ARTICLE 102 FEED & ADDITIVE MAGAZINE September 2024 The blue bar represents the intake ratio of the diet coated with fat having 1.1 % Oleic acid FFAs compared to the other 4 diets produced for cat trials with 3.3%, 4.9%, 7.5% and 10% Oleic acid FFAs coated Fats. The diet coated with fat having 3.3% acidity was the only one showing superior palatability when compared to the diet coated with fat having 1.1% acidity. The other results obtained seem to indicate a trend for a reduction of palatability when increasing FFA inclusion in the fat used for coating. Palatability Key Takeaways From the palatability results obtained, it is demonstrated that a higher FFA amount in the fat used for coating might lead to a decrease in palatability, especially for cats. CONTROLLING RAW MATERIAL FRESHNESS Preventing Strategies Considering the impact to palatability that freshness might have, it is crucial to ensure that the crude ABP is managed in a proper way so that freshness is preserved. Good manufacturing practices are pivotal in reducing bacterial activity that could accelerate raw material decay. A clean and hygienic production environment is critical for the finished product’s quality. Another crucial aspect is crude ABP management: transportation inside slaughterhouses, storage duration and conditions, the timing needed for the raw material to reach the rendering plant, and rendering storage conditions, especially when the external temperature exceeds 18°C. Preservatives Solution In a separate study at the Kemin rendering pilot plant, the efficacy of a preservative solution to control raw material decay was tested. Chicken viscera, heads, and legs were collected from a nearby slaughterhouse; the initial batch was divided in two. One part was treated with 0.5% of preservative solutions, while the other was left untreated. The material was stored at room temperature (25 °C) and processed to extract fat and meals after 0, 1 and 3 days. FFA content in fat and meals were tested. FFA development in fat and meals followed a similar behavior. The impact of the preservative solution is clear in decreasing the development of FFAs already after 24 hours. 0 5 10 15 20 25 30 35 40 45 50 3,4 3,4 Day 0 8,4 3,1 Day 1 46,0 25,9 Day 3 FFA (%Oleic) Time between animal butchering and raw material processing Untreated Treated with 0.5% Kemin natural preservative solution Day 0 Day 1 Day 3 0 5 10 15 20 25 30 35 40 45 3,4 3,4 7,5 3,7 40,8 26,6 FFA (%Oleic) Time between animal butchering and raw material processing Untreated Treated with 0.5% Kemin natural preservative solution 0 5 10 15 20 25 30 35 40 45 50 3,4 3,4 Day 0 8,4 3,1 Day 1 46,0 25,9 Day 3 FFA (%Oleic) Time between animal butchering and raw material processing Untreated Treated with 0.5% Kemin natural preservative solution Day 0 Day 1 Day 3 0 5 10 15 20 25 30 35 40 45 3,4 3,4 7,5 3,7 40,8 26,6 FFA (%Oleic) Time between animal butchering and raw material processing Untreated Treated with 0.5% Kemin natural preservative solution Graphic 3. FFAs recovered in poultry fat produced from untreated and treated crude ABP, processed at different times after animal butchering8 Graphic 4. FFAs recovered in poultry PAP produced from untreated and treated raw material, processed at different times after animal butchering9
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