Nutritive Value Of Fats Research Articles

Development of a DSC method for determination of certain technological parameters of margarine and mixed-fat spread

Abstract Nutritional-physiological research of near past decades had established the real nutritional value of fats and oils. In the former theory the nutritional value of fats and oils is influenced mainly by the rate of saturated/unsaturated fats. It was ruled out, and positive, inert or risk physiological effect of every single fatty acid had been established. The health-care effect of omega-3 fatty acid mainly by the favourable (<3:1) rate of omega-6/omega-3 was established, as inert was concerned the saturated C16 fatty acid and the maximal amount of trans-fatty acids carrying health risk in fats was legally regulated in some countries. These nutritional-physiological requirements were mainly fulfilled by margarine producers and the elementary fats were selected in such a way that they should meet these requirements. Our method helps to the producers to quickly determine the amount of the liquid and solid fat at certain temperature and/or to adjust the technological temperature parameters. The main ...

The influence of dietary rumen-protected linoleic acid on milk fat composition, spreadability of butter and energy balance in dairy cows

The aim of this study was to determine the effects of a diet supplemented with rumen-protected linoleic acids (C18:2) on the composition of milk fat and the energy balance of dairy cattle during the first 15 wk of lactation. The 32 Holstein-Friesian cows were allotted in two treatment groups; in the experimental group one-third of the starch (relative to the control group) was substituted with protected fat on an energy basis. Milk samples from all cows were collected weekly from week 2 to 15 postpartum (p.p.). To analyze the milk fat composition milk samples from 16 cows in each group were collected from week 6 and 7 as well as from week 13 and 14 p.p. and were mixed together, respectively. Triglyceride analysis demonstrated an extensive use of depot fat in both cow groups at the beginning of the lactation period. However, calculated energy balance, triglyceride composition and back fat thickness showed that the usual deficit of energy intake in early lactation was significantly shortened in the experimental group by three weeks. In comparison with the control group the content of the saturated fatty acids (FAs) C12, C14 and C16 in the experimental group decreased by 17.3% at 6 to 7 wk and by 19.2% at 13 to 14 wk. The stearic acid content of milk fat was increased by 25.9% at 6 to 7 wk and by 27.7% at 13 to 14 wk in the experimental group. The content of cis A9 oleic acid was increased by 21.6% at 6 to 7 and by 30.3% at 13 to 14 wk, while the C18:2 FA content was doubled as compared with the control group. Thus besides the increase of the trans-C18:1 FA (TFA) content the nutritional value of fats could be improved using the experimental fat supplement. The TFA content still remained within the range of variation of natural milk fats. Additionally the experimental fat intake led to a number of desired effects; an increase in the content of conjugated linoleic acids (cis A9,trans (11) by 55.9% (6 to 7 wk) and by 97.1% (13 to 14 wk p.p.), respectively, and a decrease in the cholesterol level. Further, the butyric acid content increased relatively by more than 20%. The addition of this fat resulted simultaneously in a changed triglyceride composition with increased C50, C52 and C54 contents. Thus a markedly improved spreadability of the resulting butter might be expected. L'objectif de cette etude est de determiner les effets de la supplementation en acide linoleique (C18:2) stable dans le rumen sur la composition en matieres grasses du lait et l'equilibre energetique des vaches laitieres pendant les 15 premieres semaines de lactation. Il apparait une hausse de la teneur en acides linoleiques conjugues et une diminution du taux de cholesterol. En outre, la teneur en acide butyrique a augmente de plus de 20%. La composition des triglycerides s'est modifiee avec des teneurs plus elevees en C50, C52 et C54. Une meilleure tartinabilite du beurre est assuree.

The Nutritive Value of Dietary Fats in Relation to Their Chemical Composition. Apparent Fat Availability and Metabolizable Energy in Two-Week-Old Chicks

Broiler chicks at 2 wk of age were fed the following fats and oils at 4% in a corn-wheat-soybean basal diet: palm oil (PO); tallow (T1 and T2); tallow + soybean oil (50:50, TSO); tallow + acidulated soybean oil soapstock (50:50, TASO); soybean oil (SO); and linseed oil (LO). All of these, with the exception of T1, contained 5% soybean lecithin. The apparent fat availability (AFA) and AME of added fats ranged from 78.8 to 96.0% and from 7.32 to 8.95 kcal/g, respectively. Three fat sources (TSO, SO, and LO) resulted in the highest values for these two measurements, whereas PO, T1, T2, and TASO showed the lowest values. There was no difference for AME of diets among fat-supplemented treatments, regardless of the difference in the nutritive values of the fats and oils tested. The apparent availability of each fatty acid (AAFA) for C16:0, C18:0, C18:1, C18:2, and C18:3 was calculated from the analysis of the diets and excreta collected over a 4-d period. The results of the present study indicated that 2-wk-old chicks utilize TSO, SO, and LO more efficiently than PO, T1, T2, and TASO.

The influence of temperature, heating time, and aeration upon the nutritive value of fats

AbstractIn order to determine the biological significance of the changes which occur when fats are heated to high temperatures in air, cottonseed oils were heated and aerated under several controlled conditions. In general, the data indicate that the changes induced are proportional to the severity of the conditions and that treatments more severe than those usually encountered in processing or cooking are necessary to produce detectable damage.Oils which had been subjected to prolonged aeration at 60C (16 days or more) or exposed to air in thin layers maintained at 180舑220C supplied less available energy and caused development of larger livers than untreated samples when compared in rat feeding tests. Heating in deep layers caused less damage than heating to the same temperatures in thin films, indicating that exposure to oxygen accelerates nutritional impairment.The cooking of food in fats changes condition so greatly that direct extrapolation of data obtained in tests using fat alone is not justified. Fat extracted from foods has not been found to contain harmful substances by the tests used.

Nutritional Value of Fats in Cooked Meats

Nutritional Value of Fats in Cooked Meats

The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying

The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying

The Nutritive Value of Fats, with Special Reference to Butter and Margarine

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Effect of Flavor on Nutritive Value of Fats.

SummaryWith ad libitum feeding and with lactose as the sole carbohydrate, the growth and appearance of albino male rats fed butter fat was superior to that of animals fed corn oil. Removal of the flavoring agents from butter fat by chromatographing or the addition of one such agent, diacetyl, to corn oil had little effect on the comparative nutritive value of the two fats. Rats fed butter fat or corn oil on rations containing dextrose as the sole carbohydrate grew at equal rates and were of normal appearance. Flavor played no part in these dextrose experiments.

EVIDENCE CONCERNING THE REPUTED HEALTH VALUE OF FATS

THE truth seems to be that the common edible fats, whether of animal or vegetable origin, have no constant vitamin value. Some are usually low or lacking in vitaminic activity, and the best are variable in this respect. Until some criterion other than taste, appearance, or reputation can be devised for judging the nutritional value of fats as purchased, we must assume them to be unreliable sources of vitamins and dependable only for their universally high calorific value.