Ingredient Database:
poultry fat

Best available AAFCO definition: "Poultry Fat (feed grade)" is primarily obtained from the tissue of poultry in the commercial process of rendering or extracting. It shall contain only the fatty matter natural to the product produced under good manufacturing practices and shall contain no added free fatty acids or other materials obtained from fat. It must contain not less than 90 percent total fatty acids and not more than 3 percent of un-saponifiables and impurities. It shall have a minimum titer of 33 degrees Celsius. If an antioxidant is used, the common name or names must be indicated, followed by the word "preservative(s)".

Simple Definition: Fat obtained from the tissue of poultry (birds) in commercial processes.

Categories this ingredient falls under:

Animal Fat: This is a fat-based ingredient from an animal source. Ferrets can easily convert this to energy.
Unspecified Source: This ingredient doesn't specify what kind of animal it came from. Usually this is an indication of low quality. It's better to know exactly where your meats and fats are coming from to ensure quality and consistency between food batches.

---Some information sourced from - [link] -
---This page was last updated on November 30, -0001 by fuzzfuzz. [change log]