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Fatty Acid Composition of Poultry Offal Fat1
1770
RESEARCH NOTES TABLE 1.-—Hatchability
of undipped and dipped turkey hatching eggs
Eggs Set
Eggs Fertile
Dead in Shell
p. l lps
% Hatch of fertile eggs
1
None ERY
325 323
198 195
54 32
19 6
63.1 80.5
2
None ERY
461 463
298 285
43 55
45 21
70.5 73.3
3
None ERY
326 323
221 285
56 55
19 21
66.1 73.3
4
None ERY
332 328
149 140
49 38
16 19
56.4 59.3
5
None ERY
219 212
81 95
33 31
9 7
48.1 60.0
Total 1-5
None ERY
1,663 1,649
947 910
235 210
108 57
63.8 70.6
determine if lower concentrations of antibiotic and a shorter immersion time would also produce this effect since these factors might make the process more practical for the poultry industry. The results of this study indicate that this process should be evaluated
for its ability to prevent egg transmission of turkey diseases. REFERENCE Chalquest, R. R., and J. Fabricant, 1959. Survival of PPLO injected into eggs previously dipped in antibiotic solutions. Avian Dis. 3 : 257-271.
FATTY ACID COMPOSITION OF POULTRY OFFAL FAT 1 HARDY M. EDWARDS, JR. Poultry Department, University of Georgia, Athens, Georgia (Received for publication August 8, 1961)
The increased interest in fatty acid requirements of chickens means that there is greater need for accurate calculation of the fatty acid composition of poultry diets. Fat produced from processed poultry offal is used extensively in poultry rations in many areas of the United States. Since no fatty acid composition values were available for this product, samples from two areas of the United States were analyzed to obtain val1
This work was supported in part by research grant No. 3766 from the National Institute of Health, U.S. Public Health Service, Department of Health Education and Welfare.
ues of sufficient accuracy for use in ration formulation calculations. Three poultry offal fat samples (samples number 1 and 2 from Maryland and sample number 3 from Georgia) were analyzed for fatty acids by gas liquid chromatography. The methyl esters of the fatty acids were chromatogrammed with a Perkin-Elmer Instrument using a 30% diethylene glycol succinate on chromosorb W column, a hot wire detector and a recorder. The percentage of fatty acids was calculated by multiplying the peak areas by the square root of the molecular weight of the fatty acid and di-
Downloaded from http://ps.oxfordjournals.org/ at Florida International University on June 16, 2015
Dip
Hatch No.
RESEARCH NOTES
TABLE 1.—The fatty acid composition of fat produced from poultry ojfal processing Composition of samples Fatty acid #1 Capric Laurie Myristic Myristoleic Palmitic Palmitoleic Stearic Oleic Linoleic Linolenic
%
0.1 0.3 1.6 0.3 21.2 6.7 6.7 39.1 22.8 1.2
#2
%
0.1 0.4 1.5 0.2 21.2 6.5 5.4 38.1 25.3 1.2
#3
%
trace trace 1.1 0.2 21.8 7.1 5.6 41.2 22.5 0.5
Average - Composition
%
0.1 0.2 1.4 0.2 21.4 6.8 5.9 39.5 23.5 1.0
series of fatty acids are present in poultry offal fat.
NEWS AND NOTES (Continued jrom page 1759) C H A NOTES At the 24th annual convention of the Canadian Hatchery Association held in Banff, August 21-23, P. Funk, North Clearbrook, B.C., was elected President. CIBA NOTES Ciba Pharmaceutical Products, Inc., has purchased a 50-acre farm for agricultural-veterinary research in Hillsborough Township, New Jersey. MERCK NOTES The Oklahoma Agricultural Experiment Station has been granted $2,500 by Merck and Company, Rahway, N.J., in support of research into the nutritional requirements of poultry, with particular emphasis on the amino acid requirements of turkeys. Dr. R. Thayer will direct the research. S E P E A NOTES R. H. Martin, Columbia, S.C., has been appointed Executive Secretary of the Southeastern Poultry and Egg Association. He succeeds H. Ford who has joined the staff of Mar-Jac Poultry, Inc., Gainesville, Ga. N E C NOTES At the 3rd annual meeting of the National Egg Council, held in Minneapolis, Minn., July 18-20, the following officers were elected: President—C. Eiler, Warsaw, Ind.; First Vice-President—W. McKay, Vista, Calif.; Second Vice-President—H.
Keon, Little Rock, Ark.; and Secretary-Treasurer —F. Fletcher, Union Star, Mo. D. M. Turnbull, Kansas City, Mo., serves as Assistant Secretary. The headquarters are located at 521 East 63rd St., Kansas City 10, Mo. Directors elected are: L. Baumgartner, Litchfield, Minn.; D. R. Durham, Hammond, La.; C. Fassio, Salt Lake City, Utah; R. Waeltz, Mascoutah, III.; and M. Wheaton, Kent, Wash. . K U.S.D.A. NOTES Dr. Raymond T. Parkhurst, USDA Poultry Research Scientist, has been transferred from Beltsville, Md., to State College, Miss., to perform his duties as Director of the South Central Poultry Research Laboratory. Dr. Parkhurst will be headquartered temporarily in the new Boll Weevil Laboratory at Mississippi State University, State College. The poultry laboratory, now under architectural planning, is expected to be completed July 1, 1962. Work in the laboratory will concern the relation of management and environment to poultry health. Before joining ARS last December, Dr. Parkhurst was Director of Research for a Virginia feed and flour company. The South Central Region, which the new laboratory will serve, consists of Alabama, Arkansas, Kentucky, Louisiana, Mississippi, Oklahoma, Tennessee, and Texas. Dr. Parkhurst plans to spend the
(Continued on page 1782)
Downloaded from http://ps.oxfordjournals.org/ at Florida International University on June 16, 2015
viding this product by the sum of such products for all fatty acids from a sample and multiplying by 100. The instrument and calculation method were found to be correct by checking with a pure-known mixture obtained from the Hormel Foundation, Austin, Minnesota. The results of the analyses of the three samples are shown in Table 1. The fatty acid composition of the poultry offal fats tested does not vary greatly. Since the GLC method used in our laboratory is satisfactory for determining fatty acids from caproic (C 6 H 12 0 2 ) through clupanodonic (C22H34O2), it would appear that only very small amounts of the C20 or C22
1771
RESEARCH NOTES TABLE 1.-—Hatchability
of undipped and dipped turkey hatching eggs
Eggs Set
Eggs Fertile
Dead in Shell
p. l lps
% Hatch of fertile eggs
1
None ERY
325 323
198 195
54 32
19 6
63.1 80.5
2
None ERY
461 463
298 285
43 55
45 21
70.5 73.3
3
None ERY
326 323
221 285
56 55
19 21
66.1 73.3
4
None ERY
332 328
149 140
49 38
16 19
56.4 59.3
5
None ERY
219 212
81 95
33 31
9 7
48.1 60.0
Total 1-5
None ERY
1,663 1,649
947 910
235 210
108 57
63.8 70.6
determine if lower concentrations of antibiotic and a shorter immersion time would also produce this effect since these factors might make the process more practical for the poultry industry. The results of this study indicate that this process should be evaluated
for its ability to prevent egg transmission of turkey diseases. REFERENCE Chalquest, R. R., and J. Fabricant, 1959. Survival of PPLO injected into eggs previously dipped in antibiotic solutions. Avian Dis. 3 : 257-271.
FATTY ACID COMPOSITION OF POULTRY OFFAL FAT 1 HARDY M. EDWARDS, JR. Poultry Department, University of Georgia, Athens, Georgia (Received for publication August 8, 1961)
The increased interest in fatty acid requirements of chickens means that there is greater need for accurate calculation of the fatty acid composition of poultry diets. Fat produced from processed poultry offal is used extensively in poultry rations in many areas of the United States. Since no fatty acid composition values were available for this product, samples from two areas of the United States were analyzed to obtain val1
This work was supported in part by research grant No. 3766 from the National Institute of Health, U.S. Public Health Service, Department of Health Education and Welfare.
ues of sufficient accuracy for use in ration formulation calculations. Three poultry offal fat samples (samples number 1 and 2 from Maryland and sample number 3 from Georgia) were analyzed for fatty acids by gas liquid chromatography. The methyl esters of the fatty acids were chromatogrammed with a Perkin-Elmer Instrument using a 30% diethylene glycol succinate on chromosorb W column, a hot wire detector and a recorder. The percentage of fatty acids was calculated by multiplying the peak areas by the square root of the molecular weight of the fatty acid and di-
Downloaded from http://ps.oxfordjournals.org/ at Florida International University on June 16, 2015
Dip
Hatch No.
RESEARCH NOTES
TABLE 1.—The fatty acid composition of fat produced from poultry ojfal processing Composition of samples Fatty acid #1 Capric Laurie Myristic Myristoleic Palmitic Palmitoleic Stearic Oleic Linoleic Linolenic
%
0.1 0.3 1.6 0.3 21.2 6.7 6.7 39.1 22.8 1.2
#2
%
0.1 0.4 1.5 0.2 21.2 6.5 5.4 38.1 25.3 1.2
#3
%
trace trace 1.1 0.2 21.8 7.1 5.6 41.2 22.5 0.5
Average - Composition
%
0.1 0.2 1.4 0.2 21.4 6.8 5.9 39.5 23.5 1.0
series of fatty acids are present in poultry offal fat.
NEWS AND NOTES (Continued jrom page 1759) C H A NOTES At the 24th annual convention of the Canadian Hatchery Association held in Banff, August 21-23, P. Funk, North Clearbrook, B.C., was elected President. CIBA NOTES Ciba Pharmaceutical Products, Inc., has purchased a 50-acre farm for agricultural-veterinary research in Hillsborough Township, New Jersey. MERCK NOTES The Oklahoma Agricultural Experiment Station has been granted $2,500 by Merck and Company, Rahway, N.J., in support of research into the nutritional requirements of poultry, with particular emphasis on the amino acid requirements of turkeys. Dr. R. Thayer will direct the research. S E P E A NOTES R. H. Martin, Columbia, S.C., has been appointed Executive Secretary of the Southeastern Poultry and Egg Association. He succeeds H. Ford who has joined the staff of Mar-Jac Poultry, Inc., Gainesville, Ga. N E C NOTES At the 3rd annual meeting of the National Egg Council, held in Minneapolis, Minn., July 18-20, the following officers were elected: President—C. Eiler, Warsaw, Ind.; First Vice-President—W. McKay, Vista, Calif.; Second Vice-President—H.
Keon, Little Rock, Ark.; and Secretary-Treasurer —F. Fletcher, Union Star, Mo. D. M. Turnbull, Kansas City, Mo., serves as Assistant Secretary. The headquarters are located at 521 East 63rd St., Kansas City 10, Mo. Directors elected are: L. Baumgartner, Litchfield, Minn.; D. R. Durham, Hammond, La.; C. Fassio, Salt Lake City, Utah; R. Waeltz, Mascoutah, III.; and M. Wheaton, Kent, Wash. . K U.S.D.A. NOTES Dr. Raymond T. Parkhurst, USDA Poultry Research Scientist, has been transferred from Beltsville, Md., to State College, Miss., to perform his duties as Director of the South Central Poultry Research Laboratory. Dr. Parkhurst will be headquartered temporarily in the new Boll Weevil Laboratory at Mississippi State University, State College. The poultry laboratory, now under architectural planning, is expected to be completed July 1, 1962. Work in the laboratory will concern the relation of management and environment to poultry health. Before joining ARS last December, Dr. Parkhurst was Director of Research for a Virginia feed and flour company. The South Central Region, which the new laboratory will serve, consists of Alabama, Arkansas, Kentucky, Louisiana, Mississippi, Oklahoma, Tennessee, and Texas. Dr. Parkhurst plans to spend the
(Continued on page 1782)
Downloaded from http://ps.oxfordjournals.org/ at Florida International University on June 16, 2015
viding this product by the sum of such products for all fatty acids from a sample and multiplying by 100. The instrument and calculation method were found to be correct by checking with a pure-known mixture obtained from the Hormel Foundation, Austin, Minnesota. The results of the analyses of the three samples are shown in Table 1. The fatty acid composition of the poultry offal fats tested does not vary greatly. Since the GLC method used in our laboratory is satisfactory for determining fatty acids from caproic (C 6 H 12 0 2 ) through clupanodonic (C22H34O2), it would appear that only very small amounts of the C20 or C22
1771