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.     

Trans-Fettsäuren in Lebensmitteln

Trans Fatty Acids in Foods The fatty acid compositions of the fat in 196 german food samples were analyzed with emphasis on trans components by gas liquid chromatograghy. The range of trans fatty acids (weight percent of methyl esters) in several foods was: margarines 0.6 - 23.5%, shortenings 0.1 - 31.8%, french fried potatoes 508 - 32.8%, cakes and cookies 0 - 15.5%, candies and frostings 0.2 - 15.7%, Crisps and other snacks 0.1 - 20.2%, animal and dairy fats from ruminants. 1.5 - 10.6%, other meat products animals and sausages less than 1%. Teh composition of trans fatty acids differed between hydrogenated fats and ruminant fats. Food processing (except hydrogenation) did not substantially alter the fatty acid composition. The daily intake of trans fatty acids in Germany was estimated by the National Consumption Assay. women consumed 3.4 g/day and men 4.1 g/day. Hydrogenated fats and ruminant fats contributed to the consumption nearly equally. Trans fatty acids influence the plasma lipoprotein levels similarly to saturated fatty acids. The trans fatty acids appear mostly as monounsaturated fatty acids in food composition tables. It seems necessary to distinguish between cis and trans isomers.     

Fettsäure-Spektren wichtiger Nahrungsfette

Fatty Acid Composition of Important Dietary Fats The recommendations issued by the German Nutrition Association (DGE) include both total fat quantities and the distribution of fatty acids in daily food intake. It is recommended that fats should account for 30% of the daily energy intake, comprising 10% each of saturated, mono-unsaturated and polyunsaturated fatty acids. An increasing number of scientific studies are quoted according to which the chain lengths of saturated fatty acids and the stereoisomers of unsaturated fatty acids play a part in raising the blood cholesterol level. Examples are given of both vegetable oils and fats and a animal and “hidden” fats. Recommendations from DGE for fat intake and fatty acid composition in fat in Germany are not reached yet. The fat intake has to be reduced.     

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.     

Spurennachweis von mehrfach verzweigten Fettsäuren in Fetten

Detection of Traces of Polybranched Fatty Acids in Fats A method for the detection and quantitative determination of saturated polybranched fatty acids in animal and vegetable fats is described. The method is based on gas-chromatographic determination of polybranched fatty acid methyl esters in the methyl esters which do not form urea adducts. The following amounts of polybranched fatty acids were determined in animal fats: whale oil 15 000 ppm., fish oil 6000 ppm., butter fat 4000 ppm., beef tallow 2000 ppm. and lard 110 ppm. In different vegetable oils and fats upto 200 ppm. of polybranched fatty acids were found. Not only the difference in total content of polybranched fatty acids but also differences in their percentage composition and retention volumes in gas-chromatograms were found. This method therefore offers the possibility of identification of some of the animal fats.     

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.     

Tierische Fette in der Tierernährung

Animal Fats in Animal Nutrition Intensive feeding of several types of farm animals is unthinkable without the use of fats in feed formulations. Animal fats are, however, considered inferior to plant oils with respect to quality and energy utilization. In the practical application, only mixed fat formulations are used. Therefore, there is little chance that the absorption of fat from the gastro-intestinal tract is inhibited by the presence of relatively high proportions of saturated C₁₆ and C₁₈ fatty acids. Large proportions of fat are used in feeds for broilers and calves. Moreover, from nutritional viewpoint, the fat content of feeds for swine and laying hen could be increased, if technical devices for restricted feeding are used, which prevent excessive intake of energy. A higher content of fat in ruminant feed is also to be recommended. Since in monogastric animals the consistency of fatty tissues is influenced by unsaturated fatty acids of dietary fat, the use of animal fats having low content of unsaturated fatty acids is favorable for the quality of slaughtered products.     

Die prozentuale Zusammensetzung der freien Fettsäuren im Vergleich zum Fettsäuremuster nach Verseifung (Gesamtfettsäuren) bei einigen frischen und gelagerten tierischen Lebensmitteln

Percent Composition of Free Fatty Acids of a Few Fresh and Stored Animal Food Products in Comparison to Their Fatty Acid Pattern after Saponification Depot fat and muscle fat of fresh and stored chickens as well as beef tallow and milk fat were analysed after saponification by gas-liquid chromatography as their methyl esters. The free fatty acids of the same fats were absorbed on alumina and examined for their composition after desorption in the same way. The amount of free fatty acids after lipolysis was not identical with the percentage of fatty acids of the fats. Palmitoleic-, oleic-, and linoleic acid showed an increase, but palmitic and stearic acid a decrease of their amounts in the liberated acids in comparison to the composition of the fatty acids of neutral fats. A remarkable amount of volatile acids could be detected in the free fatty acids only.     

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.     

Zum täglichen Verzehr trans-isomerer Fettsäuren Eine Kalkulation unter Zugrundelegung der Zusammensetzung handelsüblicher Fette und verschiedener menschlicher Depotfette

Daily Consumption of trans-Isomeric Fatty Acids - A Calculation Based on Composition of Commercial Fats and of Various Human Depot Fats When highly efficient and selective packed columns (Silar 10C, SP 2340) are used in the gas chromatographic analysis of cis/trans-isomeric fatty acids present in partially hydrogenated fats for human consumption, the measurements of the relative trans-octadecenate content are regularly too low by several percent in favor of the respective cis-octadecenate fraction. This methodological error is due to the fact that the heterogeneity of the trans-component is greater than that of the cis-fraction with regard to the positional isomers present. It is assumed that the ingestion of trans-octadecenate with food averages 4.5 g to 6.4 g per capita and day in Western Germany. This assumption is based on individual fatty acid analyses performed on a total of 110 different brands of fat purchased in 1973/74 and again in 1976, on the individual market share of these fats, and on the average consumption of fat including ruminant products. Approximately 35% to 45% of the above amount are taken up with ruminant products, the main part results from the ingestion of partially hardened fats. The value determined for the ingestion of trans-fatty acids correlates relatively well with a mean trans-octadecenate content of 2% (1.0-4.3%) measured post mortem in the subcutaneous, mesenterial, perirenal and subepicardial adipose tissue of 16 males of normal weight.     

Zum Einsatz von Rapsöl im Vergleich zu Sojaöl im Mischfutter für Mastschweine und zum Einfluß dieser Futteröle auf das Fettsäurenmuster des Schweinefettes

The Employment of rapeseed Oil in Compounded Rations for Fattening Pigs in Comparison with Soya Bean Oil, and the Influence of these Feeding Oils on the Fatty Acid Pattern of Pig Fat Feeding oils improve the energy content of rations for fattening pigs in consequence of their high concentration of energy, and they prevent the formation of milling diet. Their part of the ration is de- limited by the content of polyen acid, above all the content of linoleic acid. In soya bean oil it amounts about 2.0–2.5 per cent. According the Swiss results the polyen acid content must not be higher than 12 per cent of all fatty acids; sometimes there are recommended 15 per cent. Rapeseed oil of 00–seed contents only 50 per cent of polyen acid and only 40 per cent of linoleic acid of their part in soya bean oil. The present tests confirm anew the close relation between the polyen acid content of the ration and that of the fatty tissue of pigs. Female slaughter pigs tend to higher contents of linoleic acid as castrated males. By mean of an addition of 4 per cent rapeseed oil there were caused content of linoleic acid in the tested fatty tissues, which may acceptable in processed products.     

Selektive Härtung mehrfach ungesättigter Fettsäuren in der Flüssigphase

Selective Hydrogenation of Multi-Unsaturated Fatty Acids in the Liquid Phase Fatty acids and esters which contain only one double bond have interesting properties such as high oxidation stability or favourable pour points. For these reasons such products find a broad field of application for instance in the sections cosmetics, textile finishing agents or oilfield chemicals. However, natural fats and oils contain often multi-unsaturated fatty acids such as linoleic and linoleinic acid which are able - even in minor amounts - to change substantially the physical and chemical properties of the fatty material. Therefore, a hydrogenation procedure is needed which enables the selective conversion of multi-unsaturated into mono-unsaturated fatty acids without formation of completely saturated compounds. After a review of the general possibilities in selective hydrogenation a new method is described to hydrogenate with solvent-stabilized palladium colloid catalysts. A remarkable high selectivity was obtained applying very mild reaction conditions. By use of the liquid-liquid two phase technique an easy and complete catalyst recycle is possible.     

Die Verdauung von Speisefetten mit Pankreaslipasen und ihre Beeinflussung durch das Fettsäuremuster

The Influence of Fatty Acids in Triglycerides on the Digestion of Dietary Fats by Pancreatic Lipase The digestion of dietary fats by pancreatic lipase was studied in in-vitro-experiments. We tested the following fats: coconut, butterfat, cocoabutter, lard and oil of corn germ. The breakdown of triglycerides was followed up by monitoring the free fatty acids and glycerol. Additionally we analyzed the fatty acid distribution by gas-liquid chromatography of triglycerides, 1,2-diglycerides and 2-monoglycerides. Fatty acids with a chain length from C₁₀C₂₀ were determined by gas chromatography. Short chain fatty acids were not regarded separately. As pancreatic lipase has a positional specificity for the 1- and 3-position of a triglyceride there is information on the distribution of fatty acids in fats and of their digestion by such experiments. For the resorption of the fatty acids it may be of a certain importance in which position it is esterified in the fat when it is hydrolysed in gut. The hydrolysis of fats used in these experiments was quite different. This can be explained by the fatty acid distribution, the chain length and by a varying rate of emulsification of fats in an aqueous phase.     

Lipoide tierischer Organ- und Depotfette in Abhängigkeit von der Fütterung I: trans-Fettsäuren in Kälber- und Schweinefetten

Dietary Fat and the trans-Unsaturated Fatty Acids in Bovine and Porcine Tissues of Heart, Liver and Kidney and Depot Fats from different Localities within the same Animal The content of trans-unsaturated fatty acids in lipids of heart, liver and kidney and depot fats from different localities within the same animal (visceral, pericardial, perinephric, extrahepatic, subcutaneous and/or back fat and fat attached to ribs) of calves and pigs, fed a basal diet without trans-unsaturated fatty acids or fed a hardened fat diet, was determined by IR-spectrography. The lipids of heart, kidney and liver were separated by Silica Gel G column chromatography in cholesterol ester, neutral lipids and phospholipid fractions. The trans-unsaturated fatty acids of each were determined.     

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.     

Vorkommen ungeradzahliger Fettsäuren in Organlipiden des Schweines in pränatalen und postnatalen Lebensphasen

Occurrence of Odd Number Fatty Acids in Organ Lipids of Pig in Prenatal and Postnatal Phases Numerous studies in recent years have rejected the view regarding the absence of odd number fatty acids in animal organism. Using improved analytical methods, 1-2% fatty acids having an odd number of carbon atoms have been found in various animal fats. The relative amount of odd number fatty acids in a few organ lipids in prenatal and postnatal phases are determined from the fatty acid composition, and the results are discussed.     

Fatty acid contents of certain processed foods

Summary Fatty acid constituents of two cheeses, four cured meats, and two hydrogenated oils were determined; two sets of data were obtained for each sample. Unsaturated acids were determined spectrophotometrically in the total fatty acids prepared from each fat, and saturated and unsaturated components were determined chemically and spectrophotometrically on each fraction obtained from distilling the methyl esters prepared from the fats. Close agreement was obtained between the percentages of unsaturated components found in distilled and non-distilled samples. Methyl esters of cheese fats were prepared without prior distillation of steam-volatile acids; no separation of saturated and unsaturated components was made on any sample. Fatty acid components were also converted to percent of each fatty acid in each food. This research was supported in part by the U. S. Department of Agriculture through a contract sponsored by the Bureau of Human Nutrition and Home Economics.     

Qualitative und quantitative Untersuchung der freien Fettsäuren in Depotfetten und fetthaltigen Erzeugnissen

Qualitative and Quantitative Investigation of Free Fatty Acids in Depot Fats and Fat-Containing Products The free fatty acids (FFA) in the fat of dry sausages were adsorbed on aluminia. After elution the methylesters of the fatty acids were separated on Reoplex (400). The composition of fatty acids released from fats showed distinct differences to the composition of a fat after saponification. Myristic, palmitoleic and linoleic acid had increased in the amount expressed as percentage of fatty acids while the percentage of stearic and possibly palmitic acid had decreased in concentration. The volatile fatty acids (<14 C) increased in the fat of dry sausages, too.     

Evaluation of Some Egyptian Animal Fats and their Use in Shortenings

Physical and chemical constants of some Egyptian animal fats, e. i. from camel hump and buffalo caul in comparison with imported beef tallow were investigated. Camel hump fat revealed different characteristics from buffalo caul and imported beef tallow in melting point, iodine value, saponification value and unsaponifiable matter. Fatty acid composition by GLC for the three extracted fats indicated the presence of large amounts of saturated fatty acids in comparison with unsaturated acids. Oleic acid was found to be the only unsaturated acid which has been in considerable amount especially in camel hump. Small amounts of palmitoleic and myristoleic acid were found in camel hump and buffalo caul while imported beef tallow contains more of myristopalmitic and palmitostearic acid. Sensory evaluations of shortenings prepared by incorporation of three different concentrations (5, 10, 15%) of the three extracted fats revealed that Egyptian animal fats can be used successfully as a substitute of imported fat. On the other hand 10% incorporation was found to be the most suitable concentration to obtain a good quality of the shortenings in colour, odor and consistency. Statistical analysis confirmed the above mentioned results.