Duck Fat Research Articles

Combustion, Ecological, and Energetic Indicators for Mixtures of Hydrotreated Vegetable Oil (HVO) with Duck Fat Applied as Fuel in a Compression Ignition Engine

The aim of the present study was to investigate the effects of the application of hydrotreated vegetable oil (HVO) mixed with pure duck fat (F100) as fuel, replacing the conventional fossil diesel fuel (D100). The tests were performed using a four-stroke direct injection CI engine diesel engine. Six fuel samples were used: D100, HVO100, F100, as well as three HVO–fat mixtures F25, F50, and F75. To further study the main characteristics of fuel combustion, the AVL BOOST software (Burn program) was applied. The results of experimental studies showed that with the addition of pure fat to HVO, the ignition delay phase increased with an increase in the amount of heat released during the premix combustion phase and the pressure and temperature rise in the cylinder increased; however, the mentioned parameters were not higher as compared to diesel fuel. It was found that as the concentration of fat in the HVO–fat mixtures increases, the viscosity and density increases, while LHV was decreased, which thereby increases brake specific fuel consumption and slightly decreases brake thermal efficiency in comparison to diesel fuel. A decrease of CO2, HC, NOx emissions, and smoke was established for all HVO–fat mixtures as compared to diesel fuel at all loads; however; under low loads, CO emissions increased.

Effects of Fat Pre-Emulsification on the Growth Performance, Serum Biochemical Index, Digestive Enzyme Activities, Nutrient Utilization, and Standardized Ileal Digestibility of Amino Acids in Pekin Ducks Fed Diets with Different Fat Sources.

Simple SummaryEmulsifiers, which can reduce fat chylomicrons and improve fat emulsification, are currently widely used in animal feed to increase the utilization of fats and improve animal growth performance. However, the traditional method of adding emulsifiers directly to feed has shown inconsistent effects on livestock and poultry. Moreover, China is the largest duck-producing country, and it can, therefore, be anticipated that many duck processing enterprises will produce a large amount of duck fat. However, there is no information about the effects of duck fat as a fat source for Pekin duck. Considering the increase in oil prices, this study was conducted to investigate the effects of fat pre-emulsification (preE), which is a new method to improve the utilization of dietary oil, on Pekin ducks fed diets with different fat sources. The obtained results revealed that fat preE contributed to the utilization of dietary nutrients, serum lipid metabolism, intestinal digestive enzyme activities, and liver health, thereby improving the growth performance of ducks; duck fat has higher bioavailability for ducks based on dietary ether extract (EE) utilization.This experiment was conducted to evaluate the effects of fat pre-emulsification on growth performance, the serum biochemical index, intestinal digestive enzyme activities, nutrient utilization, and the standardized ileal digestibility of amino acids (SIDAA) in Pekin ducks fed diets containing different fat sources. Three hundred and twenty healthy ten-day-old Pekin male ducks (409 ± 27 g) were assigned to a 2 × 2 factorial design and given one of two types of poultry fat (duck fat or a mixed type of fat composed of chicken fat and duck fat in a 1:1 ratio) that had been pre-emulsified or not. This resulted in four treatments of eight replicates, with each replicate having ten ducks. The results showed that fat pre-emulsification (preE) significantly increased (p < 0.05) body weight and body weight gain and decreased (p < 0.05) the feed-to-gain ratio, the liver index, the activity of aspartate aminotransferase (AST) and the concentration of total cholesterol (TC) in the serum. Fat preE also tended to decrease the activity of lipase (p = 0.07) and significantly reduced (p < 0.05) the activity of trypsin in the duodenum. The utilization of dietary dry matter, ether extract (EE), energy, and total phosphorus, as well as apparent metabolizable energy (AME) and the SID of serine (p = 0.090), were improved by fat preE. Duck fat markedly increased (p < 0.05) the serum TC concentration and the utilization of dietary EE; however, it also tended to decrease the serum triglyceride (TG) concentration (p = 0.09) and markedly decreased (p < 0.05) the activity of trypsin in the jejunum and duodenum. These results indicated that fat preE contributed to the utilization of dietary nutrients, serum lipid metabolism, intestinal digestive enzyme activities, and liver health, thereby improving the growth performance of ducks. Duck fat has higher bioavailability for ducks based on dietary EE utilization.

Identification of duck fat livers that have been freeze-thrown

Identification of duck fat livers that have been freeze-thrown

Real-time assessment of liver fat content using a filter-based Raman system operating under ambient light through lock-in amplification.

During liver procurement, surgeons mostly rely on their subjective visual inspection of the liver to assess the degree of fatty infiltration, for which misclassification is common. We developed a Raman system, which consists of a 1064 nm laser, a handheld probe, optical filters, photodiodes, and a lock-in amplifier for real-time assessment of liver fat contents. The system performs consistently in normal and strong ambient light, and the excitation incident light penetrates at least 1 mm into duck fat phantoms and duck liver samples. The signal intensity is linearly correlated with MRI-calibrated fat contents of the phantoms and the liver samples.

Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low-fat duck meat sausages.

ObjectiveLow fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes.MethodsFour sausage mix formulations were prepared viz.control (0% SPI and inulin), T1 (2.5% inulin), T2 (2.5% SPI), and T3 (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities.ResultsThe % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a*, b*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage.ConclusionThe present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage.

Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.

ObjectiveFrankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.MethodsThe different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated.ResultsDuck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists.ConclusionOur data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

Combustion and physical properties of blends of military jet fuel JP-5 with fifteen different methyl ester biodiesels synthesized from edible and nonedible oils

This study investigates the physical properties and combustion behavior of blends of military jet fuel JP-5 with biodiesels synthesized from methanol, potassium hydroxide, and 13 plant oils (avocado, canola, castor, coconut, corn grapeseed, linseed, neem, olive, palm, peanut, soybean, and walnuts), bacon grease, and duck fat. The biodiesels were analyzed using gas chromatography(GC)/mass spectrometry(MS) and GC/flame ionization detection(FID). The main components found were methyl esters with 13 to 18 carbon atoms, agreeing with previously reported compositions. Biodiesel densities ranged from 875.3 to 929.3 kg·m−3 at 15 °C, many exceeding the maximum allowable U. S. Naval diesel fuel density of 876 kg·m−3. Biodiesel viscosities ranged from 3.05 to 15.8 at mm2·s−1 at 40 °C, half of which were higher than the maximum allowable military diesel viscosity of 4.3 mm2·s−1. All biodiesel flash points were higher than the military diesel minimum requirement of 60 °C, and all the biodiesel derived cetane numbers where greater than the minimum of 42, except for castor oil, which had a DCN of 41.2. Surface tensions ranged from 28.6 to 32.4 mN·m−1, which were higher than the 26.0 mN·m−1 measured for JP-5. The bulk moduli ranged from 1678 to 2039 MPa, which were higher than the 1444 MPa for JP-5. Combustion experiments in a Yanmar diesel engine were conducted with JP-5, castor, soy, corn, coconut and palm oil biodiesels and 20% and 50% mixtures of the biodiesels in JP-5. The ignition delay (IGD) of the neat fuels decreased (shortened) as the DCN of the fuel increased. The maximum rate of heat release was highest for the castor oil and lowest for palm oil. The peak pressure location was similar for the biodiesels, except for castor oil biodiesel, which had later combustion phasing. There was only a modest increase in the thermal efficiencies of the biodiesels as compared to JP-5. Most mixtures of JP-5 and biodiesel had IGDs, maximum rates of heat release, and peak pressures that fell between the value for pure biodiesel and that of JP-5. Overall, the mixture of 20% biodiesel with JP-5 will have minimal impact on the combustion characteristics in a diesel engine.

Comparison of Biodiesel Extracted from Pork and Duck Fat

Many countries depend on energy, and it is advisable to generate energy from renewable energy sources. Pork and duck fat are residues that can be used to generate biodiesels. Thus, this research evaluated the obtaining of biodiesel from the oil extracted from pork and duck fat. For the production of biodiesel, the transesterification method was used, mixing different proportions of oil, catalyst and alcohol at a temperature of 60 °C. The results indicated that the best proportion to obtain biodiesel from pork and duck waste was 250 mL of oil, 50 mL of alcohol (methanol) and 1.5 g of catalyst (potassium hydroxide). The lower calorific value was also higher in the duck fat biodiesel (M8) with values ??of 7433 Cal/g and biodiesel from pork fat (M2) presented values ??of 7448 Cal/g. Both biodiesel obtained met the quality requirements established in ASTM D6751 standard and could be used as alternatives to common diesel.

Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

Soybean oil (SBO) and fully hydrogenated soybean oil (FHSBO) have been used for margarine production. However, SBO-based margarine requires a considerable amount of trans fatty acid-containing FHSBO due to its low melting point. We aimed to reduce the FHSBO content in margarine by employing duck fat, which has a higher melting point than SBO. Margarines were prepared using different ratios of duck fat and reduced levels of SBO and FHSBO. Physicochemical, sensory, and oxidative properties of the margarines were evaluated. The quality characteristics of margarine improved when duck fat replaced SBO and FHSBO. Furthermore, the lipid oxidation parameters were lower in duck fat-added margarines than the control during storage at 60 °C for 28 days. The margarine containing 80% duck fat showed the best sensory properties. Collectively, duck fat can replace SBO in margarine while reducing the use of FHSBO and maintaining desirable physicochemical properties, oxidative stability, and sensory properties.

Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy

Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat.

Effects of dietary lipid sources on growth performance and carcass traits in Pekin ducks

This study was conducted to determine the influence of dietary lipid sources on growth performance, carcass traits and taste scores in Pekin ducks. A total of 1,500 fifteen-day-old ducks (820 ± 22 g) were blocked based on body weight (BW), and randomly allotted to 3 treatments with 10 replicates of 50 birds each (25 males and 25 females). The experiment lasted for 4 wk, and dietary treatments included 3 different lipid sources (soybean oil, duck fat, and palm oil), which were evaluated in corn-soybean meal diets (3250 kcal/kg metabolizable energy and 16.5% crude protein for grower diet and 3350 kcal/kg metabolizable energy and 15.5% crude protein for finisher diet). During days 15 to 28, feeding soybean oil and palm oil diets increased (P < 0.05) body weight gain (BWG), but decreased (P < 0.05) feed intake, feed-to-gain ratio (F/G) and caloric conversion compared with duck fat. During days 29 to 42, birds fed duck fat diet had higher BWG, but lower (P < 0.05) F/G and caloric conversion than those fed soybean oil and palm oil diets. Overall, feeding soybean oil diet increased (P < 0.05) BWG and final BW, but decreased (P < 0.05) F/G compared with palm oil. Birds fed duck fat diet had higher (P < 0.05) skin, subcutaneous fat and abdominal fat yield compared with palm oil. Left breast meat yield in soybean oil group was higher (P < 0.05) than that in duck fat and palm oil groups. Birds in soybean oil group had lower (P < 0.05) roasting loss, but higher (P < 0.05) comprehensive score compared with duck fat and palm oil. In summary, birds fed soybean oil diet had the best growth performance and taste scores for roasting, whereas the duck fat was better in abdominal fat and subcutaneous fat yield than soybean oil and palm oil in Pekin ducks from 15 to 42 d of age under the same nutritional level.

A Study of Performances and Emission Analysis of Duck Fat oil as Bio-Diesel

A Study of Performances and Emission Analysis of Duck Fat oil as Bio-Diesel

Using phytosterol as a target compound to identify edible animal fats adulterated with cooked oil

Incidents of edible oil adulteration have increased all over the world, and improving analytical methods that are capable of identifying adulterated oils has become more important. In this study, we developed an analytical method that uses 4 target compounds belong to phytosterol family to identify lard that has been adulterated with cooked oils. For this, we used five kinds of animal fat, including lard, tallow, duck fat, goose fat, and chicken fat, to estimate the matrix effect, and lard samples were used to verify this analytical method. Specifically, samples inspected by sanitation authorities in a 2014 lard adulteration incident in Taiwan were saponified, and phytosterols were extracted and analyzed by a liquid chromatography-tandem mass spectrometer (LC/MS/MS) equipped with an atmospheric pressure chemical ionization (APCI) source. Parameters for sample extraction, including temperature, concentration of alkaline solution, and duration of saponification, were optimized. Our proposed method was then validated for linearity, matrix effect, precision, accuracy, limit of detection (LOD), and limit of quantitation (LOQ). After using our proposed method to analyze 28 lard samples, we determined that the phytosterol contents of inspected lard obtained from companies that had been found guilty in the 2014 lard adulteration incident were ranged from 19.5 to 205.3 μg/g in campesterol and 17.3–408.8 μg/g in β-sitosterol, and were at most 270-fold higher than that of homemade lard, commercial lard, and inspected lard (ranged from 4.5 to 29.6 μg/g in campesterol and 1.5–44.2 μg/g in β-sitosterol) obtained from companies that had not been found guilty in the 2014 adulteration incident. Therefore, our proposed method should be useful to discriminate between adulterated and unadulterated animal fats.

Influence of fatty acid methyl ester composition on tribological properties of vegetable oils and duck fat derived biodiesel

To explore its potential as a biolubricant/additive, the study determines the frictional properties at various lubrication regimes for biodiesels derived from vegetable oils, hydrogenated vegetable oil and animal fat. It is found that the frictional characteristics for the biodiesels can be divided into Group I (feedstocks from winter crops) and Group II (feedstocks from summer crops, animal fat and hydrogenated vegetable oil). For each of the groups, with decreasing ratio of mono-unsaturated to total saturated fatty acid methyl ester content, the biodiesels’ friction force reduces while their load carrying capacity deteriorates. From the experimental results, it is deduced that soybean biodiesel shows great potential as a biolubricant/additive because it possesses low friction force with the highest possible load carrying capacity.

Thermal properties of duck fatty liver (foie gras) products

ABSTRACTThermal properties of duck fatty liver (foie gras), foie gras emulsion and fatty liver fat, as well as regular duck fat, were determined as a function of temperature. Density of foie gras and foie gras fat and emulsion at 20°C was measured as 947, 836, and 928 kg/m3, respectively. Differential scanning calorimetry thermograms for foie gras fat resulted in melting points ranging from –20 to 40°C. Values for the specific heat at 65°C for the fatty liver, its emulsion and fat, and duck fat were 1.79, 2.38, 1.71, and 2.48 J/g°C, respectively. Thermal conductivity of foie gras (organ) and its emulsion at 40°C was determined as 0.330 and 0.428 W/m°C, respectively. Mathematical models based on composition and temperature were developed for all the thermal properties obtained in this work.

Oxidative and hydrolytic stability of alimentary poultry fats under refrigeration and freezing

The purpose of this study was to establish the quality of three alimentary poultry fats: goose, duck, and chicken fat, stored under refrigeration (+2°C) and freezing (−18°C). Peroxide value (PV), thiobarbituric acid reactive substances test (TBARS), refractive index value (RIV), iodine value (IV), and saponification value (SV) were determined to measure the degree of oxidative rancidity. Additionally, fatty acid content (FA content) and acidity value (AV) were determined to measure the degree of hydrolytic rancidity. Chemical parameters were significantly influenced by the type of fat, storage time, and storage temperature (except RIV). Samples of fats stored at +2°C maintained acceptable characteristics for 180 days in chicken fat, 210 days in goose fat, and 240 days in duck fat, while acceptability tolerance was found to be 300 days for duck and goose fat and 240 days for chicken fat stored at −18°C. The total content of monounsaturated fatty acids (MUFA) decreased significantly (p &lt; 0.05) after 300 days of storage at +2°C in chicken fat samples, while the total fatty acid content was not significantly affected by storage temperature in all types of fats. Lipid oxidation in poultry fats varies with the temperature and the length of storage; the lower temperature had a greater retardation effect on rancidity during storage time.Practical applications: Animal fats can be used as an ingredient in meat products or for soap manufacturing. It could also be alternative feedstocks for biodiesel production because their cost is substantially lower than the cost of vegetable oil. The storage of animal poultry fats in proper conditions influences their stability and extends the shelf‐life.Peroxide value, thiobarbituric acid reactive substances test, and acid value were significantly influenced by all treatments: the type of fat, storage temperature, and storage time. In chicken fat was found the highest level of acid value followed by the duck and goose fat. Regardless of the type of fat, the highest level of acid value was found in fat stored at +2°C. Regardless of the type of fat and storage temperature, the highest acid value level was found at 300 days of storage. At both storage temperatures, duck fat was the most stable followed by the goose and chicken fat.

Effect of Lolium multiflorum Lam. as a Substitute Feedstuff for Ducks in a Rice–Duck Farming System

Rice–duck farming is a sustainable food system that provides rice and duck meat and eggs. Excessive application of commercial feedstuff for ducks weakens the sustainability of rice–duck farming. This study aims to investigate green forage (Lolium multiflorum Lam.) as a substitute for commercial grain mix, to attain a maximum economic benefit and pollution-free production in rice–duck farming. The effects of a mixed feedstuff of green forage and commercial grain mix with a stable ratio of 1:4 (MFSR), mixture feedstuff of green forage and commercial grain mix with dynamic ratios (MFDR), and full commercial grain mix (FCGM) were studied. Results showed that Cherry Volley and hybrid ducks were more adaptable to mixed feedstuff than Mud ducks. Growth of ducks was classified into rapid, slow and steady-growth stages. The weight, body length, neck length, and chest circumference of ducks that were fed MFDR were only slightly decreased. The carcass weight, eviscerated weight, and semi-eviscerated weight of ducks fed MFDR were similar to those fed FCGM. MFDR significantly decreased duck fat accumulation. MFDR did not have negative impacts on the agronomic traits of rice yields. Duck profits per 667 m2 were calculated as CNY (Chinese Yuan) 254.91 (MFSR), CNY309.27 (MFDR), and CNY39.36 (FCGM). MFDR effectively improved the rice–duck farming.

Determination of phthalate sum in fatty food by gas chromatography

Presented method for determination of sum of phthalates is based on their alkaline hydrolysis to phthalic acid at 80 °C for 20 h, followed by the selective extraction of lipophilic interferents from acidified hydrolysate at pH 1 with n-hexane. Phthalic acid is derivatized to dimethyl phthalate (DMP) with diazomethane in aqueous-chloroform two-phase system. Resulting DMP is absorbed in chloroform and determined by GC-FID. Method calibration resulted in LOD and LOQ of 0.4 (2.1) and 1.2 (6.2) μg g −1 (nmol g −1) DMP, respectively. Real samples of Baltic herring and codfish, butter, pork, goose and duck fats, sunflower, olive, rapeseed and linseed oils were analysed and the background corrected total phthalates content was found in the range from not detected level in duck fat to 12.5 (64.3) μg g −1 (nmol g −1) in butter, respectively.

CHARACTERIZING QUALITY OF RENDERED DUCK FAT COMPARED TO OTHER FATS AND OILS

ABSTRACT The characteristics of rendered duck fat (RDF) were compared to commercial sources of soybean oil, lard, tallow, butter and olive oil. RDF was highly susceptible to lipid oxidation during storage compared to the other fats and oils. However, 0.005% tert‐butyl hydroquinone delayed the onset of lipid oxidation to an extent that was comparable to the lag phase observed in the commercial fats and oils. Positive attributes of RDF included a relatively high oleic acid content and low saturated fat content. Undesirable attributes of RDF included a lack of conjugated linoleic acid (CLA) and intermediate levels of trans fatty acids (TFA) compared to the other lipid sources. Decreasing the time and temperature of rendering decreased the TFA content in RDF. Around one‐half of the TFA content in RDF was vaccenic acid which is converted to CLA after ingestion.