Table 3.
Fatty acid composition (% of EE), lipid peroxidation indicators, IV, and IVP of food waste (DM basis) from preconsumer (SM), postconsumer (university dining hall and household SSOs), and municipal organic waste collection (TS) facilities in Minnesota compared with corn and dehulled, solvent-extracted soybean meal (NRC, 2012)
| SM (n = 17) | University dining hall (n = 55) | TS (n = 22) | SSOs (n = 12) | Soybean meal1 | Corn2 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Measurement | Mean | SD | Mean | SD | Mean | SD | Mean | SD | SEM | Mean | SD | Mean | SD |
| EE, % | 31.57a | 18.96 | 13.58b | 3.37 | 11.09b | 6.35 | 10.60b | 5.51 | 2.05 | 1.52 | 0.91 | 3.94 | 0.78 |
| Linoleic acid (18:2n6), % | 15.88b | 9.38 | 29.31ab | 5.48 | 32.76a | 11.74 | 23.34b | 6.36 | 1.75 | 49.17 | NA | 44.24 | NA |
| Linolenic acid (18:3n3), % | 2.19b | 2.47 | 3.82b | 1.12 | 7.05a | 6.27 | 2.43b | 0.75 | 0.69 | 1.52 | NA | 1.37 | NA |
| Arachidonic acid (20:4n6), % | 0.23ab | 0.12 | 0.20ab | 0.11 | 0.24a | 0.18 | 0.13b | 0.10 | 0.03 | 0.00 | NA | NA | NA |
| Lipid peroxidation | |||||||||||||
| PV, meq/kg lipid | 66.44b | 18.17 | 62.33b | 15.00 | 62.16b | 18.38 | 82.43a | 50.88 | 4.88 | NA | NA | NA | NA |
| TBARS, mg MDA eq/g lipid | 0.17b | 0.05 | 0.16b | 0.05 | 0.18b | 0.05 | 2.44a | 1.55 | 0.11 | NA | NA | NA | NA |
| Lipid composition | |||||||||||||
| IV3 | 68.15c | 17.06 | 86.60ab | 9.53 | 90.60a | 16.29 | 78.63b | 9.01 | 2.77 | NA | NA | NA | NA |
| IVP4 | 211.29a | 81.02 | 95.22b | 25.35 | 77.84b | 46.02 | 71.42b | 39.34 | 9.88 | NA | NA | NA | NA |
NA = not applicable.
a,b,cMeans with different superscripts within a row differ (P < 0.05).
1Soybean meal, dehulled solvent extracted mean and standard deviation values were obtained from NRC (2012).
2Yellow dent corn mean and standard deviation values were obtained from NRC (2012).
3IV = calculated iodine value of extracted lipid = (C16:1 × 0.9976) + (C18:1 × 0.8985) + (C18:2 × 1.8099) + (C18:3 × 2.7345) + (C20:1 × 0.8173) + (C20:4 × 3.3343) + (C20:5 × 4.1956) + (C22:1 × 0.7496) + (C22:5 × 3.8395) + (C22:6 × 4.6358) (NRC, 2012).
4IVP = calculated IV product of extracted lipid = (IV of ingredient EE) × (% of EE in the ingredient) × (0.1) (NRC, 2012).