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