Oxidation of fats is the general term used for the chemical processes which result in rancidity. Rancidity drastically reduces palatability and can result in feed refusal, the oxidation process will also destroy nutrients and can cause rapid destruction of vitamins resulting in poor performance on farm level. The components in feed which are susceptible to oxidation include fats, oils, vitamins and pigments. The oxidation reaction is irreversible.
Antioxidants prevent the oxidation process from taking place and extend the products shelf life.




Synergistic antioxidant blends with natural and synthetic components

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