Fat Rancidity in Eviscerated Poultry

Hite, J. P.; Kloxin, S. E.; Kummerow, Fred A.

doi:10.3382/ps.0280249

Cited by 12 publications

(1 citation statement)

References 11 publications

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“…(Received for publication October 25, 1948) P REVIOUS studies (Kummerow et al, 1948 andHite et al, 1949) have indicated that the skin fat of turkeys which had been fed either ethanolamine or choline was more stable than the fat from unsupplemented birds. Ethanolamine, therefore, seemed to be functional in the metabolism of fat in poultry although it has been reported to be nonfunctional in growth and the prevention of perosis.…”

Section: Kansas Agricultural Experiments Station Manhattan Kansasmentioning

confidence: 99%

The Choline Replacement Value of Ethanolamine in Chickens Kept on a High Fat Ration

Kummerow¹,

Weaver²,

Honstead³

1949

Poultry Science

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Section: Kansas Agricultural Experiments Station Manhattan Kansasmentioning

confidence: 99%

The Choline Replacement Value of Ethanolamine in Chickens Kept on a High Fat Ration

Kummerow¹,

Weaver²,

Honstead³

1949

Poultry Science

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Fats in human nutrition

Kummerow

1960

J Americ Oil Chem Soc

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Summary Dietary fats represent the most compact chemical energy available to man. They contain twice the caloric value of an equivalent weight of sugar. However dietary fats should not be thought of solely as providers of unwanted calories as fats are as vital to cell structure and biological function as protein. If an individual consumes food items of high fat content, an adequate protein and vitamin intake should be assured in order to provide the lipotropic factors necessary for normal fat metabolism. It may be more judicious to control the total caloric intake under such circumstances rather than to resort to periods of semi‐starvation or to drastically decrease the dietary fat intake which could result in an increase in hunger pangs and an actual increase in total caloric intake. If the excess calories furnished by carbohydrates are converted to fatin vivo, the problem of obesity could not be solved under conditions of increased total caloric intake. The problem could be solved by a curtailed intake of a diet which includes meat, milk, eggs, vegetables, fruits, and sufficient cereals and bread to provide for an adequate protein, vitamin, and caloric intake. Dietary fats provide the essential linoleic acid which seems to have both a structural and functional role in animal tissue. Although the optimum total intake of linoleic acid by man has not been established, it is evident that the level of intake in the American dietary pattern could be increased. However the indiscriminate substitution of soft for hard fats seems undesirable as an excess consumption of highly unsaturated fatty acids may change the functional value of the triglycerides in the depot fats and may put an undue stress on the antioxidant supply availablein vivo.

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Factors involved in the spectrophotometric analysis of fats

Potter¹,

Kummerow²

1950

J Americ Oil Chem Soc

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Summary The presence of nonsaponifiable material in lipids can cause appreciable differences in calculated mixed fatty acid content. The error can be appreciable in lipids extracted from liver unless a saponification and extraction procedure is included in the method. Skin, gizzard, and depot fats do not contain high concentrations of nonsaponifiable material. However chicken skin fat contains a yellow pigment which absorbs ultra violet radiation. This pigment, while not present in a large amount, can still cause errors in the spectrophotometric analysis. It can best be separated from the mixed fatty acids by distillation of the methyl esters. The equations developed by previous workers have been recalculated on the basis of an arachidonic acid of 99.3% purity. These equations are suggested for use in the spectrophotometric analysis of unsaturated fatty acids.

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Fat Rancidity in Eviscerated Poultry

Cited by 12 publications

References 11 publications

The Choline Replacement Value of Ethanolamine in Chickens Kept on a High Fat Ration

The Choline Replacement Value of Ethanolamine in Chickens Kept on a High Fat Ration

Fats in human nutrition

Factors involved in the spectrophotometric analysis of fats

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