oxidized at high temperature (120 °C) was positively correlated with the content of saturated fatty acids (r = 0.659) and negatively correlated with the content of polyunsaturated fatty acids (r = -0.634) and calculated oxidizability (r = -0.696). When oxidized at a low temperature (62 °C), oxidative stability was influenced by a combination of fatty acid composition as well as endogenous anti-oxidative components. An improved TOPSIS based on Mahalanobis distance was used to evaluate the oxidative stability of different types of vegetable oils. Moreover, the oxidative stability of corn oil was better than the other vegetable oils, while perilla seed oil was very weak.

Comparative Study of the Presence of Heavy Metals in Edible Vegetable Oils

Currently, the processes of obtaining and producing food as well as consumption habits give rise to new challenges for food safety. The presence of heavy metals in edible vegetable oils has harmful effects for humans. In this study, the scientific literature which reports the presence of heavy metals in different types of vegetable oils was analysed. More than 25 heavy metals are evaluated in 35 different oils from 24 countries. The widely studied metals are Cd, Pb, Cu, and Fe in olive oil, sunflower oil, rapeseed oil, and corn oils, mainly in Brazil, Turkey, China, Iran, and India. Likewise, the presence of Antimony (Sb) as a product of migration from PET containers to edible vegetable oils is a topic of great interest in recent years. Additionally, the different analytical techniques used for this purpose and the standards are analysed. This study highlights the main findings and challenges in this research field.

AChE-based electrochemical biosensor for pesticide detection in vegetable oils: matrix effects and synergistic inhibition of the immobilized enzyme

Enzyme-based electrochemical biosensors have been widely deployed for the detection of a range of contaminants in different food products due to their significant advantages over other (bio)sensing techniques. Nevertheless, their performance is greatly affected by the sample matrix itself or by the matrix they are presented with in pretreated samples, both of which can impact the accuracy as well as the sensitivity of the measurements. Therefore, and in order to acquire reliable and accurate measurements, matrix effects and their influence on sensor performance should be taken into consideration. Herein, acetylcholinesterase (AChE)-modified electrochemical sensors were employed for the detection of pesticides in vegetable oils. Sensor interrogation with pretreated oil samples, spiked with carbofuran, revealed the inhibitory potential of the extracted matrix varies between different types of vegetable oil and their fatty acid content. In addition, synergies between the extracted matrix from different types of vegetable oils and the carbamate pesticide, carbofuran, were observed, which led to significant deviations of the sensor’s performance from its anticipated behavior in buffered solution. Taking the aforementioned into consideration, appropriate calibration curves for each type of vegetable oil were drafted, which allowed for the highly reproducible determination of different pesticide concentrations in pretreated real samples. Collectively, a better understanding of AChE inhibition by single or multiple contaminants present in vegetable oils was gained, which can find many applications in numerous fields, ranging from sensor development to the design of new pesticides and medicinal products.

Acrylated Biopolymers Derived via Epoxidation and Subsequent Acrylation of Vegetable Oils

Chemically modified vegetable oils have become commercially attractive nowadays because they can be utilized as specialized components for the production of bioplasticizers and biopolymers due to their characteristics as being inexpensive, nontoxic, biodegradable, and renewable products. Due to the presence of unsaturation sites in the vegetable oils, they can be chemically modified and transformed into polymeric monomers such as acrylated epoxidized vegetable oils through well-known processes like epoxidation and acrylation processes. Acrylated epoxidized vegetable oil is a biopolymer that has a multitude of applications and is used mainly as a coating material for plastic, paper, and wood. There is an enormous demand for this biopolymer, and the market growth prospects are huge in some regions of the world. However, there are some challenges in the synthesis of acrylated epoxidized vegetable oils in achieving the performance of similar acrylated polymer derived from petroleum sources. In this paper, the chemical structure, properties, and chemical modifications of different types of vegetable oils were reviewed where the emphasis was given on epoxidation and its subsequent acrylation processes. This paper also highlights four types of epoxidation and their subsequent acrylation processes involving five different vegetable oils.

Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach

Direct comparison of the frying performance of vegetable oils based on the data reported in literature is difficult because of the inconsistent experimental protocols used in different studies. This research aimed to develop a method, known as ‘Rate of Parameter Change’ (RPC) to evaluate the deep-frying results obtained from literature data. A literature search was conducted using PubMed, Web of Science and Scopus to identify the studies that reported the deep-frying results using different types of vegetable oils (palm olein, canola oil, soybean oil, sunflower oil). A total number of 32 studies were selected in this work based on the pre-defined selection criteria. The quality parameters examined were polyunsaturated fatty acid composition (PUFA), free fatty acid content (FFA), total polar compound content (TPC), anisidine value (AV) and di- and polymerized triacylglycerol content (DPTG). The data extracted from each study were normalized with the number of frying cycles reported in the study. The normalized values for a parameter examined were reported as RPC. The RPC computed from different studies were then compared and evaluated using a box plot. This method had revealed a distinct trend, where the PO was found to have a higher stability against thermo-oxidative alterations compared to the soft oils (CNL, SBO, SFO) during deep-frying application. However, some of the calculated RPC values have large standard deviations which are attributed to the inconsistent experimental protocols used in different studies. This observation calls for a standardized protocol in deep-frying experiments to facilitate the comparison of quality parameters between different studies and between different types of vegetable oils.

Theoretical justification of the operating modes of periodic activity of vegetable oil purification

A mathematical model has been developed that describes the process of purification of vegetable oils using physical methods. The obtained mathematical model determines the mode of operation of the main parameters of the machine for the purification of vegetable oils, depending on the dispersed composition of the impurities and the type of vegetable oils. Based on the developed mathematical model, the recommended rotor speed and the time to remove the impurities in a centrifuge for the maximum removal of the suspended particles from different types of vegetable oils can be calculated. The response surfaces show the combined effect of the particle density and the rotational speed of the centrifuge's rotor on the impurity removal rate and the impurity removal time in sunflower and rapeseed oil. The obtained theoretical data can be used, in practice, in setting the basic parameters of the machine and selecting the centrifuge's different modes of operation with a periodic action in the purification of various vegetable oils.

A Review on Palm Oil-Based Nanofluids as a Future Resource for Green Transformer Insulation System

Alternative transformer oil has been investigated universally in past years. Different types of vegetable oil have been proposed and evaluated as replacements for conventional transformer oil (mineral oil) due to increasing exploitation and depleting petroleum reserves. In response to growing concern about global environmental and sustainable issues, this article discusses the suitability of palm oil (PO) and palm oil-based nanofluids (PO-N) as alternative transformer oils. A brief discussion of environmental concerns is provided in this paper, and the detailed properties of PO are thoroughly addressed. The electrical performance (alternating current breakdown voltage and lightning impulse breakdown voltage), physical behaviour (viscosity, flash point, and fire point), tan delta, and relative permittivity of PO and PO-N are also discussed in this paper. Based on reliable data and research, it has been proven that refined, bleached, deodorised palm oil (RBDPO) has been determined to be the most promising type of PO when compared to others. Furthermore, when CuO nanoparticles are added to RBDPO with the use of CTAB surfactant, the AC breakdown voltage increases by 173.42 % compared to RBDPO without CuO. However, there is still scope for further improvement in nanofluid stability. In addition to these studies, future research should focus on other aspects such as ageing studies, partial discharge breakdown voltage, etc. PO has interesting properties that make the industry and scientific community take notice.

INVESTIGATION OF QUALITATIVE PARAMETERS IN SOAP PRODUCED FROM BLEND OF NEEM AND CASTOR OIL

Soap is a chemical compound formed by interaction of fatty acids and metal radicals. Different types of vegetable oils have been found to be good candidates for soap production due to their saponifiable nature. However, edible oils are often expensive to use for soap production due to competing demand between commercial and domestic buyers. So, in this work, blend of nonedible neem and castor oils were used at different proportions to produce various soap samples. The foregoing was achieved via the two well-known processes of soap production, that is; the hot and cold processes. The work investigated the parameters that influence the quality of soap and determined their optimum values using various blends of the oils. Six samples were produced, and their properties analyzed and compared with two commercial samples to determine a blend with the most desirable qualities. The yield, foamability, pH, hardness and cleansing power of the produced soap samples were determined. It was found that the blend of 60 ml neem oil and 40 ml castor oil was the best with a yield of 70.4%, foamability of 11.8 cm, pH of 10.42 and a high cleansing power. The results were found to be consistent with those of the two commercial samples used as controls. Keywords: Castor, cleansing power, foamability, hardness, neem, oil, soap samples

The Effect of various vegetable oils in basal diets on the carcass and non-carcass characteristics of local duck

This study aims to examine the effect of various vegetable oil in the basal ration on carcass and non-carcass characteristics of local duck. It was conducted using a Completely Randomized Design (CRD) in a unidirectional pattern with 4 treatments and 6 replicates consisting of 6 ducks each. The treatments used include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). Furthermore, data were collected after the ducks were slaughtered at the age of 9 weeks, where 2 ducks were slaughtered at each test. The data obtained were analyzed using the Analysis of Variance (ANOVA) while the Duncan’s Multiple Range Test (DMRT) was used when there are significant results. Moreover, the analysis results showed that the treatments had no significant effects (P > 0.05) on the head percentage, as well as the shank, thigh, wing, breast, and back percentage. Based on the results, it was concluded that the addition of different types of vegetable oils in the basal ration failed to improve the carcass and non-carcass characteristics of local duck.

The Effect of Vegetable oils (Palm Oil, Canola, Coconut and Soybean Oil) on the Ration of Slaughter Weight, Carcass Weight, Carcass Percentage, and Abdominal fat Percentage of male ducks

This study aims to analyze the effect of different vegetable oils on the basal ration of slaughter and carcass weight, carcass percentage, as well as abdominal fat, percentage in 9 weeks old of male ducks. It was conducted using a Completely Randomized Design (CRD) in an unidirectional pattern with 4 treatments and 6 replications with 6 ducks in each test. The treatments in this study include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). Furthermore, the data were analyzed using the one way analysis of variance (ANOVA), meanwhile Duncan’s multiple range test (DMRT) was applied when significant differences were indicated among treatments. The analysis showed that the treatments have no significant effects (P > 0.05) on the variables examined in this study. Base on the results that the addition of different types of vegetable oil in the basal ration failed to increase slaughter weight, carcass weight, carcass percentage, as well as the abdominal fat percentage in male ducks.