Verwendung von Futterfetten in der Tierernährung sowie ihr Einfluß auf die Qualität der Schlachtkörper

Use of Feed Fats for Animal Nutrition and their Influence on the Quality of the Slaughtered Bodies For about 40 years fats have become an important feed component in rations of agricultural working animals. An increase of fat use in compound feed up to forty times was noted in the period from 1955 to 1984. But still today there are signs of uncertainty concerning quality assessment and selection of fats for feeding the various working animals. Today the quality of feed fats can be determined by analysis methods which enable a relatively quick assessment. Unfortunately there is no official control so that at last the compound feed factories have to fulfil this task. As fats have in comparison to carbohydrates an energy value which is 2.3 times higher, the energy amount of the compound feed increases by their addition. Thus the improved genetic ability of putting on weight of the working animals can completely be made use of. A greater fattiness of slaughtered bodies is not caused by fat addition in balanced rations. Because of their variety of different fatty acids and above all by their differences in the consistency and oxidation stability fats are of great influence on the performance of the animals and their slaughtered body quality. Depending on the content of polyenic acids and their oxidation degree lower increases of weight and damages in the organism are possible. High amounts of multiple unsaturated fatty acids cause a worse fat consistency in the slaughtered body and the from that produced products. Furthermore the suitability for storage declines by the lacking stability of the polymeres. Higher additions of vitamin E, Selenium or also of technical antioxidants show positive effects.     

Der Einfluß der Fütterung und Haltung auf die Qualitätsmerkmale von Nahrungsmitteln tierischer Herkunft

Influence of Feeding and Management on Quality Characteristics of Feed of Animal Origin Food of animal origin are milk and eggs as well as meat products, which are special parts of the carcass. Besides water which is the main component in most of these products, protein and fat are very important contents. The content of these main components could be influenced by regulation of the daily feed intake. For milk-composition also the type of diets, More roughages or more concentrates, is important. But these effects are also dependent on species of animals, breed and sex. Feeding systems do not affect the composition of these contents in eggs burs the weight of eggs, Which is also an important characteristic of quality.     

Einfluß der Emulgierbedingungen auf die Qualität anionischer Wachsemulsionen

The Effect of the Emulsification Conditions on the Quality of Anionic Wax Emulsions The effect of the conditions during the emulsification on the quality of anionic self polishing emulsions and their films was investigated with the help of two ester waxes. It is shown as to how the viscosity, surface tension, pH and the transparency of the emulsions as well as the gloss of the film are dependent, amongst other variables, on the wax- and water-temperature, the changes in the emulsifier system and the rates of emulsification and cooling. Furthermore some observations on the film formation and the technical problems related to testing are reported.     

Einfluß der Bauart eines neuen Friteuse-Typs auf die Qualität des Fritierfettes

Influence of a New Type of Fryer on the Quality of Frying Fat In the past few years a new type of fryer is available on the market equiped with a special heating system. Instead of heating coils the fryer is fitted out with heating elements incorporated (alloyed) on the back of the heating surface. The special construction of the fat tray leads to a very intensive convention of the frying fat. It was investigated in which way this technical developments will influence the quality of the frying fat in comparison with two conventional (electrical and gas heated) fryers. The quality of the fat was characterized by the following parameters: viscosity, free fatty acids, saponification colour number, smoke point, polar compounds and the Oxifrit-quick-test. It is stated that the technical developments have a positive influence on the fat quality thus the fat can be used for a longer time.     

Einfluß von zusatzstoffen auf die wärmestabilität von auf PVC basierenden systemen

The instability of systems on PVC basis may be attributed to physical and chemical phenomena. The stability of the system is basically influenced by the oxidation stability of the plasticizers. The volatility loss in plasticizer is only partially due to physical processes. During ageing, oxidation and degradation processes take place to a minor or major degree, or exclusively, depending on the structure of the plasticizer. These processes may be affected in their order of magnitude by the stabilizers and fillers present in the system.     

Einfluß von Licht und Tocopherolgehalt auf die Oxidationsstabilität von Fettsäuremethylestern

Influence of light and contents of tocopherols on the oxidative stability of fatty acid methyl esters The oxidative stability of different plant oil based fatty acid methyl esters can be estimated by determining the induction period with the active oxygen method. Measuring the volatile and oil soluble acids for a long period preceding the induction period shows that the values are approaching a certain limit. Even if the esters do not differ dramatically in the composition of fatty acids it is a fact that the different production processes influence the amount of tocopherols significantly. The exclusion of light is more crucial than the exclusion of air when storing plant oil based fatty acid esters.     

Einfluß von Schwermetallionen in Trinkwasser auf die Aktivität des AChE-Biosensors

Influence of Heavy Metal Ions in Drinking Water on the Activity of the AChE-Biosensor Because of the specific inhibition of the enzyme acetylcholinesterase (AChE) by organophosphoric ester, -thioester and N-methylcarbamates an acetylcholinesterase biosensor can be used to screen drinking water for the presence of compounds used as insecticides. The presence of heavy metal ions may also lead to a decrease in catalytic activity of the enzyme, and in this way a misinterpretation of the results of the screening is possible. In this paper the effect of lead, iron, copper and zinc ions on the activity was examined, with the view to the concentration limit given by the decree for drinking water in the Federal Republic of Germany. Zinc and copper ions in drinking water produce a detectable inhibition (3 mg/L copper produced an inhibition of 10 to 20%, 5 mg/L zinc an inhibition of 10%), therefore the presence of copper, lead and other heavy metal ions not tested in drinking water may produce wrong results in pesticide screening. The coimmobilization of albumin and enzyme was successfull in eliminating the inhibition caused by heavy metal ions. Using this membrane for a 3 mg/L copper solution an inhibition of only 0.3% higher was measured and for a 5 mg/L zinc solution an inhibition of 2.3% lower than the inhibition of TRIS-buffer itself. This results were in the range of the standard deviation, which means that no inhibition could be measured with this metal ion solution using albumin containing AChE-membranes. The use of this modified membrane in real drinking water samples shows clearly lower inhibition values than that of membranes without albumin.     

Einfluß der Anbauhäufigkeit von Winterraps auf das Auftreten von Schadfaktoren,die Ertragsleistung und Qualitätsmerkmale

Influence of the Cultivation Frequency of Winter Rape Seed on the Occurrence of Noxious Factors, on Crops and Quality Characteristics In a test series of crops, carried out in 1976 at the Ihinger Hof (480 m NN; 7.8° C mean annual temperature and 685 mm rainfall) with rape seed share of 25,33 and 50 % the importance of cultivation frequency with respect to the occurrence of deseases and parasites should be investigated and effects on crops and quality characteristics should be examined. After a running in period of several years a relation between the rape seed share in dependence on years and cultivated genotype and the occurrence of rottenness of the upper part of the root and the stem can be found which does not occur for the unregularly existing rape seed cancer. Higher shares of rape seed in the crop sequence lead to an average lower crop of nearly 10 % and to increased variation coefficients which indicate an increasing instability of crop. Investigations of the total N-content of the corn material show a year depending increase of the content of higher rape seed share from which you can conclude to lower contents of oil and thus to a quality diminishing.     

Der Einfluß fettreicher Rapsprodukte auf die Fettqualität von Lämmerschlachtkörpern

The influence of fatty rapeseed products on fat quality of lamb carcase. In a feeding experiment with lambs the following question was to be answered: Effects of unsaturated fatty acids in diets of different rape products (rapeseed, rapeseed cake and rapeseed oil) on the fatty acid composition of stored fat in lamb carcase. A total of forty weaned tup lambs (genotype: Merino Sheep, Blackhead Mutton Sheep × Merino Sheep) were fattened up to an average finishing weight of 49 kg under conditions of a high feeding intensity. Four groups were built (n = 10) each receiving four different mixed concentrates. The control group was fed conventional mixed concentrates on the basis of coarse meal of cereal-dried sugar beet pulp-soybean. The mixture for the test group 1 contained 10% rapeseed. In test group 2 soybean meal was replaced by 34% rapeseed cake. Test group 3 was given mixed concentrates with 4% rapeseed oil. All mixtures were composed in an isoenergetic and isonitrogenous way. The three mixtures for the test groups contained a higher content of crude fat and crude fiber than the control mixture. The fat content of the test mixtures had the same level. The fatty acid composition in the fat tissue of the test groups (abdominal fat, back fat, intramuscular fat) were significantly different from the control group. The test groups showed, especially, a higher degree of trans fatty acids (C16:1, C18:1) and a smaller portion of polyunsaturated fatty acids than the control group. With respect to the composition of fat there was no difference between the three test groups. This accordance indicates that the process of digestion in the rumens took place in a parallel way. There was no difference between feeding cell bound oil or free oil.     

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.     

Zum Einfluß von Antioxidantien natürlichen Ursprungs auf die Stabilität von Linolsäuremethylester in Modellsystemen

The Effect of Natural Antioxidants on the Stability of Methyl Linoleate in Model Systems This paper presents a model system based on linoleic acid methylester on potato starch which allows to estimate the antioxidative effects of certain additives in oxygen-sensitive foods of low lipid content. It is shown that a tocopherol mixture from natural sources (Covi-Ox T70) and an extract from rosemary (RM) were much more effective than the conventional ascorbyl palmitate (AP). So concentrations of 2 ppm Covi-Ox T70 or 20 ppm RM, respectively, were more effective than 200 ppm AP. Reducing intermediates of the Maillard reaction (Amadori compounds) do not show antioxidative effects in all cases; in our investigations only fructose-γ-aminobutyric acid and fructosearginine were able to retard linoleic acid oxidation to some extent; however, in the latter case, the free amino acid showed a similar effect. The antioxidative effect of the different additives tested is due to their radical scavenging character; only AP was able to reduce the hydroperoxides arising from autoxidation processes to the corresponding hydroxy compounds which cannot be decomposed to rancid products anymore.     

Einfluß der Diffusion auf die Selektivität der Schleppmittel-Destillation

Influence of diffusion on the selectivity of entrainer distillation . The selectivity of azeotropic distillation generally depends not only on the relative volatility but also upon the rate of diffusion of the participating components in the liquid and the gaseous phase. If the less volatile material diffuses faster in the gas phase than the more volatile material, then the former can also accumulate in the gas phase. In such a case the azeotropic points do not necessarily represent separation limits. This effect might also be utilized in the separation of azeotropic mixtures in specific cases. On the other hand, a large diffusion resistance in the liquid phase can override any selectivity. An estimate shows that selective drying of porous materials containing binary solvent mixtures is therefore practically impossible. Azeotropic distillation is also suitable for investigating column plates and packings with the aim of isolating the hydraulic and kinetic reasons for the imperfect equilibration always observed. These questions, overcoming azeotropic points, non-selective drying, and the reasons for imperfect equilibration in separation columns, are discussed in the light of theoretical results and experimental data obtained for practical azeotropic distillations.     

Einfluß der Einarbeitung von Futterfetten auf den Gehalt an Vitaminen in vitaminiertem Futter

Influence of Processing of Feed Fats on the Content of Vitamins in Vitaminized Feed The use of minor feed oils or unsuitable processing of feed oils into laying-hens feed meal or broiler pellets may lead to a decrease of the content to added lipophile vitamins. Thus the colour of the egg yolk, the laying capacity and the fattening performance can be influenced. In this paper the influence of addition of feed oils at different storage time with or without antioxidans stabilisation in poultry feed on the concentration of the vitamins A, E and D₃ directly after blending and after storage are discussed. Further the applied analytical methods for determination of the above mentioned vitamins are discussed.