Feeding fats safety

"Quality and safety of feeding fats obtained from co-products or by-products of the food chain"

Summary of the project

•Consumer safety depends on an assessment of the entire food chain (traceability) to prevent public health risks. in this regard, characterising the composition, quality and contamination of fat materials used in animal feed is of utmost importance in assessing the quality and safety of meat production. However, there is a lack of information about various aspects related to these fats: strict quality characterization, nutritional quality for different animal production systems, the ability to modify the lipid composition of meat, effect on the level of oxidation in meat and other tissues, the toxicological or physiological effects of certain fat degradation compounds and undesirable contaminants (dioxines, PCB, PBDE, PAH) in these fats. The quantification of these characteristics and effects is an essential step in assessing whether it is safe to use these fats in animal production, not only with respect to consumers but also in terms of animal health.

•

The primary aim of FEEDING FATS SAFETY is to ensure that animal nutrition requirements go hand in hand with high levels of safety and quality in certain types of meat production, specially as regards the use of fats originating from by-products or co-products of the food chain (scientifical and technological objectives). This aim must be achieved in accordance with the demands of consumer satisfaction and health and taking into account environmental protection (potential impact of the project).

Project structure (more information)

	Fat characterization of different kinds of fat materials coming from by- or co-products of the food chain
	Effects of selected fats on poultry and rabbit production
	Transfer of contaminants (dioxin, PCB, PBDE and PAH) from feed to meat and other tissue

Main ResultsOils&Fats

MainResultsMeats

News & Events

FEEDING FATS SAFETY "Final Meeting", Barcelona, 28 March 2008 (see the presentations in the page "Documents")

	100th AOCS Annual Meeting and Expo
	6th EuroFedLipid Congress, Athens Sept 2008
	EFFoST-1st European Food Congress, Nov 2008
	XXIII World's Poultry Congress 2008
	Advanced Edible Oils Refining Course, Nov 2008
	Int Fishmeal anf Fish Oil Org Conference, Oct 2008

Questions to be answered

	Are fat by- or co-products really safe for animals?
	What are the main chemical characteristic of these fats?
	How do these fats contribute to the overall intake of contaminants through diet?
	What are the most suitable analytic controls for assessing the quality and safety of these fats?
	Is there consumer confidence about these systems of meat production?
	How could the standardisation and quality control of these fats be improved?
	Are these fats really available, useful and profitable for fat and feed producers?

Main expected results

	Standardisation of chemical composition an other quality parameters for fats used in animal feeding
	Increased knowledge of the production chain togheter with an evaluation of possible critical points
	Definition of the potential risk of contamination and degradation of these feed fat materials
	Definition of technological options for improving the quality of these fat materials
	Support for the trading and use of feed fats
	Definition of the potential risks to animal health through use of these feed fat materials
	Increased knowledge about particular undesirable effects of some of the compounds present in these fats
	Proposal of quality control methologies for policy purposes

Contract number: Food-CT-2004-07020

Coordinator: Dr. Rafael Codony, Faculty of Pharmacy, University of Barcelona

Av. Joan XXIII s/n (08028-Barcelona, SPAIN). Tel.+34-934024514, rafaelcodony@ub.edu

European Commission: Mr. Hallgeir Herikstad, Research Directorate General, Directorate E, Unit E4

Square de Meeus 8 - Office 08/16 (B 1049-Brussels, BELGIUM). Tel.+32-22967972, Hallgeir.Herikstad@ec.europa.eu