東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effects of Natural Antioxidants on t...

Glodde, Florentina.

FindBook

Google Book

Amazon

博客來

Effects of Natural Antioxidants on the Stability of Omega-3 Fatty Acids in Dog Food.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Effects of Natural Antioxidants on the Stability of Omega-3 Fatty Acids in Dog Food./
Author:	Glodde, Florentina.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2017,
Description:	66 p.
Notes:	Source: Masters Abstracts International, Volume: 56-06.
Contained By:	Masters Abstracts International56-06(E).
Subject:	Animal sciences. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10265514
ISBN:	9780355135053

Effects of Natural Antioxidants on the Stability of Omega-3 Fatty Acids in Dog Food.
Glodde, Florentina.

Effects of Natural Antioxidants on the Stability of Omega-3 Fatty Acids in Dog Food. - Ann Arbor : ProQuest Dissertations & Theses, 2017 - 66 p.

Source: Masters Abstracts International, Volume: 56-06.

Thesis (M.S.)--Southern Illinois University at Carbondale, 2017.

The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE) and acai berry) in reducing lipid oxidation in dog food was tested in comparison to the synthetic antioxidant butylated hydroxyanisole (BHA). Lipid oxidation was evaluated after 12 days of storage at 55°C and thiobarbituric acid-reactive substances (TBARS) was measured as an indicator of lipid oxidation. In project one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis) and samples were collected on day 12 and analyzed for TBARS. Compared with the control treatment, TBARS values were lower (p<0.01) for four antioxidant treatments (curcumin, cranberry, pomegranate and GSE) but not for the acai berry treatment (p<0.39). The four antioxidants showed similar efficacy at lowering lipid oxidation as BHA and therefore may have the potential to substitute BHA in dog food. In project two, we evaluated the effects of GSE and curcumin at two inclusion rates (0.1 and 0.2% of food DM) on TBARS and omega-3 fatty acid (FA) content over 12 days of storage at 55°C. By day 12, our results showed no significant differences in TBARS values between the BHA and the 0.1% GSE treatment, however BHA was still more effective than the 0.1% GSE as the differences in fold increase in TBARS were lower for BHA (19.4%) than for the 0.1% GSE (75.5%) treatment. Omega-3 FA loss tended (P>0.11) to be greater at the lower inclusion rate which correlated with the increased TBARS values at the 0.1% when compared to the 0.2% inclusion rate. Curcumin and GSE were most effective at maintaining omega-3 FA content at the 0.2% inclusion rate and showed no significant differences from the BHA treatment. In conclusion, BHA in dog food can be effectively substituted by GSE, cranberry, curcumin and pomegranate at the inclusion rate of 0.2% of food DM.

ISBN: 9780355135053Subjects--Topical Terms:

3174829
Animal sciences.

Effects of Natural Antioxidants on the Stability of Omega-3 Fatty Acids in Dog Food.
LDR:02800nmm a2200289 4500 001 2162819
005 20181012133444.5
008 190424s2017 ||||||||||||||||| ||eng d
020 $a 9780355135053
035 $a (MiAaPQ)AAI10265514
035 $a (MiAaPQ)siu:14067
035 $a AAI10265514
040 $a MiAaPQ $c MiAaPQ
100 1 $a Glodde, Florentina. $3 3350817
245 1 0 $a Effects of Natural Antioxidants on the Stability of Omega-3 Fatty Acids in Dog Food.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2017
300 $a 66 p.
500 $a Source: Masters Abstracts International, Volume: 56-06.
500 $a Adviser: Amer AbuGhazaleh.
502 $a Thesis (M.S.)--Southern Illinois University at Carbondale, 2017.
520 $a The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE) and acai berry) in reducing lipid oxidation in dog food was tested in comparison to the synthetic antioxidant butylated hydroxyanisole (BHA). Lipid oxidation was evaluated after 12 days of storage at 55°C and thiobarbituric acid-reactive substances (TBARS) was measured as an indicator of lipid oxidation. In project one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis) and samples were collected on day 12 and analyzed for TBARS. Compared with the control treatment, TBARS values were lower (p<0.01) for four antioxidant treatments (curcumin, cranberry, pomegranate and GSE) but not for the acai berry treatment (p<0.39). The four antioxidants showed similar efficacy at lowering lipid oxidation as BHA and therefore may have the potential to substitute BHA in dog food. In project two, we evaluated the effects of GSE and curcumin at two inclusion rates (0.1 and 0.2% of food DM) on TBARS and omega-3 fatty acid (FA) content over 12 days of storage at 55°C. By day 12, our results showed no significant differences in TBARS values between the BHA and the 0.1% GSE treatment, however BHA was still more effective than the 0.1% GSE as the differences in fold increase in TBARS were lower for BHA (19.4%) than for the 0.1% GSE (75.5%) treatment. Omega-3 FA loss tended (P>0.11) to be greater at the lower inclusion rate which correlated with the increased TBARS values at the 0.1% when compared to the 0.2% inclusion rate. Curcumin and GSE were most effective at maintaining omega-3 FA content at the 0.2% inclusion rate and showed no significant differences from the BHA treatment. In conclusion, BHA in dog food can be effectively substituted by GSE, cranberry, curcumin and pomegranate at the inclusion rate of 0.2% of food DM.
590 $a School code: 0209.
650 4 $a Animal sciences. $3 3174829
690 $a 0475
710 2 $a Southern Illinois University at Carbondale. $b Animal Science. $3 1272641
773 0 $t Masters Abstracts International $g 56-06(E).
790 $a 0209
791 $a M.S.
792 $a 2017
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10265514