Effects of calcium soap of rice bran oil fatty acids supplementation alone and with DL-α -tocopherol acetate in lamb diets on performance, digestibility, ruminal parameters and meat quality

2015 ◽  
Vol 100 (3) ◽  
pp. 578-589 ◽  
Author(s):  
R. S. Bhatt ◽  
A. Sahoo ◽  
S. A. Karim ◽  
A. R. Agrawal
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Calcium Soap ◽  
Tocopherol Acetate

Effect of calcium salt of fatty acids supplementation on performance of Malpura lambs

2015 ◽  
Vol 55 (9) ◽  
pp. 1123 ◽  
Author(s):  
R. S. Bhatt ◽  
A. Sahoo ◽  
A. K. Shinde ◽  
S. A. Karim
Keyword(s):  
Fatty Acids ◽  
Organic Matter ◽  
Rice Bran ◽  
Calcium Salt ◽  
Rice Bran Oil ◽  
Cholesterol Concentration ◽  
Blood Biochemical ◽  
Industrial Grade ◽  
Effect Of Treatment ◽  
Metabolisable Energy

Twenty-four Malpura lambs (28 days old) were distributed into three equal groups (four each from either sexes). They were fed ad libitum on three experimental diets containing graded levels of calcium salt of fatty acids (source: rice bran oil; Ca-FA) at 0 (T1), 20 (T2) and 40 (T3) g per kg of concentrate and dry roughage (Prosopis cineraria leaves) up to 6 months of age along with suckling of mother till weaning (3 months). Effect of Ca-FA supplementation on liveweight gain, feed and nutrient intake was not observed during pre-weaning (28–90 days), which however increased (P < 0.05) in T3 during post-weaning (90–180 days). There was an increase in organic matter intake and digestibility as well as metabolisable energy intake in Ca-FA-supplemented groups. Rumen ammonia-N and ciliate protozoa population was increased (P < 0.05) in T2 and T3 with a positive shift in rumen fermentation (increased propionate and decreased acetate). Blood biochemical analysis revealed effect of treatment and age (P < 0.05) for free fatty acids and cholesterol concentration. Ca-FA supplementation improved (P < 0.05) dressing percentage both at 2% and 4% CA-FA inclusions levels with no change in fat yield and composition. It is concluded that supplementation of Ca-FA prepared from industrial-grade rice bran oil in growing lamb rations improved gain, organic matter intake and digestibility during the post-weaning period and a linear response to the level of supplementation recommends Ca-FA at 40 g/kg for improved lamb performance.

Sesame Oil and Rice Bran Oil Ameliorates Adjuvant-Induced Arthritis in Rats: Distinguishing the Role of Minor Components and Fatty Acids

Lipids ◽  
2016 ◽  
Vol 51 (12) ◽  
pp. 1385-1395 ◽  
Author(s):  
Nayana Venugopal Yadav ◽  
Sadashivaiah ◽  
Breetha Ramaiyan ◽  
Pooja Acharya ◽  
Lokesh Belur ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Sesame Oil ◽  
Minor Components ◽  
Adjuvant Induced Arthritis

scholarly journals Effect of Solvents and Extraction Conditions on the Properties of Crude Rice Bran Oil

2021 ◽  
Vol 18 (17) ◽  
Author(s):  
Benchamaporn PIMPA ◽  
Chakree THONGRAUNG ◽  
Pornpong SUTTHIRAK
Keyword(s):  
Fatty Acids ◽  
Rice Bran ◽  
Iodine Value ◽  
Rice Bran Oil ◽  
Oil Extraction ◽  
Optimum Conditions ◽  
Hexane Extraction ◽  
Ethanol Extraction ◽  
Effect Of Solvents ◽  
Saponification Value

This research aimed to study the effect of solvents, namely n-hexane and ethanol, on the yield of crude rice bran oil extraction. The effects of extraction temperatures of 50, 60, and 70 ºC and extraction times of 1, 3, 6, 12, and 24 h were investigated. Rice bran composition was determined. It was found that protein, lipid, moisture, fiber, ash, and carbohydrate content were 12.65±0.56, 16.32±0.81, 7.65±0.62, 10.25±0.64, 6.38±0.59, and 46.75 %, respectively. From the results, the rice bran oil yield from n-hexane extraction was significantly higher than ethanol extraction, with p < 0.05. The maximum rice bran oil obtained from n-hexane extraction was 16.23±0.34 %. The highest yield of rice bran oil was obtained from extraction temperature of 60 - 70 ºC for 12 - 24 h. After extraction by the optimum conditions at 60 ºC for 12 h, the rice bran oil was kept for 1, 2, 3, 4, and 8 weeks for investigation of its quality changes. It can be concluded that the optimum conditions for rice bran oil extraction was with using n-hexane as a solvent for extraction at a temperature of 60 ºC for 12 h. Storing oil for 0, 1, 2, 4, and 8 weeks resulted in the increase of free fatty acids (FFA) and peroxide value, whereas iodine value and saponification value were relatively constant. HIGHLIGHTS n-Hexane and ethanol effect the yield of crude rice bran oil extraction The rice bran oil yield from n-hexane extraction was higher than ethanol extraction The optimum conditions for rice bran oil extraction were with using n-hexane as a solvent for extraction at a temperature of 60 ºC for 12 h Storing rice bran oil for 8 weeks resulted in the increase of free fatty acids (FFA) and peroxide value, whereas iodine value and saponification value were relatively constant

scholarly journals Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Pravit Santiwattana ◽  
Sirirak Siramard
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Trans Fatty Acids ◽  
Rice Bran Oil ◽  
Alternative Source ◽  
Thermal Behaviors ◽  
Hydrogenated Fats ◽  
Fatty Acid Compositions

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

Study on the composition of rice bran oil and its higher free fatty acids value

2006 ◽  
Vol 83 (2) ◽  
pp. 117-120 ◽  
Author(s):  
A. G. Gopala Krishna ◽  
K. H. Hemakumar ◽  
Sakina Khatoon
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Rice Bran ◽  
Rice Bran Oil

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

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3410
Author(s):  
Shaimaa Selim ◽  
Eman Hussein ◽  
Nazema S. Abdel-Megeid ◽  
Sahar J. Melebary ◽  
Mohammad S. AL-Harbi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Meat Quality ◽  
Rice Bran ◽  
Broiler Chickens ◽  
Immune Status ◽  
Rice Bran Oil ◽  
Density Lipoprotein ◽  
Abdominal Fat ◽  
Phagocytic Index ◽  
Histological Structure

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.

scholarly journals Growth Performance of Lambs Fed Diet Supplemented with Rice Bran Oil as Such or as Calcium Soap

2013 ◽  
Vol 26 (6) ◽  
pp. 812-819 ◽  
Author(s):  
R. S. Bhatt ◽  
S. A. Karim ◽  
A. Sahoo ◽  
A. K. Shinde
Keyword(s):  
Growth Performance ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Calcium Soap

scholarly journals Quality and vitamin A status assessment of different commercial edible oil

2019 ◽  
Vol 54 (1) ◽  
pp. 11-20
Author(s):  
SA Lisa ◽  
S Khan ◽  
MA Kabir ◽  
F Islam ◽  
S Mohajan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin A ◽  
Rice Bran ◽  
Palm Olein ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Saturated Fatty Acids ◽  
Mustard Oil ◽  
Mustard Oils

The present study was done to evaluate the quality and the vitamin A fortification status of 5 types of commercial edible oils sold in Dhaka city markets. The percentages of free fatty acid (FFA), peroxide value (POV), iodine value (IV) and fatty acid composition were estimated to evaluate the quality and vitamin A content were determined to evaluate the vitamin A fortification status of 25 commercial edible oils- soybean oil, sunflower oil, rice bran oil, mustard oil and palm olein (5 brands of each) . The results revealed that FFA, POV and IV of the commercial oils analyzed were within the BSTI standard limits. The highest saturated fatty acids (SFA) values ranging from 39.85 ± 0.005 to 46.97 ± 0.002 % was found in palm olein samples and the lowest SFA values ranging from 4.56 ± 0.031 to 6.97 ± 0.096 % was found in mustard oils. On the other hand, mustard oils contained highest monounsaturated fatty acids (MUFA) ranging from 69.30 ± 0.189 to 75.87 ± 0.069 % compared to other oils analyzed. Highest polyunsaturated fatty acids (PUFA) were recorded in sunflower oils 64.78 ± 0.035% followed by soybean oils 63.25 ± 0.245%. In addition, except sunflower and mustard oils, vitamin A was found in all the soybean and rice bran oils analyzed. On the contrary, vitamin A was found only in 60% of the palm olein samples analyzed and the content was much lower than the standard value (15-30 ppm). Bangladesh J. Sci. Ind. Res.54(1), 11-20, 2019

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