جستجوی مقالات مرتبط با کلیدواژه "soybean oil" در نشریات گروه "دامپزشکی"

Oxidative stability of oils and fats was affected by various factors such as oxygen, light, heat, metal ions and enzyme. The use of synthetic antioxidant for preventing oxidative deterioration, despite of having high performance, due to the possibility of toxicity and carcinogenicity, has been under questioned. The aim of this study was to optimize the thermal stability of soybean oil by the addition of thymus daenensis Celakessential oil. In this study soybean oil was treated under various conditions of frying temperature (150, 170 and 190 °C), frying time (0, 6 and 12 h) and thymus daenensis Celak essential oil concentrations (0, 400 and 800 ppm) and different quality attributes of samples such as the acid value, peroxide value, thiobarbituric acid, polar compounds and conjugated dien value were studied. Results showed that Thymus essential oil due to ontaining diffrent phenolic compounds increased the thermal stability of soybean oil significantly (p<0.05). The results of the acidic value, peroxide value, thiobarbituric acid and polar compounds in fried oil samples for 12 hours at 190 ° C showed that the addition of essential oil of thyme oil keeps the quality of fried oil after 12 hours frying at 190 °C. This study shows that essential oils can be a good alternative for synthetic antioxidants.

Using commercial antioxidants in the diet of chicken may cause cancer, liver swelling and changes in the activity of enzymes, hence their use is limited. Alternative herbal materials with antioxidant and antimicrobial properties can increase palatability, improve gastrointestinal function, improve the immune system and the performance of birds.
The purpose of the experiment was to study the effect of pomegranate peel extract (PPE) to a soybean oil diet on broiler performance and other related parameters.
This research was conducted as completely randomized design arranged in a 2×2×2 factorial experiment using pomegranate peel extract (PPE), antioxidant Nutriad® (AN) and soybean oil (SO). Three hundred and twenty 11 day-old Ross 308 broiler chicks were assigned to eight treatments of four replicates each (ten chicks per replicate). Data were analyzed using the GLM procedure of the SAS software, and the LSM of groups compared at 5% significance level.
Soybean oil increased growing and overall feed conversion ratio (FCR) and harmful gastric micro flora. The overall ADG and feed intake were increased by PPE. Inclusion of PPE in the diet had no effect on FCR. Inclusion of PPE in the diet increased nutrient digestibility, beneficial gastric micro flora, lactobacillus, and the antibody titer in 39-day broilers, whereas AN had no effect on any of the performance parameters and decreased the beneficial gastric micro flora.
The overall results showed that PPE in fat and non-fat containing diets might have the potential to increase the daily gain by enhancing feed intake, nutrient digestibility, beneficial gastric micro flora and immune system of broilers with no deleterious effect on overall FCR.

Use of |w|-3 fatty acids-rich food in enrichment of poultry meat has always been of interest to researchers. The purpose of this study was to investigate the effects of dietary fish oil (Clupeonella cultiventris، Caspian sea originated) and its combin-ation with soybean oil on the broiler chickens'' meat enrichment with w-3 PUFAs. Two hundred and forty one-day-old mixed-sex chicks (Ross 308) were fed during 11-42 days of age by the following experimental diets: 1) a diet contaisning 7% soybean oil، 2) a diet containing 7% fish oil and 3) a diet containing 3. 5% fish oil plus 3. 5% soybean oil. The diet containing 7% fish oil adversely affected chickens daily weight gain (34. 5 g) and feed conversion ratio (18. 1) and also reduced the percent of carcass (54. 5) and breast (18. 1). The diets containing fish oil increased the total EPA and DHA (mg/100 g meat) concentrations in breast (230 to 254) and tight (266 to 361) tissues. The 7% dietary fish oil decreased serum triglyceride concentration (37. 1 mg/dL)، but the mixture of fish oil and soybean oil was resulted in a favorite serum HDL increase (65. 0 mg/dL). In this research، the thigh tissue of all the chicks fed with fish oil، contained more than 300 mg w-3 PUFA/100 g meat which based on international standards could be categorized as enriched product. On the other hand، more fat deposition in meat of chicks fed with diet containing 7% fish oil compared to the birds fed with diet containing 3. 5% fish oil + 3. 5% soybean oil suggests that the intra-meat fat content is an important factor in interpretation of the results of chicken meat enrichment.

Chicken sausage is among popular meat products which in turn، has a share in daily diets. Accordingly، study on meat products and the variation of their characteristics during processing and storage conditions are of the uppermost importance. In this study، chicken sausages containing 90% chicken meat were manufactured under similar conditions except for the added oil type. That is to say، the two batches of chicken sausages were manufactured by the addition of canola and soybean oils in their formula. The samples were stored at 4 to 5 °C for 45 days. With 15-day interval، the samples were analyzed for the fatty acid profile (palmitic، stearic، oleic، linoleic and linolenic acids)، microbial (total psychrotrophic bacteria and lactobacillus) and chemical [moisture content، pH، peroxide and thiobarbituric acid (TBA) values as well as free fatty acid (FFA)] properties. Except for the peroxide value، all parameters showed statistically significant (p<0. 05) variations throughout the storage period. Moreover، the PUFA/SFA was in the recommended range in all samples excluding the sample containing soybean oil on day 15. The results concluded that the samples formulated with canola oil undergo less variation during storage period.