Abstract
Fish oils hydrogenated to melting points of 31–33 or 38–40°C were examined as fat sources in milk replacers, soya lecithin being used as an emulsifying agent. Analyses performed on gas and thin layer chromatography showed a total fatty acid content of 68.2 % in the lesser hydrogenated and 58.7 % in the more hydrogenated fat. As much as 89 % of the total fatty acids were found in the triglyceride fraction of the former, and 75 % in the latter.
Diglycerides and cholesterol were measured together. Although 11 % of the total fatty acids was found in this fraction in the more hydrogenated fat, diglycerides and cholesterol were completely absent in the lesser hydrogenated fat.
Eight different samples of faeces originating from a balance experiment with calves were extracted by a modified Folch method and also by the Stoldt method. Both methods yielded similar total lipid contents, but the Folch method gave a considerably higher yield of fatty acids, particularly the longer chained ones.
Keywords: marine fat, composition, extraction, faeces
Sammendrag
Hydrogenert fiskefett med smeltepunkt 31–33 og 38–40° C er blitt brukt som fettkilde i melkeerstatning til kalver. Analyse utført med gass og tynnskikt kromatografi viste et totalt fettsyreinnhold på henholdsvis 68,2 og 58,7 %. Tilsvarende ble 89 og 75 % av fettsyrene funnet i triglyceridfraksjonen.
Diglycerider og cholesterol som ble målt sammen fantes ikke i fettet med smeltepunkt 31–33° C. I det mest hydrogenerte fettet fantes 11 % av fettsyrene i denne fraksjonen.
Fra et balanseforsøk ble åtte faecesprøver analysert for fettinn-hold etter to anerkjente metoder. Begge metoder ga omtrent samme totalinnhold av fett, men den ene ga betydelig høyere innhold av fettsyrer. Denne metode, som er noe modifisert i forhold til den opprinnelige oppskrift, er gitt en nærmere omtale.
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