
Oils and fats in animal feed: a buyer's guide
Oils and fats supply the highest energy density in any ration, improve pellet quality and carry fat-soluble vitamins. They are also the most easily adulterated ingredient class — quality specifications and analytical testing are essential.
- Peroxide, FFA, unsaponifiables
- Adulteration red flags
- Storage best practices
Visual scope of knowledge center · oils & fats
Categories in use
Refined vegetable oils (soy, palm, rapeseed), crude vegetable oils, rendered animal fats (tallow, lard, poultry fat), fish oil and blended acid oils.
Non-negotiable specifications
Free fatty acid < 15% for acid oils, peroxide value < 10 meq/kg on delivery, moisture-impurities-unsaponifiables (MIU) < 2%, and heavy metal limits per destination regulation.
Adulteration risks
Mineral oil contamination, used cooking oil blending and dioxin exposure. Third-party analysis on every lot is standard enterprise practice.
Storage and handling
Heated tanks (45–55°C), nitrogen blanketing for fish oil, antioxidant dosing (BHT, ethoxyquin alternatives) and dedicated pipework prevent oxidation.
