Free Fatty Acids and Rancidity in Relation to Animal By-Product Protein Concentrates

Evaluating the quality of feed fats and oils and their effects on pig growth performance

“…No universally accepted practical guidelines for maximal tolerable limits for adding peroxidized lipids to swine and poultry diets have been established. However, some researchers have suggested acceptable peroxidation threshold concentrations using PV as the peroxidation measure [ 4 - 7 ].…”

“…As a result, it is difficult to predict potential negative effects from feeding peroxidized lipids on pig growth performance and health. Although some researchers [ 4 - 7 ] have proposed minimum thresholds of dietary peroxidation that causes reduced growth performance, no generally accepted standards have been established.…”

Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant Treatment

“…March et al (1957) fed normal and defatted fish meals to chicks and found that the fat content of the meals did not affect the growth response to the meals. Gray et al (1941), working with meat meals, obtained equally good results when meals of high or low free fatty acid content were fed and concluded that rancidity of the fat in animal protein concentrates does not adversely affect the nutritive properties of the meals when they are fed in well-balanced rations. In neither of these two studies were any data obtained on the utilization of the fat contained in the animal protein concentrates fed.…”

The Effect of Ethoxyquin on the Chemical and Nutritional Changes of Poultry By-Product Meal and Poultry Offal Fat During Storage

“…As can be seen in Table 7, the peroxides did not effect the growth rate or feed conversion of chicks. Gray and Robinson (1941) found a high peroxide content of meat meal to have no adverse effect on the nutritive value of the meal when they were fed in well balanced rations. The lipids extracted from the 12-weekold P.B.…”