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Infrared Spectroscopy as a Tool for Assessing Fat Quality

T. A. van Kempen^* and S. McComas

^* Department of Animal Science, North Carolina State University, Raleigh, NC 27695
Novus International, Inc. , St. Charles, MO 63340

Correspondence: T. A. van Kempen, E-mail: t_vankempen{at}ncsu.edu

Feed-grade fats are an important energy source in animal diets. However, their quality can vary greatly, affecting their value. A convenient method for routine quality control of such fats is infrared spectroscopy. By using field samples with known composition, excellent calibrations for free fatty acids and iodine value were obtained, especially using mid-infrared spectroscopy. For moisture, unsaponifiables, and energy, the quality of the calibration was limited by the quality of the reference method; with a better reference method, acceptable calibrations can be developed as well. No acceptable calibration was obtained for oxidative stability as measured with the peroxide method and the active oxygen method. In conclusion, infrared spectroscopy offers a rapid method for limited quality control of fat samples.

Key Words: Ethoxyquin • fat quality • Fourier transform infrared spectroscopy • infrared • nearinfrared spectroscopy • Santoquin