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FEEDING FATS SAFETY - Quality and Safety of Feeding Fats Obtained from Waste or By-Products from the Food Chain


The primary aim of the proposal is to fit animal nutrition requirements with a high level of safety and quality of some types of meat production, on the basis of the use of fats coming from by-products or waste of the food chain. This aim must be adequate to consumer satisfaction and health demands, and meat production in environmental fiendly systems. The main objectives of the proposal are:
<UL> <LI> Improving the level of standardisation of fat materials in order to get safer production systems;
<LI>Enhancement of the use of feed fats coming from recycled materials in order to decrease environmental charges;
<LI>Production of some types of meat at a high level of quality and safety and at a low cost;
<LI>Improving the knowledge in some contaminants transfer from feed fat to meat;
<LI>Designing a program for the analytical control of feed fats;
<LI>Improving the dissemination of knowledge in the use and control of feed fats between producers;
<LI>Reinforcing the consumer confidence in the safety of the animal production systems, ensuring high quality practices and control.

More information

The research project proposed covers a need that has been detected by the feeding and the farm producers, in order to increase safety of using fat as feeding stuffs. So, the objective of the proposal is to give suitable information on quantitative effects of the presence of some contaminants (dioxin, PCB, PAH, PBDE) and lipid degradation products (oxidation, isomerisation and polimerisation) in feeding fats on the quality of meat obtained, as well as data about the repercussions of this presence on animal health and productive parameters. We propose to assess the real extent of risks in using, in the manufacture of feeds, some fat materials obtained from waste or by-products from the food chain, such as animal fats, fish oils, acid oils coming from refining processes, etc. The use of these fats could lead to risks due to this very lack of product standardisation.


For more information about this project, please visit the <a href="…; target="_blank">European Commission Food Quality and Safety in Europe</a> or the <a href="; target="_blank">FEEDING FATS SAFETY </a> Web sites.

Codony, Rafael
University of Barcelona
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