CHEMICAL CHARACTERISATION OF COMMONLY USED DIETARY OILS IN BROILER PRODUCTION

Abstract

CHEMICAL CHARACTERISATION OF COMMONLY USED DIETARY OILS IN BROILER PRODUCTION
T. V. ABOKEDE, O. A. OGUNWOLE, A. O. MOSURO, F. O. JEMISEYE, B. S. ADEDEJI, I. A. OLUDOYI AND O. O. TEWE
Agricultural Biochemistry and Nutrition Unit,
Department of Animal Science, University of Ibadan, Nigeria. *Correspondence: titilopeabokede@yahoo.com; +2348113333305
ABSTRACT
This study was conducted to characterize different dietary oils commonly used in broiler chicken production. Soybean oil (SYO), Palm-kernel oil (PKO), Sheabutter (SHO), Coconut oil (CO) and Groundnut oil (GNO) were each assayed for their physical and chemical characteristics using standard procedures. The SYO had higher (P<0.05) saponification value (14.55 mg/KOH) compared to GNO (12.00mg/KOH), which had the lowest value, SHO had the higher (P<0.05), acid value of (3.65 mgKOH/g), compared to SYO that had the lowest value (0.90) and PKO had the highest value for iodine and peroxide values (2.50) as compared to SYO which had the lowest value of (1.60). For the fatty acid profile, CO was higher (P<0.05) in Arachidonic acid of (2.25) while GNO had the a lower value of (0.07) and Linoleic acid was highest in CO (19.72) as compared to (8.21) of PKO that had the lowest value, linolenic acid was highest in SYO (2.81) compared to SHO (0.16) that had the lowest value. SYO (2.19) had the highest content of vitamin A compared to SHO (1.73) that had the lowest value while SYO had the highest value for vitamin E (53.29) content and SHO had the lowest value (38.25). The different oils have varying level of inherent nutrient which when used as ingredient, may have varying impact on performance of broiler chickens
Keywords: Saponification value, Iodine value, Peroxide value, Acid value, Dietary oils.