SUPPLEMENTAL FATS AND OILS – THEIR ROLE IN TURKEY PRODUCTION

Today, it is commonly accepted that turkey diets are typically formulated with greater added fat levels than other types of poultry, including broilers and layers. This is true because turkeys, in general, are known to have greater nutrient requirements (energy, amino acids, minerals, etc.) than broilers to support very rapid genetic growth potential throughout a much longer production cycle. Since supplemental feed fat is crucial in formulating modern turkey diets, this white paper will focus on providing more detailed information related to the three topical areas of discussion listed below, including clarifying some less understood areas of the science and addressing a number of common misconceptions about supplemental fats and oils:
1. Why use supplemental feed fats in turkey diets?
2. What are the advantages & disadvantages of vegetable oils, animal fats and blended oil/fat sources for turkey production?
3. Why are acidulated all vegetable and animal-vegetable (AV) fat blends superior to other sources (i.e. choice white grease, tallow, restaurant grease)?