Keeping Freshness and Quality of Feed

Oxidation is the major cause of deterioration of food, feed and feedstuffs which contain fats and oils. It is an autocatalytic process occurring mainly with the presence of oxygen reacting with unsaturated fatty acids. It is actually commonly referred to as lipid autoxidation.

Oxidation process is composed of three phases; initiation, propagation and termination. It is cycle of chemical reaction which is irreversible. The oxidation process is initiated by high temperature, metal ions, light and atmospheric oxygen which then produces free alkyl radicals. Build up of these free radicals will lead to formation of alkyl hydroperoxides, oxy and peroxy radicals until the unsaturated fatty acid content is reduced. These will then further bond together forming stable compounds such as alcohols, ketones and aldehydes thus resulting to rancidity.

Rancidity is characterized by the development of undesirable odors and decreased feed palatability. Oxidation results in rancidity of fats and oils, destruction of vitamins A, D and E, and pigmenters (carotenoids) which then results to offensive odor and poor palatability of the feed and even lowers feed energy values. Once feed becomes oxidized, it will be off no use to animals already as feeding rancid feed will just bring more harm than good.

In order to prevent oxidation of animal feed, antioxidants must be incorporated in the formula. Feed antioxidants are supplements that are added to increase shelf life of feed and ensure feed freshness and free from harmful rancid compounds such as alcohols, ketones and aldehydes. With the advent of rations containing a high level of animal and vegetable fats, the requirement for feed antioxidant protection has become very apparent.

There are three chemical compounds that have been found to be outstandingly effective antioxidants for feeds and feed ingredients and can be used both efficiently and economically. These are Ethoxyquin, Butylated hydroxyanisole and Butylated hydroxytoluene. These compounds have the ability to stabilize free radicals (unpaired electrons) to transform it to a harmless compound. With the aim to provide agrisolution, Zagro developed a product that can effectively provide feed freshness. Haltox is a unique blend of antioxidants comprised of Butylated Hydroxytoluene, Butylated Hydroxyanisole and Ethoxyquin.

This combination can give a far broader spectrum of activity than single oxidants, thereby providing more effective protection from feed spoilage ensuring prevention of oxidative rancidity. Haltox also has the additional benefit of Synergist or chelating agents which have little or no activity alone, but can enhance the activity of true antioxidants. These synergists also participate in regeneration of exhausted antioxidants and also form complexes with pro-oxidative metal traces. With its unique formula, Haltox effectively prevents rancidity, preserves the flavor and quality of fats in feeds and feed ingredients thus the overall freshness and nutritive value of the feeds are also maintained.


HALTOX

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