Assessment of the levels of degradation in fat co- and byproducts for feed uses and their relationships with some lipid composition parameters.
This paper discusses the levels of degradation of some co- and byproducts of the food chain intended for feed uses. As the first part of a research project, "Feeding Fats Safety", financed by the sixth Framework Programme-EC, a total of 123 samples were collected from 10 European countries, corresponding to fat co- and byproducts such as animal fats, fish oils, acid oils from refining, recycled cooking oils, and other. Several composition and degradation parameters (moisture, acid value, diacylglycerols and monoacylglycerols, peroxides, secondary oxidation products, polymers of triacylglycerols, fatty acid composition, tocopherols, and tocotrienols) were evaluated. These findings led to the conclusion that some fat by- and coproducts, such as fish oils, lecithins, and acid oils, show poor, nonstandardized quality and that production processes need to be greatly improved. Conclusions are also put forward about the applicability and utility of each analytical parameter for characterization and quality control.
Nuchi
Carla
C
Nutrition and Food Science DepartmentXaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
Guardiola
Francesc
F
Bou
Ricard
R
Bondioli
Paolo
P
Della Bella
Laura
L
Codony
Rafael
R
D000821:Animal Feed / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D005223:Fats / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D010084:Oxidation-Reduction
D004041:Dietary Fats; D005223:Fats; D005227:Fatty Acids