[Forage quality and its safety. Report 4. Influence of fatty acids composition and storage period on the content of products of hydrolysis and lipids oxidation in mixed fodders and forage]
2007
Giris, D.A. | Birman, B.Ya. | Lysenko, A.P., The National Academy of Sciences, Minsk (Belarus). The S.N.Vyshelesskij Inst. of Experimental Veterinary Medicine | Sukhenko, L.N. | Kornilovich, G.S. | Baravik, E.G., Central Research Laboratory of Bakery Products (Belarus)
At storage of plant raw materials and mixed fodders within 4,5-8,5 months there is a reduction of the total content of unsaturated fat acids in grain raw materials on 1,3-4,0%, oil cakes - 1,2-4,0%, bran - 5,7%, in mixed fodders-0,2-2,0%. It is connected with constantly proceeding processes of oxidation and transformation of fat acids. Most intensively these processes proceed in bran that leads to accumulation in them of low-molecular fat acids and least intensively in oats grain, soya and rape oil cakes. In fish flour and fodder additives on the basis of fish flour there is an increase in quantity of unsaturated acids most unstable to oxidation at simultaneous decrease in the content of limiting acids. Return correlation dependence between accumulation in forages of phytogenesis at storage of oxidation products of lipids and indicator of size of iodic number is established. With increase of peroxide numbers of fat in forages the size of iodic number decreases. Indicator of change of iodic number can serve as criterion of oxidising damage of vegetable oils and forages. Between size of the total content of unsaturated fat acids and oxidation indicators of lipids in feed raw materials and mixed fodders correlation is weak. The most informative indicator of oxidative spoilage of lipids of grain raw materials and bran is aldehydic number, for forages of animal origin and PVMA - cumulative registration of primary (hydroperoxides and peroxides) and secondary (aldehydes and oxyacids) oxidation products. Rape oil from low-erucidic varieties is well balanced mix of fat acids and can be a good source of fat in animal’s and poultry nutrition
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