Antioxidants for maintaining feed quality and extending feed shelf life.
Fat is often added to poultry diets to increase the energy content, this is especially the case in high density broiler diets. In addition, if fish meal is used, it is high in fat. To help keep feed from going bad, which is common in high fat products, antioxidants are commonly added to the diet.
Antioxidants are used to prevent biological spoilage of feed. Oxidation is a chemical process and occurs in most cases due to exposure to air (oxygen), or to the effects of heat or light. As hydrogen donors, antioxidants donate a hydrogen to quench the free radicals being formed and delay or slow down the next phase of the reaction, propagation. Feed additives, which prevent foods from oxidation are known as antioxidants.
Antioxidants play a major part in ensuring that feed keeps its taste and colour and remain edible over a longer period. Their use is particularly important for avoiding oxidation of fats and fat-containing products.Another important reason is that certain vitamins and various amino acids can easily be destroyed by exposure to air, and antioxidants serve to protect them.
Oxidative end products react aggressively with live tissues and disrupt cellular integrity. Oxidation must be controlled to protect feed quality and nutrient losses. When antioxidants are thoroughly mixed with feed, the onset of the final stages of autoxidation is delayed.
Compounds with antioxidant properties include Ethoxyquin, Propyl gallate, Butylhydroxytoluene (BHT), Butylhydroxyanisole (BHA), Citric Acid ,Vitamin C etc.
