Antioxidants
The negative impact of oxygen, temperature, air humidity on compound feed and the interaction of various components with each other leads to profound physicochemical changes in products, which are the result of oxidative processes and the destruction of biologically active substances. These phenomena are exacerbated when enriching finished products with feed fats, the breakdown products of which contribute to the oxidation of fat-soluble vitamins (A, E, D, K), carotene, xanthophylls with the formation of free low-molecular fatty acids, aldehydes and ketones.
To stabilize organic compounds of lipid nature, antioxidants are used, which interact with free radicals (initiators of oxidation reactions), preventing their formation.
Antioxidants (antioxidants, oxidation inhibitors) are substances that slow down the oxidation process of compound feeds and thereby increase their shelf life. According to their functional action, they must react directly with molecular oxygen, preventing it from interacting with the product, interrupt (suspend) the radical-chain oxidation process, and break down the peroxide bonds formed in the compounds.
Antioxidant effectiveness
The use of antioxidants in feed production has two purposes:
- Stabilization of biologically active substances in compound feeds, premixes, as well as in raw materials supplied to the compound feed industry (grass meal, fish meal, feed animal fat, vitamin preparations and other feeds rich in fats);
- Inhibition of oxidation of unsaturated compounds in the animal body by feeding antioxidants in diets.
In both cases, the use of antioxidants is highly effective.
Currently, about 1030 synthetic stabilizers are known, which have found their wide use in the feed industry. At the same time, it should be noted that feeds of plant and animal origin contain natural antioxidants - such as tocopherols, lecithins, oxyflavones, nordihydroguaiaretic acid, gossypol, sesamol, gallic acid derivatives and others, which protect lipids from oxidation. To enhance the effect of synthetic antioxidants, synergists are used (ascorbic, citric, tartaric, phosphoric acids, as well as free amino acids).