ARTICLE FEED & ADDITIVE MAGAZINE September 2024 103 Since in the European Union, Category 3 crude APB stored at ambient temperature must be rendered within 24 hours10, preservatives are considered a good tool for controlling freshness and palatability. A natural preservative solution must be selected based on the efficacy of organic acid combinations and to avoid its potential negative impact on palatability. They need to be applied correctly at the right dosage and at the right moment in the process. CONCLUSIONS In these series of experiments, it was clearly demonstrated that FFA recoveries in animal fat and PAP are correlated with the freshness level of crude, rendered ABP. It was further shown that raw material freshness impacts palatability. Understanding that controlling raw material freshness can be challenging, we have also been able to validate the efficacy of a preservative solution in reducing FFA formation. References 1. Aldrich, G. (2006). Rendered product in pet food. In D.L. Meeker (Ed.), Essential Rendering: All About the Animal By-Products Industry (pp. 159-177). Arlington, VA: Kirby Lithographic Company, Inc. 2. Gupta, M. K. (2017). Practical Guide to Vegetable Oil Processing, AOCS press (Second Edition). Chapter 2: Basic Oil Chemistry, pp. 7-25. 3. Martins, A.A., Andrade, S., Correia, D., Matos, E., Caetano, N.S., & Mata, T.M. (2021). Valorization of Agro-Industrial Residues: Bioprocessing of Animal Fats to Reduce Their Acidity. Sustainability, 13(19), 10837. 4. Dijkstra, A. J. (2016). Vegetable Oils: Composition and Analysis. Encyclopedia of Food and Health, 357–364. 5. Internal Kemin document: CLS KNE #470139 6. Internal Kemin documents: TD-23-9337; TD23-9338; TD-23-9339 7. Internal Kemin documents: TD-23-9340; TD23-9341; TD-23-9342; TD-23-9343 8. Internal Kemin documents: CLS KNE #19456, #19479, #19523, #19531 9. Internal Kemin documents: CLS KNE #19456, #19479, #19523, #19531 10. COMMISSION REGULATION (EU) No 142/2011, Annex VIII, Chapter1, Section 2. About Ivan Marchioni Ivan Marchioni is a Technical Service Manager of Kemin Nutrisurance EMEA; based in Italy. After graduating in Chemistry at the University of Parma, he joined Kemin more than seven years ago. He spent 6 years as part of the R&D teams located in Veronella. His research topics were related to cats’ and dogs’ palatability. Now in the technical service team his experience with palatant allow him to help customer chose the best solution to satisfy their needs.
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