Thermal and quality evaluation of vegetable oils used in ruminant feed
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Dairies add fat supplements to the diets of small ruminants to increase energy production and consequently the production and quality nutritional and sensorial of the milk. This study investigated the thermal and oxidative stability of babassu, castor, faveleira, and sesame oils by TG/DTA and PDSC. The profile of the fatty oils studied was determined by GC–MS as well as physicochemical characteristics. The thermogravimetric profile of the oils indicated that mass loss was caused by the decomposition or volatility of the triacylglycerides. Faveleira and sesame oils showed a high percentage of polyunsaturated fatty acids, especially C18:2. From a nutritional standpoint, unsaturated oils are more suitable supplements for animals because they promote biochemical changes beneficial to human health.
KeywordsVegetable oils Fatty acids Thermal analysis PDSC
The National Council for Scientific and Technological Development (CNPq) provided financial support, and the Foundation for Research Support of the State of Amazonas (FAPEAM) granted the scholarship. The food chemistry laboratories of the Department of Nutrition, Laboratory of Food Science, Department of Food Engineering, and the Laboratory of Fuels and Materials (LACOM), both of the Federal University of Paraíba, João Pessoa, PB, provided research support.
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