1、Dried poultry meat, poultry fat, rice, dried poultry liver, vegetable fibers, minerals, yeasts, beet pulp, vegetable oil, F. O. S., trace element, taurine, vitamins.
3、Studies have shown that oxidation of Soya oil and poultry fat can be delayed by the Tea Polyphenols. When being used in fried food, good tea polyphenols also have steability at high temperature;
2、Pig fat free of lean meat and poultry fat not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked.
