Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis

Chiu, Ming‐Chih; Gioielli, Luíz Antônio; Grimaldi, Renato

doi:10.1590/s0100-40422008000200008

Cited by 14 publications

(12 citation statements)

References 16 publications

(23 reference statements)

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“…According to Chiu and Gioielli (2002), a chicken's abdominal fat consists of 67.2% of unsaturated and polyunsaturated fatty acids which are 37.5% oleic acid, 21.2% linolic acid, 7.3% palmitoleic acid and 1.2% α-linolenic acid. Later, Chiu and Gioielli (2008) published similar fatty acids values in the composition of chicken tallow: 43.4% oleic acid, 17.2% linolic acid, 7.1% palmitoleic acid and 1.0 % α-linolenic acid.…”

Section: Resultsmentioning

confidence: 82%

Effect of lipid sources and inclusion levels in diets for broiler chickens

Polycarpo

Cruz

Alexandre

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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This research aimed to evaluate the interactions and effects of 2 and 4% addition levels of poultry slaughterhouse fat (chicken tallow) and soybean oil in diets for broiler chickens. Two experiments were carried out using one-day-old male Cobb chicks in an entirely random design with a 2x2 factorial scheme. In the first experiment, 560 chicks were used to evaluate performance and carcass characteristics. In the second experiment, 100 chicks were used to determine the nutrient digestibility, dietary energy utilization and the lipase and amylase pancreatic activity. There was no interaction between the fat sources and the addition levels for any of the analyzed variables, except for the digestibility coefficient of dry matter (DCDM), which was higher in diets added with 2% soybean oil when compared to chicken tallow. The addition of 4% fat in the diet, regardless of fat source, improved the digestibility coefficient of ethereal extract (DCEE) and increased weight gain and feed intake. Moreover, in the initial phase, the addition of 4% fat to the diet increased lipase activity when compared to diets with 2% addition, and a positive correlation between DCEE and pancreatic lipase activity was observed. In conclusion, there is no interaction between fat sources and addition levels, except for DCDM. Carcass characteristics are not influenced by any of the studied factors. The addition of 4% fat increases pancreatic lipase activity and improves DCEE, resulting in greater weight gain, regardless of the tested fat source, making chicken tallow a great alternative to soybean oil.

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Section: Resultsmentioning

confidence: 82%

Effect of lipid sources and inclusion levels in diets for broiler chickens

Polycarpo

Cruz

Alexandre

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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“…Chiu et al (2008a) used the same tool to determine the triacylglycerol composition of samples prior to chemical interesterification. Gioielli and Baruffaldi (1988), , and van Vliet and van Kempen (2004) reported the use of mathematical methods and computer programs based on the 1,2,3-random distribution to aid in determining the triacylglycerolic composition of interesterified fats.…”

Section: Mathematical/computer Methodsmentioning

confidence: 99%

“…Thus, the saturated fatty acids increase their participation at the central position of the triacylglycerols, while the unsaturated ones tend to decrease theirs until equilibrium is attained (Gioielli and Baruffaldi 1988). Figure 2 presents a comparison of the triacylglycerol composition obtained by gas chromatography with respect to the number of carbons in a ternary blend between (Chiu et al 2008a) chicken fat (1/3), chicken fat stearin (1/3), and mediumchain triacylglycerols (1/3) before and after chemical interesterification (Chiu et al 2008a). The reaction caused an expressive formation of triacylglycerol groups nonexistent in the original sample.…”

Section: Triacylglycerol Compositionmentioning

confidence: 99%

“…Due to recent concern about the nutritional impact of trans fatty acids on the health, chemical interesterification has been shown to be the main method to prepare plastic fats not containing these compounds. This process allows for a modification in the behavior of the fats and oils, offering important contributions for the increase and optimization of their use in food products (Ribeiro et al 2007a;Chiu et al 2008a).…”

Section: Introductionmentioning

confidence: 99%

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Instrumental Methods for the Evaluation of Interesterified Fats

et al. 2009

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Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified fat requires a complete understanding of its physicochemical, functional and technological properties, and also of its stability during and after processing. The objective of the present article was to carry out an ample review of the experimental methodologies applied to the study of interesterified fats. The methodologies considered include techniques employed in the investigation of the triacylglycerol composition, solid fat content, crystallization kinetics, thermal behavior, polymorphism, microstructure, and consistency. The methodologies considered include some official methods currently in use and new techniques recently developed and employed. Sample preparation methods, interpretation of the results and the results recently published in the literature in question are also detailed and discussed.

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“…Most natural oils and fats offer limited application in their unaltered state, due to their particular fatty acid and triacylglycerol composition [6]. According to Jang et al, oils and fats are modified chemically by hydrogenation to improve their plasticity and oxidation stability properties [8].…”

Section: Introductionmentioning

confidence: 99%