Thermal and quality evaluation of vegetable oils used in ruminant feed Ertha Janine Lacerda de MedeirosRita de Cassia Ramos do Egypto Queiroga • Antonio Gouveia de SouzaAngela Maria Tribuzy de M. Cordeiro • Ariosvaldo Nunes de MedeirosDarkleLuiza de SouzaMarta Suely Madruga

Dairies add fat supplements to the diets of small ruminants to increase energy production and conse- quently the production and quality nutritional and sensorial of the milk. This study investigated the thermal and oxi- dative stability of babassu, castor, faveleira, and sesame oils by TG/DTA and PDSC. The profile of the fatty oils studied was determined by GC-MS as well as physico- chemical characteristics. The thermogravimetric profile of the oils indicated that mass loss was caused by the decomposition or volatility of the triacylglycerides. Fav- eleira and sesame oils showed a high percentage of poly- unsaturated fatty acids, especially C18:2. From a nutritional standpoint, unsaturated oils are more suitable supplements for animals because they promote biochemi- cal changes beneficial to human health.