Fractionation and Characterization of Tail Fats from Morkaraman Lambs Fed With Diets Containing Rosa Canina L. Seed At Different Levels

Abstract

This experiment was carried out to evaluate the effects of diets containing different levels (0%, 5%, and 15 %) of ground Rosa canina L seed, the residue remaining after the extraction of rose hip syrup, which is currently manufactured in Turkey as an energy source in diets. These include different proportion of barley and wheat bran on some characteristics of fractions separated by an acetone crystallization of edible tail fats obtained from tail tissues of Morkaraman male lambs at approximately 10 months of age (8 months plus 60 days dietary treatment). Four fractions and two filtrates were obtained from all of the sheep tail fat. The melting point, refractive index, iodine value, and fatty acid composition were determined for each of the fractions and filtrates. As the fractionation temperature decreased, the concentration of unsaturated fatty acids in the fractions increased. In addition, the effects of fractionation (p<0.01) and treatment (p<0.01) on melting point, refractive index, and fractionation (p<0.01) on iodine value were statistically significant. Lauric, myristic, palmitic, palmitoleic, margaric, and linoleic acids were affected by the fractionation (p<0.01) and treatment factors (p<0.01). Fractionation also had a significant effect on stearic (p<0.01) and oleic acids (p<0.01). Fractionation x treatment interaction also had a significant effect on myristic, palmitic, palmitoleic, margaric, stearic, oleic, and linoleic acids.

Keywords:

• Sheep
• Tail fat
• Solvent fractionation
• Fatty acid
• Fractionation characteristics

ACKNOWLEDGMENT

This work was supported by the Fund for Scientific Research, Ataturk University.

Notes

Goering, H.K.; Van Soest, P.J. Forage Fibre Analysis. US Department of Agriculture, 1970, Handbook no. 379, p. 20. USDA Washington, DC, USA.