Chemical inactivation of cyclopropenoid fatty acids in cottonseed meals and their physiological evaluation

Abstract

Chemical inactivation of cyclopropenoid fatty acids in commercial cottonseed meals was explored with three classes of compounds : anhydrous gases, organic acids and sulfhydryl compounds. Of the reagents screened, sulfur dioxide reduced the cyclopropenoid content by over 90% while free cottonseed fatty acids and thioglycollic acid reduced the cyclopropenoid fatty acid content by over 30%. Large batches of the above three selected meals, as well as a control commercial screw-pressed meal, were then incorporated at 20 wt % levels in the rations of laying hens. A negative control containing 25% soybean meal and a positive control containing a 2% refined cottonseed oil of known CPA content were also employed. During a four-week feeding period, eggs were collected during the third and fourth week and stored at 35 F for periods of 3 and 6 months. Overall egg quality and the fatty acid distribution of the yolk lipids were determined after the 3 and 6 months' storage periods.

Tolerance Levels of Free Gossypol in Layer Diets as Influenced by Iron: Gossypol Ratios

“…would retain acceptable yolk color even after six months of storage. Later work by Kemmerer et al (1965), Frampton et al (1966), Lipstein and Bornstein (1966), Berry et al (1968), Proctor et al (1968) and Reilich et al (1969) is in agreement with this recommendation.…”