Inclusion Of Palm Oil Research Articles

The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads

Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.

Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking

All forms of baking and processing cause a loss of nutrients, including vitamin E, but little is known about these occurrences or if they could be avoided. The objective of this research was to study the incorporation of palm oil and the stability of vitamin E in palm oil during breadmaking. Wheat meal and rye breads were baked with and without the addition of 0, 2, 5, or 8% palm oil. The eight E group vitamers (tocopherols and tocotrienols) were extracted by using accelerated solvent extraction, freeze dried, and then analyzed with normal‐phase HPLC. Compared with the controls, the inclusion of palm oil was found to increase the quantity of all forms of vitamin E in the final baked products. It is concluded that palm oil is effective in increasing the vitamin E content of whole grain bread.

Dietary Inclusion of Palm Oil in Bangladeshi Dietensures Better Nutrition with Minimal Cost: An Overview

The paper outlines the situation, consumption and importation of fats and oils in Bangladesh considering its latest trend of marketing with palm oil covered by health and economic issue. Recommended dietary intake of fats and oils are missing from Bangladeshi diet having poor knowledge regarding its importance and low purchasing ability. In this regards, Palm oil being the cheapest commodity vegetable oil and also the cheapest oil to produce and refine, can be an important component of the increasing intake of oils and fats in the developing world like Bangladesh. Compared with other imported edible oils, Palm oil having better nutrition value and low cholesterol as well as price and import cost has gained much attention by Bangladeshi government in recent years. The active presence of different suppliers of palm oil, direct interactions between suppliers and local importers and refiners can uplift the present situation of oils and fats consumption aiming popularity for palm oil in Bangladesh.

Taurine supplementation and palm oil substitution in low-fish meal diets for young yellowtail Seriola quinqueradiata

The effects of taurine supplementation and palm oil replacement in a low-fish meal (FM) diet for yellowtail (Seriola quinqueradiata) were examined in a feeding experiment using four different diets. The control diet had an FM content of 600 g/kg (FM60). The low-FM diets contained 350 g/kg FM, 170 g/kg corn gluten meal, and 170 g/kg defatted soybean meal (FM35). Taurine was supplemented in FM35 at 7.5 g/kg (FM35T). Fish oil in the FM35T diet was replaced with palm oil (FM35TPO). Juvenile fish (initial body weight 236 g) were fed these diets for 36 weeks. The mean body weight and specific growth rate were not significantly different among the treatments until 24 weeks (week 24). However, they were significantly higher in FM35T-fed fish compared with FM35-fed fish at week 36. The feed intake levels of FM35- and FM35T-fed fish were comparable or higher than that of FM60-fed fish whereas the intake levels of FM35TPO-fed fish were always significantly higher than those of FM60- and FM35T-fed fish (P < 0.05). The tissue taurine concentrations of FM35-fed fish were significantly lower than those of FM60-, FM35T-, or FM35TPO-fed fish in all tissues examined at all sampling times (P < 0.05). Taurine supplementation is necessary for reducing the dietary FM content for yellowtail over long feeding periods. FM35TPO-fed fish were leaner than FM35T-fed fish, as evident from the lower lipid concentration in the muscles and whole body. The lower feed conversion ratio of FM35TPO-fed fish compared with FM35T-fed fish suggested that the lower lipid absorption from the FM35TPO diet was due to the inclusion of palm oil. Despite the economic advantage of palm oil compared with fish oil, use of palm oil should be limited because it has lower digestibility in cold water conditions.

Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits

The influence of the matrix composition and structure on the capacity of asparaginase to reduce acrylamide formation in biscuits was studied. In particular, formulations differing for water (10 to 20% on total weight) and fat (0 to 15% on total weight) content, fat type (margarine, palm oil) and lipid phase distribution were considered. In the latter case, palm oil was substituted with a monoglyceride–palm oil–water gel (hydrogel). The results showed that high water contents, by favoring precursor mobility, promoted acrylamide formation as well as the enzyme capability of reducing the toxic molecule levels in the final product. On the contrary, the presence of fat significantly reduced acrylamide development and enzyme activity as compared with the fat free formulation. It can be hypothesized that the presence of fat would hamper the interaction between the precursors in the aqueous phase, leading to lower amounts of acrylamide. By substituting fat with hydrogel, the biscuit behaved as a fat free system, where acrylamide formation as well as its reduction by means of asparaginase activity was higher than in the fat-containing biscuits. It is likely that the inclusion of palm oil in the dough through the hydrogel modified the system morphology, thus not hampering the encounter among reactants and consequently favoring acrylamide formation.

Performance and carcass characteristics of broilers fed diets containing graded levels of palm oil supplemented with Vitamin E

Experiment was conducted for 9 weeks to test performance and carcass quality of 96 day-old Anak broiler chicks fed diets containing graded levels of palm oil supplemented with vitamin E. The inclusion levels of the palm oil were 0, 5, 10 and 16% supplemented with 0, 0.06, 0.12 and 0.18g of vitamin E/kg of feed tested at starter phase (1-5wks) as diets 1 - 4 and finisher phase (6-9wks) as diets 5 - 8. The diets were formulated such that diets 1 and 5 (control diets) had no palm oil and vitamin E while others 2, 3, 4, 6, 7 and 8 (test diets) had palm oil and vitamin E at the respective levels mentioned above. The energy and protein levels at the starter phase were 12.35 MJME/kg and 23% crude protein (CP) while at the finisher phase, energy and protein levels were 12.60 MJME/kg and 20% CP. The average feed intake of the birds on diets 3 and 4 were significantly increased (P increased (P results of the research showed that high level of palm oil supplemented with vitaminEespecially at 16% of palm oil inclusion enhanced performance of broilers at starter and finisher phases. Keywords: Performance, carcass, broilers, palm oil, vitamin E, starter, finisher

Fish oil substitution by vegetable oils in commercial diets for gilthead sea bream ( Sparus aurata L.); effects on growth performance, flesh quality and fillet fatty acid profile : Recovery of fatty acid profiles by a fish oil finishing diet under fluctuating water temperatures

The effects of long term feeding (6 months) of commercial diets with low fish meal content and high levels of vegetable oils (69% fish oil substitution level) were determined in gilthead sea bream (110 g). A control diet containing South American fish oil (FO) was evaluated against feeds with either soybean oil (SO), palm oil (PO) or rapeseed oil (RO). Afterwards, all fish were fed a fish oil finishing diet to determine the progressive recovery of the fillet fatty acid profiles. The results showed that growth and feed utilization in gilthead sea bream are not affected by fish oil substitution with soybean and rapeseed oil, contrary to palm oil inclusion. Flesh and liver docosahexaenoic acid (DHA) and arachidonic acid (ArA) contents were reduced to a lower degree than their reduction in the diet, whereas eicosapentaenoic (EPA) reduction was more pronounced in both tissues. Sensory analysis revealed no difference in the organoleptic characteristics of the dietary groups. However, low acceptance scores were calculated for all treated groups. No histological alterations were seen in gut tissue but liver of the PO group showed intense lipid accumulation. Re-feeding with a fish oil finishing diet for 120 days was not adequate for restoration of DHA, ArA and EPA. Linoleic (LA) and oleic acid (OA) were retained even after 120 days re-feeding with the fish oil diet.

Effect of crude palm oil inclusion on some physicochemical properties of &lt;i&gt;gari&lt;/i&gt; - fermented cassava food product

Effect of crude palm oil inclusion on some physicochemical properties of &lt;i&gt;gari&lt;/i&gt; - fermented cassava food product

Effect of curde palm oil inclusion on some physico-chemical properties of &lt;i&gt;gari&lt;/i&gt; - a fermented cassava food product

Effect of curde palm oil inclusion on some physico-chemical properties of &lt;i&gt;gari&lt;/i&gt; - a fermented cassava food product

Effects of palm oil and calcium soaps of palm oil fatty acids in fattening diets on digestibility, performance and chemical body composition of lambs

The effects on digestibility, performance and chemical body composition of inclusion of palm oil (PO, VETALGRAS ®) or calcium soaps of palm oil fatty acids (CaF, MAGNAPAC ®), at two levels, in diets of growing lambs were determined. Experimental diets consisted of barley straw and one of five concentrate supplements: control (C, no fat added), low level of PO (LPO, 25 g PO/kg), low level of CaF (LCaF, 31 g CaF/kg), high level of PO (HPO, 41 g PO/kg) and high level of CaF (HCaF, 50 g CaF/kg). Concentrations of supplemental fatty acids in the diets were 25 and 41 g/kg for the two supplementation levels. Concentrates with added fat were formulated to be isonitrogenous and isoenergetic and the five supplements had the same energy:protein ratio. The experiment was completed with 30 male Ojalada lambs (6 lambs per treatment) from weaning (initial live weight 14.1 ± 0.5 kg) until 25 kg live weight. Inclusion of fat decreased digestibility of acid detergent fibre (0.525 versus 0.438, P<0.05) and increased ether extract digestibility (0.645 versus 0.770, P<0.05). Ether extract (EE) digestibility increased (LPO and LCaF versus HPO and HCaF, P<0.05) when the level of added fat increased (0.727 versus 0.814). There was a significant effect of interaction (P<0.05) between the level and type of fat on the organic matter (OM) and neutral detergent fibre (NDF) digestibility of the diets. Diets HPO presented lower digestibility values (LPO versus HPO, P<0.05) than LPO with regard to OM (0.844 versus 0.819) and NDF (0.503 versus 0.435). Nevertheless, this effect was not observed when fat was added in the form of calcium soaps (LCaF versus HCaF, P>0.05). At the low level of fat inclusion, OM digestibility was greater when fat was in the form of PO than when it was as CaF (0.844 in LPO versus 0.823 in LCaF, P<0.05). At the high level of fat inclusion, NDF digestibility was greater when fat was included in the form of CaF rather than PO (0.435 in LPO versus 0.500 in HCaF, P<0.05). Average daily gain (ADG) and days to 25 kg were not affected by the treatments. The feed conversion ratio (FCR, g DMI/g daily gain) was lower (C versus LPO, LCaF, HPO and HCaF, P<0.05) when fat was added to the diets than control animals (3.21 versus 2.86). The treatments studied produced no differences in carcass yield. Statistically significant differences in chemical composition and energy content of carcass and non-carcass components were not observed. Inclusion of up to 41 g of fat from palm oil or calcium soaps of palm oil fatty acids per kilogram of the concentrate of growing lambs improves EE digestibility and the feed conversion ratio without affecting carcass yield and body chemical composition. Inclusion of palm oil fatty acids as calcium soaps avoided the negative effects on fibre digestibility observed when 41 g PO/kg were added to the diet.

Substituting Fish Oil with Crude Palm Oil in the Diet of Atlantic Salmon (Salmo salar) Affects Muscle Fatty Acid Composition and Hepatic Fatty Acid Metabolism

Supplies of marine fish oils (FO) are limited and continued growth in aquaculture production dictates that substitutes must be found that do not compromise fish health and product quality. In this study the suitability of crude palm oil (PO) as a replacement for FO in diets of Atlantic salmon was investigated. Duplicate groups of Atlantic salmon post-smolts were fed four practical-type diets in which the added lipid was either 100% FO and 0% crude PO (0% PO); 75% FO and 25% PO (25% PO); 50% FO and 50% PO (50% PO); and 100% PO, for 30 wk. There were no effects of diet on growth rate or feed conversion ratio nor were any histopathological lesions found in liver, heart or muscle. Lipid deposition was greatest in fish fed 0% PO and was significantly greater than in fish fed 50% and 100% PO. Fatty acid compositions of muscle total lipid were correlated with dietary PO inclusion such that the concentrations of 16:0, 18:1(n-9), 18:2(n-6), total saturated fatty acids and total monoenoic fatty acids increased linearly with increasing dietary PO. The concentration of eicosapentaenoic acid [20:5(n-3)] was reduced significantly with increasing levels of dietary PO but the concentration of docosahexaenoic acid [22:6(n-3)] was significantly reduced only in fish fed 100% PO, compared with the other three treatments. Similar diet-induced changes were seen in liver total lipid fatty acid compositions. Hepatic fatty acid desaturation and elongation activities were approximately 10-fold greater in fish fed 100% PO than in those fed 0% PO. This study suggests that PO can be used successfully as a substitute for FO in the culture of Atlantic salmon in sea water. However, at levels of PO inclusion above 50% of dietary lipid, significant reductions in muscle 20:5(n-3), 22:6(n-3) and the (n-3):(n-6) PUFA ratio occur, resulting in reduced availability of these essential (n-3) highly unsaturated fatty acids to the consumer.

Atherogenic Effects of Dietary Palm Oil in Rabbit

Oruwari, B.M., Ekine, O.A., Monsi, A. and Hart, D.A. 1998. Atherogenic effects of dietary palm oil in rabbit. J. Appl. Anim. Res., 14: 193–198. Adult rabbits (chinchilla) of both sexes were used to determine the atherogenic effects of dietary palm oil by feeding them diets supplemented with palm oil (4, 8 and 12%) which replaced corn in the control (basal) diet on w/w basis in a randomized block design. Following the eight weeks experimental period, 16 rabbits of each sex were sampled. Results demonstrated that inclusion of palm oil in the diet linearly (P<0.01) increased serum cholesterol and triacylglycerides (TG), thus showing palm oil to be atherogenic. The females had a significantly higher serum cholesterol and TG level than the males. Liver, abdominal fat and heart weights adjusted on body weight basis were significantly (P<0.01) higher at 8 and 12% levels of palm oil than 4%. Therefore, palm oil should not exceed 4% in the diet of rabbits.

Comparative utilization of rubber seed oil and palm oil by broilers in a humid tropical environment

Day-old White Ross broiler chicks were fed isonitrogenous diets in an experiment conducted to ascertain the effects of incorporating graded levels of rubber seed oil (RBSO) and palm oil (PO) into the diets of broilers. The 2 × 3 factorial experiment lasted for 10 weeks. The factors were two sources of oil (RBSO and PO) and three levels of inclusion (3.0, 6.0 and 9.0 g kg −1 of diet). The broilers on PO diets consumed significantly ( P < 0.05) more feed and had greater body weight gain than those fed RBSO diets. Treatments had no significant effects on feed efficiency ratio or the haematological parameters considered. None of the organs except the gizzard were significantly influenced by the sources or levels of the oil used. It was also found that broilers metabolized the fat without visible adverse effects on the liver, kidney, spleen, gizzard or heart weight. The gross carcass measurements were not significantly affected by the oil type and level, and the energy and nitrogen retention values were also unaffected. These observations suggest that the optimal level of inclusion of RBSO in the diets of broiler chicks is not more than 3.0 g kg −1, beyond which significant growth depression sets in, and that the inclusion of PO in broiler diets results in superior performance of broilers than the inclusion of RBSO.

Effect of dietary inclusion of ascorbic acid and palm oil on the performance of laying hens in a hot tropical environment

Abstract 1. Two experiments were conducted to evaluate the effects of including ascorbic acid (AA), palm oil or a combination of both in the diets of laying hens during the hot months in a tropical environment. 2. The inclusion of AA improved egg production, food intake and efficiency of utilisation, and decreased the cost of food per kg egg. The addition of 400 mg AA/kg diet gave the most efficient performance. 3. Palm oil inclusion reduced the effect of heat stress and increased egg production, egg weight, food intake and efficiency of utilisation. 4. When 200 mg AA and 50 g palm oil/kg were used, additive responses were obtained with further improvements in egg production, food cost and efficiency. 5. Ascorbic acid and palm oil when fed alone or in combination reduced the incidence of cracked eggs. 6. Thus, 400 mg ascorbic acid/kg of diet, 50 g palm oil or 200 mg AA plus 50 g palm oil/kg diet ameliorated the effects of heat stress in laying hens.

Effect of dietary inclusion of palm oil on feed consumption, growth performance and profitability of broiler

A total of 300 day-old Hubbard Classic broiler chicks were reared to investigate the effect of dietary inclusion of 2, 3, 4 and 5% of palm oil on feed consumption, growth performance and profitability of broiler. Addition of 4% palm oil in diet found to attribute additive effect on the growth of the bird from 2nd to 4th week of the trial. Broilers of 2 and 3% oil added group attained 1791g and 1777.67g live weight, respectively which was 4% and 3% higher than that of the control. Similar effect of different levels of palm oil was also observed in case of live weight gain. Dietary inclusion of palm oil improved feed consumption and significantly (P&lt;0.05) higher feed consumption was recorded in 4% palm oil group than 5% oil group. From the economic analysis on production cost of broiler, it was found that total cost per broiler was the lowest in control group (Tk. 115.92), which was lower by Tk. 8.23, 7.46, 9.13 and 2.68 than the 2%, 3%, 4% and 5% oil added groups, respectively. Profit earned from each group (Tk/broiler and Tk/kg broiler) was statistically similar (P&gt;0.05). It can be concluded that profitable broiler production might be possible without supplementation of palm oil. Key words: Broiler; Feed Consumption; Growth, Palm oil; Profitability DOI: http://dx.doi.org/10.3329/bjas.v39i1-2.9692 Bang. J. Anim. Sci. 2010, 39(1&amp;2): 176-182