Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-27T10:28:37.477Z Has data issue: false hasContentIssue false
  • English
  • Français

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Published online by Cambridge University Press:  29 August 2012

A. Tres ,
R. Bou ,
F. Guardiola ,
C. D. Nuchi ,
N. Magrinyà  and
R. Codony
A. Tres
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
R. Bou
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
F. Guardiola
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
C. D. Nuchi
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
N. Magrinyà
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
R. Codony*
Affiliation:
Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
*
† E-mail: rafaelcodony@ub.edu
Get access

Abstract

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/αT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.

Keywords

vegetable frying oilstissue lipid compositionfeed ingredientsoxidabilityvitamin E
Type
Product quality, human health and well-being
Information
animal , Volume 7 , Issue 3 , March 2013 , pp. 505 - 517
Copyright
Copyright © The Animal Consortium 2012

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ábalos, M, Parera, J, Abad, E, Rivera, J 2008. PCDD/Fs and DL-PCBs in feeding fats obtained as co-products or by-products derived from the food chain. Chemosphere 71, 1115–1126.Google Scholar
Abbas, O, Fernández-Pierna, JA, Codony, R, von Holst, C, Baeten, V 2009. Assessment of the discrimination of animal fat by FT-Raman spectroscopy. Journal of Molecular Structure 924–926, 294–300.Google Scholar
Benatmane, F, Kouba, M, Youyou, A, Mourot, J 2011. Effect of a linseed diet on lipogenesis, fatty acid composition and stearoyl-CoA-desaturase in rabbits. Animal 5, 1993–2000.CrossRefGoogle ScholarPubMed
Blas, E, Cervera, C, Rodenas, L, Martínez, E, Pascual, JJ 2010. The use of recycled oils from the food industry in growing rabbit feeds in substitution of fresh oils does not affect performance. Animal Feed Science and Technology 161, 67–74.Google Scholar
Bou, R, Codony, R, Baucells, MD, Guardiola, F 2005. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability and sensory quality of dark chicken meat. Journal of Agricultural and Food Chemistry 53, 7792–7801.Google Scholar
Bou, R, Codony, R, Tres, A, Guardiola, F, Decker, EA 2009. Dietary strategies to improve nutritional value, oxidative stability and sensory properties of poultry products. Critical Reviews in Food Science and Technology 49, 800–822.Google Scholar
Bou, R, Guardiola, F, Tres, A, Barroeta, AC, Codony, R 2004. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science 83, 282–292.Google Scholar
Council European Communities 1986. Council Directive 86/609/EEC of 24 November 1986 on the approximation of laws, regulations and administrative provisions of the Member States regarding the protection of animals used for experimental and scientific purposes. Official Journal of the European Communities L 358, 1–28.Google Scholar
Dalle Zotte, A, Szendro, Z 2011. The role of rabbit meat as functional food: a review. Meat Science 88, 319–331.Google Scholar
De Blas, C, Wiseman, J 1998. The nutrition of the rabbit. CABI Publishing, Wallingford, UK.Google Scholar
Erickson, MC 2007. Lipid oxidation of muscle foods. In Food lipids: chemistry, nutrition and biotechnology (ed. CC Akoh and DB Min), pp. 321–364. CRC Press, Boca Raton, FL.Google Scholar
European Commission 2003. Commission Decision of 12 May 2003, on transitional measures under Regulation (EC) No 1774/2002 of the European Parliament and of the Council, as regards the use in feed of used cooking oil. Official Journal of the European Communities L 117, 24–25.Google Scholar
European Commission 2010a. Commission Regulation (EU) No 790/2010 of 7 September 2010 amending Annexes VII, X and XI to Regulation (EC) No 1774/2002 of the European Parliament and of the Council laying down health rules concerning animal by-products not intended for human consumption. Official Journal of the European Communities L 237, 1–9.Google Scholar
European Commission 2010b. Commission Regulation (EU) No 595/2010 of 2 July 2010 amending Annexes VIII, X and XI to Regulation (EC) No 1774/2002 of the European Parliament and of the Council laying down health rules concerning animal by-products not intended for human consumption. Official Journal of the European Communities L 173, 1–26.Google Scholar
European Commission 2011. Commission Regulation (EU) No 575/2011 of 16 June 2011 on the catalogue of feed materials. Official Journal of the European Communities L 159, 25–65.Google Scholar
Feeding Fats Safety 2008. Quality and safety of feeding fats coming from co- or by-products of the food chain. 6th Framework Programme of Research of the EC. Retrieved June 20, 2012, from http://www.ub.edu/feedfat/documents.htmGoogle Scholar
Firestone, D 1996. Regulation of frying. In Deep frying: chemistry, nutrition and practical applications (ed. Perkins EG and Erickson MD), pp. 323–334. AOCS Press, Champaign, IL.Google Scholar
Frankel, EN 1991. Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture 54, 495–511.Google Scholar
Gasperini, G, Fusari, E, Della Bella, L, Bondioli, P 2007. Classification of feeding fats by FT-IR spectroscopy. European Journal of Lipid Science and Technology 109, 673–681.Google Scholar
Grau, A, Codony, R, Rafecas, M, Barroeta, AC, Guardiola, F 2000a. Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation-xylenol orange method. Journal of Agricultural and Food Chemistry 48, 4136–4143.Google Scholar
Grau, A, Guardiola, F, Boatella, J, Barroeta, A, Codony, R 2000b. Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters. Journal of Agricultural and Food Chemistry 48, 1155–1159.Google Scholar
Grau, A, Guardiola, F, Grimpa, S, Barroeta, AC, Codony, R 2001. Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and α-tocopherol, and ascorbic acid supplementation. Poultry Science 80, 1630–1642.Google Scholar
Guardiola, F, Codony, R, Rafecas, M, Boatella, J, Lopez, A 1994. Fatty acid composition and nutritional value of fresh eggs, from large- and small-scale farms. Journal of Food Composition and Analysis 7, 171–188.Google Scholar
Hewavitharana, AK, Lanari, MC, Becu, C 2004. Simultaneous determination of vitamin E homologs in chicken meat by liquid chromatography with fluorescence detection. Journal of Chromatography A 1025, 313–317.Google Scholar
Jensen, C, Enberg, R, Jakobsen, K, Skibsted, LH, Bertelsen, G 1997. Influence of the oxidative quality of dietary oil in broiler meat storage stability. Meat Science 47, 211–222.Google Scholar
Kanazawa, K, Ashida, H 1998. Dietary hydroperoxides of linoleic acid decompose to aldehydes in stomach before being absorbed into the body. Biochimica et Biophysica Acta – Lipids and Lipid Metabolism 1393, 349–361.Google Scholar
Kouba, M, Mourot, J 2011. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochemie 93, 13–17.Google Scholar
Leiber, F, Meier, JS, Burger, B, Wettstein, HR, Kreuzer, M, Hatt, JM, Clauss, M 2008. Significance of coprophagy for the fatty acid profile in body tissues of rabbits fed different diets. Lipids 43, 853–865.Google Scholar
Marquez-Ruiz, G, García-Martínez, MC, Holgado, F 2008. Changes and effects of dietary oxidized lipids in the gastrointestinal tract. Lipids Insights 2, 11–19.Google Scholar
National Research Council 1994. Nutrient requirements for poultry. The National Academy Press, Washington, DC.Google Scholar
Navas, JA, Tres, A, Bou, R, Codony, R, Guardiola, F 2007. Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying. Grasas y Aceites 58, 148–153.Google Scholar
Nuchi, CD, Guardiola, F, Bou, R, Bondioli, P, Della Bella, L, Codony, R 2009. Assessment of the levels of degradation in fat co- and byproducts for feed uses and their relationship with some lipid composition parameters. Journal of Agricultural and Food Chemistry 57, 1952–1959.Google Scholar
Schneider, C 2005. Chemistry and biology of vitamin E. Molecular Nutritional Research 49, 7–30.Google Scholar
Sheehy, PJA, Morrisey, PA, Flynn, A 1993. Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscle. British Poultry Science 34, 367–381.Google Scholar
Sheehy, PJA, Morrisey, PA, Flynn, A 1994. Consumption of thermally-oxidized sunflower oil by chicks reduces alpha-tocopherol status and increases susceptibility of tissues to lipid oxidation. British Journal of Nutrition 71, 53–65.Google Scholar
Tres, A, Bou, R, Codony, R, Guardiola, F 2008. Influence of different dietary doses of n-3 or n-6 rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. Journal of Agricultural and Food Chemistry 56, 7243–7253.Google Scholar
Tres, A, Bou, R, Codony, R, Guardiola, F 2009a. Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat. Animal 3, 1408–1419.Google Scholar
Tres, A, Nuchi, CD, Bou, R, Codony, R, Guardiola, F 2009b. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. European Journal of Lipid Science and Technology 111, 563–573.Google Scholar
Tres, A, Bou, R, Codony, R, Guardiola, F 2010a. Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content. Animal 4, 1929–1939.Google Scholar
Tres, A, Bou, R, Codony, R, Guardiola, F 2010b. Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver and meat. Journal of Agricultural and Food Chemistry 58, 9112–9119.Google Scholar
Tres, A, Nuchi, CD, Magrinyà, N, Guardiola, F, Bou, R, Codony, R 2012. Use of palm oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma. Animal 6, 1005–1017.Google Scholar
Tsuzuki, W, Yunoki, R, Yoshimura, H 2007. Intestinal epithelial cells absorb γ-tocotrienol faster than α-tocopherol. Lipids 42, 163–170.Google Scholar
Ubhayasekera, SJKA, Dutta, PC 2009. Sterols and oxidized sterols in feed ingredients obtained from chemical and physical refining processes of fats and oils. Journal of the American Oil Chemists Society 86, 595–604.Google Scholar
Ubhayasekera, SJKA, Tres, A, Codony, R, Dutta, PC 2010a. Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit. Food Chemistry 121, 1198–1202.Google Scholar
Ubhayasekera, SJKA, Tres, A, Codony, R, Dutta, PC 2010b. Effect of feed fat by-products with trans fatty acids and heated oil on cholesterol and oxycholesterols in chicken. Journal of the American Oil Chemists Society 87, 173–184.Google Scholar
Van Ruth, SM, Rozijn, M, Koot, A, Garcia, RP, van der Kamp, H, Codony, R 2010. Authentication of feeding fats: classification of animal fats, fish oils and recycled cooking oils. Animal Feed Science and Technology 155, 65–73.Google Scholar
Wood, JD, Enser, M 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78 (Suppl 1), S49–S60.Google Scholar
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR, Enser, M 2004. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.Google Scholar