Oxidation Resources for Swine

Fat-Soluble Vitamins: How to Maximize Your Investment

 

Supplementing fat-soluble vitamins, like vitamin A and vitamin E, in the right amounts at the right time is critical for balanced animal nutrition. Unfortunately, these two vitamins tend to be highly susceptible to activity loss in premixes and in feed.

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Are Oxidized Lipids Impacting Your Animal's Performance?

 

Fats and oils – or lipids – are an essential energy-source in nearly every animal’s diet. However, lipid sources used in feed formulations today – vegetable oils, rendered animal fats, recycled restaurant grease and more – are not all created equal. Inconsistency in the properties of lipids, their quality and nutritional value are common concerns for producers. 

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Preserve Lipid Quality During Extended Storage

 

When it comes to preserving lipid quality, avoiding oxidation during storage is critical. Oxidized fats have reduced nutritional value and worse yet, contain harmful peroxides and free radicals, which can chip away at the health and performance of your herd. Heat, moisture and time conspire against fat and oil quality, increasing their susceptibility to oxidation. So, with many producers storing lipids longer — it's a good time to ask, "how is my fat looking?"

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Do You Know What's Happening in Your Fat Tank?

 

What causes fats to oxidize? Time of storage, application of heat and the mixing of different lipid sources all have an impact on fat quality, and specifically on influencing oxidation. Oxidation is an irreversible, naturally-occurring process where fatty acids are attacked by free radicals resulting in production of harmful byproducts, including peroxides and aldehydes. This process reduces the energy value of the fat and can have deleterious effects on growth performance. Once oxidation starts, the damage cannot be undone, so preventing oxidation should be a top priority for producers.

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Fat, Feed and Oxidation

 

The hot summer weather is beginning to wind down now – but it’s always a good time to ask, “how is my fat looking?” Monitoring the quality of your incoming fat sources is the primary step in effective fat management. The impacts of oxidation are irreversible, so it is crucial to begin with high-quality fat and then maintain that quality. Oxidized fat that has been negatively impacted by heat, light and oxygen can have a damaging impact on your animals. This impact can be seen across performance, health and nutrition through decreased growth, immunity challenges, loss of energy content in the fat itself and an array of other issues.

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