an experiment was conducted to study the effects of an emulsifier (glycerol polyethylene glycol ricinoleate: gpgr) and different sources of fat on the performance of khaki campbell ducks. ducks were assigned into five groups with three replicates (10 ducks/replicate) in each group. treatments were a control diet (c1: without added oil and emulsifier), control diet added with 2% soybean oil (c2)...

Consumers are often confused about nutrition research findings and recommendations. As content experts, it is essential that nutrition scientists communicate effectively. A case-study of the history of dietary fat science and recommendations is presented, summarizing presentations from an Experimental Biology Symposium that addressed techniques for effective scientific communication and used th...

The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines the physical properties of the fats and influences their absorption, metabolism and uptake into tissues. Fat interesterification is a process that implies a positional distribution of fatty acids (FAs) within the TAG mo...

The liver of the embryo chick during the first two weeks of development contains an abundance of isotropic fatty globules which represent a mixture of lipoids in which phosphorized fats predominate. During the third week of incubation the fatty globules in the liver change their physical and chemical characters. They become anisotropic and exhibit the reactions and properties of esters of chole...

Until recently, the chief physiological role assigned to dietary fats has been that which considered them merely as fuel for the expenditure of energy. In fact, the idea has prevailed that so long as the demands for the fat-soluble and other vitamins were satisfied, animals could dispense with fats entirely’ (l-3). When, in 1927, Evans and Burr (4) attempting further purity of synthetic diets, ...

On September 18, 2008, a multidisciplinary panel of nutrition and clinical experts was convened to review the science regarding possible trans-fat replacement options and to discuss the implications for food manufacturers as they discern which options currently available for baked goods will improve overall human health. As there continue to be public appeals for removing transfats from manufac...

Meat rendering operations produce stick water waste which is rich in proteins, fats, and minerals. Membrane distillation (MD) may further recover water and valuable solids, but hydrophobic membranes are contaminated by the fats. Here, commercial hydrophobic polytetrafluorethylene (PTFE) membranes with a hydrophilic polyurethane surface layer (PU-PTFE) are used for the first time for direct cont...

The digestibility and heat production values for three fats of different origin were determined. Four pony geldings (225 kg) were used in a study consisting of four successive digestion trials utilizing a 4 X 4 Latin square design. The four dietary treatments were basal alone and supplemented with 15% corn oil, blended fat or inedible tallow. The blended fat was composed of a mixture of animal ...

The distribution of fatty acids among the positions 1, 2, and 3 of triglycerides of seven vegetable fats has been determined. The fatty acid compositions in positions 1 and 3 are very similar in most cases, but in none of the fats is the distribution completely symmetrical.