Einfluß von Futterfetten auf die Qualität tierischer Veredlungsprodukte

Effects of Feed Fats on Quality of Animal Product At the same level of energy supply intake of fats/oils do not lead to a higher fat deposition in the carcass. Additionally, fats are carrier of fat soluble vitamins A, D, E, K and improve their absorption from the intestinal tract. The fatty acid profile of fat deposited in the organism, as for example in egg yolk is influenced by the intake of fatty acids provided by feed. This especially concerns linoleic- and linolenic acid as well as lauric- and myristic acid, High contents of polyunsaturated fatty acids negatively influence oxidative stability as well as consistency of body fat and therefore quality of animal products. An improved oxidation protection can be carried out by supplementation of antioxidants. Medium-chain, saturated fatty acids reveal positive effects on both criteria.     

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.     

Hauptkomponenten der 4-Methylsterin- und Triterpenfraktion von 12 Pflanzenfetten und ihr Einfluß auf die Sterinanalyse

Main Components of 4-Methyl-Sterol and Triterpene-Fraction of Twelve Vegetable Fats and their Influence on the Sterol Analysis 4-methylsterols and triterpenes are accompanying substances of the sterols in the unsaponifiable with partly very similar chromatographic properties. In 12 different vegetable fats both content and composition of the main components of these three substance groups were investigated and their influence on the sterol analysis was found out. For most fats a thin-layer chromatographic separation of the 4-methyl-sterols and triterpenes from the sterols is necessary to make possible an exact determination of the sterol content and the sterol composition by gas chromatography.     

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.     

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.     

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.     

Einfluß der chemischen Struktur auf das Luftabscheidevermögen und die hydrolytische Stabilität von Estern

Influence of the Chemical Structure in Regard to the Air Release Properties and the Hydrolytic Stability of Esters Esters, based on fatty chemical basis, are of great importance for the lubricant industry as efficient, biodegradable basestocks and additives. The structure possibilities and synthetic variations of ester oils are described. Basic datas are presented inclusive application areas. Parameters like air release properties and hydrolytic stability possess a central function in special applications like hydraulic fluids or compressor lubes. Oil dispersed air bubbles influence the compressibility and can cause disturbances in oil containing systems. Esterhydrolysis by water are followed by precipitation, decompositions and increased corrosivity. The determination of the air release according DIN 51 381 and the hydrolytic stability leanded against ASTM D-2619 are explained. A great number of esters based on primary and polyhydric alcohols in combination with branched and unbranched, saturated and unsaturated mono- and dicarboxylic acids were tested. Structure-effects rules were fixed in dependence of viscosity, iodine value, branching degree and carbon chain length in order to improve the choice of esters for synthetic oils.     

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 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.     

Einfluß der Hydrierung auf Haltbarkeit und ernährungsphysiologische Eigenschaften von Qualitätsrapsölen

Effect of Hydrogenation on Stability and Nutritional Properties of Low-Erucic Rapeseed Oils Low-erucic rapeseed oils, Lesira and Erglu, were converted to more stable edible oils by selective hydrogenation of the linolenic acid moieties while retaining most of the linoleic acid groups. Feeding Lesira oil, hydrogenated Lesira oil, soybean oil and hydrogenated soybean oil to rats did not result in any appreciable differences in growth rates, whereas feeding conventional rapeseed oil caused extensive depression of growth. Among all the groups of animals the group fed conventional rapeseed oil showed the highest weights of heart and liver. The fatty acid patterns of depot and organ lipids did not show any major difference between the groups fed hydrogenated fats and those fed the corresponding unhydrogenated oils. The fatty acid composition of the organ lipids did not reveal deficiency in essential fatty acids. In the groups fed Lesira oil and hydrogenated Lesira oil half of the animals investigated exhibited myocardial lesions of light degree, probably due to the relatively high residual level of long-chain monoenoic fatty acids, whereas in the groups fed soybean oil and hydrogenated soybean oil only one-eighth of the rats examined exhibited such effects. The occurrence and severity of these myocardial lesions are known to be much higher in rats fed conventional rapeseed oils.     

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.     

Ölkuchen und Rapsschrot in der Tierernährung

Oil Cake and Rapeseed Flakes in the Animal Nutrition The amino acid pattern of rapeseed protein favours its use as feed for monogastric animals. However, in practical feeding trials with rapeseed flakes, negative results have been experienced. The physiological factors responsible for such behaviour are discussed; they include low digestibility of the protein, and the presence of certain components, such as thioglucosides having thyreostatic action. The processes aimed at removal of these undesirable substances should not impair the amount and quality of the nutrients. The wide genetic variability with respect to thioglucoside content should be utilized for breeding rapeseeds having low level of thioglucosides.