FATS AND OILS IN POULTRY DIETS

Written by: Dr. Jacquie Jacob, University of Kentucky

Fats and oils provide a concentrated source of energy. Sources of fat include the following:

  • Tallow: Derived primarily from the rendering of beef offal
  • Lard or choice white grease: Derived primarily from the rendering of pork offal
  • Poultry fat: Derived from poultry offal
  • Feed-grade animal fat: Derived primarily from a mixture of rendered beef, pork, and/or poultry raw material
  • Yellow grease: Derived primarily from reprocessed restaurant grease and cooking oil
  • Blended animal-vegetable fat: Includes blends of different types and amounts of animal fats and vegetable oils from restaurant grease

In addition to providing concentrated energy, fats provide the following benefits:

  • Improved physical characteristics of the feed
  • Decreased dustiness (feed loss is reduced by effective dust control)
  • Improved palatability of feed
  • Increased lubrication value of feed
  • Reduced particle separation, which helps maintain a uniform mixture of each ration
  • Possible contribution of linoleic acid, an essential fatty acid

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