Fats and oils are essential energy sources in animal feed, but their quality and digestibility can vary significantly. With rendered fats primarily sourced from recovered waste, routine testing is crucial to maintain consistency and ensure optimal nutrition. Analyzing moisture, impurities, and unsaponifiable matter (MIU), along with free fatty acids, helps meet quality parameters and prevent performance issues in animal feed.

To maintain high standards, moisture should not exceed 1%, free fatty acids should be below 15%, impurities no more than 0.5%, and unsaponifiable material should stay under 1%, keeping total MIU at 2.5% or less. However, these measurements only indicate compliance with trading specifications—they do not assess lipid peroxidation or the true feeding value of the fat.

Beyond standard quality checks, suppliers must ensure fats and oils are free from harmful contaminants, including heavy metals, pesticides, and toxic chemicals. Regular testing for oxidation markers, like peroxide value, is also essential to maintain freshness and nutritional integrity.

One critical factor in fat utilization is digestibility. Since fats are insoluble in water and do not naturally dissolve in the gastrointestinal tract, emulsification is key to improving absorption. The more emulsified a fat is, the more efficiently it provides energy. Vitalsorb™ Pure, an advanced emulsifying agent containing phospholipid components, enhances oil-in-water emulsions, ensuring superior digestion and absorption of dietary fats—particularly saturated fats.

Implementing a robust quality control and assurance program, including professional analytical testing, is vital for ensuring the safety, effectiveness, and efficiency of fats and oils in animal feed. By prioritizing fat quality and digestibility, you can maximize feed performance and support better animal nutrition outcomes.

Optimize your feed with superior fat absorption!

When it comes to animal feed formulation, every ingredient plays a critical role in achieving optimal nutrition, efficiency, and feed quality. Among these, fats and oils are essential energy sources, but their incorporation into feed requires precision. Proper handling during mixing ensures even distribution, prevents processing issues, and maximizes nutritional benefits for the animal.

The Art of Adding Fats and Oils
In feed manufacturing, the timing and technique of fat and oil addition make a significant difference. Adding these ingredients too early or too aggressively can lead to uneven distribution, equipment caking, and poor feed texture. To avoid these issues, experts recommend the following best practices:

Timing is Key
Fats and oils should be introduced two-thirds of the way through mixing, once most raw materials are already incorporated. This prevents lumping and ensures a uniform distribution throughout the feed.

Precision in Spraying
When applying liquid fats or oils, it’s crucial to avoid contact with the mixer’s sides, shaft, and paddles. Additionally, liquid sprays should not overlap to prevent uneven coating, which could lead to poor ingredient dispersion.

Sequence Matters
The order in which liquids are added significantly affects feed quality. High-water-content liquids should be added first, followed by hydrophobic fats and oils. If fats or oils are introduced first, they can form a hydrophobic barrier, preventing water absorption and leading to poor feed consistency.

Balancing Fat Levels for Maximum Efficiency
While fats and oils are vital for energy, excessive levels can cause complications in feed processing:

For Mash Diets: Fat levels exceeding 5% can cause feeder bridging and mixer caking, which disrupts feed flow and consistency.
For Pelleted Diets: Fat levels above 5% reduce pellet quality and durability. To prevent this, post-pelleting fat application is a preferred method when higher fat levels are needed.

Enhancing Fat Digestion with Emulsification
Fats are naturally insoluble in water and do not dissolve easily in the gastrointestinal tract. The more emulsified a fat is, the better its digestibility and energy efficiency for the animal.

This is where emulsifiers like Vitalsorb™ Pure come into play. Containing phospholipid components, Vitalsorb™ Pure promotes superior oil-in-water emulsions, enhancing the digestion and absorption of dietary fats—particularly saturated fats. By improving fat breakdown and utilization, emulsifiers help maximize energy yield from feed, ultimately supporting better animal growth and performance.

Fats and oils play a crucial role in animal nutrition, providing a dense source of energy. However, diets with high fat content are prone to rancidity, especially when stored for extended periods or exposed to heat. Oxidation not only affects the digestibility of fats but also impacts palatability, which can reduce feed intake and overall animal performance. In warm climates, the risk of fat degradation is even higher, making antioxidant strategies and proper storage practices essential.

Best Practices for Fat Storage and Preservation
To maintain the quality of fats and oils, it is essential to implement proper storage and handling techniques. Here are four key strategies:

1. Regular Cleaning of Storage Tanks
   Fat storage tanks should be cleaned at least every six months to prevent the buildup of sludge, sediment, and contaminants. These impurities can degrade fat quality and increase the risk of oxidation, leading to compromised feed quality.
   
2. Minimizing Oxygen Exposure
   Oxygen is a primary driver of fat oxidation. Using sealed containers and reducing the time fats are exposed to air during handling can significantly slow down the oxidation process and maintain fat stability.
   
3. Protecting Against Light Exposure
   Ultra-violet (UV) light accelerates oxidation, leading to rancidity. Storing fats and oils in opaque containers or dark environments helps mitigate light-induced degradation, ensuring longer shelf life and better feed quality.
   
4. Preventing Moisture Contamination
   Water can accelerate the oxidation process and compromise fat integrity. Ensuring that storage containers remain dry and free from moisture infiltration is vital for maintaining fat stability.

Enhancing Fat Digestibility with Emulsifiers
While fats are an excellent energy source, they are insoluble in water and do not naturally dissolve in the gastrointestinal tract. The more emulsified a fat is, the easier it is to digest, allowing for better energy utilization by the animal.

Vitalsorb™ Pure is an advanced emulsifying agent containing phospholipid components designed to enhance oil-in-water emulsions. This formulation supports superior digestion and absorption of dietary fats, particularly saturated fats, maximizing their energy potential.

Conclusion
Proper fat storage and handling are essential to maintaining quality and preventing oxidation-related issues. Implementing best practices such as regular tank cleaning, minimizing oxygen and light exposure, and preventing moisture contamination can significantly enhance fat stability. Additionally, incorporating emulsifiers like Vitalsorb™ Pure can improve fat digestibility and energy absorption, supporting optimal animal nutrition. Consulting with industry professionals can help ensure the highest quality fats and oils in feed formulations.

Diets with high fat content are prone to rancidity during prolonged storage or exposure to heat, impacting digestibility and palatability. Antioxidants mitigate oxidation issues, that is crucial in warm climates.

1. Diets containing high levels of added fat are also predisposed to become rancid during prolonged storage or exposure to high temperatures. Oxidation can significantly reduce digestibility and palatability.
   
2. Unsaturated fatty acids are more prone to oxidation, reducing the shelf life of the meat products and creating off-flavours and odors.
   
3. Exposure to heat, light, oxygen, and transition metals (copper, iron, manganese and cobalt) during feed production, processing, and storage increases oxidation.
   
4. Antioxidants can be added to fats and oils to reduce fat oxidation, control rancidity, maintain palatability, and prolong storage time, particularly in diets with high amounts of fat in hot climates. Polyunsaturated lipids, more commonly found in plant sources, such as soybean, canola and corn oils are more prone to oxidation. Note – antioxidants cannot reverse fat oxidation once it occurs.

Fats are insoluble in water and do not solubilise in the gastrointestinal tract. The more emulsified a fat is, the more digestible it will be, and consequently the more energy it will provide to the animal. Vitalsorb™ Pure is an emulsifying agent containing phospholipid components to support oil-in-water emulsions for the superior digestion and absorption of dietary fats and oils, particularly saturated fats. It is recommended to consult with professionals to ensure the quality of fats and oils in feed.

Heat stress results in major economic losses to the pig industry due to reduced feed intakes and subsequent decrease in performance. With heavier pigs heat stress is more pronounced and occurs at lower temperatures, as the optimum temperature for these animals is lower.

1. Compared to cereals, fats and oils offer approximately 2.25 times more energy per weight unit.

2. The heat increment associated with digestion and metabolism of fats and oils is much lower than proteins and carbohydrates. This allows pigs fed diets with added fat (typically 2-6% of the diet) to continue to consume large amounts of energy during hot weather when feed intake is normally reduced, helping to maintain performance.

3. Excess protein is deaminated and excreted requiring energy and generating heat. Relief from heat stress also includes reducing excess dietary protein, using amino acids, while maintaining ideal amino acid balances.

4. Smaller and more frequent meals is recommended to mitigate heat stress in sows. Depending on labour availability, aim to feed sows at least three times a day.

5. Preferably use feed with less fiber since fiber fermentation releases considerable heat increment. Nevertheless, a good balance of fermentable and insoluble fiber fractions should be maintained to ensure proper functionality of the digestive system. Care should be taken to avoid constipation in sows to compensate for the reduction in dietary fiber. Fats are insoluble in water and do not solubilise in the gastrointestinal tract. The more emulsified a fat is, the more digestible it will be, and consequently the more energy it will provide to the animal.

Vitalsorb™ Pure is an emulsifying agent containing phospholipid components to support oil-in-water emulsions for the superior digestion and absorption of dietary fats and oils, particularly saturated fats. The effective supplementation of fats and oils requires a balance between nutritional composition, production efficiency, and cost-effectiveness. It is recommended to consult with professionals and tailor supplementation strategies to individual farm requirements for optimal results.

Although adding fats and oils to finishing pig diets have been shown increase average daily gain and feed efficiency, impacts on carcass quality should also be considered.

1. Pigs deposit fat in the same fatty acid profile as the dietary fat. This characteristic is particularly important in grower-finisher pigs because the composition of dietary fat is a determinant of carcass fat quality. Different fatty acids have varying melting points which will affect carcass fat firmness carcass fat.

2. Diets with vegetable oils are rich in unsaturated fatty acids (which are minimally modified before deposition into fat stores) and increases the softness of carcass fat.

3. Feeding more saturated fats and oils such as beef tallow will result in firmer fat.

4. During the finisher phase, avoid feeding diets with high levels of unsaturated fatty acids which will result in the deposition of softer fat.

5. Unsaturated fats are more prone to oxidation, reducing the shelf life of the meat products and creating off-flavours and odours.

6. Feeding unsaturated fats, such as soybean, corn or canola oils, result in undesirable softer carcass fat deposited compared with more saturated fat sources, such as beef tallow or pork lard.

7. When attempting to manipulate the fatty acid profile of carcass fat, a 4-6 week feeding period is required to observe carcass fat profile changes. Fats are insoluble in water and do not solubilise in the gastrointestinal tract. The more emulsified a fat is, the more digestible it will be, and consequently the more energy it will provide to the animal.

Vitalsorb™ Pure is an emulsifying agent containing phospholipid components to support oil-in-water emulsions for the superior digestion and absorption of dietary fats and oils, particularly saturated fats.

The effect of different fats and oils on the carcass quality of finisher pigs should be considered. It is recommended to consult with professionals and tailor supplementation strategies to individual farm requirements for optimal results.

There are many sources of fats and oils available for use in pig diets. Each source has a different fatty acid composition, resulting in varying digestibility and energy values.

1. The choice of a lipid should consider not only the price but the fat digestibility, which is influenced by its fatty acid profile.

2. The type of fat fed to influences the fatty acid composition of the carcass fat. Diets rich in unsaturated fats lead to a higher degree of unsaturation in the fat tissue, which can result in undesirable soft carcass fat.

3. Unsaturated fatty acids are more prone to oxidation.

4. Measures to reduce oxidation of fats and oils during storage at the feed mill include minimizing exposure to light, moisture and storing in cool environments. Antioxidants such as ethoxyquin, BHA and BHT can reduce oxidation, however, they cannot reverse oxidation once it occurs.

5. Vegetable oils are higher in metabolisable energy than animal fats. Fats are insoluble in water and do not solubilise in the gastrointestinal tract. The more emulsified a fat is, the more digestible it will be, and consequently the more energy it will provide to the animal.

Vitalsorb™ Pure is an emulsifying agent containing phospholipid components to support oil-in-water emulsions for the superior digestion and absorption of dietary fats and oils, particularly saturated fats. Understanding the differences between fat and oils sources is essential for proper decision making. It is recommended to consult with professionals and tailor supplementation strategies to individual farm requirements for optimal results.

Fats and oils are typically added to pig diets at varying amounts depending on numerous conditions, however, some suggested inclusions may be as:

1. Nursery: Including 3-4% fat in pig starter feed enhances the pelleting process of diets with high levels of milk products. While young pigs have limited fat digestibility prior to 35 days, it does increase with age.

2. Grower-finishers: Incorporating 1-6% fat is used to improve average daily gain and optimise feed efficiency. Most modern lean genotypes respond well to high energy finisher diets, without negative effects on backfat.

3. Gestation: Supplementing lipids in late gestation minimises body condition loss and is beneficial for sow reproductive performance and achieving litter growth targets.

4. Lactation: Adding 3-5% can be used to increase dietary energy density leading to improved milk production and milk fat to support sow health and survival of piglets. Lipid supplementation can also increase sow longevity and shorten the weaning to estrous interval. Fats are insoluble in water and do not solubilise in the gastrointestinal tract. The more emulsified a fat is, the more digestible it will be, and consequently the more energy it will provide to the animal.

Vitalsorb™ Pure is an emulsifying agent containing phospholipid components to support oil-in-water emulsions for the superior digestion and absorption of dietary fats and oils, particularly saturated fats. The effective supplementation of fats and oils requires a balance between nutritional composition, production efficiency, and cost-effectiveness. It is recommended to consult with professionals and tailor supplementation strategies to individual farm requirements for optimal results.

The major reason for feeding lipids (fats and oils) is for their energy density, however, other nutritional benefits are also well recognised including:

1. Fats and oils bind mash mixtures, making the feed more homogeneous and less susceptible to segregation. They can also reduce fines within pelleted diets.

2. The addition of fat and oil in feed reduces the formation of dust, not only during feed milling, but also improves on-farm handling, which may reduce the risk of respiratory issues.

3. Lipids supports the absorption of fat-soluble vitamins (A, D, E, K) and carotenoids.

4. Addition of fats and oils can improve the palatability of feed.

5. Lipids are a source of essential fatty acids, primarily linoleic and α-linolenic acid. Although essential fatty acids in pig diets are generally not considered to be deficient, supplementation of omega 3 fatty acids can improve the reproductive performance of sows. Fats are insoluble in water and do not solubilise in the gastrointestinal tract. The more emulsified a fat is, the more digestible it will be, and consequently the more energy it will provide to the animal.

Vitalsorb™ Pure is an emulsifying agent containing phospholipid components to support oil-in-water emulsions for the superior digestion and absorption of dietary fats and oils, particularly saturated fats. The effective supplementation of fats and oils requires a balance between nutritional composition, production efficiency, and cost-effectiveness. It is recommended to consult with professionals and tailor supplementation strategies to individual farm requirements for optimal results.

Weather in temperate climates significantly influences animal farming, presenting both advantages and challenges for farmers. These climates, characterized by distinct seasonal changes, can positively and negatively affect livestock health, productivity, and welfare.

Positive Effects
During spring and summer, moderate temperatures and ample rainfall promote lush pastures, providing high-quality forage for grazing animals like cattle and sheep. This enhances their nutrition, leading to improved weight gain, milk production, and overall health. Additionally, natural breeding cycles align with seasonal changes, ensuring that offspring are born during favorable conditions, increasing survival rates and growth.

Negative Effects
However, temperate climates also bring challenges. Extreme weather events, such as heatwaves and cold spells, can stress animals, reducing feed intake, milk production, and growth rates. Excessive rainfall can cause flooding and waterlogged pastures, limiting grazing and causing hoof problems. Prolonged droughts lead to feed shortages and water scarcity, increasing production costs and affecting animal health.

Adaptation Strategies
To mitigate these challenges, farmers are adopting various strategies:

1. Diversifying Feed Sources: Ensuring a mix of forage, grains, and supplements to buffer against seasonal variability.Improving Shelter:

2. Providing insulated barns for winter and shaded areas for summer to protect animals from extreme weather.

3. Water Management: Implementing efficient water storage and irrigation systems to secure reliable water supplies during droughts.

4. Planning: Utilizing weather forecasts and climate models to plan breeding, feeding, and grazing schedules effectively. By adopting these strategies, farmers can enhance the resilience of their operations, ensuring the health and productivity of their livestock in the face of changing weather patterns.