Levels Of Palm Oil Research Articles

The Use of Home-Produced Palm Oil to Replace Concentrate Feed in the Diet of Partially-Suckled Tropical Cows

ABSTRACT Dual purpose tropical dairy cows that are both milked and suckle calves are often fed imported concentrate feed as a nutritional supplement. Palm oil (Elaeis guineensis L. Jacq.) is a home-produced, sustainable alternative to concentrate feed, and an experiment was, therefore, conducted for 120 days to examine the effects of this substitution on digestion and cow production and reproduction. The cows' daily concentrate ration of 3.5 kg (supplying 20 MJ Gross Energy) was replaced by either 250 g or 500 g palm oil (supplying 10 or 20 MJ Gross Energy, respectively), to which calcium was added to protect it from rumen degradation. The milk yield of the cows was reduced by the low but not the high level of palm oil, compared with the concentrate treatment. There was no effect of replacing concentrate with palm oil on the amount of milk provided by the cows for their calves or on the milk composition. However, cows fed the palm oil lost more weight and condition than those fed concentrates in the first six weeks of the experiment. This weight loss was particularly severe at the low level of substitution, and cows fed this level had a delayed interval to conception and required more inseminations per conception compared to the other two treatments. There was no effect of feeding the palm oil on the rate of feed degradation in the rumen, but at both the low and high level, rumen pH was elevated for four hours after it was fed. It is concluded that calcium-saponified palm oil can be used to replace concentrate food for tropical cows at a rate of 0.14 g palm oil per kg concentrate, with only small losses in cow production. If less palm oil is provided per unit concentrate, milk production is likely to be considerably reduced and reproductive performance adversely affected.

Divergent effects of eicosapentaenoic and docosahexaenoic acid ethyl esters, and fish oil on hepatic fatty acid oxidation in the rat

The physiological activity of fish oil, and ethyl esters of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) affecting hepatic fatty acid oxidation was compared in rats. Five groups of rats were fed various experimental diets for 15 days. A group fed a diet containing 9.4% palm oil almost devoid of n-3 fatty acids served as a control. The test diets contained 4% n-3 fatty acids mainly as EPA and DHA in the form of triacylglycerol (9.4% fish oil) or ethyl esters (diets containing 4% EPA ethyl ester, 4% DHA ethyl ester, and 1% EPA plus 3% DHA ethyl esters). The lipid content of diets containing EPA and DHA ethyl esters was adjusted to 9.4% by adding palm oil. The fish oil diet and ethyl ester diets, compared to the control diet containing 9.4% palm oil, increased activity and mRNA levels of hepatic mitochondrial and peroxisomal fatty acid oxidation enzymes, though not 3-hydroxyacyl-CoA dehydrogenase activity. The extent of the increase was, however, much greater with the fish oil than with EPA and DHA ethyl esters. EPA and DHA ethyl esters, compared to the control diet, increased 3-hydroxyacyl-CoA dehydrogenase activity, but fish oil strongly reduced it. It is apparent that EPA and DHA in the form of ethyl esters cannot mimic the physiological activity of fish oil at least in affecting hepatic fatty acid oxidation in rat.

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.

Palm oil: biochemical, physiological, nutritional, hematological, and toxicological aspects: a review.

The link between dietary fats and cardiovascular diseases has necessitated a growing research interest in palm oil, the second largest consumed vegetable oil in the world. Palm oil, obtained from a tropical plant, Elaeis guineensis contains 50% saturated fatty acids, yet it does not promote atherosclerosis and arterial thrombosis. The saturated fatty acid to unsaturated fatty acid ratio of palm oil is close to unity and it contains a high amount of the antioxidants, beta-carotene, and vitamin E. Although palm oil-based diets induce a higher blood cholesterol level than do corn, soybean, safflower seed, and sunflower oils, the consumption of palm oil causes the endogenous cholesterol level to drop. This phenomenon seems to arise from the presence of the tocotrienols and the peculiar isomeric position of its fatty acids. The benefits of palm oil to health include reduction in risk of arterial thrombosis and atherosclerosis, inhibition of endogenous cholesterol biosynthesis, platelet aggregation, and reduction in blood pressure. Palm oil has been used in the fresh state and/or at various levels of oxidation. Oxidation is a result of processing the oil for various culinary purposes. However, a considerable amount of the commonly used palm oil is in the oxidized state, which poses potential dangers to the biochemical and physiological functions of the body. Unlike fresh palm oil, oxidized palm oil induces an adverse lipid profile, reproductive toxicity and toxicity of the kidney, lung, liver, and heart. This may be as a result of the generation of toxicants brought on by oxidation. In contrast to oxidized palm oil, red or refined palm oil at moderate levels in the diet of experimental animals promotes efficient utilization of nutrients, favorable body weight gains, induction of hepatic drug metabolizing enzymes, adequate hemoglobinization of red cells and improvement of immune function. Howerer, high palm oil levels in the diet induce toxicity to the liver as shown by loss of cellular radial architecture and cell size reductions which are corroborated by alanine transaminase to asparate transaminase ratios which are higher than unity. The consumtion of moderate amounts of palm oil and reduction in the level of oxidation may reduce the health risk believed to be associated with the consumption of palm oil. Red palm oil, by virtue of its beta-carotene content, may protect against vitamin A deficiency and certain forms of cancer.

The effect of dietary level of soybean oil and palm oil on apparent ileal amino acid digestibility and postprandial flow patterns of chromic oxide and amino acids in pigs

A study was conducted to evaluate the apparent ileal digestibilities of amino acids in pigs (initial weight 78 kg) fed diets supplemented with either soybean or palm oil, at either 100 or 200 g kg–1 diet. A control diet with no added fat was also evaluated. All diets contained 5 g chromic oxide kg–1. The pigs were surgically fitted with a simple T cannula at the distal ileum, and were allowed to adapt to each experimental diet for 5 d. This was followed by 1 d of continuous collection of ileal digesta between feedings, and a second day of continuous collection separated into six 2-h postprandial time blocks to determine postprandial flow patterns of chromic oxide and amino acids. The apparent ileal leucine and arginine digestibilities were improved (P < 0.05) by 3.8 and 3.6%, respectively, with 200 g soybean oil kg–1 diet. Linear improvements (P < 0.05) were found in the apparent ileal digestibilities of serine, histidine, arginine, tyrosine, and leucine when 100 and 200 g soybean oil kg–1 diet were supplemented to the control diet, and for serine, histidine, arginine, and phenylalanine with the addition of 100 and 200 g palm oil kg–1 diet. Quadratic responses (P < 0.05) were found in the apparent ileal digestibilities of isoleucine and leucine with the addition of 100 and 200 g palm oil kg–1 diet. The postprandial flow patterns of chromic oxide and amino acids were very stable despite the different dietary treatments. Also, amino acid digestibility coefficients determined at different postprandial sampling times had low variability. In conclusion, the addition of high levels of soybean and palm oil to a semipurified swine diet increased the apparent ileal digestibilities of some amino acids. Also, the two fat sources affected some apparent ileal amino acid digestibility coefficients differently. Key words: Pigs, ileal, amino acid digestibility, fat, postprandial flow patterns

Dietary palm oil level affects growth performance, protein retention and tissue vitamin E concentration of African catfish, Clarias gariepinus

A 9-week feeding trial was carried out to determine the effect of increasing dietary palm oil levels on growth, protein utilization efficiency and body composition of African catfish. Seven isonitrogenous and isoenergetic practical diets were formulated to contain 4%, 8%, 12% or 16% refined, bleached, deodorized palm olein (RBDPO) or 8%, 12% or 16% crude palm oil (CPO), in addition to a control diet which was not supplemented with palm oil. Growth performance of African catfish responded significantly ( P<0.05) in a positive manner to palm oil additions of up to 8% and no further improvement in growth was observed with higher levels of palm oil supplementation in the diet. Growth and protein utilization efficiency of African catfish fed diets with RBDPO or CPO at the same inclusion level were not significantly different. Significantly higher nitrogen retention was observed in catfish fed diets with 8%, 12% or 16% RBDPO compared to catfish fed 4% RBDPO or the control diet. Whole-body and muscle lipid content increased when fish were fed with increasing levels of dietary palm oil. Alpha-tocopherol concentrations in muscle and liver tissues increased linearly in response to increasing dietary α-tocopherol originating from RBDPO and CPO. Catfish fed CPO-supplemented diets had about three and five times higher concentrations of α-tocopherol in their muscle and liver tissues, respectively, compared to fish fed RBDPO-supplemented diets at all inclusion levels. It may be concluded that, under the present experimental conditions, the inclusion of at least 8% RBDPO or CPO in African catfish diets improves growth performance, protein retention and fillet vitamin E concentration of this fish.

Serum and liver lipids in rats fed mixtures of corn and palm oils ± cholesterol

Rats were fed diets containing various mixtures of corn and palm oils ranging from 100% corn (CO) or palm oil (PO) to 90:10, 75:25, or 50:50 CO, and 75:25, 10:90, or 100% PO. One set of diets was augmented with 0.4% cholesterol and 0.1% cholic acid. When the diets were cholesterol-free, there were virtually no differences between groups in serum total or HDL cholesterol. Serum triglyceride levels were lowest in the rats fed 100% PO. Liver cholesterol levels were virtually the same in all groups. As the PO contribution to the dietary fat was increased, liver triglyceride levels fell, being lowest in rats fed 100% PO. Serum total and HDL cholesterol levels in rats fed CO plus cholesterol-cholic acid were the same as those seen in rats on the cholesterol-free diet. Introduction of the lowest level of PO raised serum cholesterol levels significantly and they continued to rise as more palm oil (palmitic acid) was introduced into the diet. Serum triglyceride levels were similar in all groups, but liver triglycerides fell with increasing dietary PO. The data support the assertion of Hayes and Khosla that palmitic acid becomes hypercholesterolemic only in cholesterol-containing diets. The observed effects of palmitic acid on serum and liver triglyceride levels, especially the latter, merit further study.

Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation

ABSTRACT:Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21, 30, and 45 °C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf‐life. Shelf‐life of UPB stored at 21, 30, and 45 °C was 75 d. Peanut butter with 2.5% palm oil had a shelf‐life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO.

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.

Replacing palm oil for soybean oil in tilapia, Oreochromis niloticus (L.), feed

Four isonitrogenous and isocaloric semi-purified feeds containing various levels of palm oil (0,1, 2 and 3%) as a replacement for soybean oil were fed to three replicate groups of tilapia, Oreochromis niloticus (L.), fingerlings, mean initial weight 5.5 g, in 45-l aquaria for 5 weeks under controlled laboratory conditions. Weight gain, feed conversion ratio, protein efficiency ratio and the chemical composition of the fish bodies did not vary significantly (P > 0.05). These results indicate that palm oil could replace soybean oil in feeds for O. niloticus fingerlings without any negative effect on the fish growth or body composition under these conditions.

Response of broiler chicks to diets containing varying levels of cashew nut oil and palm oil

Chemical characterization of palm oil (PO) and cashew nut oil (CNO) involving saponification value, iodine number and degree of acidity were carried out. Both oils were included in diets of starting broilers (0 - 4 weeks) at three levels (10, 25 and 50 g/kg) as energy supplements in replacement of the maize in a basal control diet. At the finisher phase (5 — 8 weeks), the birds were fed a common broiler finisher diet to investigate the carry-over effects of starter dietary treatments on finishing broiler performance. Results indicated that birds fed PO gave comparable performance with those on control diet while increasing levels of CNO resulted in a consistent decrease (P

The performance of male duck fed different levels of crude palm oil

An experiment was conducted to evaluate the optimum level of inclusion of crude palm oil (CPO) in ducks diet . The treatments consisted of 5 different levels ofCPO (0, 5, 10, 15 and 20%) with 5 replicates and 10 day-old ducks/replicate. The ducklings were allocated in litter system covered with rice hull . At 0-3 weeks old, ducklings were fed with starter commercial diet . The experiment diet was given to starter (3 - 5 weeks old) and to grower (5-8 weeks old) ducks containing crude protein 19 .5 and 17%, respectively and metabolizable energy 2,900 kcal/kg. Measurements done were on body weight, feed consumption, carcass weight, internal organ and abdominal fats . There were no significant difference among treatments on body weight gain, feed consumption, feed conversion, carcass or internal organ weight . There was an increase on abdominal fat with an increase level ofCPO in the diet. Male duck had the ability to accept up 20% CPO in the diet without any negative effect. Key words: Performance, male duck, crude palm oil

Effects of palm oil supplementation in broiler diets

A study was conducted to determine the effects of varying palm oil levels (0 to 8%) in the diets on the performance of broilers under the warm humid tropical environment. Increasing palm oil levels resulted in corresponding rise in the dietary energy concentrations, and broilers fed on higher energy diets improved feed and energy consumption, daily weight gain and feed conversion ratio. Total carcass fat content was found to increase at higher levels of palm oil inclusions.

Physical and textural characteristics of some North American shortenings

A number of North American vegetable and animal fat shortenings were evaluated for their melting, crystallization, textural and polymorphic crystal characteristics and solid fat content (SFC). The majority of the dropping points and crystallization temperatures of the fats ranged from 42 to 46°C and from 27 to 31°C, respectively. Softening points of the products were higher than the dropping points of their fats, especially for the vegetable shortenings. Differential scanning calorimetry melting curves of the products were different for the various products. The animal fat shortenings were mainly in theβ‐polymorphic form, while vegetable shortenings containing palm oil were in theβ′ form. Textural evaluation was carried out on the products with the cone penetrometer, constant speed penetration and constant speed compression. Constant speed compression supplied a measure of brittleness and a degree of viscosity. Lard and shortenings containing high levels of palm oil were able to withstand large deformations without breakage.The effect of tempering temperature of the fat in the SFC determination was evaluated and the values obtained were compared with the SFC of the actual product. SFC of fat and product were determined by pulse nuclear magnetic resonance. Correlation of values within textural methods was significant (P&lt;..01), but were not significant between texture and SFC of the fat, indicating that the nature of the crystal network also plays a role in texture.

Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil

AbstractPalm oil was added to canola oil before and after hydrogenation and the effect of this addition on the polymorphic stability of the hydrogenated oils was investigated. Palm oil was added to canola oil at two levels to produce hydrogenated canola and palm oil blends containing 5 and 10% palm oil. The levels of palm oil added to hydrogenated canola oil were 5, 10 and 15%. Samples were subjected to temperature cycling between 5 and 20°C as well as storage at 5°C up to 56 days. X‐ray diffraction and polarized light microscopy were used to follow the changes of polymorphic form and crystal growth, respectively, during cycling and storage. Theβ‐crystal contents of the oils were quantified based on the relative density of the characteristic short spacings using a Soft Laser Scanning Densitometer. The delaying effect of palm oil on phase transition was observed using Differential Scanning Calorimetry. Palm oil showed no effect on the polymorphic stability of the temperature cycled selectively hydrogenated oil, however, it delayed the transition rate at a constant temperature of 5°C. Addition of palm oil at the 10% level before hydrogenation and the level after hydrogenation proved to be effective in delaying polymorphic instability of nonselectively hydrogenated canola oil. Theβ′ stabilization effect of palm oil on the polymorphic stability of hydrogenated canola oil is most likely due to a decrease of fatty acid chain length uniformity.

Influence of methionine and palm oil supplementation of cassava flour-soybean meal diets on performance, nitrogen retention and rate of tissue deposition in weanling pigs

Thirty-six eight-week-old weanling Large White × Landrace pigs, initially averaging 7.8 kg body weight, were used to evaluate the effect of palm oil and methionine supplementation on growth performance, nitrogen retention, some blood parameters, and rate and proportion of tissue deposition of pigs fed cassava flour-soybean meal diets. Palm oil levels of 3.0, 6.35 and 9.70%, and methionine levels of 0.47, 0.55 and 0.63% were used. All diets had a common protein level of 20%. Increasing the palm oil level from 3.00 to 6.35% of the diet significantly improved growth rate of pigs on all dietary methionine levels. Except for bone, there were no significant interactions between the effects of palm oil and dietary methionine levels in terms of the other parameters used. Daily nitrogen retention was not significantly influenced by increased dietary palm oil, although levels higher than 3.00% depressed the efficiency of retention of ingested nitrogen at all dietary methionine levels. Increased caloric density due to increased palm oil levels resulted in a greater proportion of fat relative to lean in the carcass. Calculated daily rate of lean deposition reached a maximum in the group of pigs fed the 0.63% methionine diet containing 6.35% palm oil, while maximum efficiency of feed conversion to lean was reached on the same methionine level but with 9.70% palm oil. Minimum plasma urea concentration was obtained on a diet containing 0.63% methionine and 3.00% palm oil.

Effects of different levels of palm oil and sulphur in cassava-based diets

The effects of different levels of palm oil and sulphur on the nutritive value of a cassava leaf protein diet was investigated using rats. With 40% cassava and no palm oil, the protein efficiency ratio (PER) and net protein utilisation (NPU) were very low (0·3 and 23·8, respectively) but the true digestibility was the same as that of the casein control (95·0%). With 5% palm oil there was no improvement in PER but both the NPU and biological value (BV) were increased appreciably (38·1 and 40·3, respectively). The best result was obtained with 10% palm oil, with which the PER was more than doubled (0·7) and there were similar increases in both the NPU and BV (46·6 and 48·9, respectively). Cassava at the 40% level was supplemented with various sources of sulphur—i.e. methionine, sodium thiosulphate, elemental sulphur, sodium sulphate and ferrous sulphate. With methionine, the PER, compared with the control (0·7), was more than trebled (2·2) and the NPU and BV were also significantly increased (72·6 and 83·3, respectively). Elemental sulphur gave a PER of 1·8 whilst sodium sulphate and ferrous sulphate gave 1·9. The lowest PER was obtained from sodium thiosulphate (1·1). The importance of palm oil and sulphur donors in cassava-based diets is discussed.

Effect of fermentation and palm oil on the performance of broilers receiving cassava diets in the tropics

ABSTRACTThe effect of fermentation on cassava meal diets supplemented with 0, 2, 4 and 6% levels of palm oil on the performance, carcass characteristics and economic value of broiler chickens was studied. During the growing phase, fermentation had no influence on growth rate, but resulted in reduced mortality and improved efficiency of feed utilization in the chickens. However, there were greater intakes of fermented cassava meal diets, higher efficiency of feed utilization, better growth rate and reduced mortality during the finishing phase. Abdominal fat was lower during both phases in chickens given the fermented cassava meal diets than those given the cassava meal diets. There was evidence of economic benefits in reduced feed cost, increased gross revenue and higher revenue less feed cost values in fermented cassava meal than in cassava meal diets. There were non-significant reductions in feed intake, mortality rate, daily rate of gain, final body weight and carcass quality, but significant economic benefits during both growing and finishing phases as the level of supplementary palm oil increased in the diets. The results suggest that while about 2% palm oil might be required in fermented cassava meal diets, 2 to 4% would be needed in cassava meal diets by broiler chickens for comparable performance.

The Effects of Varying the Level of Palm Oil in a Constant High Protein Diet on Performance and Carcass Characteristics of the Growing Pig

The Effects of Varying the Level of Palm Oil in a Constant High Protein Diet on Performance and Carcass Characteristics of the Growing Pig

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