Production and characterization of biodiesel obtained from transesterification of lipid from goat tallow

Aim: The present study was conducted to optimise the production of biodiesel from goat tallow by chemical and biological transesterification and to analyse the fuel characteristics of biodiesel. Methodology: Lipid from goat tallow was extracted after subjecting the tallow to ultrasonication and microwave heating. The lipid obtained was converted to biodiesel by chemical and biological transesterification processes. Results: Microwave heating of goat tallow with hexane produced 550 ml of oil whereas ultrasonication method produced 350 ml and 430 ml with Hexane and Hexane : Isopropanol (3:2) as solvent mixture, respectively. When one litre of this oil was subjected to transesterification reaction, 750 ml and 640 ml of biodiesel was produced by chemical and biological methods under optimized conditions (temperature 60oC for chemical and 35oC for biological transesterification). GC-MS analysis of transesterified oil indicated linolenic acid, pentadecanoic acid and stearic acid as major lipid components in goat tallow. Fuel properties were tested as per ASTM standards. Interpretation: The biological process (either with the enzyme or with organism), if properly designed can definitely be an advantageous as this process is cost effective and environmental friendly. Goat tallow can be a potential candidate for the production of biodiesel, an alternate to fossil fuel, which is the need of the hour.

Effect of lipid sources and inclusion levels in diets for broiler chickens / Efeito de fontes lipídicas e níveis de inclusão em dietas para frangos de corte

This research aimed to evaluate the interactions and effects of 2 and 4% addition levels of poultry slaughterhouse fat (chicken tallow) and soybean oil in diets for broiler chickens. Two experiments were carried out using one-day-old male Cobb chicks in an entirely random design with a 2x2 factorial scheme. In the first experiment, 560 chicks were used to evaluate performance and carcass characteristics. In the second experiment, 100 chicks were used to determine the nutrient digestibility, dietary energy utilization and the lipase and amylase pancreatic activity. There was no interaction between the fat sources and the addition levels for any of the analyzed variables, except for the digestibility coefficient of dry matter (DCDM), which was higher in diets added with 2% soybean oil when compared to chicken tallow. The addition of 4% fat in the diet, regardless of fat source, improved the digestibility coefficient of ethereal extract (DCEE) and increased weight gain and feed intake. Moreover, in the initial phase, the addition of 4% fat to the diet increased lipase activity when compared to diets with 2% addition, and a positive correlation between DCEE and pancreatic lipase activity was observed. In conclusion, there is no interaction between fat sources and addition levels, except for DCDM. Carcass characteristics are not influenced by any of the studied factors. The addition of 4% fat increases pancreatic lipase activity and improves DCEE, resulting in greater weight gain, regardless of the tested fat source, making chicken tallow a great alternative to soybean oil...

O objetivo deste trabalho foi avaliar as interações e os efeitos da utilização de gordura de abatedouro avícola (gordura de frango) e de óleo de soja com níveis de inclusão de 2 e 4% em dietas para frangos de corte. Foram conduzidos dois experimentos com pintos de corte de um dia de idade, machos, da linhagem Cobb, alojados num delineamento inteiramente ao acaso em esquema fatorial 2x2. No primeiro experimento utilizaram-se 560 aves para avaliar o desempenho e as características de carcaça. No segundo experimento foram alojadas 100 aves para determinar o aproveitamento dos nutrientes e da energia da dieta, e também a atividade de lipase e amilase pancreática. Não houve interações entre as fontes lipídicas e os níveis de inclusão para nenhuma das variáveis analisadas, com exceção do coeficiente de metabolizabilidade da matéria seca (CMMS), que foi maior nas dietas com inclusão de 2% de óleo de soja em relação à gordura de frango. A inclusão de 4% de lipídios na dieta, independente da fonte lipídica, melhorou o coeficiente de metabolizabilidade do extrato etéreo (CMEE) e aumentou o ganho de peso e o consumo de ração das aves. Ainda, na fase inicial, a adição de 4% de lipídios na dieta aumentou a atividade de lipase em relação às dietas com inclusões de 2%, observando-se uma correlação positiva entre o CMEE e a atividade de lipase pancreática. Como conclusão, não há interação entre as fontes lipídicas e os níveis de inclusão estudados, com ressalva para o CMMS. As características de carcaça não são influenciadas por nenhum dos fatores estudados. A adição de 4% de lipídio aumenta a atividade de lipase pancreática e melhora o CMEE, refletindo em maior ganho de peso das aves, indiferentemente da fonte lipídica testada, o que torna a gordura de frango uma boa alternativa ao óleo de soja...

Effects of Oxidized Tallow on the Rabbit Serum Lipids and Antioxidant Activity of the In-vitro Lipids

This paper describes the effects of thermally oxidized tallow on the serum lipids profile and radical scavenging activity (RSA) of the lipids extracted from the different tissues of the rabbits. Tallow was thermally oxidized at 130degrees C for 9, 18, 27, 36 and 45 h respectively. Thermally oxidized tallow was fed to the local strain of Himalayan rabbits for one week. Results show that oxidation increases the formation of hydroperoxides and decrease the level of radical scavenging activity of the tallow. The rabbit serum lipids profile showed a dose dependent increase in triglyceride, total cholesterol and LDL-cholesterol. However, no statistically significant increase was observed in the HDL-cholesterol with an increase of oxidation time. Serum glucose and rabbits body weight decrease significantly (p < 0.05) and was highly correlated with the serum lipids profile. The percent RSA of the lipids extracted from the liver, brain and muscles tissues showed a significant decrease with respect to 0.5, 1.0 and 1.5 g/body weight as well as oxidation time. Data suggests that thermal oxidation and use of thermally oxidized beef tallow is harmful and therefore an alternative way of cooking should be used.

Effects of the use of soybean oil and animal fat in the diet of laying hens on production performance and egg quality / Efeito do uso de oleo de soja e gordura animal na dieta de poedeiras sobre desempenho produtivo e qualidade do ovo

The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk old Dekalb laying hens were investigated. Laying hens were subjected to three defined treatments according to the source of lipid added to their diets: soybean oil, beef tallow, and a control diet (without the addition of oil). The experimental design was in a 3x2 factorial arrangement (three treatments and two different ages). The fatty acid composition of the yolks in the eggs produced by the laying hens was analyzed. The eggs produced by laying hens on the soybean oil diet had a large amount of polyunsaturated fatty acids (PUFA) omega-6 (n-6) and omega-3 (n-3) in their yolks (23.55, 2.30 percent respectively), whereas egg yolks from hens who were given beef tallow had higher percentages of monounsaturated fatty acids (47.53 percent) compared to soybean oil (47.53 percent) and the control diet (38.72 percent). The percentages of trans fats present in the egg yolks in all treatments were considered very low (0.91; 0,11; 0.05 percent). Young layers are more efficient at depositing n-3 fatty acids (1.40 percent), specially C22:6 (0.76 percent) with the best ratio n6:n-3 (13.97) compared to old layers (1.35; 0.72; 14.81 percent respectively). Based on these results, it was concluded that the amount of fatty acids present in the egg yolks can be modified by the sources of lipids included in the diet and that independent of the sources of lipid in the diet and the age of the chicken, egg yolks have insignificant amounts of trans fatty acids.

Foram avaliados os efeitos de diferentes dietas lipídicas na composição de ácidos graxos (AG) de ovos produzidos por poedeiras Dekalb de 20 e 54 semanas de idade. As poedeiras foram submetidas a três tratamentos definidos de acordo com a fonte lipídica adicionada nas rações: óleo de soja, sebo bovino e ração controle (sem adição de óleo). O delineamento experimental foi inteiramente casualizado em arranjo fatorial 3x2 (três tratamentos e duas idades das galinhas). Foram analisadas as composições em ácidos graxos das gemas dos ovos produzidos pelas poedeiras. O perfil de ácidos graxos das gemas dos ovos, produzidos pelas aves alimentadas com rações contendo óleo de soja, apresentaram na sua composição grande quantidade de ácidos graxos poliinsaturados (PUFA) ômega 6 (n-6) and Omega 3 (n-3) (23,55; 2,30 por cento respectivamente), enquanto as gemas dos ovos de poedeiras que receberam sebo bovino apresentaram maiores porcentagens de AG monoinsaturados (47,53 por cento) na sua composição, comparados com dieta contendo óleo de soja (47,53 por cento) e dieta controle (38,72 por cento). As porcentagens de gordura trans presente nas gemas dos ovos de todos os tratamentos foram consideradas muito baixas (0,91; 0,11; 0,05 por cento). Poedeiras novas são mais eficientes em depositar AG n-3 (1,40 por cento), especialmente C22:6 (0,76 por cento) na gema do ovo, com melhor razão n6:n:3 (13,97) comparado com poedeiras velhas (1,35; 0,72; 14,81 por cento respectivamente). Com base nesses resultados, foi concluído que a quantidade de ácidos graxos presentes na gema dos ovos podem ser modificadas de acordo com as fontes de lipídios oferecidas nas dietas e que, independente da adição de diferentes fontes lipídicas na ração e da idade das galinhas, as gemas dos ovos possuem quantidades insignificantes de gorduras trans.

Industrial derivative of tallow: a promising renewable substrate for microbial lipid, single-cell protein and lipase production by Yarrowia lipolytica

The aim of the present study was to assess the potential of valorisation of a solid industrial derivative of tallow, composed of saturated free-fatty acids ("stearin"), by fermentations carried out by the yeast Yarrowia lipolytica ACA-DC 50109 in order to produce microbial lipid, biomass and extra-cellular lipase. High quantities of biomass were produced (biomass yield of around 1.1 ± 0.1 g of total biomass produced per g of fat consumed) when the organism was grown in shake flasks, regardless of the concentration of extra-cellular nitrogen present. Cellular lipids accumulated in notable quantities regardless of the nitrogen availability of the medium, though this process was clearly favoured at high initial fat and low initial nitrogen concentrations. The maximum quantity of fat produced was 7.9 mg/ml corresponding to 52.0% (wt/wt) of lipid in the dry biomass. Lipase production was critically affected by the medium composition and its concentration clearly increased with increasing concentrations of fat and extra-cellular nitrogen concentration reaching a maximum level of 2.50 IU/ml. Lipase concentration decreased in the stationary growth phase. In bioreactor trials, in which higher agitation and aeration conditions were employed compared with the equivalent trial in the flasks, significantly higher quantities of biomass were produced (maximum concentration 30.5 mg/ml, yield of 1.6 g of total biomass produced per g of fat consumed) while remarkably lower quantities of cellular lipids and extra-cellular lipase were synthesised. Numerical models successfully simulated both conversion of substrate fat into biomass and production and subsequent hydrolysis of extra-cellular lipase and presented a satisfactory predictive ability verifying the potential for single-cell protein and lipase production by Yarrowia lipolytica ACA-DC 50109. In all cultures, the mycelial form of the culture was dominant with few single cells present.