Feed Oxidation: An Invisible Process That Can Compromise Nutritional Quality
Introduction
The quality of compound feed depends not only on the selection of raw materials or the nutritional formulation. From the moment oils, fats and certain vitamins are incorporated into the feed, a natural oxidation process begins that can gradually reduce ingredient stability and nutritional value.
Although this phenomenon is not always visible, oxidation may affect feed preservation, palatability and the stability of sensitive nutrients, particularly during storage and transport. For this reason, controlling oxidation has become an essential component of modern feed quality assurance programmes.
What Does Science Tell Us?
Lipid oxidation is a chain reaction that primarily affects the unsaturated fatty acids present in raw materials and compound feeds. During this process, oxidation products are gradually formed, leading to a deterioration in nutritional quality and a reduction in the stability of several nutrients.
Numerous scientific studies have shown that factors such as temperature, moisture, oxygen exposure, light and the presence of certain metals can accelerate this reaction.
In addition to reducing nutritional quality, oxidation may also decrease the stability of fat-soluble vitamins, pigments and other functional ingredients incorporated into feed formulations.
Why Is Oxidation a Challenge for the Feed Industry?
The increasing use of vegetable oils, highly unsaturated fats and high-value nutritional ingredients has made oxidation control more important than ever.
Its consequences may include:
- gradual loss of feed quality;
- reduced storage stability;
- shorter shelf life;
- degradation of sensitive vitamins and functional compounds;
- reduced consistency of the final product.
Although these changes occur progressively, they represent a significant challenge for maintaining consistent feed quality until it reaches the animals.
Strategies to Preserve Feed Quality
Oxidation prevention begins with the careful selection of raw materials and continues throughout the entire manufacturing process.
An effective strategy includes:
- selecting high-quality raw materials;
- appropriate storage of oils and fats;
- controlling temperature and moisture;
- limiting exposure to oxygen and light;
- using antioxidant solutions adapted to the type of feed.
Combining these measures contributes to maintaining feed stability during storage, transport and distribution.
Where Does OXITEC Fit In?
Within this integrated approach, OXITEC can be incorporated into programmes designed to preserve the oxidative stability of raw materials, premixtures and compound feeds.
Its formulation combines antioxidants and functional ingredients that contribute to maintaining ingredient quality and support feed stability during storage, in line with the intended use of the product developed by TEA.
Key Takeaways
✔ Oxidation begins as soon as feed is manufactured and continues throughout storage.
✔ Quality losses are not always visible, but they may affect the stability of several sensitive nutrients.
✔ Oxidation control is an essential part of modern feed quality assurance programmes.
✔ The most effective strategies combine good manufacturing practices with appropriate antioxidant solutions.
Recommended References
- European Food Safety Authority (EFSA). Feed Additives: Antioxidants.
- Shahidi, F. & Zhong, Y. (2010). Lipid Oxidation and Improving Oxidative Stability. Chemical Society Reviews.
- Frankel, E.N. (2005). Lipid Oxidation. The Oily Press.
- Decker, E.A., Elias, R.J. & McClements, D.J. Oxidation in Foods and Beverages and Antioxidant Applications.
- Nawar, W.W. Lipid Oxidation in Food Systems.
Learn More
Would you like to learn more about the composition, mode of action and applications of OXITEC?
Explore the complete product information and discover how this solution can be integrated into a strategy designed to help maintain the oxidative stability and quality of animal feed.
OXITEC – Complete Product Information
