Preservation of feed and feed raw materials is important to each animal nutrition and health professional. Controlling the oxidation process starts with the purchasing of good quality raw materials and ends with appropriate handling and storage conditions. An efficient and complete antioxidant program tailored for specific matrices is therefore essential.
Are you in search of an effective solution for maintaining product freshness, preservation of high quality and increasing shelf life? TERMOX™ antioxidants are a complete line of liquid and dry synthetic antioxidants specially formulated to stabilize fats, protein meals and finished feed.
Antioxidants are an important ingredient in animal feed in order to protect the nutritional value and sensory properties of the food and its ingredients. In the presence of oxygen and free radicals, fats and oils in foods can oxidize or turn rancid. Antioxidants function to inhibit or slow down oxidation by reacting with free radicals. Oxidation can cause many negative effects in foods. The most common effect of oxidation is the formation of rancidity, which includes off odors and flavors. This is the most noticeable effect of oxidation and can lead to poor consumer and pet acceptance of the product. Oxidation can also lead to decreased nutritional value by degradation of fats and fat soluble vitamins. In extreme cases, oxidation can cause negative health effects from the formation of toxic metabolites and destruction of vitamins.
A number of antioxidants commonly used in animal feed manufacturing – includes butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ) and propyl gallate (PG) – are effective in controlling the free radical chain reaction associated with the oxidation process.
Synthetic antioxidants such as these provide oxidative stability to ingredients commonly used in the rendering and petfood industry, and while they are generally effective in controlling the autoxidative process, Kemin scientists understand these antioxidants react differently depending on the process and the substrate that is being stabilized.
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