Main characteristics
Technical fat is a high energy value product. It is produced by melting inedible side products of slaughtered swine and poultry. Appropriate technologic procedure (defattening by centrifugation) enables its high digestibility and stability.
| Chemical composition (%) | |
| M.I.U ¹ (%) | 2 |
| Iodine number | 62 |
| MAX FFA ² (%) | 15 |
| Fatty acids (%) | |
| -saturated | 32 |
| -unsaturated | 68 |
| -linolenic | 16 |
| Energy value | |
| * For poultry | |
| Metabolic, kcal/kg | 7.700 |
| * For swine | |
| Digestible, kcal/kg | 7.900 |
| Metabolic, kcal/kg | 7.900 |
| Physical characteristics | |
| Titar (C°) | 30-33 |
| Colour: light yellow | |
| Smell: typical for the product | |
| Taste: pleasant | |
| Purpose of the product | |
| Technical fat is used as energy supplement when preparing all types of composites. It is suitable for feeding poultry and swine that need a huge quantity of energy and essential fatty acids. It can be used as bio-fuel (e.g. bio-diesel) due to its high energy value. | |
| Packing and delivery | |
| Technical fat is delivered unpacked or in 200-litter barrels. | |
| ¹ M.I.U. – moisture, sediment impurity and unsoaped matters
² F.F.A. – free fatty acids |