Crude Fat (Ether Extract) in Forages

Reference:
Fat (Crude) or Ether Extract in Animal Feed. (920.29) Official Methods of Analysis.
1990. Association of Official Analytical Chemists. 15th Edition.
Scope:
This method is applicable for the determination of crude fat in dried forages and
mixed feeds. It is not applicable for oilseeds, baked and/or expanded products (pet
foods), liquid feeds, sugar products, and feeds containing dairy products. For
determining fat in oilseeds, consult Official Methods and Recommended Practices of
the American Oil Chemists Society.
Basic Principles:
A dried, ground sample is extracted with diethyl ether which dissolves fats, oils,
pigments and other fat soluble substances. The ether is then evaporated from the fat
solution. The resulting residue is weighed and referred to as ether extract or crude fat.
Both the ether and the samples must be free of moisture to avoid coextraction of
water-soluble components in the sample such as carbohydrates, urea, lactic acid,
glycerol, etc. If water-soluble components are present in large amounts in the sample,
they are washed out of the sample prior to drying. Low temperatures are used to
evaporate the ether and remove residual moisture to prevent oxidation of the fat.
Petroleum ether does not dissolve all of the plant lipid material, and therefore it
cannot be substituted for diethyl ether.
http://www.foragetesting.org/lab_procedure/sectionC/part8.0.htm

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Food Analysis

S. Suzanne Nielsen
Springer Science & Business Media, Apr 22, 2010 - Science - 602 pages
3 Reviews
This book provides information on the techniques needed to analyze foods in laboratory experiments. All
topics covered include information on the basic principles, procedures, advantages, limitations, and
applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable
reference to professionals in the food industry. General information is provided on regulations, standards,
labeling, sampling and data handling as background for chapters on specific methods to determine the
chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and
chromatography also are included. Other methods and instrumentation such as thermal analysis, ionselective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the
analysis of foods. A website with related teaching materials is accessible to instructors who adopt the
textbook.

Bibliographic information

Title

Food Analysis
Food Science Text Series, ISSN 1572-0330
Food science. Chemistry

Editor

S. Suzanne Nielsen

Edition

illustrated

Publisher

Springer Science & Business Media, 2010

ISBN

1441914773, 9781441914774

Length

602 pages

Subjects

Science

Chemistry

Analytic

Science / Chemistry / Analytic

Science / Chemistry / Industrial & Technical
Science / Spectroscopy & Spectrum Analysis
Technology & Engineering / Chemical & Biochemical
Technology & Engineering / Food Science