• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.93-100
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• 1990

Two experiments were conducted to assess the use of full-fat canola seed and restored oil meal plus oil of canola in the ration for broiler chicks. In the first experiment, broilers received diets containing 10% heated or non-heated full-fat canola seed and conola oil meal mixed with corresponding oil or animal fat. In the second experiment, broiler diets contained 10 or 20% of canola seed and canoia meal mixed with canola oil. Heat treatment of full-fat canola seed and the types of fat mixed with meals had no significant effect on all of broiler performance and nutrient retention parameters investigated. Bioilers consuming 10 to 20% dietary canola seed or mixture of canola meal plus oil performed as well as the control birds. It is concluded that the canola seed or the mixture of restored canola meal plus oil or fat can be well utilized by broiler at dietary levels of 10 to 20%.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.101-107
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• 1990

Apparent and true metabolizable energy (AME and TME) contents and true amino acid availability (TAAA) values of full-fat seed, oil meal and oil of canola were assayed employing mature Single Comb white Leghorn roosters. For AME, test diets containing 30% level of canola full-fat seed, oil meal, oil meal plus oil or 10% level of oil were fed for a 3-day adaptation period, followed by a 4-day fecal collection period. For TME and TAAA, 30g test diets were force-fed and total excreta were collected for 48 hours, following a 24 hour fasting period. Metabolizable energy values were corrected to zero nitrogen balance(AMEn and TMEn), Canola contained 4,485, 1,984,8,275 and 5,655kcal/kg of AMEn and 4,577, 2,103, 8,487 and 5,630kcal/kg of TMEn for full-fat seed, oil meal, oil and mixture of meal plus oil, respectirely. The mixtures of oil meal plus oil had significantly higher available energy contents than the full-fat seeds (p＜0.01) . In general, TAAA values of full-fat seed were higher than those of oil meal.

• Journal of Nutrition and Health
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• v.30 no.9
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• pp.1073-1083
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• 1997

This project was to compare the effects of consuming diets incorporating soybean oil , canola oil, ad palm oil on blood serum lipid patterns and fecal fat excretion in healthy human adults. The project was composed of three studies that were run concurrently . Each study was composed of a 4-day pre-trial period and two , 14-day experimental periods arranged according to a cross-over design. During the pre trial period, subjects were allowed to eat self-selected diets. During the experimental period , subjects were asked to eat constant, laboratory controlled diets in which sources of dietary fat varied . Thirty healthy , young adult subjects were fed a laboratory controlled diet incorporating soybean oil, canola oil, and palm oil. Test oils provided approximately 20% of the total dietary calories form all sources. Total dietary fat from all sources was approximately 30% of consumed calories. The highest serum total cholesterol , LDL cholesterol, VLDL cholesterol , and triglyceride values occurred when pam oil diets were eaten. However, feeding on palm oil diets resulted in the same HDL cholesterol content as with soybean oil or canola oil diets. Soybean oil diets produced numerically lower blood serum total cholesterol , LDL cholesterol, and triglycerides, and numerically higher HDL cholesterol and VLDL cholesterol than did those with canola oil. Fecal fat excretion was numerically lower with soybean oil diets than with canola diets. The highest fecal fat excretion occurred when palm oil diets were eaten.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.635-640
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• 1997

The oxidative stability of the potato chip prepared with canola oil fortified with antioxidnats was studied to explore the possibility of substituting it for imported frying fats and oils. BHT, BHA, TBHQ and silicone were added to the oil at a level of 0.02% and 10 ppm, respectively. Potato chip samples were prepared in a commercial scale and stored at $25.0{\pm}0.5^{\circ}C$ for 5 months. The oxidative stability of the extracted oils from potato chips during storage was estimated on the basis of some their physico-chemical changes, such as acid values, peroxide values, iodine values, ansidine values, fatty acid composition of the oils. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samlpes was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of canola oil+TBHQ (0.02%)+silicone (10 ppm) > canola oil+TBHQ (0.02%) > canola oil+BHA (0.02%)+silicone (10 ppm) > canola oil+BHT (0.02%)+silicone (10 ppm) > canola oil+BHA (0.02%) > canola oil+BHT (0.02%) > canola oil. The antioxidant effect of canola oil+TBHQ (0.02%)+silicone (10 ppm) was more salient than any other antioxidant used in the potato chip.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• Tribology and Lubricants
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• v.36 no.1
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• pp.11-17
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• 2020

In manufacturing operations, oil plays a crucial role in reducing friction and wear among interacting surfaces at varying velocities, loads, and temperature. Hydrocarbon oil is considered the origin of lubrication oils. However, this base oil has been limited in its use as it is a principal cause of pollution. This research focuses on identifying a biodegradable base oil lubricant that possesses a stable coefficient of friction and viscosity with temperature. Friction analysis is conducted by employing a pin on a disk tribotester with a fixed load of 10 N at varying sliding speeds ranging from 0.06 m/s to 0.34 m/s. Oil viscosity analysis is perfomed at room temperature by using a rotary viscometer. Tests are performed using canola oil and paraffin oil as lubricants. The results indicate that the viscosity of canola oil is more efficient than paraffin oil. The non-dimensional characteristic number according to the Stribeck curve reveals an elastohydrodynamic lubrication regime with canola oil lubrication. A comparison of both lubricants reveals that, the friction efficiency of canola oil and paraffin oil does not differ considerably. However, the friction in canola oil is observed to decrease more than that in paraffin oil at an elevated sliding speed. The tests confirm that canola oil is potent in minimizing the friction coefficient of SCM440 bodies interacting with one another as well as acted upon by load.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1537-1543
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• 2004

The purpose of this study was to determine the effect of dietary linseed oil and canola oil on the deposition n-3 polyunsaturated fatty acid in pork. Twelve pigs weighing 50 kg were offered one of four diets based on corn and soybean meal and containing tallow, linseed oil, canola oil or mixed oil (linseed oil plus canola oil). The pigs were slaughtered at approximately 110 kg of their market live weight. Linseed oil, canola oil or mixed oil did not affect any of the three indicators of growth performance-body weight gain, feed intake and feed efficiency. Saturated fatty acid content of plasma was the highest in tallow oil group, while the plasma proportion of saturated fatty acid was lowered in linseed oil, canola oil and mixed oil group from 11.84% to 16.54% than tallow group (p<0.05). The plasma n-3 polyunsaturated fatty acid was not detected at all in the tallow-fed pigs, while the plasma proportion of n-3 polyunsaturated fatty acid were higher in linseed oil, canola oil and mixed oil from 4.68% to 12.83% than tallow group (p<0.05). All three lipid supplements containing n-3 poly-unsaturated fatty acid increased the content of pork belly $\alpha$-linolenic acid (18:3n-3) by 9.43% relative to the tallow values (p<0.05). Feeding linseed oil or canola oil increased the n-3 : n-6 ratio in pork belly to 0.68, and increased the polyunsaturated fatty acid : saturated fatty acid ratio to 0.70 (p<0.05). This result showed that feeding linseed oil and canola oil can produce novel functional pork enriched in n-3 polyunsaturated fatty acid.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.102-105
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• 2002

Seventy-two crossbred pigs weighing an average of 41.5 kg were assigned on the basis of sex, weight and litter to one of four dietary treatments in a factorial (4 treatments${\times}$2 sexes) arrangement. The control diet was based on barley and soybean meal while the experimental treatments consisted of diets in which a portion of the dietary protein was supplied by 20% of a 50:50 blend of extruded ($130^{\circ}C$ for 20 to 25 sec) peas and full-fat canola seed, 20% of a 50:50 blend of unextruded peas and full-fat canola seed or a diet containing 10% peas, 6% canola meal and 4% canola oil (to equal the level of canola oil provided by 10% whole canola seed). Digestibility coefficients for dry matter, crude protein and gross energy were significantly higher (p<0.05) for the control diet than for the other three diets. Extrusion produced no beneficial effects (p>0.05) on nutrient digestibility and there were no differences in digestibility between the diet based on intact canola seed compared with the diet containing canola meal and oil. Choice of protein supplement had no significant effects on gain, feed intake or feed conversion during the grower or finisher phases and over the entire experimental period. Extrusion of the pea-canola blend produced no beneficial effects on pig performance as the performance of pigs fed either the extruded or unextruded blend of peas and canola seed was similar. In addition, the performance of pigs fed diets containing intact canola seed was similar to that of pigs fed canola meal and oil. Castrates gained faster and consumed more feed than gilts (p<0.05). However, their feed conversion was poorer than that of the gilts during the finisher period. There were no significant differences in carcass traits between pigs fed the control and any of the experimental treatments. Extrusion had no effect on carcass traits and the carcasses of pigs fed canola meal and oil did not differ from those of pigs fed whole canola seed. Castrates had a significantly lower dressing percentage, lower estimated lean yield but greater loin fat depth than gilts (p<0.05). The results of this experiment indicate that peas in combination with canola seed or canola meal are an acceptable alternative to soybean meal as a protein supplement for use in growing-finishing swine diets. Extrusion did not appear to have any beneficial effects on the nutritional value of the canola seed-pea blend as nutrient digestibility, growth performance and carcass traits were similar for pigs fed the unextruded blend of peas and canola seed compared with the extruded product. Since the process adds to the cost of the raw products, its use is unlikely to be economical.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.15
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• pp.6225-6229
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• 2015

Faecal pH and cholate are two important factors that can affect colon tumorigenesis, and can be modified by diet. In this study, the effects of two Chinese traditional cooking oils (pork oil and canola/rapeseed oil) on the pH and the cholic acid content in feces, in addition to colon tumorigenesis, were studied in mice. Kunming mice were randomized into various groups; negative control group (NCG), azoxymethane control group (ACG), pork oil group (POG), and canola oil Ggroup (COG). Mice in the ACG were fed a basic rodent chow; mice in POG and COG were given 10% cooking oil rodent chow with the respective oil type. All mice were given four weekly AOM (azoxymethane) i.p. injections (10mg/kg). The pH and cholic acid of the feces were examined every two weeks. Colon tumors, aberrant crypt foci and organ weights were examined 32 weeks following the final AOM injection. The results showed that canola oil significantly decreased faecal pH in female mice (P<0.05), but had no influence on feces pH in male mice (P>0.05). Pork oil significantly increased the feces pH in both male and female mice (P<0.05). No significant change was found in feces cholic acid content when mice were fed 10% pork oil or canola oil compared with the ACG. Although Kunming mice were not susceptible to AOM-induced tumorigenesis in terms of colon tumor incidence, pork oil significantly increased the ACF number in male mice. Canola oil showed no influence on ACF in either male or female mice. Our results indicate that cooking oil effects faecal pH, but does not affect the faecal cholic acid content and thus AOM-induced colon neoplastic ACF is modified by dietary fat.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.256-261
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• 2013

The aim of this study was to examine the effects of perilla oil as well as several vegetable oils, including flaxseed oil, canola oil, and rice bran oil on plasma levels of cardioprotective (n-3) polyunsaturated fatty acids in mice by feeding each vegetable oil for a period of eight weeks. Concentrations of docosapentaenoic acid (DHA) and eicosapentaenoic acid (EPA), fish-based (n-3) polyunsaturated fatty acids, showed an increase in the plasma of mice fed perilla and flaxseed oils compared to those of mice in the control group (P < 0.05), whereas rice bran and canola oils did not alter plasma DPA and EPA concentrations. Arachidonic acid concentration was increased by feeding rice bran oil (P < 0.05), but not canola, flaxseed, or perilla oil. In addition, oleic acid, linoleic acid, and docosahexaenoic acid concentrations were altered by feeding dietary rice bran, canola, perilla, and flaxseed oils. Findings of this study showed that perilla oil, similar to flaxseed oil, is cardioprotective and could be used as an alternative to fish oil or even flaxseed oil in animal models.