Quality and safety of feeding fats obtained from co-products or by-products from
||Type of the activity: Research project
Financing: 6th EC Framework Programme
Duration of the project: 01/2005-03/2008
FEEDING FATS SAFETY. The primary aim is to fit animal nutrition requirements with a high level of safety and quality of certain types of meat production, on the basis of the use of fats coming from by- or co-products of the food chain. This aim is consistent with consumer satisfaction and health demands, and with environmental protection. There is a lack of information about different aspects of these fats, and their use could lead to risks due to the dire lack of product standardisation. The project sought to answer to the following questions:
The main objectives of the proposal are:
Impact of results expected can be summarized in five points:
The first part of the project, dealing with fat characterisation, has been completed. A system of classification of nine categories of fat has been set up, on the basis of FTIR spectroscopy and other chemical parameters (Eur. J. Lip. Sci. Technol. 109, 2007, 673-681). In addition, communications have been presented at several symposia to spread information about the characterization and levels of contaminants in feeding fats. More information on these results can be found at the project website (http://www.ub.edu/feedfat/).
During the second and third phases of the project, four animal trials have been performed (in poultry and rabbit) in order to assess the effect on meat and animals of certain fats with extreme chemical or contaminant parameters (level of oxidation, trans FA, or contaminants).
The consortium is constituted by 9 teams, corresponding to Universities, Research Institutions and a private company, from 4 European countries.
Dr. Rafael Codony
Dept. Nutrition and Food Science
Faculty of Pharmacy-University of Barcelona
Av. Joan XXIII s/n.