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Showing 1 to 14 of 14 for “"Iodine Value"”.
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Quantifying the influence of iodine value on pork quality
… fed 3 diets with varying levels of predicted iodine value (IVP) were analyzed for bacon yield, fat shattering, slice distortion, shrink, fatty acid composition, iodine value (IV), and REIMS. Diets altered bacon yield, fatty acid composition and IV of bellies creating a diverse population for …
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Quantifying the influence of iodine value on pork quality
… fed 3 diets with varying levels of predicted iodine value (IVP) were analyzed for bacon yield, fat shattering, slice distortion, shrink, fatty acid composition, iodine value (IV), and REIMS. Diets altered bacon yield, fatty acid composition and IV of bellies creating a diverse population for …
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Factors associated with variation in the fatty acid composition and iodine value of carcass fat in pigs fed increasing levels of dried distillers grains with solubles
… was measured using gas chromatography (GC). Iodine value (IV) was either predicted with an equation from AOCS (1998) based on unsaturated fatty acid profile from the GC analysis or measured using near infrared spectroscopy (NIR). Increasing DDGS level increased fat IV linearly for all …
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Effect of dietary distillers dried grains with solubles (DDGS) and pig removal strategy at harvest on the growth performance, carcass characteristics, and fat quality of growing-finishing pigs
… (measured on the live animal using ultrasound). Iodine value increased (P ≤ 0.001) with increasing DDGS level for belly fat, jowl fat, and backfat (from 3rd thoracic vertebrae and clear plate). Average daily gain, feed efficiency, and 10th rib backfat thickness were lower (P ≤ 0.01) for pens of …
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Effect of increased carcass weight on fresh pork quality and sensory traits
… Loin pH, instrumental and visual color and iodine value of the clear plate fat (all 3 layers) was measured on approximately 90% of the population. Quality measurements of the ham, 14 d aged loin and chop, and loin chop (cooked to 71°C and 63°C) shear force (SSF) and trained sensory panels …
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Liquid-liquid extraction of carotenoids from palm oil (Elaeis guineensis)
… parameters: Free Fatty Acid (FFA) content, Iodine Value (IV), Peroxide Value (PV), Moisture Content, Saponification Value (SV) and Impurity Content. The crude and degummed palm oil results were, respectively, (a) acid value (mg KOH/g) from 2.79 ± 0.21 and 4.31 ± 0.06, (b) peroxide value …
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Development of Biolubricants from Vegetable Oils for Non-Internal Combustion Engine Applications
… selectivity, oxirane oxygen content (OOC), and iodine value of the final epoxidized canola oil trimethylolpropane (ECOTMP) ester was 95.2%, 98.62%, 4.12%, and 3.4 mg I2/g, respectively. This work has focused on the conversion of vegetable oils to saturated complex esters through several chemical …
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Effects of high carbon dioxide concentration on oil palm growth and development
… difference in fatty acid compositions (FAC), iodine value and carotene content extracted from fruit bunches of all treatments. Under high CO2 level, clonal palm leaves had reduced percentage of nitrogen (N), phosphorous (P) and potassium (K). Enhanced photosynthetic rate due to high CO2 level …
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Nutritional Approaches to Increase Intramuscular Fat in Pigs
… finishing diet with no detrimental fat quality (Iodine value ≤ 70). Another study was carried out to define the appropriate degree of deficiency of dietary protein and/or amino acids and the optimum time to feed deficient diets in order to obtain target increases in intramuscular fat content. …
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Evaluating fat quality and bacon slicing yields in immunologically castrated barrows
… with greater concentrations of UFA, greater iodine values (IV), and inferior bacon slicing yields compared to physically castrated (PC) barrows. However, lipid composition may be altered and consequently belly firmness improved in IC barrows with increasing time after second Improvest dose. …
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The effects of feeding canola meal from high protein or conventional varieties of canola seeds on pork quality
… most fatty acids, and calculated iodine value. However, there was a linear increase in total PUFA as CM-HP inclusion increased. Conventionally cured bacon and dry cured bacon were analyzed separately. There were no differences in either cure type for processing characteristics, …
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Evaluation of corn germ and DDGS in diets fed to pigs
… (P = 0.07) for gilts to have greater backfat iodine value (IV) and greater (P = 0.05) belly fat IV than barrows. It was concluded that inclusion of corn germ, tallow, palm kernel oil, or glycerol to growing-finishing diets did not ameliorate the negative effects of DDGS on carcass fat quality. …
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Effects of pelleting growing-finishing diets with distillers dried grains with solubles (DDGS) on growth performance, carcass characteristics, and commercial bacon slicing yields of barrows and gilts
… not great enough to negatively affect drop value of stomachs. There was no effect of DDGS inclusion on overall ADG (P = 0.46) regardless of diet form. Pellet-fed pigs had 2.9% heavier HCW (P = 0.01), 10.4% thicker 10th rib back fat (P = 0.01), and 1.8 percentage unit less estimated lean …
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Feeding peroxidized soybean oil to finishing pigs: Effects on performance, nutrient digestibility, carcass characteristics, and the shelf-life of loin chops and commercially manufactured bacon
… each infused with of 15 L/min of air. Peroxide values were 2.0, 17.4, 123.6, and 19.4 mEq/kg; 2,4-decadienal values were 2.07, 1.90, 912.15, and 915.49 mg/kg; and 4-hydroxynonenal concentrations were 0.66, 1.49, 170.48, and 82.80 mg/kg, for the 22.5, 45, 90 and 180°C processed SO, respectively. …