Sardine Fish Oil Research Articles

Oral supplementation of Njansan (Ricinodendron heudelotii Bail) and sardine fillets (Sardina pilchardus) oils alleviate high-fat diet-induced obesity in rats by regulating lipid metabolism and stress oxidative parameters

Background: Obesity has become one of the most common metabolic disorders in the world, characterized by the accumulation of excess fat in the body. Research into natural compounds to improve obesity has become increasingly important. Aims and Objectives: The aim of the study was to explore the effects of Sardina pilchardus and Ricinodendron heudelotii oils on the management of obesity. Materials and Methods: Njansan (R. heudelotii) oil was extracted by cold pressing using an automatic oil press machine and Sardine fish oil by a cooking method. To evaluate the anti-obesity effect of these oils, six groups of six male Wistar rats were fed different diets: C0 group received a normal diet; HFD was fed a high-fat diet; N1, N2, F1 and F2 followed by a high-fat diet supplemented with njansan and sardine oils at 1 g/kg body weight/day and 2 g/kg body weight/day, respectively. Results: There was an increase in body weight, relative abdominal fat, and liver weight in the HFD group compared to the control group. There was also a decrease in anthropometric parameters such as the Lee index of the HFD group treated with njansan and fish oils, regardless of the concentration. The hyperlipidemic state in the HFD-fed rats was then normalized after treatment with both oils as well as hyperglycemia compared to the control group. Besides, fish and njansan oils attenuated HFD-induced oxidative stress, as indicated by a significant increase CA and superoxide dismutase. Conclusion: This study demonstrated that njansan oils at a low daily dose (1 g/kg body weight) can be helpful in managing obesity and also reduce the risk of developing coronary heart diseases.

The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg

The Functional eggs could be used as food for stunting sufferers. Functional eggs could be produced by feed modification using sardines fish oil waste (SFOW) into diets. This research determined the effect of sardines fish oil waste on the diets of UD Sumber Rejeki. The material used chicken eggs produced by 60 laying hens aged 12 months. The method used in this study was laboratory analysis with a completely randomized design consisting of 4 treatments and 3 replications. The treatments were mainly fed by adding 0%, 5%, 10%, and 15% SFOW. Laying hens were given treatment for 1 month and then the eggs produced were tested for chemical quality which included levels of protein, fat, water, carbohydrates, total energy, and cholesterol. The research data were analyzed using analysis of variance and continued by testing the average smallest significant difference (BNT). The sardines fish oil waste into the diets did not affect the protein, fat, moisture, and carbohydrate content of laying hen eggs, and significant effect on energy total and cholesterol content of laying hen egg. The chemical quality of laying hen egg consist of a protein content was 12.18-12.47%, fat content was 7.79-8.89%, moisture content was 76.45-77.58%, carbohydrate content was 0.93-1.44%, ash content eggs was 0.88-0.94%, the energy total was 125.75-134.54 Kcal/100 gram, and egg cholesterol content was 267.04-365.68 mg/100g egg. Based on the results of this research, the best addition of waste sardine fish oil was 5% to production costs efficient to produce functional eggs in UD Sumber Rejeki for stunting sufferers, especially in the Lamongan Regency

Fish Oils Lower Rat Plasma and Hepatic, but Not Immune Cell α-Tocopherol Concentration

These studies were designed to measure the impact of different fish oil sources of dietary (n-3) polyunsaturated fatty acid on the α-tocopherol content of rat immune cells. In the first experiment, rats were fed diets containing either lard, corn oil, menhaden fish oil or cod liver oil. In the second study, sardine fish oil replaced corn oil. Dietary fat source did not significantly influence body weights or the yield of immune cells in either study. In both studies, plasma and liver α-tocopherol concentrations were significantly lower in (n-3) polyunsaturated fatty acid-fed rats than in rats fed lard. In the first study, immune cell α-tocopherol concentrations followed those observed in the plasma and liver. These concentrations closely paralleled the amount of RRR-α-tocopheryl acetate added to diets and not the total vitamin E present, which was the same for all treatment groups. However, in the second study, α-tocopherol concentration of immune cells was not significantly different among rats fed lard, menhaden fish oil, and sardine fish oil. In that study both the amount and form of vitamin E were carefully balanced across dietary treatment groups. In conclusion, despite having similar amounts of (n-3) polyunsaturated fatty acids, two out of three fish oils tested did not lower immune cell α-tocopherol concentration even in the face of significantly reduced plasma and liver α-tocopherol concentrations.

Investigation on yield, fuel properties, ageing and low temperature flow of fish oil esters

Sustainable energy derived from waste resources helps to mitigate the greenhouse gas emissions generated from fossil fuels. In this study, a solid heterogeneous catalyst was synthesized by using eggshell and copper oxide [CaCu(OCH3)2]. Using this catalyst, biodiesel fuels were produced from waste sardine fish oil using either methanol, ethanol, or iso-propanol. To reduce the acid value of fish oil, esterification of the fish oil was performed before the transesterification process. Three biodiesel samples were produced, namely, fish oil methyl ester (FOME), fish oil ethyl ester (FOEE), and fish oil propyl ester (FOPE). Experimental analysis studies were carried out under various operating conditions such as alcohol-to-oil ratio (v/v), catalyst concentration, reaction time and reaction temperature. The results indicate that the optimal operating condition were a 16:1 alcohol: oil ratio, using 3% catalyst (w/w%), a 90 min reaction time; and reaction temperatures of 65 °C, 80 °C, 85 °C for methanol, ethanol, and isopropanol, respectively. The quality of prepared biodiesel samples revealed that both FOEE and FOPE have better physio-chemical properties than FOME. Ethanol and iso-propanol improved the low-temperature flow properties such as cloud point and pour points. In addition, stability studies performed over 10 months revealed that FOME is less stable than to FOEE and FOPE. These results will aid in strategies aimed at improving the use of polyunsaturated fish oils for biodiesel production.

Usability of organic resin-based manganese-added methyl ester oil produced from Sardine fish waste as an alternative fuel in diesel engine

This paper deals with the usability of sardine fish oil methyl ester doped with manganese based organic compound in diesel engines as an alternative fuel. For this purpose, raw sardine fish oil was obtained from sardine fish waste (fish heads, fish bones, and fish internal organs). A two-step catalytic process was performed to convert the raw sardine fish oil into methyl ester. Methanol, sulfuric acid and sodium hydroxide catalysts were used for the reaction. The quality of biodiesel produced in this study agrees with the Standard Specification for Biodiesel Fuel American Society for Testing and Materials (ASTM 6751). Smn50, Smn75, and Smn100 experimental fuels were obtained by mixing the obtained fish oil methyl ester into diesel fuel (DF) at 50%, 75%, and 100% by volume. Then, 12 ppm organic resin-based manganese (Mn) was added to each mixture. The obtained fuel mixtures were tested and compared with pure diesel fuel (DF) under full-load engine torque condition in terms of engine performance and emissions. The results show that the temperatures of exhaust and engine torque, power, NOx, CO2 decrease when Mn-added biodiesel blends are used on the engine. Compared to other fuel blends, the Smn50 fuel blend underwent the greatest reduction. In the Smn50 fuel mixture, on average, a decrease of 11.64% in torque, 11.16% in power, 10.06% in NOx, 1.25% in CO2, and 1.05% in exhaust gas temperature was observed. On the other hand, BSFC, HC, CO emission values were higher than diesel fuel. The least increase in these values was observed in the Smn50 fuel mixture. In Smn50 fuel, on average, the increase was 20.90% in BSFC, 4.22% in CO and 13.40% in HC.

Retraction: Response Surface Methodology based Prediction of Biodiesel Production from Sardine Fish oil Methyl Ester using Microwave Assisted Transesterification Method (IOP Conf. Ser.: Mater. Sci. Eng. 1145 012071)

This article (and all articles in the proceedings volume relating to the same conference) has been retracted by IOP Publishing following an extensive investigation in line with the COPE guidelines. This investigation has uncovered evidence of systematic manipulation of the publication process and considerable citation manipulation.IOP Publishing respectfully requests that readers consider all work within this volume potentially unreliable, as the volume has not been through a credible peer review process.IOP Publishing regrets that our usual quality checks did not identify these issues before publication, and have since put additional measures in place to try to prevent these issues from reoccurring. IOP Publishing wishes to credit anonymous whistleblowers and the Problematic Paper Screener [1] for bringing some of the above issues to our attention, prompting us to investigate further.[1] Cabanac G, Labbé C and Magazinov A 2021 arXiv:2107.06751v1 Retraction published: 23 February 2022

Response Surface Methodology based Prediction of Biodiesel Production from Sardine Fish oil Methyl Ester using Microwave Assisted Transesterification Method

The demonstration of producing biodiesel from fish oil using microwave with considerable reduction in the amount of catalyst used during the reaction and time of reaction is presented in this study. The various parameters such as microwave power, concentration of catalyst, reaction time and molar ratio were experimentally investigated. The reaction parameters were optimized by response surface method. Molar ratio, catalyst concentration, reaction time were chosen as reaction parameters with four levels. The results from RSM model indicate that molar ratio is having the significant contribution in transesterification of fish oil to bio diesel. To confirm the results obtained confirmative experiments were done and proved to be worthy.

Effect of Different Dietary Oil Sources on Enrichment of Omega -3 Poly Unsaturated Fatty Acids in Japanese Quail Meat

An experiment was conducted to assess the effect of inclusion level of different feed ingredients rich in omega-3 fatty acids tooptimizethe production of omega-3 enriched Japanese quail meat. The feeding trial was conducted in Japanese quail broiler chicks for five weeks (0–5 week) period. The experiment had six treatments (T1-PO 4%; T2 LO 4%: T3 LO 3% + SO 1%; T4 LO 2% + SO 2%; T5 LO 1% + SO 3%; T6 SO 4%) with various inclusion levels of different sources of omega-3 fatty acids (linseed oil/sardine oil) with six replicates in each treatment and each replicate had ten birds. Inclusion level of 3% linseed oil and 1% sardine fish oil was optimum for producing omega-3 fatty acids enriched Japanese quail meat. Japanese quail meat was enriched with ALA-12.67%; EPA-2.11%; DHA-2.16% and n-3-16.95% (% of total fatty acids). Omega-3 fatty acids were enriched by 9.79 times and Omega-6: Omega-3 ratio was narrowed by 9.8 times than that of control which is ideal for human consumption.

Performance and Exhaust Emission Optimization of a Dual Fuel Engine by Response Surface Methodology

A central composite face-centered design (CCFD) was employed to examine the optimal conditions for the compression ratio of the Sardine Fish Oil Methyl Ester (SFOME) blend to the Thermal cracked Cashew Shell Nut Liquid T-CSNL blend by simultaneously considering the brake thermal efficiency (BTE), the brake specific fuel consumption (BSFC), carbon monoxide (CO), hydrocarbon (HC), and nitrogen oxide (NOx) emissions as response variables. The experimental results obtained were analyzed with the help of Design Expert software, and output response predictions were fitted with a polynomial quadratic model of the second degree. The maximum overall desirability obtained for the entire model was 0.7506 with a compression ratio of 19.31 and blend ratios of 20% for SFOME and 15.72% for T-CSNL by volume proportion. Under optimum conditions, it was found that the predicted and experimental results were very similar, and it can be concluded that the quadratic model of second-order can precisely predict the performance and emission characteristics of engines.

EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT

Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.

The effect of protected sardine fish oil as feed supplement on ruminal fermentation

The research aims to evaluate the influence of protected sardine fish oil as feed supplement on ruminal fermentation (pH rumen fluid, ammonia concentration and volatile fatty acids production in the rumen). Protected feed supplement was produced from sardine fish oil and soybean meal, through two protection methods, they were saponification and microencapsulation. The experiment consists of two treatments i.e. P0: basal diet (control) and P1: basal diet + 3 % protected feed supplement. Each treatment was repeated 10 times. The kinetics observation of the pH rumen fluid, ammonia concentration and volatile fatty acids production were performed at incubation times 0, 2, 4 and 6 hours respectively. Data were analyzed using independent samples t-test. Results in cow with protected feed supplement showed that kinetics of pH rumen fluid: 7.23; 7.13; 6.90 and 6.76 respectively; ruminal ammonia concentration: 26.70; 31.06; 19.75 and 15.52 respectively; and volatile fatty acids production: 22.75; 26.08; 29.19 and 25.79 respectively. The results could be concluded that the effect of supplementation of protected sardine fish oil have an optimal of pH rumen fluid, ammonia concentration, and volatile fatty acids production so it did not interfere the ruminal fermentation in the rumen.

Purification of Sardine Fish Oil Through Degumming and Neutralization

The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,<br />dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.<br /><br />

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly<br />eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O, followed<br />by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment<br />was at concentration of 5% sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin <br />value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14 mEq/kg.<br /><br />

Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

One source of ω-3 fatty acids is a by-product of lemuru canning processing that can be used for fortification. Generally, fortification uses fish oil microcapsule but it is more expensive than direct fortification. In this study, fish oil from a by-product of lemuru canning processing was directly fortified into beef meatball and chicken nugget at concentration of 0, 2, 4, and 6% (w/w). Oxidation level, free fatty acid content, colour, lightness, texture, and sensory acceptance by triangle difference test were analyzed. The results showed that oxidation level of nugget was higher than meatball. Free fatty acid content increased in nugget by increasing fortification level, but it was decrease in meatball. Texture of both was relatively unchanged, with a tendency to increase in nugget and decrease in meatball. Lightness (L) of meatball surface was higher than nugget surface. Lightness did not significantly change by increasing fortification level. Redness (+a) and yellowness (+b) of meatball and nugget changed significantly by fortification. Difference test showed that fortification level of 2% was the highest level of fortification that taste and odor could not be distinguished with control by panelists. Best level of fish oil fortification was 2%. At 2% fortification, EPA was 2.85% for meatball, and 2.22% for nugget. Sharp decline was occured in EPA and the decrease was<br />higher in nugget than meatball.

Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing<br />the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long<br />separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

Dietary Protected Feed Supplement to Increase Milk Production and Quality of Dairy Cows

The efforts to improve and optimize productivity of dairy cows require sufficient availability of nutrients, especially high energy in the early period of lactation. Increasing energy intake in dairy cows can be conducted by increasing the density of energy. The research aimed to evaluate dietary protected feed supplement on milk production and quality, including: fat, protein, and lactose content of Friesian Holstein dairy cow milk. Protected feed supplement was produced from sardine fish oil, through saponification and microencapsulation protection methods. The experiment consists of two treatments i.e. P0: basal diet (control) and P1: basal diet + 3 % protected feed supplement. Each treatment was repeated 15 times. Data were analyzed by independent samples t-test analysis. Results showed that supplementation of protected sardine fish oil had no effect on lactose content, but increased milk yield production (p<0.01), milk fat content (p<0.05), and protein content (p<0.05).

Evaluasi Proteksi Sabun Kalsium Sebagai Pakan Suplemen Berdasarkan Kecernaan Bahan Kering, Kecernaan Bahan Organik dan pH In Vitro di dalam Rumen dan Pasca Rumen

The research aims to evaluate calsium soap protection as feed supplement based on dry matter&lt;br /&gt;digestibility, organic matter digestibility and pH in vitro in the rumen and post rumen. Calsium soap&lt;br /&gt;was produced from sardine fish oil and soybean meal, through two protection methods. It was&lt;br /&gt;saponification and microencapsulation. This research used Split Subject Repeated Measurement&lt;br /&gt;Design with 3 treatments (calcium soap, soybean meal and pangola grass) which each treatment was&lt;br /&gt;repeated 5 times. The observation kinetics of dry matter digestibility, organic matter digestibility, and&lt;br /&gt;pH rumen fluid were done in incubation times (2, 4, 8, 12, 24 and 48 hours respectively). The first&lt;br /&gt;results of the research showed that in the first step (rumen) has dry matter digestibility of calcium&lt;br /&gt;soaps: 38.65; 40.00; 42.66; 46.32; 54.40 and 51.40% respectively; organic matter digestibility: 39.44;&lt;br /&gt;41.27; 44, 31; 46.32; 56.62 and 52.50% respectively. Kinetics of pH rumen fluid: 6.89; 6.79; 6.78;&lt;br /&gt;6.74; 6.71, and 6.88 respectively. In the second step (post rumen), the digestibility of calsium soap&lt;br /&gt;production has dry matter digestibility of 74.85% and organic matter of digestibilty of 72.94%. The&lt;br /&gt;results could be concluded that in the rumen, calcium soap is the most microbial degradation resistant&lt;br /&gt;compared the others and it can be degraded and digested in the abomasum to the small intestine.&lt;br /&gt;Therefore pH of rumen fluid is optimal, so it does not interfere with the fermentation in the rumen.&lt;br /&gt;Keywords: calsium soap, in vitro, dry matter digestibily, organic matter digestibility, pH value

Evaluasi Proteksi Sabun Kalsium Sebagai Pakan Suplemen Berdasarkan Kecernaan Bahan Kering, Kecernaan Bahan Organik dan pH In Vitro di dalam Rumen dan Pasca Rumen

The research aims to evaluate calsium soap protection as feed supplement based on dry matter&lt;br /&gt;digestibility, organic matter digestibility and pH in vitro in the rumen and post rumen. Calsium soap&lt;br /&gt;was produced from sardine fish oil and soybean meal, through two protection methods. It was&lt;br /&gt;saponification and microencapsulation. This research used Split Subject Repeated Measurement&lt;br /&gt;Design with 3 treatments (calcium soap, soybean meal and pangola grass) which each treatment was&lt;br /&gt;repeated 5 times. The observation kinetics of dry matter digestibility, organic matter digestibility, and&lt;br /&gt;pH rumen fluid were done in incubation times (2, 4, 8, 12, 24 and 48 hours respectively). The first&lt;br /&gt;results of the research showed that in the first step (rumen) has dry matter digestibility of calcium&lt;br /&gt;soaps: 38.65; 40.00; 42.66; 46.32; 54.40 and 51.40% respectively; organic matter digestibility: 39.44;&lt;br /&gt;41.27; 44, 31; 46.32; 56.62 and 52.50% respectively. Kinetics of pH rumen fluid: 6.89; 6.79; 6.78;&lt;br /&gt;6.74; 6.71, and 6.88 respectively. In the second step (post rumen), the digestibility of calsium soap&lt;br /&gt;production has dry matter digestibility of 74.85% and organic matter of digestibilty of 72.94%. The&lt;br /&gt;results could be concluded that in the rumen, calcium soap is the most microbial degradation resistant&lt;br /&gt;compared the others and it can be degraded and digested in the abomasum to the small intestine.&lt;br /&gt;Therefore pH of rumen fluid is optimal, so it does not interfere with the fermentation in the rumen.&lt;br /&gt;Keywords: calsium soap, in vitro, dry matter digestibily, organic matter digestibility, pH value

EVALUASI PAKAN SUPLEMEN MINYAK IKAN LEMURU DAN HIDROLISAT DARAH TERPROTEKSI BERDASARKAN KECERNAAN BAHAN KERING DAN KECERNAAN BAHAN ORGANIK DI DALAM RUMEN DAN PASCA RUMEN

&lt;pre&gt;&lt;em&gt;Increased of ruminants energy intake can be conducted by increasing the energy density of feed by using fat (oil). Protein intake can be enhanced by increasing of protected protein that escapes degradation by rumen microbes. The Aim of this research was to evaluate protected of feed supplement based on dry matter digestibility (KcBK), organic matter digestibility (KcBO) in vitro in the rumen and post-rumen. Protected feed supplement was produced from sardine fish oil and hydrolyzed blood , throught two protection methodes. It was saponification and microencapsulation. This research uses a completely randomized design with 3 treatments (feed supplements protected, soybean meal and pangola grass), which each treatment was repeated 5 times. &lt;/em&gt;&lt;em&gt;The results in the first step (rumen) of the protected feed supplement showed that has dry matter digestibility&lt;/em&gt;&lt;em&gt; 24.46% and organic &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 57.17%, soybean meal has dry &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 75.20% and organic &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 75.66%, and pangola grass has dry &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 50 , 81% and organic &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 59.21%. In the second step (post rumen) the digestibility of protected feed supplement has dry matter digestibility 69.04% and organic matter digestibility 66.71 72.76%, soybean meal has dry &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 90.38% and organic &lt;/em&gt;&lt;em&gt;matter digestibility&lt;/em&gt;&lt;em&gt; 88.23%, and the grass pangola have KcBK 63.24% and KcBO 59.21%. The results could be concluded that in the rumen protected feed supplementation is the most microbial degradation resistant compared the other and it can be degraded and digested in the abomasum to the small intestine.&lt;/em&gt;&lt;/pre&gt;&lt;p&gt; &lt;/p&gt;

Application of design of experiments and artificial neural network in optimization of ultrasonic energy-assisted transesterification of Sardinella longiceps fish oil to biodiesel

The competent and efficient utilization of feedstocks is highly essential in the transesterification of biodiesel from sardine fish oil. The identification of optimal reaction parameters is of high importance to maximize the yield of biodiesel produced from sardine fish oil at low cost. Application of ultrasonic energy-assisted biodiesel production from sardine fish oil catalyzed by KOH catalyst has been studied under different conditions. Response surface methodology (RSM) based on central composite rotatable design (CCRD) was employed to optimize the three important process parameters: methanol/oil molar ratio (X1), KOH catalyst concentration (X2), and reaction time (X3) for transesterification of sardine fish oil using ultrasonic energy. Artificial neural network (ANN) models with two feed-forward back-propagation neural network architecture, multilayer perceptron networks and radial basis function networks have been developed to obtain a good correlation between the input variables responsible for the input reaction parameters and the output parameter yield of fatty acid methyl ester (FAME) from sardine fish oil to biodiesel. The developed ANN models were trained and tested with the experimental data obtained from the RSM–CCRD method. The developed ANN models’ performances were compared with experimental data and were statistically compared by the coefficient of determination (R2), root-mean-square error, and mean absolute error. From the statistical analysis, it was found that the estimated yield of FAME from both RSM and ANN models was able to predict the FAME yield, and the results showed that the ANN model is much more accurate in the prediction of FAME yield as compared to the RSM model.