Efeito do processamento da soja integral sobre a energia metabolizável e a digestibilidade dos aminoácidos para aves

Essa pesquisa foi desenvolvida para se avaliar o valor nutricional da soja integral submetida a diferentes processamentos. Quatro ensaios de metabolismo foram conduzidos para determinar os coeficientes de digestibilidade da matéria seca (CDMS), do extrato etéreo (CDEE) e dos aminoácidos e os valores de energia metabolizável aparente e verdadeira da soja integral desativada (SID) e extrusada (SIE) e das misturas de farelo de soja com óleo degomado de soja (FSO) ou com óleo ácido de soja (FSOA). Nos ensaios um e dois, utilizou-se a metodologia tradicional de coleta total de excretas com pintos e galos, respectivamente. A metodologia da alimentação forçada com galos adultos intactos foi utilizada no ensaio três, e com galos cecotomizados, no ensaio quatro. Os CDMS e CDEE e a energia metabolizável determinados com galos foram superiores aos determinados com pintos. Os maiores valores de CDMS, CDEE e de energia metabolizável foram obtidos para FSO, seguidos pelos da SIE e FSOA, e os menores, para a SID. O processo de extrusão proporcionou melhores resultados no aproveitamento da gordura do grão de soja e, conseqüentemente, da energia. Entretanto, a digestibilidade dos aminoácidos não foi influenciada pelos processamentos. Os diferentes processamentos conferiram à soja integral características nutricionais que se distinguiram, principalmente quanto ao valor de energia metabolizável, que também variou com a idade das aves.

Valor energético do óleo ácido de soja para aves

A escassez de valores confiáveis de energia metabolizável tem limitado o uso do óleo ácido de soja como fonte de energia, nas rações de aves. O objetivo deste trabalho foi verificar o efeito da idade da ave e do método de determinação nos valores de energia metabolizável do óleo ácido de soja comercial. No primeiro e segundo ensaios, foi utilizado o método da coleta total de excretas, com pintos de 12 a 20 dias de idade e com galos adultos, respectivamente. No terceiro ensaio, foi utilizado o método Sibbald com galos adultos. em todos os ensaios, utilizou-se uma ração-referência e uma ração-teste, composta por 10% de óleo ácido de soja e 90% da ração de referência. No método da coleta total de excretas, a energia metabolizável aparente corrigida determinada foi de 7.488 e de 8.610 kcal kg-1 de matéria seca para pintos e galos, respectivamente. A energia metabolizável verdadeira corrigida, determinada pelo método Sibbald, com galos, foi de 8.195 kcal kg-1 de matéria seca. Os valores de energia metabolizável, determinados com galos, foram superiores aos determinados com pintos. Portanto, na formulação de rações para aves, deve-se considerar as diferenças nos valores energéticos do óleo ácido de soja, para aves jovens e adultas.

Produção de biotensoativos a partir de resíduos de óleos e gorduras

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Qualidade da carne de tourinhos nelore alimentados com diferentes fontes de óleos protegidos ou não da degradação ruminal

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise da dinâmica de preços entre os mercados futuros de grão, farelo e óleo de soja na China e Estados Unidos

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Dietary fish oil replacement with lard and soybean oil affects triacylglycerol and phospholipid muscle and liver docosahexaenoic acid content but not in the brain and eyes of surubim juveniles Pseudoplatystoma sp

Triplicate groups of juvenile suribim were fed for 183 days one of four different isonitrogenous (47.6% crude protein) and isolipidic (18.7% lipid) diets formulated using three different lipid sources: 100% fish oil (FO, diet 1); 100% pig lard (L, diet 2); 100% soybean oil (SO, diet 3), and FO/L/SO (1:1:1, w/w/w; diet 4). The tissue levels of fatty acids 18:2n - 6 and 18:3n - 3 decreased relative to corresponding dietary fatty acid values. The 20:5n - 3 and 22:6n - 3 composition of muscle and liver neutral lipids were linearly correlated with corresponding dietary fatty acid composition. In contrast, the 22:6n - 3 composition of the brain and eye were similar among treatments. The 22:6n - 3 level was enriched in all tissues, particularly in the neural tissues. Similar results were observed for tissue polar lipids: fatty acids content reflected dietary composition, with the exception of the 22:6n - 3 level, which showed enrichment and no differences between groups. Given these results, the importance of the biochemical functions (transport and/or metabolism) of 22:6n - 3 in the development of the neural system of surubim warrants further investigation. © Springer Science+Business Media B.V. 2008.

Tocopherol content and fatty acid profile in soybean oil supplemented with salvia extract (Salvia officinalis L.) during heating

This paper aimed to assess the tocopherol content and evaluate the fatty acid profile in soybean oil supplemented with salvia extract during heating, so as to verify the isolated and synergistic effect of natural and synthetic antioxidants. In order to obtain the extract, the lyophilized and crushed salvia was subjected to extraction by ethyl alcohol for 30 min, with a 1:20 salvia:ethyl alcohol ratio, under continuous agitation. Afterwards, the mixture was filtered and the supernatant was subjected to the rotary evaporator at 40 °C. Later the control treatments, ES (3000 mg kg-1 salvia extract), TBHQ (50 mg kg-1), and mixture (ES+50 mg kg-1 TBHQ) were prepared and subjected to 180 °C for 20 h. Samples were taken in time intervals 0, 10, and 20 h and analysed in terms of tocopherol content and fatty acid profile. Regarding the tocopherol and fatty acid profile analysis, it was found that the extract proved efficient in oil protection, when added isolated to soybean oil subjected to thermo oxidation. According to the results, salvia extract is a viable alternative that might be applied in industrialized processing of oils as natural antioxidant.

Fatty acid production by four strains of Mucor hiemalis grown in plant oil and soluble carbohydrates

Four Mucor hiemalis strains (M1, M2, M3 and M4), isolated from soil at a depth of 0 - 15 cm in the Juréia-Itatins Ecology Station (JIES), in the state of São Paulo, Brazil and were evaluated for the production of γ-linolenic (GLA) and other unsaturated fatty acids. Five growth variables (temperature, pH, carbon source, nitrogen source, and vegetable oils) were studied. Liquid media containing 2% vegetable oil (palm oil, canola oil, soybean oil, sesame oil, or sunflower oil) or 2% carbohydrate (fructose, galactose, glycerol, glucose, lactose, maltose, sucrose, sorbitol or xylose) and 1% yeast extract as a nitrogen source were used. The greatest biomass production was observed with M3 and M4 strains in palm oil (91.5 g l -1) and sunflower oil (68.3 g l -1) media, respectively. Strain M4 produced greater quantities of polyunsaturated acids in medium containing glucose. The GLA production in the M4 biomass was 1,132.2 mg l -1 in glucose medium. Plant oils were inhibitors of fatty acid production by these strains. © 2007 Academic Journals.

ANTIOXIDANT ACTIVITY OF ROSEMARY EXTRACT IN SOYBEAN OIL UNDER THERMOXIDATION

This study examined the antioxidant activity of lyophilized rosemary extract added to soybean oil, subjected to thermoxidation conditions and also its synergistic effect with the synthetic antioxidant tertiary butylhydroquinone (TBHQ). Soybean oil samples with no antioxidant added (SO), 3,000mg/kg rosemary extract (RE), 50mg/kg TBHQ (TBHQ), and a mixture of those two antioxidants (RE+TBHQ) were heated to 180C for 20h. After 0, 10 and 20h, the oxidative stability, total polar compounds, tocopherol content and fatty acid profile were determined. The addition of rosemary extract increased oxidative stability and resulted in a lower formation of total polar compounds and a higher retention of tocopherols. The RE treatment showed the highest amount of polyunsaturated fatty acids after 20h. There was not any synergy between TBHQ and rosemary extract in preventing oxidation of soybean oil. Rosemary extract showed a higher antioxidant potential when compared with TBHQ. PRACTICAL APPLICATIONS: Antioxidants are important ingredients in food processing because they have the capacity to protect foods, containing oils and fats, from damage caused by free radicals and reactive oxygen species. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned because of toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants. Several species are used in cooking, medicine and by the pharmaceutical industry, standing out the rosemary. Being rich in compounds with high antioxidant activity, the rosemary extract can be used to replace synthetic antioxidants used in vegetable oils. © 2012 Wiley Periodicals, Inc.

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants. © 2011 Association of Food Scientists & Technologists (India).

Enzymatic transesterification of soybean oil with ethanol using lipases immobilized on highly crystalline PVA microspheres

Polyvinyl alcohol (PVA) microspheres with different degree of crystallinity were used as solid supports for Rhizomucor miehei lipase immobilization, and the enzyme-PVA complexes were used as biocatalysts for the transesterification of soybean oil to fatty acid ethyl esters (FAEE). The amounts of immobilized enzyme on the polymeric supports were similar for both the amorphous microspheres (PVA4) and the high crystalline microspheres (PVA25). However, the enzymatic activity of the immobilized enzymes was depended on the crystallinity degree of the PVA microspheres: enzymes immobilized on the PVA4 microspheres have shown low enzymatic activity (6.13 U mg-1), in comparison with enzymes immobilized on the high crystalline PVA25 microspheres (149.15 U mg-1). A synergistic effect was observed for the enzyme-PVA25 complex during the transesterification reaction of soybean oil to FAEE: transesterification reactions with free enzyme with the equivalent amount of enzyme that were immobilized onto the PVA25 microspheres (5.4 U) have yielded only 20% of FAEE, reactions with the pure highly crystalline microsphere PVA25 have not yielded FAEE, however reactions with the enzyme-PVA25 complexes have yielded 66.3% of FAEE. This synergistic effect of an immobilized enzyme on a polymeric support has not been observed before for transesterification reaction of triacylglycerides into FAEE. Based on ATR-FTIR, 23Na- and 13C-NMR-MAS spectroscopic data and the interaction of the polymeric network intermolecular hydrogen bonds with the lipases residual amino acids a possible explanation for this synergistic effect is provided. © 2013 Elsevier Ltd. All rights reserved.

Effects of calcium salts of soybean oil on factors that influence pregnancy establishment in Bos indicus beef cows

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Growth performance and meat quality of heifers receiving different forms of soybean oil in the rumen

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation

The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in soybean oil underthermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleo-resins and the mixture of both, as well as soybean oil containing tert-butylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected tothermoxidation. Then, the physicochemical properties and fatty acid profile wereevaluated. Oregano and thyme oleoresins applied separately presented a higherprotective effect, inhibiting a greater formation of polar compounds than the anti-oxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a betteroxidative protection than the synthetic antioxidant. The increase in the concentra-tion of oleoresins by mixing thyme and oregano extracts has given a higher pro-tective effect.

Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)