Oxidation is an extremely important process in the normal metabolism of animals. Nutrients obtained from food are oxidized in a carefully controlled manner where oxygen is consumed by the body tissues to generate heat, to release energy for metabolic processes and to transform dietary materials into body tissue.

Paradoxically, whilst oxygen is essential for the metabolism, growth and life of animals, it is also inherently dangerous to their existence because many different uncontrolled oxidation reactions, usually termed autoxidation, occur which results in the damage of cellular tissues in living organisms. Auto oxidation is a permanent danger at all stages of feed manufacturing.This risk is further increased when feed is subjected to high temperature and pressure.

Nutrients Susceptible To Autoxidation

• Animal fats and unsaturated fatty acid
• Fat soluble vitamins, such as vitamin A and E
• Pigments such as carotenoids and xantophylls
• Essential fatty acids

Oxidation leads to the formation of free radicals that destroy fat soluble vitamins like A,D and E, causing loss of essential nutrients as well as lowered immuno competence. Oxidative end products react aggressively with live tissues and disrupt cellular integrity. Pathogenic E-coli population thrives on this damaged gut membrane and reduces feed efficiency causing disease condition at the same time.

Thus, oxidation must be controlled to protect feed quality and nutrient losses and thus maintain optimum immuno competence.

The addition of an antioxidant to feeds provides following benefits:
1. Controls oxidative stress to protect bird health and improve performance.
2. Protects raw materials and manufactured compound feed.
3. Enables better exploitation of genetic potential.
4. Enhances meat quality.
5. Prevents non-infectious diseases.

How to prevent oxidation?

Eliminate all oxygen and factors responsible for oxidation?

Stop free radical formation? OR Use of an antioxidant at earliest point?