Fat Rancidity in Eviscerated Poultry ,

Kummerow, Fred A.; Hite, J. P.; Kloxin, S. E.

doi:10.3382/ps.0270689

Cited by 13 publications

(1 citation statement)

References 9 publications

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“…As early as 1950, Chu and Kummerow reported that feeding a high level (25%) of linseed oil to chickens caused increased linolenic acid in the fat of the skin and gizzard. Kummerow et al, (1948) also reported that feeding linseed oil to turkeys increased the iodine number of the fat and it was less stable to oxidation. Klose et al, (1952) showed that including 2% of linseed oil in a turkey ration caused a large increase in the linolenic acid in the depot fat, a marked reduction in the induction period for fat oxidation and a marked fishy odor of the tissue.…”

Section: Introductionmentioning

confidence: 99%

Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

mila¹,

Kishore²,

Sihag³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Introductionmentioning

confidence: 99%

Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

mila¹,

Kishore²,

Sihag³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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The role of dietary fat in the quality of fresh and frozen storage turkeys

Klose

Mecchi

Hanson

et al. 1951

J Americ Oil Chem Soc

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Summary Groups of turkeys were fed, for eight weeks prior to slaughter, diets varying in the type of animal protein concentrate (fish meal vs. meat scraps) and varying in degree of unsaturation and kind of vegetable oil present (coconut oil vs. linseed oil). Chemical and organoleptic analyses of the fresh and stored carcasses established the following points: Differences in fatty acid composition of dietary fat of turkeys have a marked effect on the fatty‐acid composition of carcass fat and correspondingly play a decisive role in the storage life of the turkey carcass. Typically fishy flavors and odors in roasted turkey meat, which can be caused by feeding fish (oil) products, can also be produced in the absence of fish products by a highly unsaturated vegetable oil, linseed oil. The fishy flavor is present in the roasted, freshly slaughtered turkey and apparently increases very little if any in intensity during storage.

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Factors which affect the stability of highly unsaturated fatty acids. II. The autoxidation of linoleic and alkali conjugated acid in the presence of metallic naphthenates

Jackson

Kummerow

1949

J Americ Oil Chem Soc

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Summary The addition of commercial paint driers to unconjugated linoleic acid increased the rate of diene conjugation during autoxidation and greatly lowered the amount of detectable peroxides. On the other hand, the addition of driers to the conjugated isomer lowered the amount of detectable peroxide but mildly promoted destruction of diene conjugation. The hydroperoxide decomposition role of driers is further supported. Metallic naphthenates increased the quantity of diene ketones in both unconjugated and conjugated acid though after a longer period of time in the latter case.

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Fat Rancidity in Eviscerated Poultry ,

Cited by 13 publications

References 9 publications

Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

The role of dietary fat in the quality of fresh and frozen storage turkeys

Factors which affect the stability of highly unsaturated fatty acids. II. The autoxidation of linoleic and alkali conjugated acid in the presence of metallic naphthenates

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