FEEDING FATS SAFETY

Quality and safety of feeding fats obtained from co-products or by-products from

logo FeedFat-red
Type of the activity: Research project
Financing: 6th EC Framework Programme
Duration of the project: 01/2005-03/2008

Introduction

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:

  •  Are fat by- or co-products safe for animal production ?
  •  What are the main chemical characteristics of these fats and what are the most suitable methods for their analytical control?
  • How do these fats contribute to the global intake of contaminants (dioxins , PCB, PBDE, PAH) in the diet?
  •  What are the effects of using these fats on lipid quality and the stability of meat (oxidation, FA composition, trans FA and CLA, etc)?

 

Project description

Objectives

The main objectives of the proposal are:

  • Improve the level of standardisation of fat materials in order to develop safer production systems
  • Increase the use of feed fats coming from recycled materials in order to decrease environmental loads
  • Produce certain types of meat at a high level of quality and safety and at low cost
  • Improve knowledge of the transfer of certain contaminants from feed fat to meat
  • Draft methodological proposals for the analytical control of feed fats
  • Improve the dissemination of knowledge in the use and control of feed fats between producers
  • Reinforce consumer confidence in the safety of the animal production systems, ensuring high quality practices and control

 

Potential impact

Impact of results expected can be summarized in five points:

  • Support for improving the EC legal regulation of feeding fats on a more solid basis, and improvement of fat standardisation.
  • Oil and feed producers, as well as meat animal producers, will have more scientifically based knowledge about the benefits and risks of the use of these fats. Guidelines can be supplied for the safer use of feeding fat materials
  • Results of the project may also reduce economic losses due to defective and unsafe production, and improve animal health, thus minimizing risks for public health.
  • Improvement of the control of feeding fats, feeds and meat products by defining the most useful methods and by  improved standardisation.
  • Improvement of the level of consumer confidence regarding foods coming from animal production.

 

Preliminary results

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).

 

Main partners

The consortium is constituted by 9 teams, corresponding to Universities, Research Institutions and a private company, from 4 European countries.

 

Project team

Coordination:
Dr. Rafael Codony
Dept. Nutrition and Food Science
Faculty of Pharmacy-University of Barcelona
Av. Joan XXIII s/n.
08028-Barcelona (Spain)

Tel: +34-934024514
Email: rafaelcodony@ub.edu

Web site:
http://www.ub.edu/feedfat/