Acid oils are an economic co-product of oil refining industry, but their energetic value is low due to the high amount of free fatty acids. New technical fats have been developed by esterifying these acid oils with glycerol to increase the absorption of fatty acids (especially saturated fatty acids) and increse their energetic value. However, the triacylglycerol fatty acid distribution of these esterified oils is altered with respect to that of native oils. It is therefore necessary to study if the fatty acid composition of meat is also altered when animals are fed with these new products.

In this project we have evaluated the use of these fats in chicken, pig and fish feeding. Dissemination of results is still in progress.

This project was carried out between 2011 and 2014 and was founded by the Spanish Ministerio de Ciencia e Innovación (Plan Nacional de R+D+i).