Addition Of Vegetable Oil Research Articles

Feed Additive Vegetable Oil, Addition to Commercial Feed on the Feed Efficiency and Fat Content of Red Tilapia (Oreochromis Niloticus)

This study aims to determine the effect of conventional vegetable oil as feed additive, according to soybean oil, coconut oil, corn oil, and the effect of feed efficiency, feed conversion ratio (FCR) and fat content of red tilapia. Feeding trial in this study had used Completely randomized design (CRD), with 4 treatments and repeated 4 times. Red tilapia as much as 160 used initial weight of 25-40g/head, kept in an aquarium with a volume of 20 dm3 with density 2 ind./L, and fed a pelleted with addition vegetable oil for 40 days. The results showed that there was a significant difference(p < 0.05) in Feed Efficiency (FE), and Feed Conversion Ratio (FCR). The highest EPP value in treatment addition soybean oil 4% was 66.06% (P < .05), and then treatment corn oil (47.28%), while the control treatment not addition of vegetable oil gave FE as much as 46.70%, and coconut oil was 39.60%. The best FCR value in treatment addition soybean oil 4% as much as 1.52 (P < 0.05%), while feed additive corn oil was 2.23, control was 2.17, and coconut oil was 2.27. Feeding with the addition of 4% soybean oil was the best treatment for growth, while the addition of coconut oil and corn oil increased the fat content of fish descriptively compared to without the addition of oil.

Biodegradable polymers based on natural carotenoids

Carotenoids such as curcumin and bixin are polyisoprenoids, and are responsible for red, orange or yellow colors. Curcumin is a yellow hydrophobic polyphenol that presents a low molecular weight. Bixin is a natural color extracted from the Annato tree and its color varies from yellow to red due to the presence of the isomer carotenoid trans-bixin. Food and cosmetic industries use them due to their antioxidant properties. The biodegrading properties of polymer blends can be improved by the addition of vegetable oil, organic and inorganic additives or by mixing them with a biodegradable polymer. According to previous studies, polymers produced by a mixture of Moringa polymer (PMO), polyethylene (PE) and commercial biodegradable polymers (PB), composed of PBAT (poly(butylene adipate-co-terephthalate)/PLA (polylactic acid), presented mechanical properties similar to those of PE, except for a higher biodegradation capacity. Vegetable oils can be used as plasticizers for polymer blends and Moringa oil and improved the biodegradation properties in other studies.

<i>In Vitro</i> Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils

<i>In Vitro</i> Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils

PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK FISIK SEDIAAN BALSAM STICK EKSTRAK ETANOL DAUN KERSEN (Muntingia calabura L.)

ABSTRACTCherry leaves extract contain flavonoids which function as anti-inflammatory can be formed into stick balm preparations. The Stick balm is a preparation in the form of a stick consisting of a mixture of oil, wax and fat with a composition such that it can produce hardness and melting pont of as needed. The different properties of fatty acids in each type of oil can affect the physical properties of the balsam stick preparation in the form of melting point and hardness. This study aimed to determine the effect of adding olive oil, virgin coconut oil, castor oil, jojoba oil on the physical properties of the stick balm of Muntingia calabura L leaf extract. Physical characteristic of stick balm includes organolepti, homogeneity, melting point, hardness, and pH test. The results showed that all formulas met the physical characteristics of stick balms but each formula had differences in melting point, hardness, adhesion, and pH. The formula with the addition of olive oil showed the highest melting points and hardness at 55.3ºC and 8.16 mm. The results of statistical data was sig <0.05. This means that there are differences in melting point and hardness in each equation. Based on obeservations, it was concluded that the addition of vegetable oil to the balsam stick formulation affected the melting point and hardness.Keywords: hardness, melting point, Muntingia calabura L, olive oil, stick balm

Investigation of Tribological Properties of TiO2, MoS2 and CaF2 Particles as Vegetable Oil Additives and Their Effects on Gearbox Performance

Investigation of Tribological Properties of TiO2, MoS2 and CaF2 Particles as Vegetable Oil Additives and Their Effects on Gearbox Performance

Partial corn replacement by glycerin and vegetable oils (cashew and castor) as alternative additive in the diets of crossbred bulls finished in a feedlot: Carcass characteristics and Longissimus lumborum muscle evaluation

This work was carried out to study the effects of corn grain replacement with glycerin (812 g of glycerol per kg/DM) and vegetable oils (cashew and castor) on the carcass characteristics and meat quality of Purunã bulls finished in a feedlot. A total of 32 Purunã bulls (¼ Aberdeen Angus + ¼ Caracu + ¼ Charolaise + ¼ Canchim) with a mean age of 12 ± 2.0 months and a mean body weight 206.1 ± 20.0 kg were distributed in a completely randomized design with four diets and eight replications per diet. The four experimental diets were as follows: CONT – basal diet; VOIL –basal diet and addition of vegetable oils (3 g/animal/day); GLYC – basal diet and addition of glycerin (20.1% glycerin on a DM basis); GLVO – basal diet and addition of glycerol (20.1% glycerin in DM basis) and vegetal oils (3 g/animal/day). The GLVO diet improved carcass conformation (+12.8%) in comparison with the CONT and GLYC diets. Likewise, fat thickness and proportion of fat in the carcass were higher in the GLVO group (+25.6% and +14.3%, respectively) versus the CONT group. Diets containing glycerin and vegetable oils increased hot (+5.0%) and cold (+5.1%) carcass weights, in comparison to the CONT diet. Diets containing vegetable oils (VOIL and GLVO) improved (+3.4%) carcass dressing relative to the CONT diet. Inclusion of glycerin and vegetable oils did not affect the Longissimus muscle area (68.0 cm2), texture (4.24 points), marbling (6.68 points), or colour (3.51 points) at 24 h post mortem. Likewise, instrumental colour in terms of lightness (32.4), redness (13.9), yellowness (4.94), chroma (14.8), and angle hue (19.1) at 24 h post mortem were unaffected by diet. Finally, the diet did not affect moisture (26.6%), ash (1.1%), crude protein (21.6%), total lipids (2.2%), WBS (3.1 kgf), TBARS (0.28 mg of MDA per kg of meat) or calories (225.5 kcal/100 g of meat). Thus, up to 20% glycerin on a DM basis and vegetable oils from cashew and castor could be added to the diet of bulls finished in a feedlot for 250 days and fed with a high-density energy diet.

Efficient thermo-oxidative reclamation of green tire rubber and silanized-silica/rubber interface characterization

A stepwise separation of reclaimed silanized silica (r-SS) from waste green tire rubbers was achieved using a thermo-oxidative reclamation process, and the interfacial interaction between silanized silica and rubber was quantified. The exfoliation of the residual and bound rubber from the r-SS surfaces under different temperatures ranging from 150 to 230 ℃ was investigated, with or without the addition of vegetable oil. The particle size of r-SS decreased from hundreds of micron-meters to nanometers with the increase of reclamation degree, i.e., the degree of devulcanization of vulcanized rubber, as quantified by the sol content, and the thickness of the bound rubber layer decreased to 4–6 nm at 230 ℃. This work provides a feasible solution for recycling of waste green tires, and also promote the understanding of the interfacial interactions between silanized silica and rubber by thermo-oxidative reclamation.

Diet and disease-related outcomes in multiple sclerosis: A systematic review of clinical trials

Background: A growing number of clinical trials have investigated the role of diet in multiple sclerosis (MS) patients. We systematically reviewed the literature for clinical trials to assess the impact of different kinds of diets on MS-related outcomes. Methods: We searched MEDLINE, EMBASE, and Web of Science for relevant studies published before July 2019. The clinical trials included a defined dietary intervention and MS outcomes, including fatigue, relapse rate (RR), quality of life (QOL), and disability. Results: In the present review, 15 trials on 669 MS patients were included. The 2 plant-based diet trials, 1 was low-fat and the other was low-calorie, included in the review showed a large effect (ES: 0.6 to 0.7) on fatigue compared to the regular diet. The other plant-based diet was a low-protein diet and showed moderate to large effects on disability and RR compared to the Western diet. Moreover, 2 studies showed the clinically meaningful effects of the ketogenic diet (KD) on QOL and disability compared to the regular diet. In addition, 2 studies compared fish oil (FO) to placebo and found a small effect on disability (ES: 0.1 to 0.3). There were 2 studies that evaluated evening primrose oil and hemp seed oil and showed medium to large effect (ES: 0.7 to 1.5) on RR compared to olive oil. Finally, we found 2 studies that showed high flavonoid cocoa had a moderate effect (ES: 0.4) on fatigue and a small effect (ES: 0.04) on QOL compared to low flavonoid cocoa. Conclusion: Plant-based diet is a backbone for dietary recommendations in MS patients although low-fat, low-calorie, and KD diets with the addition of fish oil, vegetable oil, and flavonoids could be helpful.

Study of blends based on poly (lactic acid) and vegetable oils

Due to the high brittleness of the poly (lactic acid) (PLA), the main purpose of this work is to obtain a more ductile material than neat PLA, and the subsequent characterization by different techniques. In order to plasticize neat PLA, some plasticizers from renewable resources, such as non-epoxidized and epoxidized and soybean oils, have been used. Neat PLA has been plasticized with 20 wt% of plasticizers and the properties of different blends have been studied. Impact test results have showed that PLA became more ductile with the addition of vegetable oils. Furthermore, PLA/epoxidized vegetable oil blends showed higher tensile and impact strength values than that for blends plasticized with non-epoxidized oils. Fourier transform infrared spectroscopy (FTIR) technique has showed that the band related to the epoxy group did not completely disappear in the spectra of PLA/epoxidized vegetal oil suggesting an incomplete reaction between the epoxy group of epoxidized vegetable oils and the functional groups of PLA. Finally, by differential scanning calorimetry (DSC) technique has observed that after the addition of vegetable oils, both the glass transition temperature (Tg) and the cold crystallization temperature (Tcc) values of the neat poly (lactic acid) were decreased considerably.

Growth Performance, Antioxidant Activity, Immune Status, Meat Quality, Liver Fat Content, and Liver Histomorphology of Broiler Chickens Fed Rice Bran Oil.

Simple SummaryThere are numerous approaches for enrichment of broiler’s meat with valuable nutrients, for instance the enrichment with polyunsaturated fatty acids (PUFA). The addition of vegetable oils in the diets of broilers is an appropriate strategy to enrich the chicken meat with beneficial FA, however, this enrichment is accompanied by a lipid peroxidation with a resultant decrease in the nutritional value, quality, and shelf-life of the meat, and for that reason, the dietary supplementation with antioxidants becomes necessary. What places rice bran oil (RBO) on top of other vegetable oils is its antioxidant components and unique fatty acid profile and it is reported to induce substantial lipid-reducing effects and antioxidant properties. Therefore, this study was performed to determine the influence of RBO inclusion in the diets of broiler chickens on performance, carcass characteristics, blood parameters, meat quality, antioxidant activity, liver lipid content, and liver histological structure. RBO inclusion had a positive effect on the growing performance, dressing percentage, and immune status. Furthermore, RBO supplementation decreased the abdominal fat yield and EE content in the meat, while it increased the content of PUFA in the meat, which may be beneficial for consumers. RBO improved the antioxidant capacity of the meat and the liver, whereas it reduced the concentration of cholesterol and triglycerides in the blood, meat and liver. RBO could be used as an efficient ingredient in broiler chickens’ diets to improve performance, immune status, antioxidant activity, blood lipid profile, and the nutritive value of meat.This trial was performed to determine the effect of rice bran oil (RBO) inclusion in diets of broiler chickens on performance, carcass characteristics, blood parameters, meat quality, antioxidant activity, liver lipid content, and liver histological structure. The 35-day feeding trial was conducted on 240 one-day-old Ross 308 broiler chickens, allocated to four treatment groups with six replicates each. RBO was examined at different inclusion levels, 0% (control), 1% (RBO1%), 1.5% (RBO1.5%), and 2% (RBO2%) in a completely randomized design. The results showed that at the end of the trial (35 days) the RBO supplementation had positive effects (p < 0.001) on the productivity parameters, but the feed intake was linearly decreased due to RBO inclusion. In addition, RBO supplementation linearly improved (p < 0.05) the dressing percentage, breast yield, immune organs relative weights, and meat glutathione concentration, while it decreased (p < 0.01) the abdominal fat yield and meat crude fat, triglycerides, cholesterol, and Malondialdehyde (MDA) contents in broiler’s meat. Moreover, serum total protein, globulin, and high-density lipoprotein contents improved noticeably (p < 0.01) due to offering an RBO-supplemented diet, but serum total lipids, total cholesterol, triglyceride, low-density lipoprotein, and aspartate aminotransferase concentrations linearly reduced (p < 0.01). The RBO supplementation augmented (p < 0.05) the phagocytic index, phagocytic activity, and antibody titer compared to control. On the other hand, RBO inclusion had no effect on the breast, thigh, or abdominal fat color parameters. Moreover, RBO supplementation reduced (p < 0.01) the content of total saturated FA (SFA), but increased (p < 0.01) the content of total monounsaturated FA (MUFA), and polyunsaturated FA in both breast and thigh meat. Chemical analysis of the liver tissue samples revealed that the inclusion of RBO linearly reduced (p < 0.05) hepatic cholesterol, triglyceride, and MDA contents. Histologically, the lipid percentage and number of lipid droplets (p < 0.01) were markedly lessened in the RBO-supplemented groups. The histological structure of the liver asses by light and electron microscope were normal in all groups without any pathological lesions. It is concluded that RBO could be used as a valuable ingredient in broiler chickens’ diets to stimulate the growing performance and immune status, enhance the antioxidant activity and blood lipid profile, augment liver function, and improve the nutritive value of the meat.

Addition of Vegetable Oil to Improve Triterpenoids Production in Liquid Fermentation of Medicinal Fungus Antrodia cinnamomea

The liquid fermentation of Antrodia cinnamomea is a promising alternative source for fungus production compared to the wildly grown fruiting body. Elicitation is a strong tool to enhance the productivity in microbial cells to obtain more compounds of interest. In this study, in order to improve the fungus growth and its terpenoids production, various vegetable oils were added in the fermentation broth of A. cinnamomea. It was found that corn oil from a group of vegetable oils exhibited the best effect on the biomass and triterpenoid content. After optimization, the initial addition of 1% (v/v) corn oil plus the inoculation of 10% (v/v) mycelia led to a maximum triterpenoid yield (532.3 mg L−1), which was increased as much as fourfold compared to the blank control. Differential transcriptome analysis demonstrated that corn oil significantly enriched several metabolic pathways including glycolysis/gluconeogenesis, propanoate metabolism and transmembrane hydrophobins. The enriched pathways interacted with deferentially expressed genes (DEGs) induced by corn oil treatment. Our research provides a potential strategy for the large production of triterpenoids by the improved fermentation of A. cinnamomea.

Metarhizium anisopliae blastospores are highly virulent to adult Aedes aegypti, an important arbovirus vector

BackgroundThe use of entomopathogenic fungi (EPF) for the control of adult mosquitoes is a promising alternative to synthetic insecticides. Previous studies have only evaluated conidiospores against adult mosquitoes. However, blastospores, which are highly virulent against mosquito larvae and pupae, could also be effective against adults.MethodsMetarhizium anisopliae (ESALQ 818 and LEF 2000) blastospores and conidia were first tested against adult Aedes aegypti by spraying insects with spore suspensions. Blastospores were then tested using an indirect contact bioassay, exposing mosquitoes to fungus-impregnated cloths. Virulence when using blastospores suspended in 20% sunflower oil was also investigated.ResultsFemale mosquitoes sprayed with blastospores or conidia at a concentration of 108 propagules ml−1 were highly susceptible to both types of spores, resulting in 100% mortality within 7 days. However, significant differences in virulence of the isolates and propagules became apparent at 107 spores ml−1, with ESALQ 818 blastospores being more virulent than LEF 2000 blastospores. ESALQ 818 blastospores were highly virulent when mosquitoes were exposed to black cotton cloths impregnated with blastospores shortly after preparing the suspensions, but virulence declined rapidly 12 h post-application. The addition of vegetable oil to blastospores helped maintain virulence for up to 48 h.ConclusionThe results showed that blastospores were more virulent to adult female Ae. aegypti than conidia when sprayed onto the insects or applied to black cloths. Vegetable oil helped maintain blastospore virulence. The results show that blastospores have potential for use in integrated vector management, although new formulations and drying techniques need to be investigated.Graphical abstract

The Effect of Waste Plant Oil on the Composition and Micro-Morphological Properties of Old Asphalt Composition

At present, the regeneration agent with mineral oil as the main component is widely used. However, its strong volatility, nonrenewability, and other shortcomings restrict the development of regeneration technology. In this study, waste vegetable oil was used as the main component of the regeneration agent to prepare regenerated aging asphalt. The change in microstructure of aging asphalt was explored with the change in waste vegetable oil content and regeneration time. The results showed that the addition of waste vegetable oil could effectively supplement the contents of saturates and aromatics, and inhibit the oxidation of saturates and aromatics into asphaltene and resin. When the regeneration time was 60 min and the regeneration content was 7.0%, the effect was best. The correlation between the component composition of regenerated aging asphalt and the micro-morphological characteristics was in the order of saturates, asphaltene, resin, and aromatics.

Replacement of corn by glycerine and vegetal oils (cashew and castor oils) as alternative additives feeds in diets of Purunã bulls finished in feedlot

Glycerine a co-product from the biodiesel industry and cashew and clove oils could be an alternative food for replacing corn as an energy source and synthetic additives commonly used in feedlot diets. This work was realized to study the effects of replacing corn grain with glycerine and vegetal oils (nut shell liquid and castor oils) on animal performance, feed intake, feed efficiency and apparent digestibility of Purunã bulls finished in feedlot. A total of 32 Purunã bulls (¼ Aberdeen Angus + ¼ Caracu + ¼ Charolaise + ¼ Canchim) with a mean age of 32 ± 2.0 months and a mean body weight 206.1 ± 20.0 kg were distributed in a completely randomized design with four diets and eight replications per diet. The four experimental diets were as follows: CONT – basal diet; VOIL –basal diet and addition of vegetable oils (3 g/animal/day); GLYC – basal diet and addition of glycerine (20.1% glycerine on a DM basis); GLVO – basal diet and addition of glycerol (20.1% glycerine in DM basis) and vegetal oils (3 g/animal/day). Final body weight and average daily gain were similar (P > 0,05) among bulls from four diets. There was an increase (P < 0,05) in hot carcass weight and the dressing percentage when VOIL, GLYC, and GLVO were included in the diet. The VOIL diet increased (P < 0.05) the DM intake and other nutrients in comparison to CONT diet. DM efficiency was similar (P > 0.04) among the four diets. The GLYC and VOIL diets reduced (P < 0.05) the NDF intake (10.0 and 18.9%) in comparison to the CONT and GLVO diets, respectively. However, bulls fed GLYC and GLVO diets had a high (P < 0.05) intake of metabolizable energy when compared to bulls fed diets without glycerin. The apparent digestibility of DM, OM, CP, TC, NFC, and NDF was higher (P < 0.05) when glycerin was added to the diets; whereas no change was observed in the apparent digestibility of EE, ADF, and CF. In conclusion, diets containing glycerine and vegetal oils did not change average daily gain; however, they improved the carcass weight, the feed intake, and the apparent digestibility.

The effect of various vegetable oils in diets on the percentage of internal organ weights in local male ducks

This study aims to determine the effect of vegetable oils varieties in diets on the percentage of internal organ weights in 9 weeks old local male ducks. It was conducted using a completely randomized design (CRD) in a unidirectional pattern with 4 treatments and 6 replications, consisting of 6 ducks each. The treatments used include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). Furthermore, the data were analyzed using the one way analysis of variance (ANOVA) while the, Duncan’s multiple range test (DMRT) was used to examine significant differences among treatments. The results showed that the percentage of intestinal weights indicated significant results (P < 0.05), while the percentage of heart weights, gizzard weight, intestine length, and percentage of caecum weight were not significant (P > 0.05). Based on the results, the addition of vegetable oils up to level 4% in the ration affect the percentage of intestinal weight. However, it had no effect on the percentage of internal organ weight and intestinal length.

The Effect of Some Vegetable Oils Added to Dairy Calf Rations on In Vitro Feed Value and Enteric Methane Production

The aim of this study was to determine the effects of the addition of Safflower, Sunflower and Corn vegetable oils to dairy cattle rations on in vitro gas and methane production, true dry matter (TDMD), organic matter (TOMD) and NDF (TNDFD) digestibilities values ​​and microbial protein (MP) production. Dairy cattle TMR ration consisting of milk feed, corn silage, alfalfa hay and meadow hay was prepared as the control group, and the experimental groups were prepared with the addition of safflower, sunflower and corn vegetable oils at the level of 3% in each of the control groups, respectively. Vegetable oils added to the diet significantly affected in vitro gas production and organic matter digestibility (OMD). Methane (ml) production values ​​in the experimental groups varied between 10.00 and 10.71 ml. The Metabolic energy (ME) and OMD values ​​of the control and experimental groups varied between 7.00 and 7.29 MJ/kg DM and between 53.78 and 51.20. TDMD values ​​of the rations were determined between 48.49 and 52.63%. While the control group had the highest TDMD value, the ration containing safflower oil had the lowest TDMD value. TNDFS values ​​of the rations varied between 67.26 and 68.80%. As a result; Since the vegetable oils added to the ration increase the net energy lactation (NEL) content of the ration, it can be said that it used to meet the energy needs of high milk yielding cattle in the lactation period, provided that they do not exceed the upper limits specified in the literature.

Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir

There is a serious need to develop and test new functional foods with the addition of unsaturated fatty acids due to their insufficient intake from frequently consumed foods. Therefore, the aim of this work was to determine how the addition of cold pressed walnut and Camelina sativa oil and storage time affects the composition and quality properties of kefir. The impact of these factors and the ability of the used microorganisms to synthesize conjugated linoleic acid (CLA) and other fatty acids were also determined. The vegetable oil addition to the kefir did not affect the number of all the determined groups of microorganisms and texture parameters. Using the walnut oil turned out to be more advantageous than camelina, mainly due to the sensoral properties. The microflora of kefir grains did not increase the CLA content. However, during the fermentation process a beneficial increase of some fatty acids content was observed. These research findings revealed that especially walnut oil could be used to develop fermented milk products as functional foods, enriched with n-3 and n-6 fatty acids.

Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)

Shallots (Allium ascalonicum L.) have a short shelf life because these tubers can experience decay and premature germination. Therefore, innovation is needed in shallot processing, one of which is by processing shallots into pasta products. This research conducted the making of onion paste with the addition of vegetable oil to improve the quality of the paste. The purpose of this study was to examine the effect of vegetable oil concentration treatment on shelf life and quality of shallot paste and to determine the level of preference for the panelists to shallot paste by organoleptic test. This study used a completely randomized design (CRD), namely one treatment factor with the addition of vegetable oil concentrations of 30%, 25%, and 20%. The data were analyzed using variance, if the results were significantly different, then it was further tested with DMRT with a significant level of 5%. The results showed that the concentration of vegetable oil on shelf life and quality of shallot paste were not significantly different so that the addition of vegetable oil concentration had no effect on shelf life and quality of shallot paste. Panelists preferred color and taste parameters of shallot paste with the addition of 30% vegetable oil. Meanwhile, for the pasta aroma that the panelists like, the paste with the addition of 25% and 20% vegetable oil.

Core sandwich material development based on vinyl ester bioresin for ship structure application

Development of lightweight core sandwich based bioresin for ship structure application needs more attention. Bioresin from vegetable oils constitutes single, easily available, low cost, and biodegradable materials. In this research, the vinyl ester bioresin based Vinyl Ester-Coconut Oil (VE-CO) and Vinyl Esters-Soybean Oil (VE-SbO) containing 4 wt% vegetable oils are developed. The influence of vegetable oil addition in bioresin is characterized by visual observation and physical testing, including FTIR, density, hardness, and tensile test based on Lloyds Register standard. Visual testing shows that VE without vegetable oil is more transparent compared with VE with vegetable oil. The density test shows that adding vegetable oil decrease the apparent density. Vibration pattern indicates the presence of O-H, C-H, C=O, C=C, and C-O-C, which demonstrate the ability to bind, which leads to the potential formation of a polymer blend and elongation increase. Moreover, hardness decreases due to the absence of chemical bonds that occur between vinyl esters and vegetable oils. The addition of vegetable oil to vinyl ester bioresin reduces tensile strength and increases the elongation at break. So, density and tensile strength criteria meet Lloyd’s Register Standard while the other criteria are not fulfilled.

Physical quality of local duck meat with addition of different vegetable oils in the ration

The increasing need for meat can be done by optimizing the utilization of the potential of local livestock resources, one of which is local duck. This study aimed to determine the physical quality of duck meat with the addition of vegetable oil in the ration. The research design used was Completely Randomized Design in a unidirectional pattern with 4 treatments, each treatment consisting of 6 replications and each replication consisted of 6 ducks. The treatments in this study include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). The observed variables were physical quality of meat. The data obtained were analyzed by variance analysis and the real difference test between treatments. The results showed that the use of vegetable oil was a significant effect (P<0.05) on the tenderness of duck meat but not significantly different (P>0.05) on cooking losses, pH, and water holding capacity. It can be concluded that the addition of vegetable oil in the ration affects the tenderness of duck meat but did not affect the cooking losses, pH, and water holding capacity.