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Handbook on Ingredients for Aquaculture Feeds pp 43–59Cite as

Animal Fats

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Abstract

Fats of land animals are an efficient, low-cost and high energy source for feeding animals. Fats are derived from the fat tissue of animals. A general classification follows ([9]):

  • Tallow, from cattle and sheep;

  • Lard, from pigs, horses and bones;

  • Animal fats normally a mixture of different fat sources, particularly poultry fat and fat from fallen animals.

Keywords

  • Rainbow Trout
  • Fatty Acid Profile
  • Channel Catfish
  • Beef Tallow
  • Highly Unsaturated Fatty Acid

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors
  1. Joachim W. Hertrampf Dr. sc. agr., Dipl. agr., Dipl.-Ing.
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  2. Felicitas Piedad-Pascual Ph.D. Nutr., M.S. Food & Nutr., B.S. Pharm.
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Hertrampf, J.W., Piedad-Pascual, F. (2000). Animal Fats. In: Handbook on Ingredients for Aquaculture Feeds. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4018-8_3

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  • DOI: https://doi.org/10.1007/978-94-011-4018-8_3

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