AAFCO Ch6 chicken Fat

AAFCO Ch6 has no stand-alone "Chicken Fat" definition; chicken fat is covered by definition 33.1 Animal Fat, obtained from the tissues of mammals and/or poultry in commercial rendering or extracting processes, consisting predominately of glyceride esters of fatty acids with no additions of free fatty acids or other materials obtained from fats. It must contain, and be guaranteed for, not less than 90% total fatty acids, not more than 2.5% unsaponifiable matter, and not more than 1% insoluble impurities; maximum free fatty acids and moisture must also be guaranteed. If the product bears a name descriptive of its kind or origin — e.g., "beef", "pork", "poultry" (and by extension chicken) — it must correspond thereto; rendered fat from only pork raw materials may be labeled white grease, and from only cattle raw materials, beef tallow. If an antioxidant is used, its common name(s) must be indicated followed by the words "used as a preservative" (Proposed 1989, Amended 2017). The AAFCO definition does not specify an iodine value range or a fixed free-fatty-acid percentage for chicken fat; such figures come from supplier specifications. Chicken/poultry fat is widely used as the primary energy source in dry pet foods and provides linoleic acid (omega-6).