Fats & Oils
Fats and oils used in animal feed vary widely in their physical properties. Natural vegetable and animal fats are made up of triglycerides, which are esters of glycerol and fatty acids. The hardness or softness of fats is in direct relationship to the fatty acid profile of the lipid. The more saturated fatty acids, the harder the fat; the more unsaturated, the softer. Iodine value (IV) is a measurement of the hardness or softness of the fat and is defined as the grams of iodine absorbed by 100 grams of fat. Unsaturated fats have a higher IV than saturated fats and are therefore softer.
The most common feed fats are:
Tallow – derived primarily from the rendering of beef offal, and contains insoluble matter that does not exceed 0.15%.
Choice white grease – derived primarily from the rendering of pork offal.
Poultry fat – derived from poultry offal.
Feed grade animal fat – derived from non-species specific animal tissue.
Yellow grease – derived primarily from reprocessed restaurant grease/cooking oil.
Blended animal-vegetable fat – can include blends of different types and/or amounts of the fats noted above to the customer’s specific needs.
Mopac’s rendered animal fats and blended fats are produced from high-quality ingredients. These fats and oils are tested for pesticide residue so our customers can be assured of their safety. Antioxidants are added by request to these fats to ensure their stability in feed and storage.