SUBSTITUTION OF FISH OIL WITH PALM KERNEL OIL IN DIETS OF Oreochromis niloticus FRY: EFFECTS ON GROWTH, FEED UTILIZATION AND ECONOMIC ESTIMATES

This study assessed the impact of replacing fish oil with palm kernel oil (PKO) in the diet of Oreochromis niloticus fry on growth, feed efficiency and proximate composition. Three isonitrogenous (30% crude protein) and isolipidic (10% crude lipid) diets were formulated using palm kernel oil as a substitute for fish oil at 0% (PKO-0), 50% (PKO-50), and 100% (PKO-100). Two hundred O. niloticus fry with initial weight of 0.80± 0.25g were purchased from Water Research Institute Upper West, Ghana and transported to the Spanish Laboratory of University for Development Studies (Ghana) where they were kept and fed two times a day on commercial diet from Ranaan feed for two weeks. The fry was then stocked in triplicate groups in 60 L tanks (50 cm x 40 cm x 40 cm) at 20 fry per tank. At the end of the eight weeks feeding trial, there was a significant difference amongst the three treatments with respect to final weight, weight gain, feed conversion ratio, and specific growth rate. It was observed that the least mean values for feed intake, protein productive value, protein efficiency ratio, and protein intake occurred in fish fed PKO-0. There was a trend of increasing whole body moisture content as palm kernel oil increased. Fish fed PKO-0 recorded the lowest lipid content (7.48 ± 1.13%) in the whole body. From the economic analysis, it is evident that palm kernel oil is a cheaper source of lipid for tilapia. This study therefore recommends palm kernel oil as a substitute for tilapia diet.

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Effect of Type and Dietary Fat Content on Rabbit Growing Performance and Nutrient Retention from 34 to 63 Days Old

Animals ◽

10.3390/ani11123389 ◽

2021 ◽

Vol 11 (12) ◽

pp. 3389

Author(s):

Saiz del Barrio Alejandro ◽

García-Ruiz Ana Isabel ◽

Nicodemus Nuria

Keyword(s):

Fish Oil ◽

Dietary Fat ◽

Palm Kernel ◽

Nutrient Retention ◽

Daily Weight Gain ◽

Feed Conversion ◽

Retention Efficiency ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Soya Lecithin

The study was carried out on individually and collectively housed growing rabbits from 34 to 63 days of age. Two experiments were conducted using three fat sources: Soybean oil (SBO), Soya Lecithin Oil (SLO), and Lard (L; Exp. 1), and SBO, Fish Oil (FO), and Palm kernel Oil (PKO; Exp. 2), added at two inclusion levels (1.5 and 4.0%). In both trials, 180 rabbits were housed in individual cages and additional 600 rabbits in collective cages from day 34 to 63. Animals fed with 4% dietary fat showed lower Daily Feed Intake (DFI) and Feed Conversion Ratio (FCR) than those fed with 1.5%, except in the individually housed animals in Exp. 1. In the collective housed group in Exp. 1, DFI was a 4.8% higher in animals fed with diets containing lard than those fed with SBO (p = 0.036). Lard inclusion also tended to reduce mortality (p = 0.067) by 60% and 25% compared with SBO and SLO diets, respectively. Mortality was the highest with the higher level of soya lecithin (14% vs. 1%, p < 0.01). A similar mortality rate was observed in the lowest level of SBO. In the grouped-housed animals in Exp. 2, a decrease of DFI (−12.4%), Bodyweight (BW) at 63 d (−4.8%), and Daily Weight Gain (DWG) (−7.8%) were observed with the inclusion of fish oil (p < 0.01) compared to other fat sources. Fish oil also tended to increase (p = 0.078) mortality (13.2%) compared with palm kernel oil (6.45%); similar results were found when animals were individually housed. The overall efficiency of N retention (NRE) increased with the highest level of fat in Exp. 1 (34.9 vs. 37.8%; p < 0.0001). It can be concluded that lard and palm kernel oil are alternative sources of fat due to the reduction of mortality. The inclusion of fish oil impaired animal productivity and increased mortality. An increment of the dietary fat level improved FCR and overall protein retention efficiency.

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Employee Perception of the Impact of New Technology on Organizational Performance: A Case Study of Anuzo Palm Kernel Oil, Emene, Enugu, Nigeria

Asian Journal of Economics Business and Accounting ◽

10.9734/ajeba/2020/v19i430313 ◽

2020 ◽

pp. 64-70

Author(s):

Nneka Egbosionu

Keyword(s):

Organizational Performance ◽

New Technology ◽

Palm Kernel ◽

Employee Perception ◽

Business Climate ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Survey Technique ◽

The Impact

This study was a critical analysis of the employee perception of the impact of new technology on organizational performance. It was motivated by the often reported employee misalignment with the organizational objective of enthroning new technology as a way of staying afloat in the competition-ridden business climate. The objectives were to: Ascertain the perceived influence of acquisition of new technology on customer loyalty at Anuzo palm Kernel oil in Enugu, and to (ii) determine the extent to which introduction of new methods of production affects customer repeat purchase at Anuzo Kernel palm oil in Enugu. The study employed a quantitative situation analysis study (SAS) approach. In this approach, the quantitative opinion survey technique was employed in gathering data. The data were analyzed statistically. The result of the study shows that the employee of the organization, therefore, sees it as a medium towards effective management and consistent delivery of services to customers which in turn brings about repeated purchases and loyalty from the customers.

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Improving the Frying Stability of Peanut oil through blending with Palm kernel Oil

Journal of Food Research ◽

10.5539/jfr.v5n1p82 ◽

2015 ◽

Vol 5 (1) ◽

pp. 82 ◽

Cited By ~ 2

Author(s):

Otu Okogeri

Keyword(s):

Palm Kernel ◽

Polar Compounds ◽

Peanut Oil ◽

Frying Stability ◽

Palm Kernel Oil ◽

Overall Acceptability ◽

Oil Blends ◽

Kernel Oil ◽

Significant Difference ◽

Fatty Acid Compositions

The present work explores the possibility of improving the frying stability of peanut oil, by decreasing its level of unsaturation using tropical oil. Blends comprising of 35.92-46.63% oleic acid, 17.74-25.41% linoleic acid, and less than 0.01% linolenic acid were studied. The fatty acid compositions were attained by blending peanut oil (PNO) and palm kernel oil (PKO) at 90:10; 80:20; 70:30; and 60:40 ratios respectively. The blends were used to fry sliced yam and subsequently subjected to chemical analyses while the fried yam slices were subjected to sensory evaluation. Pure peanut oil was also used to fry sliced yam, and served as control. Findings from this study indicate that the blends recorded lower values of total polar compounds (7.90-14.60%) than the control (15.40%); and lower values of FFA (0.90-1.45% vs. 1.09% for the control) with the exception of the 60:40 blend which recorded FFA value of 1.45%. In terms of acceptability of taste, flavour and overall acceptability, yam slices fried in the control oil were generally preferred over those fried in blends; however among the blends, slices fried in 90:10 and 80:20 blends recorded the highest scores for overall acceptability and were preferred by the panelists more than those fried in the 70:30 and 60:40 blends. In terms of acceptability of appearance no significant difference was obtained for slices fried in the different blends. Findings from this work further suggest that peanut oil for frying purpose can be substituted with PNO/PKO blends of up to 80:20 ratio.

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Effects of replacing fish oil with palm oil in diets of Nile tilapia (Oreochromis niloticus) on muscle biochemical composition, enzyme activities, and mRNA expression of growth-related genes

Fisheries and Aquatic Sciences ◽

10.1186/s41240-019-0139-y ◽

2019 ◽

Vol 22 (1) ◽

Cited By ~ 1

Author(s):

Christian Larbi Ayisi ◽

Jinliang Zhao ◽

Chen Yame ◽

Andrews Apraku ◽

Grace Debra

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Mrna Expression ◽

Protein Content ◽

Palm Oil ◽

Oreochromis Niloticus ◽

Enzyme Activities ◽

Muscle Protein ◽

Crude Lipid ◽

Significant Difference

Abstract Background Due to the continuous demand for fish coupled with decline in capture fisheries, there is the need to increase aquaculture production to meet the demand. Aquaculture is faced with high cost of feeding since fish oil and fish meal are expensive. In view of this, there are calls to explore alternatives that are cheap and reliable. Objectives This study on Oreochromis niloticus was conducted to evaluate the effects of replacing fish oil (FO) with palm oil (PO) at 0%, 25%, 50%, 75%, and 100% on muscle fatty acid and proximate composition as well as growth-related enzyme activities and mRNA expression. Methods Oreochromis niloticus were fed five experimental diets (33% crude protein and 10% crude lipid) for 8 weeks. Feed had variation in fish oil and palm oil contents. After the 8 weeks feeding trial, five fish were sampled from each tank (15 from each treatment) and euthanized using an excess dose of tricaine methane sulfonate (MS-222 at 200 mg/L). Fatty acid and enzyme activities were analyzed using standard protocols. Also, RT-qPCR was used to quantify the expression levels of selected growth-related genes. Results Fish fed 25% PO recorded the least muscle protein content and was significantly lower than the group fed 100% PO. Paired box protein 7 (Pax-7) enzyme activity was significantly higher in the group fed 50% PO compared to the groups fed 25% PO and 100% PO, while caplain-3 (Capn-3) was significantly lower in the group fed 0% PO compared to all other groups. There was a significant difference among treatments with respect to mRNA expression of Pax-7 and Capn-3. Group fed 25% PO had significantly lower mRNA expression of Pax-7, while the group fed 75% PO recorded significantly higher mRNA expression of Capn-3 compared to groups fed 0% PO, 25% PO, and 100% PO. Pearson’s correlation analysis revealed that Igf-I and Igf-II mRNA expression have significant correlation with n-3 polyunsaturated fatty acids content in muscle. Conclusion The results suggest muscle protein content could be modified if FO is replaced with PO. Also, mRNA expression of Pax-7 and Capn-3 is affected by replacing FO with PO.

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Kinetics Studies of Epoxidation and Oxirane Cleavage-Epoxidized Palm Kernel Oil

Recent Innovations in Chemical Engineering (Formerly Recent Patents on Chemical Engineering) ◽

10.2174/2405520413666200117091235 ◽

2020 ◽

Vol 13 (3) ◽

pp. 232-240

Author(s):

Mohd Jumain Jalil ◽

Aliff Farhan Mohd Yamin ◽

Mohd Saufi Md Zaini ◽

Veronique Gloria V. Siduru ◽

Norhashimah Morad ◽

...

Keyword(s):

Fatty Acids ◽

Reference Material ◽

Palm Kernel ◽

High Yield ◽

Simulation Data ◽

Kinetic Rate ◽

Palm Kernel Oil ◽

Kinetics Studies ◽

Kernel Oil ◽

Oxirane Cleavage

Background: Studies pertaining to the epoxidation of fatty acids, garnered much interest in recent years due to the rising demand of eco-friendly epoxides derived from vegetable oils. Methods: Epoxide is an important chemical precursor for the production of alcohols, glycols and polymers, like polyesters and epoxy resin. Epoxidation is the name given to the reaction when the double bonds are converted into epoxide. Results: Temperature at 55oC was used as a reference material in the epoxide process, as it produces a high yield epoxide being 88%. The kinetic rate of epoxidized palm kernel oil, k was obtained to be k11= 0.5125, k12= 0.05045, k21= 0.03185, k41= 0.01 and k51= 0.01243. Conclusion: Hence, by fitting the result with the experimental work and simulation, the summation of error being stimulated by I-sight simulation was 0.731116428 and the correlation between the experimental and simulation data was 0.925544.

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