Evaluation of Free Fatty Acid Content in Rice Bran Oil Used in Commercial Poultry Feeding in India
803 / 14
Authors
-
R. Kavitha
Veterinary College and Research Institute, Namakkal - 637001.
-
A.Natarajan
-
R. P. Senthil Kumar
-
M.Siva
-
S.R. Janani
Keywords:
Free fatty acid, Poultry feed, Rice bran oilAbstract
An investigation was made to evaluate free fatty acid content (FFA) of rice bran oil (RBO) regularly used in commercial poultry feeding. A total of 1815 rice bran oil samples used in commercial poultry feeding, submitted between 2012 and 2021 by feed manufacturers, farmers from various parts of India, were analyzed for FFA content at Animal Feed Analytical and Quality Assurance Laboratory, Veterinary College and Research Institute, Namakkal, Tamil Nadu. RBO samples submitted for FFA analysis was initially less in numbers between 2012 and 2018 (63 in 2013 to 178 in 2018) but it increased thereafter in 2019 (298), 2020 (322) and 2021 (291) which showed increased awareness to test the quality of RBO through analysis of the free fatty acid content and increased use of oil as a source of energy in poultry. Among the samples analyzed the FFA was found to be in the range between 0.50 and 38.44 per cent with a mean value of 6.99 ± 0.08. From the investigation, around 11.0 % of RBO samples tested in the last 10 years had more than 10% FFA which, when only by routine analysis can be avoided from being used.
References
AOAC. 2012. Official Methods of Analysis of Association of Analytical Chemists, 13th Edn. Association of Official Analytical Chemists, Benjamin Franklin Station, Washington, D.C.
Artman, N.R. 1964. Interactions of fats and fatty acids as energy sources for the chick. Poultry Science. 43: 994-1004.
Barbi, J.H.T. and Lúcio, C.G. 2003. Qualidade e digestibilidade de gorduras e óleos na alimentação de aves. In XI Congreso de la Amena yI del Clana. p159-177.
Chae, B.J., Lee, K.H. and Lee, S.K. 2002. Effects of feeding rancid rice bran on growth performance and chicken meat quality in broiler chicks. Asian-Australasian Journal of Animal Sciences. 15(2): 266-273.
Kusum, R., Bommayya, H.P.F.P., Fayaz, P.P. and Ran, H.D. 2011. Palm oil and rice bran oil: Current status and future prospects. International Journal of Plant Physiology and Biochemistry, 3(8): 125-132.
Leeson Steven, P.D. and Summers, J.D. 2005. Commercial Poultry Nutrition, Third Edition, Published By University Books P. O. Box 1326 Guelph, Ontario, Canada N1H 6N8 Nottingham University Press Manor Farm, Church Lane, Thrumpton, Nottingham, NG11 0AX, England.
Noy, Y. and Sklan, D. 1995. Digestion and absorption in the young chick. Journal of Poultry. Science. 74(2): 366-373.
Pal, Y.P. and Pratap, A.P. 2017. Rice bran oil: A versatile source for edible and industrial applications. Journal of Oleo Science. 66(6): 551-556.
Pesti, G.M., Bakalli, R.I., Qiao, M. and Sterling, K.G. 2002. A comparison of eight grades of fat as broiler feed ingredients. Journal of Poultry. Science. 81: 382-390.
Renner, R. and Hill, F.W. 1961. Utilization of fatty acids by the chicken. The Journal of Nutrition. 74(3): 259-264.
Rodriguez-Sanchez, R., Tres, A., Sala, R., Guardiola, F. and Barroeta, A.C., 2019. Evolution of lipid classes and fatty acid digestibility along the gastrointestinal tract of broiler chickens fed different fat sources at different ages. Journal of Poultry Science. 98(3): 1341-1353.
Rossell, J. B. 1994. Measurement of rancidity. Rancidity in Foods. 3rd edition. J. C. Allen and R. J. Hamilton, ed. Chapman and Hall, London, UK. p 22-53.
Sklan, D. 1979. Digestion and absorption of lipids in chicks fed triglycerides or free fatty acids: synthesis of monoglycerides in the intestine. Journal of Poultry Science. 58: 885–889.
Viñado, A., Castillejos, L. and Barroeta, A.C. 2019. Soybean lecithin high in free fatty acids for broiler chicken diets: Impact on performance, fatty acid digestibility and saturation degree of adipose tissue. Animals. 9(10): 802.
Wiseman, J. and Salvador, F. 1991. The influence of free fatty acid content and degree of saturation on the apparent metabolizable energy value of fats fed to broilers. Journal of Poultry Science. 70:573-582.
Wu, L.Y., Fang, Y.J. and Guo, X.Y. 2011. Dietary L-arginine supplementation beneficially regulates body fat deposition of meat-type ducks. British Poultry Science. 52: 221-226.
Young, R. X. 1961. The energy value of fats and fatty acids for chicks. Journal of Poultry. Science. 40:1225-1233.
Downloads
Submitted
Published
Issue
Section
License
Copyright remains with the society and author jointly. However, material can be used for research, teaching and to achieve goals of the society.
