Fütterungsversuche an Schweinen mit freien Fettsäuren hydrierter Seetieröle in den Rationen

Feeding Studies on Pigs with Free Fatty Acid Fractions of Hydrogenated Marine Oils Feeding studies with castrated boars that were given 0, 4, 8 and 12% of hydrogenated marine oil fatty acids resulted in constant coefficients of digestion, for which no explanation has been found so far. Addition of mono- and diglycerides did not improve the absorption. Two experiments with slaughter pigs did not show any negative effect on the carcass quality with Increasing levels of fatty acids up to 12%. A higher content of trans-fatty acids in the back fat was observed with increasing proportions of the free fatty acids fed. The content of unsaturated fatty acids in the back fat was very little affected by the hydrogenated marine oil fatty acids in the diet.     

Zusammenfassung von Versuchen über die Wirkung bestimmter Futterkomponenten auf die Stabilität der Milch und des Schweinespecks

Summary of Investigations Concerning the Effect of Certain Feed Components on Stability of Milk and Bacon Even if lipidoxidations in metabolism are necessary, on spontaneously running autoxidations in the body must be kept a close watch. In animal products oxidative damages can occur as a consequence and simultaneously sensoric changes. Finally men will have advantages and disadvantages of the stability or instability of food. The effect of feed on milk and bacon quality has been investigated in a series of feeding trials. Oxidation of milk leads to a taste of oxidation or metallic savour. Oxidation of bacon causes because of getting rancid a shorter stability, which can be tested by an acceleration of the oxidative progress in laboratory. An extrapolation of the results in milk and bacon should be carefully transferred to the oxidation of the cell membrane. Investigations of cows and pigs have demonstrated that the unsaturated fat of the feed diminishes the stability of the animal products. Antioxidants, having been taken up, and vitamin E improve them facing the oxidations in milk and bacon. Hardened fish oil, added to the feed, had a favourable effect on milk and bacon stability as on the savour. Mineral substances, fed to animals, had no significantly oxidative effect. Additions of copper showed that the fat in the porc liver was of greater stability against oxidation. An addition of molybdenum did not change the activity of xanthineoxidase in milk either. This enzyme had an activity which correlated with the antioxidative properties of milk.     

Moglichkeit zum Nachweis der Kontamination von Rinds-und Schweinefett mit Hilfe der gaschromatographischen Bestimmung von Glycerinäthern

The Possibility of. Demonstrating Contamination of Pork Fat and Beef Fat by means of GLC Determination of Glyceryl Ethers An investigation has been carried out in order to establish whether by GLC determination of glyceryl ethers — a group of substances present in small quantities in the unsaponifiable matter of pork fat and beef fat — the purity of beef fat and pork fat can be ascertained. In this connection a “micro” analytical procedure has been developed by means of which the amount of glyceryl ethers as well as their proportional composition can be determined. In each of a number of commercial samples of pork fat and beef fat, investigated according to this procedure, chimyl, batyl and selachyl alcohol were found. However, there are noticeable differences in the total amount and in the proportional composition of these ethers in pork fat and beef fat. This is clearly expressed by the following figures: beef fat was found to contain approximately three times as many glyceryl ethers as pork fat: average quantities of 370 μg/g and 120 μg/g fat respectively; the average selachyl alcohol content in pork fat amounted to 31.6% and to 11.3% in beef fat. The results of the investigation show that the determination of glyceryl ethers do indeed offer prospects for ascertaining the presence of small quantities of beef fat in pork fat.     

Einsatzmöglichkeiten von Fetten in der Ernährung landwirtschaftlicher Nutztiere

Application Feasibilities of Fats in the Nutrition of Agricultural Cattle The main application feasibilities of fats for animal nutrition are for monogastric cattle - poultry and pigs - as well as for calves. For ruminants, especially for milk cows, feeding of higher amounts of fat is more restricted because of the particularity of their digestion (pregastric fermentation). In case of fat additions rations have to be balanced concerning their content of protein or essential amino acids and other structural nutriants and effective agents with respect to the higher energy concentration. The effect of feeding fats on fat composition of the final product has to be observed. Using qualitatively unobjectionable fats fat additions of 3–5% for young pigs and 4–6% far fatted pigs are recommended. The corresponding recommendations for poultry are 2–4% for laying hens and 7–9% for broilers. For milk cows an encroachment on pregastric fermentation by higher fat additions can be expect ed. The maximum fat amount is about 800–1000 g per day. Using so called “protected” fat (stabilization by formalin) 1000 g per day should not be exceeded, either.     

Einfluß von porcinem Somatotropin (pST) auf die Fettqualität von Schweinen unterschiedlichen Geschlechts

Influence of porcine Somatotropin (pST) on the Fat Quality in Pigs of Different Sex The longterm application of recombinant porcine somatotropin (pST) to Landrace pigs of serveral sexes markedly improved carcass quality, mainly due to an increase of meat percentage (7 – 14%) at the expense of fat content. Meat quality was not deteriorated by pST application. The fat percentage in subcutaneous and intramuscular fat decreased significantly. PST induced an increase of polyunsaturated fatty acids especially the concentration of linoleic acid (C18:2) in backfat. These aspects connected with lower thickness and consistency of backfat result in a decrease of fat quality.     

Ernährungsphysiologische Wirkung unterschiedlicher Gemische von Öl-, Linol- und Linolensäure bei wachsenden Schweinen. 2. Einfluß auf Depotfette und Blutlipide

Physiological Effect of Various Mixtures of Oleic, Linoleic and Linolenic Acids on Growing Pigs: 2. Influence on Depot Fats and Blood Lipids At the end of the feeding trials described extensively in the first contribution, from all animals saddle bacon and leaf fat as well as serum lipids have been investigated on effects of the various food fats. Earlier results have been confirmed according to which the increased supply of unsaturated fatty acids results in an increase of the content in depot fat and in a decrease of palmitic and stearic acid. The storage of linoleic and linolenic acids is linked to the consumed amount of these acids in a linear way. Some hints have been found for the occurrence of yellow fat desease that besides the deficiency of vitamin E an enzyme activating effect of higher amounts of linolenic acid may be responsible. Furthermore the attacked animals showed a linear dependence of the fat content in the yellow tissue from its peroxide value. As well linolenic acid as oleic acid led to a significant decrease of the serum triglycerides. Besides, linolenic acid lowered the content of serum cholesterol, whereas linoleic acid caused a significant increase of the HDL content.     

Fettsäurenaufnahme des Menschen und Möglichkeiten der Beeinflussung durch die Tierernährung

Fatty acid intake of men and possibilities to influence the intake by animal nutrition. About 70% of total fat intake (≈ 100 g per person per day) are from fat of animal origin in Germany. Animal nutrition may influence fat content and fatty acid pattern in animal products. This paper summarizes the influence of feeding on fatty acid pattern of meat (pork, beef, poultry, rabbit, fish), milk and eggs. Fatty acid intake is demonstrated under consideration of fat intake of men and variation of fatty acid pattern of various fats of animal origin. Daily fat intake of men amounted to 43 g saturated, 37 g monoen and 13 g polyen fatty acids. It may vary between 38 and 46 g saturated, 33 and 45 g monoen and 11 and 17 g polyen fatty acids if variation of fatty acid pattern of animal fats is considered. By combination of lower fat intake and changed fatty acid pattern of animal products fatty acid intake may be changed to more monoen and polyen fatty acids.     

Aspekte bei der Hydrierung von Fetten und Fettsäuren

Aspects of Hydrogenation of Fats and Fatty Acids Hydrogenation of fat products is of great significance, both for human and animal nutrition as well as for technical purposes. In the area of nutrition, adequate food for the increasing world population is unthinkable without utilization of all fat resources, that can be made available as food fats only after catalytic hydrogenation. In the area of technical use, a similar development is observed owing to shortage of mineral oils. Thus, fatty alcohols derived from vegetable oils and waxes can already compete in price with fully synthetic fatty alcohols derived from mineral oils. In the past 70 years of hydrogenation of fats till the present time, catalysts based on nickel have been most commonly used. In addition, small proportions of catalysts based on copper and noble metals have also been used. Homogenous catalysts have been used very recently. The present communication deals primarily with the hydrogenation of neutral fats and fatty acids using nickel catalysts. The aspects of selectivity and isomerization in the partial hydrogenation of neutral fats are discussed. In the hydrogenation of fatty acids and their derivatives, emphasis is laid on other factors, such as activity, poisoning and acid resistance of the catalyst. These factors are discussed.     

Anforderungen der Tierernährung an die Rapszüchtung

Recommendations for Rape Breeding in regard to Animal Nutrition Full-fat rapeseed is one of the feedstuffs with the highest energy content. In rapeseed meal (RSM), protein and amino acids, however, also cell wall constituents and harmful substances mainly glucosinolates, are enriched. The content of lignin is 8 %. This “undigestible” part causes the low digestibility and energy content. In pigs dose-effect-relationships were investigated between dietary glucosinolates and growth, feed intake, weight as well as iodine content of thyroid, thyroid hormone concentration of blood serum and further criteria. The “no-observed-effect level” for pigs is in the range from 2 to 3 mmol glucosinolates/kg feed. In rapeseed the glucosinolate content should be lowered generally to < 30 mmol/kg defatted seed. The breeding of low hull varieties increases the energy content of RSM. With regard to produced pork the quality of rape fat will be better if it would contain more oleic acid instead of linoleic and linolenic acid.     

Untersuchungen über die Eignung von Leindotterpreßkuchen als Futtermittel 1. Mitteilung: Futterwert und Einsatzgrenzen bei der Fütterung von Schweinen

Studies on the suitability of false flax expeller as feedstuff. 1st Communication: Feeding value and incorporation limits for pigs. To evaluate the feeding value of false flax expeller (FFE) for pigs, nutrients (crude nutrients, amino acids and fatty acids) were analyzed and their digestibility was determined with 6 growing pigs, by means of difference technique. Additionally, a feeding trial followed by slaughter investigations was performed with a total of 60 pigs (25–120 kg liveweight) to study the influence of increasing levels of FFE in diet (0%, 5%, 10%) on growth rate, slaughter performance and meat quality. The FFE used in these experiments was found to have 287 g digestible crude protein and 13.9 MJ ME per kg dry matter. Results of the feeding trial show depression of growth rate, when the percentage of FFE exceeds 5% in diets. Average daily liveweight gain decreased from 758 g (controls) to 725 g (10% FFE) and costs of metabolizable energy increased from 38.9 MJ to 39.7 MJ per kg live-weight gain. Additionally, metabolic burdens, indicated as increased liverweights, up to 16% were observed. Due to the high polyenic fatty acid contents of FFE oil consistancy of carcass fat deteriorated with increasing FFE consumption. The percentage of polyenic fatty acids in total fatty acids of back fat increased from 11.5% (controls) to 14.7% (10% FFE). The taste of meat was negatively influenced as well. The percentage of meat samples tasting atypically increased from 3% (controls) to 18% (5% FFE) and to 36% (10% FFE).     

Einfluß der Verfütterung von Ölsaaten und Nebenprodukten aus Ölsaaten auf die Vitamin E-Konzentration in Tierprodukten

Influence of feeding of oilseeds and byproducts from oilseeds on vitamin E concentration of animal products . In 5 feeding studies dairy cows, beef cattle and pigs were fed diets with different contents of oil seeds or oil seed expellers. Thus, the effects on vitamin E concentration in animal products were analyzed against a reference diet, which was free from these components. Dairy cows received 1 kg full fat rapeseed (430 g fat; 31 mg α-tocopherol/kg DM). Beef cattle were fed rations with 7,14 and 21% rapeseed and pigs were administered concentrates containing 10% rapeseed, 20% full fat soybeans or 5 and 10% false flax expeller. Feeding full fat oilseeds or their expellers resulted in an increased fat and α-tocopherol intake. Incorporating full fat rapeseed into the diets induced a significant increase of vitamin E-concentration in milk and other body samples. In contrary to this increase expeller feeding caused a decreased vitamin E-concentration in animal products. The fatty acids pattern of the oilseeds and the expellers have shown a clear influence on the fatty acid pattern of body fat in pigs, followed by milk and finally body fat of ruminants with an insignificant influence only. Fatty acid pattern, disposition for oxidation and vitamin E content of the various fat types influences their induction times. Feeding full fat oilseeds to ruminants, resulted in an increased induction time, in contrast, when fed to pigs the induction time decreased. Feeding expellers, the induction times of the various fat samples of both species decreased, due to the expected destruction of vitamin E.     

Identifizierung von tierischen Fetten und deren Mischungen mittels Kapillargaschromatographie

The Identification of Animal Fats and Mixtures there of by Means of Capillary-GC Simple GC principles are applied to determine either the animal species or to identify the animal fat and animal fat mixtures. Some example are goose/pork, beef/pork, sheep/cow, chicken/turkey and their mixtures.     

Dietary C18:1 trans fatty acids increase conjugated linoleic acid in adipose tissue of pigs

The effect of dietary C18:1 trans fatty acids on back fat composition in pigs was investigated with special emphasis on conjugated linoleic acids (CLA). A total of 12 × 4 siblings of Large White and Swiss Landrace breed were housed in groups and fattened from 22 to 103 kg live weight. Pigs were fed a control diet (barley, wheat, soybean meal) or experimental diets which consisted of the control diet with a 5% replacement of olein or stearin fractions of pork fat, or partially hydrogenated fat. The hydrogenated fat was rich in C18:1 trans fatty acids but contained only negligible amounts of CLA. In contrast olein and stearin fractions contained far less C18:1 trans fatty acids but some CLA. In the control diet no C18:1 trans fatty acids and only traces of CLA were detected. The partially hydrogenated fat led to the highest CLA content in back fat (0.44%). Intermediate amounts of CLA were measured in pigs fed the fractionated pork fat (0.22/0.23%). In pigs fed the control diet, also small amounts of CLA were detected. The results indicate that CLA may be produced by endogenous Δ9‐desaturation out of dietary trans vaccenic acid in pigs.     

N‐3 enrichment of pork with fishmeal: Effects on production and consumer acceptability

This study aimed to develop pork products of acceptable organoleptic quality enriched with long‐chain n‐3 polyunsaturated fatty acids (LC n‐3 PUFA). Female pigs were fed a finisher diet containing 15% PorcOmega? tuna fishmeal or a commercial diet. Pigs and rations were weighed weekly. The feed conversion ratio was significantly lower in pigs fed fishmeal than in controls (2.61 ± 0.01 versus 2.96 ± 0.06, p <0.05). After 6 weeks, the pigs were butchered and the fatty acid contents of selected pork products were analyzed by gas chromatography. Shelf life was tested by thiobarbituric acid‐reactive substances (TBARS), initially and after 5 days of cold storage, and sensory qualities were evaluated after cooking. LC n‐3 PUFA contents of pork products from pigs fed fishmeal were higher than in controls (steak 300%, stir‐fry 250%, diced 520%, mince 480%, sausage 360%; p <0.05 in all cases). There were no differences between n‐3‐enriched and regular pork in either TBARS content of stored raw products or sensory characteristics after cooking. Incorporating fishmeal in the finisher diet resulted in greater feed efficiency and production of nutritionally enhanced pork products with organoleptic profiles and stability comparable to those of regular pork.     

Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics

Two feeding experiments (i, ii) were conducted to investigate the influence of different dietary fats on the fatty acid (FA) composition of phospholipids as well as meat quality in pigs. In each experiment 12�4 siblings of Swiss Landrace or Large White breed were allocated to one of four feeding treatments according to sex, breed, and litter and fattened from about 25 to 105 kg liveweight. Pigs were fed a control diet (barley, wheat, soybean meal) or the control diet supplemented with 7% pork fat, 4.95% olive oil or 3.17% soybean oil (i) or 5% of olein or stearin fraction of pork fat or hydrogenated fat (ii). The dietary FA composition was reflected in the FA composition of phospholipids in M. long. dorsi and triceps brachii. However, the unsaturated to saturated ratio was not affected by the dietary intake of polyunsaturated FAs and was only slightly increased by the olive oil supplementation. Trans FAs including conjugated linoleic acid were incorporated into phospholipids only to a small extent. The dietary altered fatty acid composition of phospholipids did not cause any effect on pH, cooking loss, texture, or colour of pork, but meat quality as well as the proportion of saturated FA, arachidonic acid, and n‐3 fatty acids were significantly influenced by genetic effects.     

Utilization of crude soybean lecithin as a native choline source in feed rations of fattening pigs

In a feeding experiment with six times eight Du x DL-barrows it was tested whether crude soybean lecithin is an useable source for choline in ordinary feed mixtures for fattening pigs. The animals alternatively received diets with 2% soybean oil with or without choline chloride supplement or 1, 1.5, 2, 2.5% crude soybean lecithin, respectively. The groups receiving soybean oil with choline chloride as well as 1.5% soybean lecithin achieved the best fattening performance, but differences in growth and carcass values resp. meat condition were not significant. Lecithin supplements up to 2% in the ration provided an acceptable fat quality with contents of polyunsaturated fatty acids below 15% in carcass fat. The analyzed bloodparameters of the fat metabolism indicated that supplements of soybean lecithin decreased the cholesterol level resp. increased the level of free fatty acids with all parameters within the normal standard. Thus, the results show, that choline chloride as well as soybean lecithin can be used as an alternative source for choline in diets for fattening pigs.     

Ernährungsphysiologische Wirkung erucasäurearmer Rapsöle auf Schweine 4. Histometrie von Herzmuskel-Veränderungen

Nutritional Effect of Low-Erucic Rapeseed Oils on Pigs: 4. Histometry of Myocardial Changes The objective of this histopathological study - part of a larger collaborative trial - was to investigate the influence of type, level and erucic acid content of dietary fat on the frequency and severity of myocardial changes in growing pigs. Sixty-eight castrated pigs were allotted to ten dietary treatments comprising a low fat diet and regimens supplemented with soybean oil or with three mixtures of rapeseed oils. The mixtures of rapeseed oils contained 7.5, 15 or 22.5% erucic acid, respectively. A tenth group was fed low-erucic rapeseed oil (Lesira). The experiment lasted 17 weeks. The hearts were sampled systematically yielding 28 samples per heart. All sections were screened and those showing areas of muscle cell necrosis were submitted to a detailed histometric investigation. Pigs fed for 17 weeks rapeseed oil mixtures or low-erucic-acid rapeseed oil did not display more or more severe lesions than animals fed either soybean oil or a low fat diet. Neither the level nor the nature of the fat in the diets influenced the number and the severity of the mild cardiac changes observed in growing pigs.     

Minimierung der produktqualitativen Auswirkungen von Tierfett im Futter von Broilern und Moschusenten durch Berücksichtigung des Verhältnisses von Linolsäure zu Energie

In Zwei Versuchen mit 12 männlichen Broilern bzw. 40 Moschusenten wurde dem Futter unter Beibehaltung möglichst gleicher Linolsäure/AME-Verhältnisse Knochenfett zugesetzt, und es wurde die Wirkung auf die Schlachtkörper-, Fleisch- und Fettbeschaffenheit untersucht. Sowohl bei den Broilern als auch bei den Moschusenten wurden durch die Knochenfettzulage weder das Schlachtkörpergewicht noch die Anteile an Brustmuskel, Schenkel und Abdominalfett beeinflßt. Die Fleischbeschaffenheit, ermittelt als Grillverlust bei Brustmuskel und Schenkel, sowie die am gegrillten Brustmuskel gemessenen Scherkraftwerte ergaben ebenfalls keine Unterschiede zwischen den Behandlungen mit und ohne Knochenfettzulage im Futter. Die Knochenfettzulage führte bei den Broilern zu einem leichten Anstieg des Linolsäure (g)/AME (MJ)-Verhältnisses von 2,21 auf 2,73, wohingegen bei den Moschusenten eine leichte Abnahme von 1,37auf 1,23 zu verzeichnen war. Da bei Geflügel die Futteraufnahme stark vom Energiegehalt im Futtermittel bestimmt wird, führte die Knochenfettzulage wahrscheinlich bei den Broilern zu einer erhöhten, bei den Moschusenten zu einer verminderten Linolsäureaufnahme. Die Charakteristika der Fettbeschaffenheit, ermittelt als Fettschmelzpunkt, Oxidationsstabilität und Fettsäuremuster im Abdominalfett, spiegeln die Differenzen in der wahrscheinlichen Linolsäureaufnahme Wider. So führte die Knochenfettzulage bei den Broilern über das stärker erhöhte Ls/AME-Verhältnis zu höheren Gehalten an mehrfach ungesättigten Fettsäuren und einer daraus resultierenden geringeren Oxidationsstabilität des Abdominalfettes, während sich bei den Moschusenten aufgrund einer geringeren Differenz im Ls/AME-Verhältnis im Fettsäuremuster des Abdominalfettes kaum Unterschiede ergaben. Die Ergebnisse der Untersuchung zeigen, daß mit dem Linolsäure/AME-Verhältnis das Futter hinsichtlich seiner Wirkung auf das Schlachtprodukt bei Broiler und Ente besser eingeschätzt werden kann, als es alleine durch den Fettgehalt oder das Fettsäuremuster möglich wäre. Minimizing the Effects of Dietary Animal Fat on Product Quality in Broiler Chicks and Muskovy Ducks by Regarding the Relation of Linoleic Acid to Energy. In two experiments, 12 male broiler chicks and 40 Muskovy ducks were fed with diets supplement by bone fat at fairly constant relations of linoleic acid to apparent metabolizable energy (AME). The effects on carcass, meat and fat tissue quality were investigated. In both, broilers and ducks bone fat had no significant effect on carcass weight as well as on the percentage of breast, thigh and abdominal fat. Also meat quality, as assessed by cooking loss in breast and thigh as well as breast shear values, was not affected by bone fat. The broiler had a relation of linoleic acid (g) to AME (MJ) of 2.21 and 2.73 without and with bone fat, respectively. In the diets of the Muskovy ducks the respective values were 1.37 and 1.23. As in poultry feed intake is closely related to dietary energy concentration, the use of bone fat presumably led to a higher linoleic acid intake in the broilers and to a lower one in the ducks. Fat tissue characteristics as described by melting point, oxidative stability and pattern of fatty acids, reflect the differences in the presumable intake of linoleic acid. Consequently, bone fat resulted in a higher content of polyenic acids and a lower oxidative stability in the broilers according to the difference in the relation of linoleic acid to AME. In the ducks, only small effects on fatty acid pattern of abdominal fat occurred because of the only slight differences in the relation of linoleic acid to AME. These results indicate that diets can be evaluated more precisely with respect to the effects on product quality in broilers and ducks using the relation of linoleic acid to AME than using only fat content and fatty acid pattern of feed, respectively.     

Antioxidant activity of polar lipids from nitrite-treated cooked and processed meats

Polar lipids having considerable antioxidant effect on linoleic acid have been isolated from nitrite-treated, laboratory-cooked ground pork and beef during and after four weeks’ storage at 4 C. The antioxidant activity of these polar lipids is 1.5–3 times greater than that of untreated meats. Antioxidatively active polar lipids have also been found in commercially processed, nitrite-containing meats, including pepperoni, ham, frankfurters and bacon. The antioxidant activity of active polar lipids was stable on storage and partially survived treatment with acids and bases and conversion to methyl esters. Separation of the active polar lipids or the active methyl esters by classes gave no fraction in which the antioxidant activity was highly concentrated; however, it seemed to be more highly associated with the polyunsaturates fraction of the methyl esters. Indications are that more than one antioxidant factor is involved and that at least one is associated with the acyl portion of the polar lipids.