Rendering and protein meal

Avoid oxidation right at the protein source.

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Vitablend > Markets > Animal nutrition > Rendering and protein meal

Pre- and post-cook antioxidants for rendering

Dry proteins from poultry or fish derived from a rendering process are prone to oxidation that already starts in the processing itself, due to factors such as heat and mechanical action. To manufacture quality dry feed, protection from oxidation needs to start at the source. Vitablend offers the right antioxidant systems for pre-and post-cook addition, or a clever combination of both, based on BHA, BHT, and Tocopherols.

Rendering and protein meal Solution Highlights

Ultra-low Peroxide value in Poultry meal

Protection

Keeping the Peroxide value in Turkey meal at bay, over 24 weeks? Vitablend offers synthetic and natural options!
Turkey meal stability test: Peroxide value after week 24, ambient storage

  • Untreated: 12 (control)
  • Vitablend Pet Safe: 4, 1850 ppm: <1 (Natural, free from BHA and BHT, yet cost-effective.)
  • Vitablend Toco-PET IP, 1400 ppm: 4. (Natural formulated mixed tocopherols. Identity Preserved, non-GM.)
  • Vitablend Vital-OX 55, 200 ppm: 1. (BHA and BHT)
Vitablend's lab with view on a scale and beakers
Close up of fat

Antioxidants for
Poultry fat

Protection

Our recommendation: Vital-OX 20 (BHA & BHT), dosed with either 350 ppm (pre- and post-cook) or 600-700 ppm post-cook only.

close up of a scoop of brown protein powder

Antioxidants for
Feather meal

Protection

Our recommendation: Vital-OX 20 (BHA & BHT), dosed with 700-1000 ppm post-cook only. We determine the perfect dosing level for your specific process.

A bowl of white lard

Antioxidants
for Tallow

Protection

Our recommendation: Vital-OX 20 with an optimized ratio of BHA/BHT, dosed post-cook at 250 ppm. This offers the best balance between performance and cost.

Close up of a hand holding a petridish

Remove pathogens,
up to 100%

Protection

Vitablend FormiCure, a synergistic blend of volatile fatty acids and their salts, controls Salmonella, E. coli, Campylobacter, etc.

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Guidance

Dosing pre-cook? Post-cook? A combination of both? We find the perfect solution for your application.

Calibration & Dosing

The Vitablend technical support specialists calibrate your pumps and antioxidant dosing systems.

Quality analysis

We offer full meal and fat/oil quality analysis to optimize dose rates to achieve the desired shelf life.

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