Cereals, cereals-based products and animal feeding stuffs determination of crude fat and total fat content by the Randall extraction method: a collaborative study

Main Article Content

Jurgen M ¨ oller

Keywords

crude fat, otal fat, Randall/Soxtecsubmersion method, cereals, feed, collaborative study

Abstract

A method for determining crude fat (fat A) and total fat (fat B) in cereals, cereal products and animal feeding stuff using 11 cereal and feed samples has been collaboratively studied, involving 15 participants from nine countries. The samples analyzed covered a range from about 0.5% to 26% crude fat (fat A) and from 1% to 27% total fat (fat B). Relative repeatability standard deviations ranged from 0.6% to 8.5% for crude fat and from 0.6% to 4.4% for total fat. The relative reproducibility standard deviations ranged from 1.0% to 22.6% for crude fat and from 2.6% to 13.4% for total fat. Analyzed samples comprised parboiled rice, whole wheat kernels, rye flour, sorghum kernels, couscous (durum wheat), a multicorn flourmix, croutons, cornbread, cattle feed, chickenfeed and pig feed. On basis of the obtained results the studied method has been published as international standard.

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References

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