SON - Market - XXX - 0000 FOR HIGHQUALITY FEEDS HIGH QUALITY FATS Natural Ingredients. Smart Solutions. feed, biofuels and oleo-chemistry). produces a wide range of different animalfats differing inoriginand application(food, pet food, (pigs), tallow (bovine) butalso blended products (like mixed animalfat), canstill be found. Sonac become more and more ‘single species’ products, e.g. poultry fat, swine fat (lard), bone fat products also had itsimpactonthe production and composition of animalfats: animalfats have fats for animal feeds. The changed legislation raisedby the BSEproblem around animalderived This leaflet ismeant torevie ANIMAL FATS w the nutritionalbenefits and update the knowledge onusinganimal ENERGY VALUES

As can be seen from the table on the next page. The calculated energy values differ depending on the energy system used (NE or ME) but also on how sophisticated the energy estimation has been made. Some of the following factors play a role:

ELUTION-% (OR SUM OF FATTY ACIDS) This describes which part of the fat is made up by fatty acids. This determines the basic nutritional value. Water, impurities, polymers, waxes, sterols and oxidation products are not seen as nutritional. Note: also glycerol (natural part of triglycerides and makes up 4-5%) is not calculated into this fraction but of course adds energy to the fats. Elution-% in animal fats varies between 92-94%, in palm oil 94%, blends of fatty acids may vary from 75 to 95%. THE ADVANTAGES OF ANIMAL FATS US-RATIO • species specific (one source) fats are possible The digestibility of fats is greatly influenced by the US-ratio • stable products with low levels of undesired, non nutritional (the ratio of Unsaturated versus Saturated fatty acids). substances The digestibility of fat is lowest for young birds (1,5 wks old) • the fats are high digestible but can be increased the most by improving the US-ratio. In • high net and metabolisable energy values fact, in a blend with a minimum level of unsaturated fatty acids • wide range of fatty acid patterns a better digestibility of the saturated fats is observed than • products with different melting points and therefore would be expected from the digestibility of the individual fats application characteristics (see figure). A minimum US-ratio of 2.25 is required for layers • all animal fats contain a high level of healthy oleic acid (C-18:1) and pigs. For broilers 2.75 is advised. • natural and sustainable products • animal fats can be used in non-GMO feed

% FREE FATTY ACIDS (FFA) OR % TRIGLYCERIDES During the fat digestion in the intestinal tract both outer fatty acids are split off by lipase from the triglyceride molecule leaving a monoglyceride. This monoglyceride is very important in the micel formation prior to absorption: it helps building micels. It is therefore beneficial in the fat digestion, especially when high levels of fat are offered in the feed, like in broiler diets. The graphs on the next page illustrate the influence of the FFA-content of dietary fats on the available energy content (= digestibility) of these fats.

Triglycerides

Synergism E (MJ/kg) AM

100 Tallow 0 0 Soya oil 100 Source: Wiseman et al, 1998 Lipase induced hydrolysis of a triglyceride EU LEGISLATION Category 3 animal fats are allowed for all species. However in Germany animal fats are not allowed in ruminant feeds and this also includes calf milk replacers and feeds for veal calves.

NUTRITIONAL INFORMATION

Porcine Bovine Rapeseed Poultry fat Pork fat Mixed fat Soybean Fatty acid bone fat tallow Palm oil Oil (low in Burgum Lingen Burgum Oil Vuren Eindhoven Erucic acid)

C-12:0 Lauric 0,4 0,1 0,4 0,1 0,1 0 0,2 0,2

C-14:0 Myristic 1,2 1,6 2,2 1,2 3 0,2 1 0

C-16:0 Palmitic 19 20,9 23,5 22,2 25,7 10,5 43 4,5

C-16:1 Palmitoleic 5,1 2,1 3,3 2,5 3,1 0,2 0,2 0,5

C-18:0 Stearic 6,9 14,2 14,6 12 21,3 4 5 1,5

C-18:1 Oleic 33 33,8 39,2 39,4 33,2 22 38,5 58

C-18:2 Linoleic 22 8,2 11,1 10,7 2,4 54,5 11 20

C-18:3 Linolenic 1,9 0,6 1,1 0,9 0,5 7,5 0,2 9

> C-20 1,3 1,7 2,4 2,7 0,8 0 0 1

US-ratio 2,4 1,3 1,4 1,6 0,8 5,8 1,0 14,6

Slip melting point 29 39 37 38 43 -8 43 -10

ENERGY VALUES

Poultry Source Unit

ME Poultry CVB MJ/kg 34,8 34,5 34,5 35,5 35,6 37,5 35,5 35,5

Pigs Source Unit

NE pigs CVB MJ/kg 33,4 32,8 33,2 33,7 33,8 33,9 33,9 33,9

ME Schweine DLG MJ/kg 36,8 36,1 36,6 37,2 37,3 37,3 37,2 36,7

Once again the young broilers suffer the most from the high FFA-content of the fat: the ME-content of the fat dropped from 32 MJ/kg to 28 MJ/kg (-/- 12, 5%) by increasing the FFA content from 10 to 50%. For piglets the DE-level went from 34 to 32 MJ/kg ( -/- 6%). All taken at a US-ratio of 2.25.

THE POSITION ON THE GLYCEROL MOLECULE In pig fat (lard) palmitic acid is predominantly found at the SN2-position38 38 (middle) on the glycerol. During the digestive process the palmitic acid stays at this position and is absorbed 36 36 as a monoglyceride. In sow milk the same principle can be found:34 most34 of the palmitic acid is in the SN2-position. Sow milk at (MJ/kg) at (MJ/kg)

fat f provides f 70% of the energy to a newborn piglet. Nature 32 32 showsof thatof this is a very efficient way to nourish the piglet. Palm30 oil and30 palm oil fatty acids are also rich in palmitic acid, but here it can not be found in this beneficial middle position on 28 28 the glycerol molecule. The Schothorst found following digestibilitiesDietary Energy 26 Dietary Energy 26 in fattening pigs in diets fed at the same US-ratio (8% addition of the tested fat): 24 24 1 1.25 11.5 1.251.75 1.52 1.752.25 2 2.52.25 2.75 2.5 3 2.753.25 3 3.53.25 3.5 U/S Ratio U/S Ratio Birds - youngBirds - youngBirds - oldBirds -Pigs old - youngPigs - youngPigs - old Pigs - old

Low FFA (10 %) content High FFA (50 %) content

38 38 38 38 36 36 36 36 34 34 34 34 at (MJ/kg) at (MJ/kg) f f at (MJ/kg) at (MJ/kg)

32 32 f f of of 32 32 of of

30 30 30 30

28 28 28 28 Dietary Energy Dietary Energy

26 26 Dietary Energy 26 Dietary Energy 26

24 24 24 24 1 1.25 1.51 1.251.75 1.52 2.251.75 22.5 2.252.75 2.53 2.753.25 33.5 3.25 3.5 1 1.25 1.51 1.251.75 1.52 2.251.75 22.5 2.252.75 2.53 2.753.25 33. 53.25 3.5 U/S Ratio U/S Ratio U/S Ratio U/S Ratio Birds - youngBirds - youngBirds - oldBirds - old Birds - youngBirds - youngBirds - oldBirds - old Pigs - youngPigs - youngPigs - old Pigs - old Pigs - youngPigs - youngPigs - old Pigs - old

38 38

DIGESTIBILITY36 36 OF ANIMAL FATS VERSUS PALM70 70OIL IN PIGS 60 60 34 34 Typet (MJ/kg) of fatt (MJ/kg) Lard Tallow Palm oil Lsd (P<0,05)

fa fa 50 50 32 32 of of tribution Fat digestion % 92.4 91.4tribution 40 40 90.7 1.55 30 30 e dis e dis 30 30 28 28 lativ lativ 20 20 Re Re 26 26 10 10 Dietary Energy Dietary Energy 24 24 0 0 1 1.25 1.51 1.251.75 1.52 2.251.75 22.5 2.252.75 2.53 2.753.25 33.5 3.25 3.5 28.1 28.1 45.5 45.5 68.1 68.1 90.9 90.9 113.6 113.6 U/S Ratio U/S Ratio BodyweightBodyw (kg) eight (kg) Birds - youngBirds - youngBirds - oldBirds - old muscle muscle fat fat bone bone skin skin Pigs - youngPigs - youngPigs - old Pigs - old

38

36

34

fat (MJ/kg) fat 32 of

30

28

Dietary Energy 26

24 1 1.25 1.5 1.75 2 2.25 2.5 2.75 3 3.25 3.5 U/S Ratio Birds - young Birds - old Pigs - young Pigs - old

38 38 36 36 34 34 fat (MJ/kg) fat

32 (MJ/kg) fat of 32 of

30 30 28 INFLUENCE28 ON CARCASS/MEAT QUALITY Dietary Energy 26 SWINEDietary Energy 26 24 Pigs24 deposit a lot of fat when they are growing, especially in the 1 1.25 1.5 1.75 2 2.25 2.5 2.75 3 3.25 3.5 1 1.25 1.5 1.75 2 2.25 2.5 2.75 3 3.25 3.5 fattening phase: About 80% of the resorbed fat from diets is U/S Ratio U/S Ratio deposited as body fat (of course this depends on age, sex, Birds - young Birds - old Birds - young Birds - old feeding level and feed composition). Research has shown that Pigs - young Pigs - old Pigs - young Pigs - old pigs can very rapidly adjust the fatty acid composition of their fat tissue.

38

36 70 60 34 t (MJ/kg) 50 32 of fa 40 30 30 28 lative distribution lative 20 Re 26 10 Dietary Energy 24 0 1 1.25 1.5 1.75 2 2.25 2.5 2.75 3 3.25 3.5 28.1 45.5 68.1 90.9 113.6 U/S Ratio Bodyweight (kg) Birds - young Birds - old muscle fat bone skin Pigs - young Pigs - old Fig. Changes in body composition of growing pigs.

The figure to the right shows the influence different dietary fats have on the saturated (and also unsaturated) fatty acid composition (reflected in softness) of subcutaneous fat of pigs. Ctrl group (corn-soybean meal), BT (5% Beef tallow), PF (5% poultry fat), SBO (5% soybean oil). The diets with added fat contained higher nutrient levels to maintain constant ME-to- nutrient profiles. The more unsaturated the added fats were the lower the level of saturated fatty acids in adipose tissue. And this is a fast mechanism: it took the pigs approximately 23 days to grow from 28.1 kg to 45 kg!

41

37

33 SFA % SFA

29

25 28.1 45.5 68.1 90.9 113.6 Slaughter wt, kg CTRL BT PF SBO

Fig. Saturated Fatty Acid content of subcutaneous fat of pigs fed Beef Tallow, Poultry Fat or Soybean Oil. Wiseman and Agunbiade (1998) did an experiment with pigs where they changed from soybean oil (6%) to tallow (6,5%) in the diet at a live weight of 55 kg. They measured a drop in linoleic acid content of the inner backfat layer from 387 to 306 (g/kg fat) in only 15 days! At the end of the trial (92,5 kg slaughter weight) the linoleic acid content was lowered to 260 g/kg fat. This principle shows that the composition of the fat in the diet can influence the bacon quality to a great extent: too high unsaturated fatty acid levels will cause bacon to become too soft.

BROILERS The fat content of edible parts of poultry varies considerably. White meat (breast) contains 0,9% fat, dark meat 2,2% whereas it may be above 30% in/under the skin. The influence of dietary fat is therefore largest on these adipose tissues in and around the skin. This is shown in next graphs taken from a research done at De Schothorst. Dietary fat was added at 6%, other feed stuffs contributed 3% (corn, soybean meal) in added fat level.

Fatty acid composition in fat source Fatty acid composition of adipose tissue

50 50 46.0 45 45 44.5 41.0 40 38.0 40 39.2

35.7 35 35 32.6 30 55.2 30 27.4 26.0

25 23.8 25 23.9 7.6 18.7 20 20 18.2 16.2 15 15 11.4 10 9.7 10

5 5 2.4 2.1 1.1 1.8 0.5 0.5 0 0.5 0.5 0.5 0.5 0.5 0.5 0 0.6 0.5 0.5 0.5 0 0 >C20:(2:3:4) C18:2 C18:1 C16:0 C14:0 C12:0 >C20:(2:3:4) C18:2 C18:1 C16:0 C14:0 C12:0

Animal fat Soy oil Palm oil Animal fat Soy oil Palm oil

As can be seen linoleic acid is ‘accumulated’ in the adipose tissue of the birds. Of course this influences the behavior of carcasses during processing after slaughtering (oily bird problem) and it affects the taste of the meat (and fat): fishy smell and higher change of rancidity. Tenderness and juiciness of thigh meat however increases with higher amounts of linoleic acid.

Sonac is a leading manufacturer of reliable ingredients of animal origin. With an active R&D program, reliable 0000 - XXX processes and sustainable end products Sonac continuously adjusts to market needs. A good geographical spread of locations and a broad portfolio of fats, proteins, minerals and specialties make Sonac a trusted partner for many

international producers in food, pet food, feed and fertilizers, worldwide. Sonac is part of Darling Ingredients. - Market - SON

For more information about our products please contact us: PO Box 9 NL 5690 AA Son +31 (0)499 364 800 [email protected] sonac.biz