Effects of different fat sources on broiler performances and fat quality
| Autor: | C. Cerioli, F. Conti, M. Morlacchini, A. Prandini |
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| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 474-476 (2011) |
| Druh dokumentu: | article |
| ISSN: | 1594-4077 1828-051X |
| DOI: | 10.4081/ijas.2003.s1.474 |
| Popis: | To be used as food, vegetable oils should content a maximum level in free fatty acids of 0.5%. So, the first operation needed is oil refining in order to eliminate the excess of free fatty acids. This operation, named neutralization, is realized by distillation of free fatty acids in vapor stream or by centrifugation to separate free fatty acids that have different molecular weight than acylglicerols. The separation is not completed and it is possible to find some neutral oil in the stream of free fatty acid. In this way a co-product is obtained, not used as food, containing 70% in weight of free fatty acids and 30% of neutral oil.... |
| Databáze: | Directory of Open Access Journals |
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