Thermal and quality evaluation of vegetable oils used in ruminant feed

• Published in: Journal of thermal analysis and calorimetry 2013-06, Vol.112 (3), p.1515-1521
• Main Authors: de Medeiros, Ertha Janine Lacerda, de Cássia Ramos do Egypto Queiroga, Rita, de Souza, Antônio Gouveia, de M. Cordeiro, Angela Maria Tribuzy, de Medeiros, Ariosvaldo Nunes, de Souza, Darklê Luiza, Madruga, Marta Suely
• Format: Article
• Language: English
• Subjects: Analysis; Analytical Chemistry; Biochemistry; Biological and medical sciences; Chemistry; Chemistry and Materials Science; Diets; Fatty acids; Feed and pet food industries; Food industries; Fundamental and applied biological sciences. Psychology; Human; Inorganic Chemistry; Measurement Science and Instrumentation; Milk; Physical Chemistry; Polymer Sciences; Sesame oil; Unsaturated fatty acids; Vegetable oils; Volatility
• ISSN: 1388-6150; 1588-2926; 1572-8943
• DOI: 10.1007/s10973-012-2653-3

Dairies add fat supplements to the diets of small ruminants to increase energy production and consequently the production and quality nutritional and sensorial of the milk. This study investigated the thermal and oxidative stability of babassu, castor, faveleira, and sesame oils by TG/DTA and PDSC. The profile of the fatty oils studied was determined by GC–MS as well as physicochemical characteristics. The thermogravimetric profile of the oils indicated that mass loss was caused by the decomposition or volatility of the triacylglycerides. Faveleira and sesame oils showed a high percentage of polyunsaturated fatty acids, especially C18:2. From a nutritional standpoint, unsaturated oils are more suitable supplements for animals because they promote biochemical changes beneficial to human health.