Einfluß der Fütterung unterschiedlicher Öle und Fette auf das Fettsäurenmuster des Abdominalfettes von Broilern

Influence of Feeding of Different Oils and Fats on the Fatty Acid Pattern of the Abdominal Fat of Broilers The fatty acid pattern of the abdominal fat of broilers depends to a high degree on the fatty acid pattern of the ratio. It can be absolutely reasonable to change the fat component during the fattening period. But the exchange should have taken place at last till the end of the 3rd life week, because afterwards a sufficient alteration of the fatty acid pattern can not longer be achieved because of the increased embedment. Besides, there are fatty acids which are embedded only to a small amount. Erucic acid and stearic acid, as well as caprylic and capric acid belong to them. These fatty acids are obviously mostly transformed to oleic acid.     

Der Einfluß von Sorte und Standort sowie einzelner definierter Klimafaktoren auf den Tokopherolgehalt im Rapsöl

Influence of Variety, Location and Individually Defined Climatic Factors on the Tocopherol Content of Rapeseed Oil The total tocopherol content was determined in the material from different breeding lines, from field experiments (7 varieties from 3 German and 3 foreign locations) as well as from a phytotrone experiment in which the climatic conditions, such as temperature and day length, were varied. Genetic variations were detected predominantly in the breeding material which showed distinct differences between the breeding lines “low-erucic”, “low-glucosinolate” and “high-linoleic”. In the material obtained from field experiments, distinct differences were observed due to location, however, very little difference between the varieties was detected. Studies on the effect of climatic factors, such as temperature and day length, carried out in phytotrone experiments revealed that both of these factors affect the tocopherol content; higher temperatures and shorter periods of light (short day) increase the tocopherol content.     

Bestimmung von Tocopherolen in Ölen und Fetten: Einfluß des Tocopherol-Gehaltes von Erdnuß- und Sojaöl auf den Oxydationsverlauf dieser Öle beim Erhitzen I

Determination of Tocopherols in Oils and Fats: Influence of the Tocopherol Content of Ground-nut and Soybean Oils on the Course of Oxidation of these Oils on Heating I A sensitive method for the quantitative determination of α, γ and δ tocopherols in edible oils and fats was worked out. The tocopherols are isolated from unsaponifiable matter by thinlayer chromatography and ultimately each of them was determined photometrically from the red colour formed with iron chloride and bathophenanthroline. The effect of reduction in tocopherol content, resulting from the heating of oils, on the course of the oxidation of oil was followed, among others, with the help of 4-hexylresorcin. The blue dyestuff formed by this reaction was synthesized and identified as trimethin dye.     

Einfluß gestaffelter Rapssaatanteile im Legehennenfutter auf das Fettsäurenmuster des Eifettes unter besonderer Berücksichtigung der polyungesättigten Fettsäuren

Influence of Graded Levels of Rape Seed in Laying Hen Diets on the Fatty Acid Composition of the Yolk Fat with Special Consideration of the Polyunsaturated Fatty Acids Technical treated rape seed was evaluated as feed ingredient for laying hens and the influence of rape oil on the fatty acid composition of the egg yolks was also investigated. Rape seed levels of 7.5%, 15% and 22.5% were fed both to brown and white laying hens (Lohmann Brown, LB, and Lohmann Selected Leghorn, LSL, resp.). A depression in performance was recorded only with the highest rape inclusion level for the parameters feed conversion (LB-hens) and daily egg production (LSL-hens). The fatty acid composition of the egg yolk was influenced in a dose-response related manner. The percentage of the saturated fatty acids decreased with increasing levels of rape seed whereas the mono-unsaturated fatty acids and the n-6 polyunsaturated fatty acids were hardly influenced. The level of the polyunsaturated n-3 fatty acids was characterized by a strong dose-dependent increase. In addition, long chained polyunsaturated fatty acids of the n-3 family - not present in rape oil - were detected in the yolks.     

Zum Einfluß des Polymermolekulargewichts auf das Phasenverhalten von Gas-Polymer-Systemen unter Hochdruck

The phase behaviour of gas-polymer-systems, which is important in the polymerization of gaseous monomers and in the separation of the polymers formed, was studied at a constnat temperature of 130°C and at pressures of 100–2000 bar. Dissolving polyethylenes of different average molecular weights in compressed ethylene, it was found, that the solubility of the polymer is decreased with increasing molecular weight of the polymer. The maximum in pressure of the phase-boundary curves increases and is shifted towards lower polymer concentrations. The analysis of the samples from the gas and the liquid phase showed that the average molecular weight as well as the molecular weight distribution of the polymer is different in the two phase and differs also from the polymer in the homogeneous mixture. The results were compared with the data of other authors. Furthermore it was tried to show with other systems.     

Einfluß des Systems Al2O3-CrO3 auf die Kinetik der Autoxydation von Sojaöl I

Influence of the Al₂O₃-CrO₃-System on the Kinetic of Oxydation of Soybean Oil I The effects of the size of specific surface of the carrier in the system Al₂O₃-CrO₃, the degree of oxydation of chromium ions as well as their degree of distribution on the rate of autoxydation of soybean oil were investigated. The results showed, that especially the systems with low specific surface and low content of CrO₃ are effective catalysts. Cr⁵⁺-ions possessed a remarkably high catalytic activity.     

Einfluß des Systems Al2O3-CrO3 auf die Kinetik der Autoxydation von Sojaöl II

Influence of the Al₂O₃–CrO₃ System on the Kinetics of Autoxidation of Soybean Oil II Numerous phase transformations occur on heating the system Al₂O₃–CrO₃. The chromium trioxide contains a mixture of chromium ions having varying degrees of oxidation. It could be proved that the Cr⁵⁺ ions have the strongest effect in the kinetics of autoxidation of soybean oil. The degree of dispersion of the chromium ions on the surface of the carrier is also a determining factor in the course of the process of autoxidation.     

Der Einfluß des Fortfalls der Laugeentsäuerung auf den Hydrierungsprozeß von Sojaöl

Influence of Cessation of Lye-Neutralisation on the Hydrogenation Process of Soya Bean Oil A greater number of soya bean oils of standard quality have been hydrogenated with or without previous lye-neutralisation. The cessation of the lye-neutralisation has a negative influence on the hydrogenation velocity and the linoleic acid selectivity.     

Untersuchungen über die Fettverwertung der Regenbogenforelle (Salmo gairdnerii,R.) I: Einsatz von rohem und raffiniertem Sojaöl im Vergleich zu raffiniertem Sonnenblumenöl in einer synthetischen Futtermischung

Investigations of Fat Utilization of the Rainbow Trout (Salmo gairdnerii, R.) I: Use of Raw and Refined Soya Bean Oil in Comparison to Refined Sunflower Oil in a Synthetic Feed Mixture Three vegetable oils (raw soya bean oil, refined soya bean oil and refined sunflower oil) were used as fat components in a synthetic feed mixture (standard diet. These three proved utilization figures of 0.08 and better as well as PER-values of more than 2.50 on an average could be achieved. Between raw and refined soya bean oil no differences were found, whereas sunflower oil showed a somewhat worse utilization.     

Einfluß des Verstreckens und Temperns auf das Dehnungs- und Bruchverhalten von Polyäthylenterephthalat

The stress-strain diagrams of undrawn and drawn polyethylene terephthalate were measured at room temperature and above the glass transition temperature. Before the stress-strain measurements the undrawn samples had been crystallized at various temperatures, whereas the drawn samples had been crystallized in the undrawn state, then were drawn at various temperatures and finally were crystallized again. The influence of the temperature of crystallization and the temperature of drawing on the Young's modulus, the tensile strength, and the fracture strain were of special interest. The fracture strain as a function of the crystallization temperature shows a minimum at room temperature. This minimum disappears above the glass transition temperature. Young's modulus and tensile strength generally are found the higher, the higher the degree of orientation in the sample. Crystallization of the undrawn samples therefore does not change these values significantly. But a drawing of the samples leads to a significant increase which is still more pronounced if the sample is crystallized after the drawing. Crystallization before drawing of a sample leads to a decrease of Young's modulus and tensile strength because in this case apparently the formation of a sufficient orientation during the drawing cannot take place. An increase of the drawing temperature above the glass transition temperature also leads to a decrease in the mentioned values.     

Zur Wirkung verschiedener Futterrestriktionen auf den Gehalt an intramuskulärem Fett sowie das Fettsäurenmuster der Gesamt- und Phospholipide im Muskelgewebe schwerer Mastschweine (< 160 kg LM)

Effect of Different Feeding Restrictions on the Content of Intramuscular Fat as well as on the Fatty Acid Pattern of Total Lipids and Phospholipids in the Muscle of Heavy Pigs (> 160 kg LW) The intramuscular fat content, its fatty acid composition and the fatty acid pattern of the phospholipids were analyzed in meat samples of the musculus longissimus dorsi of heavy pigs (> 160 kg LW). The pigs were fattened at different energy levels: group I intensively (13 MJ ME/kg feed), group IV extensively (11.5 MJ ME/kg feed), group II and III at first extensively and at the beginning of the middle period (54 kg LW) and the final period (103 kg LW) resp. intensively. Less intramuscular fat contents were found in the animals of group IV. A few minor fatty acids in the intramuscular fat increased significantly in the extensively fed pigs; in addition, the contents of the saturated as well as of the monoen and polyen fatty acids were not influenced. The contents of monoen fatty acids and that of polyen fatty acids decreased significantly in the fatty acid pattern of the phospholipids.     

Der Einfluß von Emulgatoren auf das Verhalten von Fett im Eismix während des Reifens

Effect of Emulsifiers on the Behaviour of Fat in Ice Cream Mix During Ageing Ageing of ice cream mix takes up most of the time in the production of ice cream. This is due to the fat crystallisation which is important for the processing of the mix in the freezer. The influence of emulsifiers is investigated with regard to their degree of saturation and their hydrophilic-lipophilic balance using simple laboratory methods such as the determination of the free extractable fat and the emulsion stability. Saturated emulsifiers do not show any remarkable changes of the extractable fat and the emulsion stability during the ageing time. Saturated emulsifiers cause an increase of the extractable fat and a deterioration of the emulsion stability. These changes are especially obvious during the first three to six hours of ageing. The definite orientation of the protein-emulsifier membrane around the fat globules is only finished after twelve to twenty-four hours of ageing. This might explain the fact that in practice three hours of ageing are considered as absolutely necessary and that a longer ageing time causes a further improve of ice cream quality.     

Bedeutung und Technik des Fritierens Fritiergeräte für gewerblichen Einsatz und Haushalt

Significance and Technology of Frying: Frying Equipment for Commercial Purposes and Household Currently, the frying equipments available for commercial use fulfil the requirements with regard to protection of the fat and reliability of the frying operation. This has been accomplished by proper choice of material, suitable construction, and appropriate technical layout. However, certain technical improvements seem to be necessary in the case of household fryers. Considerable differences are observed in layout of the heating system. Obviously, a great deal of attention has unnecessarily been paid to specific surface load of the electrical heating elements. Detailed studies are required which should enable to optimize the frying process.     

Untersuchungen über die Fettverwertung der Regenbogenforelle (Salmo gairdnerii,R.) III: Einsatz von Leinöl,Maiskeimöl,Olivenöl,Schweineschmalz und Rindertalg im Vergleich zu Sonnenblumenöl in einer gereinigten Futtermischung

Investigations of Fat Utilization of the Rainbow Trout (Salmo gairdnerii, R.) III: Use of Linseed Oil, Maize Germ Oil, Olive Oil, Lard and Tallow in Comparison to Sunflower Oil in a Purified Food Mixture The use of various feeding fats of animal and vegetable origin is reported with respect to the suitability in the nutrition of rainbow trouts. All investigated fat components led to food utilization numbers of <1.0 and PER-values of >2.0. There were no pathological-anatomical modifications of the internal and external organs within the testperiod of ten weeks. Linseed oil led to a better utilization than sunflower oil and lard. The utilization of maize germ oil, olive oil and tallow was only insignificantly lower. All up to now investigated fats seem to be suitable as single components in the only food for rainbow trouts.     

Über den Einfluß von Sonnenblumen-Krankheiten auf das Samenöl und auf die Veränderungen der freien Fettsäuren

Influence of Sunflower Diseases on the Seed Oil and on Changes in Free Fatty Acids The relationships between the widespread sunflower diseases like peronospora, botrytis disease, etc. on reduction of yield as well as on the deterioration of the quality of oil were investigated. It can be seen from the results obtained that the damage caused by such diseases can be minimized by suitable measures like dressing of the seeds, appropriate nutrition, proper sequence of planting etc. However, the breeding of resistant varieties remains an important task. Promising results were obtained in this respect by the author on the basis of an artificial infection procedure carried out in pathological breeding grounds.