Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumAnalysis of FFSB by the PDI method in this study generated values between 8.50 and10.30 for adequately heat treated FFSB. Thus, globally accepted range of 15 - 28 couldnot be confirmed.The PDI method had good repeatability limit (r=2.11), but the reproducibility limit wastoo wide (R=7.73) in relation to very narrow (8.50-10.30) range for adequatelyprocessed FFSB.ACKNOWLEDGEMENTSThis study was funded by the Protein Research Foundation of South Africa.REFERENCES1. AOCS Official Methods (1997), Collaborative Study Procedures, AOCSProcedure M 4-862. AOCS Official Methods (1997), Determination of Precision of AnalyticalMethods, AOCS Procedure M 1-923. AOCS Official Methods (1997), Sampling and Analysis of Oilseed Byproducts,Protein Dispersibility Index, Official Method Ba 11-654. Batal, A., B., Douglas, M. W., Engram, A., E., Parsons, C., M.: ProteinDispersibility Index as an Indicator of Adequately Processed Soybean Meal.Poultry Sci., 79 (2000), 15925. Holmes, B: Quality control of raw materials and final products in fullfatsoybean production. Proc. of Fullfat Soybean Regional Conference, Milan, 14-15 April 1987, Book of Abstracts, p. 246.6. Monari, S.: Fullfat Soya Handbook, American Soybean Association, Brussels,Belgium, 19967. Palic, D., K. Moloto, E. S. Coetzee and O. Djuragic: Critical assessment oflaboratory methods for full -fat soybean quality control. 1 st InternationalCongress on Food Technology, Quality and Safety, Novi Sad, 13-15 November2007, Proceedings p. 1978. Ruiz, N., F. de Belalcazar and G. J. Diaz G. J: Quality Control Parametersfor Commercial Full-Fat Soybeans Processed by Two Different Methods andFed to Broilers. J. Appl. Poult. Res., 13 (2004) 4439. SAS/STAT. SAS Institute Inc., User's Guide, Version 6, 4th Edition, Volume 2,Cary, NC:SAS Institute, 198910. Vohra, P. & Kratzer, F. H.: Evaluation of soybean meal determines adequacyof heat treatment. Feedstuffs, (1991), February 25, 611. Zarkadas, L. N., Wiseman, J.: Influence of processing of full fat soya beansincluded in diet for piglets. 1. Performance. Animal Feed Science andTechnology, 118 (2005), 109191
1 st WorkshopXIII International Feed Technology Symposium192A COMPARISON OF THE GRAVIMETRIC ANDTHERMOGRAVIMETRIC METHOD FOR ASH CONTENTDETERMINATION IN FEEDSTUFFSMilica Pojić, Jasna MastilovićInstitute for Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaABSTRACTAccording to national and international regulations ash represents the mandatoryparameter for feedstuffs labelling. It represents the total amount of the inorganic contentused to estimate energy and calculate non-fiber carbohydrate content of feed. Thegravimetric method is routinely performed in feed testing laboratories for ash contentdetermination. Besides, it is official and widely accepted method for ash contentdetermination in feedstuffs. Since it is characterized by different sources of uncertainties,the research on new analytical procedures has been stimulated. The thermogravimetricmethod (TGA) has already being utilized for ash determination in different kinds of food(such as coffee, milk powders, starches, flours, oil seeds etc.) since it requires shorteranalysis times, smaller sample masses and no sample pretreatment. The values for ashcontent of feed samples selected for the study measured by the TGA method were higherthan those measured by the gravimetric method. The TGA method was characterized bybetter precision in comparison to the gravimetric method. The MANOVA test (P
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