Cholesterol transport and uptake in miniature swine fed vegetable and animal fats and proteis. 1. Plasma lipoproteins and LDL clearance

In a 2×2 factorial arrangement, miniature pigs were fed four diets containing vegetable protein/fat (soybean) and animal protein (egg white)/fat (beef tallow) to demonstrate the effects of protein and fat source on total plasma cholesterol, lipoprotein distribution, low density lipoprotein (LDL) composition, and plasma clearance of LDL-cholesterol and protein. Beef tallow consumption resulted in greater plasma cholesterol concentration, decreased LDL-cholesterol concentration, and a lower LDL-cholesterol to LDL-protein ratio than did consumption of soybean oil. High density lipoprotein (HDL)-cholesterol concentration was increased by beef tallow consumption. Cholesterol percentage by weight in LDL was significantly greater in pigs consuming soybean oil than those consuming beef tallow. Percentages by weight of protein, triglyceride and phospholipid in LDL were not significantly different in any group. Dietary protein source had no significant effect on total plasma cholesterol concentration, lipoprotein concentration or LDL composition. Egg white consumption decreased fractional catabolic rate and irreversible loss of LDL-cholesterol and LDL-protein when compared with consumption of soy protein. Dietary fat source had no consistent effect on LDL clearance from plasma. Dietary fat and protein seemed to influence lipoprotein metabolism by different mechanisms. Fat source altered lipoprotein concentration and LDL composition, whereas protein source affected the removal rate of LDL from plasma. Data taken from a dissertation submitted to Iowa State University by L. S. Walsh Hentges as partial fulfillment of the requirements for the Ph.D. degree. A preliminary paper, was presented at the meeting of the American Oil Chemists' Society in Dallas, Texas, May, 1984.     

Fuel properties of tallow and soybean oil esters

Fuel properties of beef tallow, soybean oil, their esters, and blends with No. 2 diesel fuel and ethanol were determined. Fuel properties tested were viscosity, specific gravity, API gravity, distillation ranges, calculated cetane index, energy content, flash point, water content, sulfur content, carbon residue, particulate matter, acid value, copper-strip corrosion test, ash content, melting point, cloud point, and pour point. Gas-chromatographic analyses of tallow, soybean oil, and their esters were performed to determine their major constituents. Viscosities of soybean oil and tallow were significantly reduced by esterification. Other fuel properties of the esters and their blends with No. 2 diesel fuel and ethanol were similar to the properties of No. 2 diesel fuel.     

An oil fraction from edible beef tallow as a constituent of whey-soy drink mix

In order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was substituted for soybean oil in a formulation designed to yield a spray-dried free-flowing powder readily reconstitutable with water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin-mineral premix containing iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable.     

Antioxidative Effects of Oat Oil and its Fractions

The antioxidative properties of oat oil and its fractions were studied using the Rancimat method and lard, tallow and soybean oil as substrates. Oat oil extracted with isopropanol increased the induction time of oxidation of lard and tallow from 2 to 8-fold compared with the corresponding times without antioxidants, when applied at 1.0 to 5% concentrations. The same increase in stability was achieved with 0.25 to 1.5% concentrations of the separated fractions. The most effective fraction was the lecithin fraction isolated by supercritical CO₂ extraction. Almost equal results were achieved with a single-step ultrafiltration. Effects on the stability of soybean oil were similar but weaker.     

Formation of trans isomers during the hydrogenation of glyceride oils

Summary Conditions which favor the selective hydrogenation of glyceride oils also favor the development of trans isomers. Complete curves are presented showing the formation and disappearance of trans isomers during the hydrogenation of linseed oil, soybean oil, cottonseed oil, olive oil, lard, and edible tallow, as determined by the infrared spectrophotometric method. An unusually high percentage of tran linkages develops during the hydrogenation of tallow.     

Effect of lecithins partly replacing rumen‐protected fat on fatty acid digestion and composition of cow milk

The effects on fatty acid digestibility and milk fat composition of calcium soaps of palm oil fatty acids and of a 25% replacement of the Ca soaps by four different lecithins (raw, deoiled and deoiled/partially hydrolysed soy lecithin, raw canola lecithin) and soybean oil were investigated in six lactating cows each. The complete diets contained the lipid supplements at proportions of 30 g fatty acids/kg dry matter. Partial replacement of Ca soaps by soy or canola lecithins and soybean oil had small but significant effects on fatty acid digestion and utilisation, as well as the fatty acid profile in milk. Relative to Ca soaps alone, C 16:0 digestibility was slightly higher with lecithins, and percentage of conjugated linoleic acid and trans C 18:1 in milk fat increased while proportion of C 16:0 decreased. Deoiling of lecithins slightly reduced the effects on C 16:0 digestibility and excretion with milk. The influence of lecithin processing was higher than the differences between raw soy and raw canola lecithin. Nevertheless, most of the few effects observed may be related to the fatty acids supplied with the lecithins but, regarding C 18:1 trans‐11 and odd chain fatty acids, there is some evidence that lecithins impair rumen microbial activity less than soybean oil.     

Changes with diet in the composition of phosphatidyl choline of sheep bile

Bile phosphatidyl choline from sheep, in contrast to that from nonruminants, contains low levels of the normal range of polyunsaturated fatty acids. A comparison has been made of the composition of bile phosphatidyl cholines from sheep receiving either a control diet, a control diet supplemented with unprotected maize oil, or a control diet supplemented with soybean oil or tallow that had been protected against hydrolysis and hydrogenation of the rumen. The composition of bile phosphatidyl choline from sheep receiving protected soybean oil supplement was virtually indistinguishable from that from nonruminants.     

Use of animal fats in rations for beef cattle

Summary Choice yearling Hereford steers were fed pellets containing 5.53% edible beef tallow, 68.14% ground corn cobs, 14.73% soybean oil meal, 9.20% blackstrap molasses, 1.31% urea, and 1.08% feeding bonemeal. In addition to the pellets, the steers received ground ear corn, brome hay, vitamin A supplement, and trace minerals. The steers receiving this ration gained 300 pounds in a total feeding period of 150 days for an average daily gain of 2.0 pounds. Comparable steers on a standard ration consisting of ground shelled corn, soybean oil meal, brome hay, vitamin A supplement, and trace minerals gained 317 pounds with an average daily gain of 2.11 pounds. Another group of steers were fed corn oil pellets. These steers gained 261 pounds per head or an average daily gain of 1.74 pounds. No digestive disturbances were observed throughout the feeding period in Lot 2 fed the beef tallow pellets. There were no apparent differences in carcass quality when the animals were slaughtered. The beef tallow pellets were prepared to have approximately 75% as much energy as corn, assuming that one pound of fat contributed 2.25 times more energy than a pound of carbohydrates. In this feeding test the economy of gain was in favor of the group of steers fed the beef tallow pellets. Published with the approval of the director as Paper No. 628, Journal Series, Nebraska Agricultural Experiment Station.     

Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils

Refined, unhydrogenated soybean oil and edible beef tallow were interesterified with sodium methoxide. This was done as an alterna-tive to hydrogenation for the production of plastic fats for use as margarine oils. Using 0.5% sodium methoxide at 80 C, interesterifi-cation was complete in 30 min as determined by lipase hydrolysis. A blend of 60% soybean oil and 40% edible beef tallow was found to have physical characteristics (melting point, solid fat index) similar to those of commercial tub margarine oils. The level of poly-unsaturated fatty acids was slightly lower and the level of saturated fatty acids slightly higher than the commercial margarine oils. Iodine value andtrans fatty acid determinations indicated no dis-cernible effect on the degree of unsaturation or the level of isomeric fatty acids by the interesterification process. The interesterified blend did contain 3.0%trans fatty acids which were originally present in the tallow. Oxidative stability of the interesterified oils was estimated by peroxide value determinations over several days on samples stored at 60 C. Experimental blends treated with 0.1% citric acid had poorer stability than the partially hydrogenated margarine oils; however, 0.01% BHA significantly delayed oxidation of the experimental samples. Presented at the JOCS/AOCS annual meeting, 1979, San Francisco. Paper No. 6797, Journal Series, Nebraska Agricultural Experiment Station.     

Effect of dietary fats on ovine adipose tissue metabolism

The effects of different dietary fats on ovine adipose tissue metabolism have been investigated. Six-month old sheep were fed for 6 weeks a control diet or diets supplemented with either tallow or a mixture of sunflower seed oil and soybean oil, treated to protect the fats from hydrolysis and hydrogenation in the rumen, or with maize oil. The rates of fatty acid, glyceride glycerol, and CO₂ formation were measured in perirenal and subcutaneous adipose tissue slices by following the incorporation of either¹⁴C from labeled acetate or glucose, or³H from tritiated water into the appropriate product. Feeding protected tallow or maize oil but not protected sunflower seed oil plus soybean oil resulted in reduced rates of fatty acid biosynthesis in both perirenal and subcutaneous adipose tissue slices and CO₂ formation in perirenal adipose tissue. Feeding the fat-supplemented diets had no effect on the rate of glyceride glycerol formation. The fat-supplemented diets also resulted in reduced activities of various enzymes, thought to be involved in lipogenesis, measured in 105,000× g supernatant fractions from adipose tissue homogenates. The results suggested that ovine adipose tissue lipogenesis is sensitive to both the amount and the nature of dietary fat.     

乌桕籽油钾皂微波脱羧制备可再生烃类燃料

乌桕籽的含油率高达40%,是生产生物柴油的优质原料。本研究采用绿色环保节能高效的乌桕籽油提取方法,以高压蒸汽作为水剂提取油脂的方法,进行了相关工艺的实验研究,以乌桕油脂皂化物为研究对象,通过微波极化皂化物羧基端促进脱羧制备优质烃类燃料。探讨了料液比、烘烤时间、烘烤温度、pH值、高压蒸汽处理时间等因素对油脂提取率的影响。微波裂解所得到液态产物为皂类干重的60%以上,裂解液态产物的密度为0.865 g/cm3,黏度2.73 mm2/s,与柴油的性质基本相似。研究结果为利用乌桕籽油生产生物柴油的工业化提供了一定基础。     

Studium der UV-Spektren oxydierter Fette III

Studies on the UV-Spectra of Autoxidized Fats III The author has determined the various properties of oxidized oils and fats with relation to the first maximum of extinction E₁ according the direct UV-method (E_1cm^1%). Following fats and oils were investigated: sunflower oil, rapeseed oil, peanut oil, soybean oil, corn oil, lard, butter, beef tallow and hardened edible fat.     

The use of animal fats in poultry feeds

Summary White grease, prime tallow, and soybean oil have been fed to chicks and to turkey poults at the levels of 2.2 to 5.0%. No consistent improvement in growth has been observed with chickens. A slight improvement was noted with turkeys with prime tallow. However feed utilization was improved when the various levels of fat were fed to either chickens or turkey poults. The addition of fat to poultry feeds reduces the amount of dust and improves the texture and color of the feed. Published with the approval of the director of the Agricultural Experiment Station, College of Agriculture, Madison, Wis.     

Hydrolysis of fats and oils with moist oat caryopses

To improve the economic feasibility of hydrolyzing fats and oils with moist oat caryopses, various factors affecting the efficiency of the process were studied. Caryopses produced with an impact-type dehuller exhibited greater lipase activity than those produced by a wringer-type dehuller. Abrasion of oat caryopses against each other in a fluidized bed released particles rich in lipase. Such lipase concentrates could be added to moist caryopsis reactors to speed fat hydrolysis. Beef tallow, lard, soybean oil and crambe oil were hydrolyzed more efficiently than corn oil, castor oil and milk fat. The poor hydrolysis of castor oil was attributed to the formation of esters with the hydroxy group of ricinoleic acid, and the hydrolysis of castor oil was increased by dilution of the substrate with hexane. Diglycerides inhibited the hydrolysis and accounted for the slower hydrolysis of corn oil. Hydrolysis of milk fat by moist oat caryopses resulted in preferential hydrolysis of C₆ to C₁₀ acids. Erucic acid was released from crambe oil at significantly slower rates than the other acyl groups. High conversions of fats and oils to free fatty acids could be attained by (i) exposing the fats and oils to two to three lots of moist caryopses, (ii) the use of special oat varieties with elevated lipase content, (iii) the addition of oat lipase concentrates to moist caryopsis reactors, and (iv) dilution of the substrate with hexane. Estimates of the cost of producing free fatty acids with these processes indicated that the first three should be profitable. Growth ofClostridium sporogenes spores could not be demonstrated in caryopsis reactors. During the incubation of moist oat caryopses immersed in oil, the free fatty acid content of the internal caryopsis lipid increased only slightly, but there were changes in its fatty acid composition.     

Application of phospholipids extracted from bovine milk to the reconstitution of cream using butter oil

Phospholipid (PL) extracted from bovine milk was tested for its emulsifying properties in conjunction with the reconstitution of cream using butter oil. PL from bovine milk dispersed in the oil phase was found to stabilize the cream, whereas PL extracted from soybean oil was found to solidify the cream. Different PL species purified from bovine milk PL were tested for their emulsifying properties. PC from bovine milk dispersed in butter oil was shown to stabilize the cream, whereas PE and sphingomyelin had no such effects. PC from soybean oil also was found to have emulsifying abilities. It was suggested that PC stabilized the reconstituted cream, regardless of its origin.     

Adulterated butterfat: Fatty acid composition of triglycerides and 2-monoglycerides

Beef tallow and cottonseed oil were mixed with a pure butterfat in the ratios of 2%, 4% and 6% to obtain admixtures of beef tallow with butterfat and cottonseed oil with butterfat. The hydrolysis of individual triglycerides was carried out using the lipase to obtain 2-monoglycerides. The results indicated that butterfat had a higher percentage of C14:0 and C16:0 acids than found in the triglycerides and 2-monoglycerides of beef tallow and cottonseed oil. Beef tallow contained a higher proportion of C18:0 and C18:1 acids than butterfat and cottonseed oil triglycerides or 2-monoglycerides. Cottonseed oil had a higher percentage of C18:2 acid located in triglyceride or 2-monoglyceride than found in butterfat or beef tallow triglycerides and 2-monoglycerides. The analysis of the samples of butterfat containing 2%, 4% and 6% beef tallow revealed that the addition of beef tallow to butterfat affected the fatty acid composition of butterfat triglycerides and 2-monoglycerides with C18:0 and C18:1 acids; the effect was increased with increasing percentages of beef tallow. The addition of cottonseed oil to butterfat in the ratios of 2%, 4% and 6% affected the fatty acid composition of butterfat triglycerides and 2-monoglycerides. It was found that both C18:1 and C18:2 increased as the added cottonseed oil percentages increased.     

Detection of Adulterated Milk Fat by Fatty Acid an Triglyceride Analysis

On the basis of variation ranges of fatty acids (83 milk fats) and triglycerides (763 milk fats) the limits of detection of foreign fats (13 different types) in milk fat are determined. In this respect, on the basis of certain ratios of triglycerides only for soybean oil, sunflower oil, and olive oil and also fo ratios of fatty acides only for soybean oil, sunflower oil, coconut oil and palm kernel oil low limits of detection of <5% were established. On the other hand triglyceride formulae with up to 8 individual triglycerides permit a sensitive qualitative (2–5%) and quantitative detection of all vegetable and also animal non-milk fats in milk fat, even with special feeding conditions of the cows (e.g. fats, Ca-soaps).     

Utilization of olive-residue oil in the formulation of lubricating calcium greases

Calcium greases were manufactured from olive-residue oil in a closed reactor by substituting olive-residue oil for animal tallow. The results of the performance tests applied to the obtained greases showed that their physicochemical and mechanical characteristics are comparable to those of calcium grease manufactured industrially by using animal tallow. The substitution of part of the animal tallow with olive-residue oil increased the thermal and mechanical stability of the grease. Olive-residue oil could constitute, alone or in combination with animal tallow, a raw material in the formulation of lubricating calcium grease.     

A wide-plastic range spread for the Canadian armed forces

Summary An acetoglyceride type of spread having a wide plastic range has been developed, utilizing hydrogenated edible tallow for the hard component and acetoglycerides made from hydrogenated soybean oil for the liquid component of the spread. The product had good spreadability over a wide temperature range and good acceptability. Issued as Defence Research Medical Laboratories Report No. 53-5, PCC Project No. D50-78-60-01.     

Substitutability of fractionated beef tallow for other fats and oils in the food and confectionery industries: An economic evaluation

The United States is the most important beef tallow producer in the world, supplying ca. 5.5 billion pounds annually. Approximately half of this beef tallow is exported at relatively low prices when compared to other fats and oils. Only ca. 10% of the total is used in domestic edible products. On the other hand, cocoa butter, coconut oil, palm oil, and palmkernel oil are imported oils whose demand for use in food and confectionery products has been increasing over the past few years. The first of these is the most expensive fat in the world. Beef tallow contains specific triglycerides which are also contained in these imported fats and oils. Through modern technology, beef tallow has been fractionated into products which are compatible with or superior to the imported fats and oils. It is visualized that products from fractionated beef tallow can be used as substitutes and extenders to cocoa butter, palm oil, and other fats and oils in the food and confectionery industries. The economic evaluation in this paper, analyzed through time series data and multiple regression techniques, established the past relationships between per capita consumption of confectionery food fat, beef tallow, cocoa butter, adjusted per capita disposable income, and adjusted costs of confectionery, beef tallow, and cocoa butter from 1956 to 1973. The substitutability of fats and oils was evaluated and the potential uses of fractionated beef tallow investigated. Presented in part at the AOCS meeting in Cincinnati, September 1975.