Abstract: A study was conducted to evaluate the effects of diets containing different levels of lysine and canola oil on growth performance and fatty acid composition of meat of broilers chicks. 240-day old Ross broiler chicks were used in a 3×2 factorial arrangement with canola oil (1, 3, and 5%) and lysine (recommended, and 25% more than recommended by Ross broiler manual) in completely randomized design with four replicates and 10 birds per each. The experimental diets were iso-caloric and iso-nitrogenous. Feed intake and body weight gain were recorded at the end of starter (10 d), grower (24 d) and finisher (42 d) periods, and feed conversion ratio was calculated. The results showed that the weight gain of chickens fed diets containing 5% canola oil were greater than those of birds fed on other diets (P
Abstract: The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.
Abstract: Biodiesel is traditionally produced from oleaginous
plants. On the other hand, increasing biodiesel production from these
raw materials could create problems of food supply. Producing
biodiesel from microalgae could help to overcome this difficulty,
because microalgae are rich in lipids and do not compete for arable
lands. However, no studies had compared vegetable and microalgae
oil-based biodiesel in terms of yield, viscosity and heat of
combustion. In the present study, commercial canola and microalgae
oil were therefore transesterified with methanol under a homogenous
alkali catalyst (potassium hydroxide) at 100oC for 1h. The result
showed that microalgae-based oil has a higher yield in biodiesel with
89.7% (g biodiesel/g oil) and a lower kinematic viscosity (22oC) of
4.31 mm/s2 than canola oil.