Showing papers on "Fish oil published in 1975"
TL;DR: For example, the authors found that eggs from birds fed hake meal were generally rated lower in flavor acceptability than eggs produced with equal levels of British Columbia herring meal in the ration.
38 citations
TL;DR: It was found that about 200 mg/kilo α-tocopherol acetate afforded optimum prevention of fishy flavor in turkeys fed as much as 2% tuna oil in their rations, and injection 72, 48 and 24 hr before slaughter was as effective as feeding it concomitantly with fish oil in the reduction of fishiness in the thigh meat and skin.
Abstract: SUMMARY
THREE EXPERIMENTS were conducted to evaluate the preventative and remedial effect of α-tocopherol on the development of fishy flavor in turkeys fed fish oils It was found that about 200 mg/kilo α-tocopherol acetate afforded optimum prevention of fishy flavor in turkeys fed as much as 2% tuna oil in their rations Withdrawal of fish oil and beef fat substitution for 2 wk before slaughter, caused some decline in fishiness The addition of α-tocopherol to the beef fat diet significantly accelerated the decline of fishiness in breast meat It was also noted that the oil (tuna) used in these experiments contain many fold higher levels of long chain linolenates (ω-3 fatty acids) than other fish meals (oils) used to feed poultry There, it is more than a specious argument to assume that less o-tocopherol acetate would be required to achieve the same effect with such oils since fishiness is related to linolenate content
Tocopherol injection 72, 48 and 24 hr before slaughter was as effective as feeding it concomitantly with fish oil in the reduction of fishiness in the thigh meat and skin The same trend was noted for breast meat although not statistically significant Further work is needed to more accurately assess the value of injection
Fatty acid distribution analyses were performed on the extracted lipids from the breast meat of turkeys from all treatments In general, the results were as expected
22 citations
TL;DR: The fish receiving the fatted pellets were clearly superior to the controls in regard of rate of gain, food utilization and protein utilization, and additions of sunflower oil obtained the best results.
Abstract: Commercially prepared mixtures of dry feed for trout were supplemented with sunflower oil, cod liver oil or emulsions of fish oil in amount of about 5% and were fed to hatchery rainbow trout (Salmo gairdneri) for an experimental period of 112 days at water temperatures ranging from 13 degrees to 20 degrees C. The fish receiving the fatted pellets were clearly superior to the controls in regard of rate of gain, food utilization and protein utilization. The best results were obtained with additions of sunflower oil. In this case, the rate of gain was 382% as compared with 262% (for the controls), food consumption per weight gain of fish was 1.28 compared with 1.98, PER 2.04 compared with 1.26 and PPW (productive protein value) 34.5 relative to 22.4. Additions of fat to the feed increased the fat content of the experimental fish by about 3%, raising it to an average total of 11.5%. The same effect had already been observed in a previous trial as a result of a 10% addition of sunflower oil.
10 citations
TL;DR: Decreased testes size and changes in testicular histology occurred in young cockerels fed herring oil, and Comb responses were dissimilar in male and female chicks fed fish oil.
4 citations
2 citations
TL;DR: In this article, the authors studied the thermal deterioration of corn oil contaminated with fish oil and found that the effect of fish oil in autoxidation was more remarkable than that in thermal deterioration, while monoenoic acids were more stable than polyunsaturated acids in thermal treatment.
Abstract: When whale meat or fish is fried in vegetable oil, an unstable oil which effused from the above foodstuff to frying oil accelerates the deterioration of frying oil. In the present work, thermal deterioration of corn oil contaminated with fish oil was studied.Corn oil, to which fish oil was added to give the final concentration of 0, 10, 20 and 40%, was heated in an oil bath controlled at 180±1°C under the condition of specific surface area 0.256cm2/g. Iodine value of the oil containing fish oil in high concentration decreased rapidly, and the color development of the oil by heating became more remarkable as the fish oil concentration increased. On the other hand, by the addition of fish oil a slight influence was observed in the change of acid value, carbonyl value and viscosity. Furthermore, the enlargement of surface area accelerated the thermal deterioration of contaminated oil.The contaminated oil was subject to autoxidation as compared with corn oil and the effect of fish oil in autoxidation was more remarkable than that in thermal deterioration.During the course of thermal deterioration, highly unsaturated fatty acids decomposed rapidly, but the decomposition rate of dienoic acids was low. Monoenoic acids were more stable than polyunsaturated acids in thermal treatment.When corn oil was heated, the stability in autoxidation decreased in parallel with the tocopherol content, but tocopherol in the contaminated oil decomposed more slowly than that of the oil without fish oil, and the stability of the contaminated oil even before heating was observed to be very low.
1 citations