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Brazilian Journal of Poultry ScienceRevista Brasileira de Ciência Avícola

  ISSN 1516-635X Jul - Sep 2005 / v.7 / n.3 / 129 - 141

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Oil and Fat in Broiler Nutrition

Mail Address

Keywords

Author(s)

ABSTRACT

 

INTRODUCTION

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Definition of lipids

α

Lipid absorption

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β

 

 

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Quality of the lipids

 

• Antioxidants

α

• Quality control

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• Moisture

• Impurities

• Percentage of free fatty acids or acidity

 

• Unsaponifiables

• Saponification value

• Fatty acid profile

• Peroxide values

• Active oxygen method (AOM)

 

• OSI

• Iodine values

• Analysis of the thiobarbituric acid(TBARS)

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VEGETAL OILS

Cotton oil

∆

  ∆

Canola oil or Rapeseed oil

ω

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Sunflower oil

 

 

β

 

 

Linseed oil

Palm oil    

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Soybean oil

 

Degummed Soybean oil

 

   

 

 

 

Acidulated soybean oil soapstock

   

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Animal fats  

   

Poultry fat

 

 

 

Beef tallow  

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Lard

 

 

Fish oil

  ω ωω

    ωω

REFERENCES

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