1. Fat oxidation process: why and how to purposeful control it
Nicola Tallarico Ph.D., Product Manager – Kemin EMEA
4th Annual DDGS Forum
Budapest, Hungary November 2015
PRE

2. Lipid autoxidation cycle
INITIATION STAGE =
forming free radicals by…
Temperature
Metal ions (Cu++; Fe++)
Light
TERMINATION STAGE = forming a non-radical species (secondary oxidation product) via…
Reaction of two radicals
Fats/Oils
Free radicals
Free radicals
PROPAGATION STAGE = forming different fatty acid radical and a peroxide via…
Reaction with O2
Peroxides 2

3. Antioxidants in animal feed
Why?
Title slide with Total Nutrition 3

4. Importance of good source of fat & oils
Best energy source
Kcal=3.1xgP + 4xgC + 9xgF
Source of essential fatty acids
Carrier of vitamins and carotenoids
Increase feed palatability
Reduced energy content
Lipid rich substances are prone to oxidation
The consequentes of these reactions are a reduction in energy content, a destruction of essential FA, vitamines and pigments but also rancidity which reduces the palatability of the feed. 4

5. Effect on metabolisable energy
Effect on metabolisable energy of soyabean oil
 0.92 kcal/g or 7%
Pesti (2002) Poultry Science 81: 5

6. Importance of good source of fat & oils
Best energy source
Kcal=3.1xgP + 4xgC + 9xgF
Source of essential fatty acids
Carrier of vitamins and carotenoids
Increase feed palatability
Reduced energy content
Destruction of essential fatty acids
Destruction vitamins and carotenoids
Lipid rich substances are prone to oxidation
The consequentes of these reactions are a reduction in energy content, a destruction of essential FA, vitamines and pigments but also rancidity which reduces the palatability of the feed. 6

7. Polymerization 7

8. Importance of good source of fat & oils
Best energy source
Kcal=3.1xgP + 4xgC + 9xgF
Source of essential fatty acids
Carrier of vitamins and carotenoids
Increase feed palatability
Reduced energy content
Destruction of essential fatty acids
Destruction vitamins and carotenoids
Rancidity  reduced feed intake
Lipid rich substances are prone to oxidation
The consequentes of these reactions are a reduction in energy content, a destruction of essential FA, vitamines and pigments but also rancidity which reduces the palatability of the feed. 8

9. Effect of oxidation on feed intake
BROILER
Control
Oxidized 2%
Oxidized 3%
TBA value
(relative to control) 1
1.6
1.9
Feed intake (g/h/d)
125.4
123.9
121.9
Anjum, M. Asian-Aust J. Anim. Sci. (2002)
TURKEY
Control
Oxidized 2%
Oxidized 3% PV
< 5 meq/kg
50 meq/kg
150 meq/kg
Feed intake (g/h/d)
232.8
213.6
213.5
Jankowski, J. Animal Feed Science (2000)
PIGLETS
Control
Oxidized fish oil PV
32.9 meq/kg
122.6 meq/kg
Feed intake (g/h/d)
595.2
574.9
Yuan, Asian-Aust J. Anim. Sci. (2007) 9

10. Importance of good source of fat & oils
Best energy source
Kcal=3.1xgP + 4xgC + 9xgF
Source of essential fatty acids
Carrier of vitamins and carotenoids
Increase feed palatability
Reduced energy content
Destruction of essential fatty acids
Destructionvitamins and carotenoids
Rancidity  reduced feed intake
Oxidative stress in the animal
Lipid rich substances are prone to oxidation
The consequentes of these reactions are a reduction in energy content, a destruction of essential FA, vitamines and pigments but also rancidity which reduces the palatability of the feed. 10

11. Effect of oxidation on animal oxidative stress
Blood – 14 d of test
Control
Oxidized fish oil PV
32.9 meq/kg
122.6 meq/kg
MDA (nmol/ml)
2.11
2.73
Yuan, Asian-Aust J. Anim. Science (2007)
Liver – 26 d of test
Control
Oxidized fish oil PV
32.9 meq/kg
122.6 meq/kg
MDA (nmol/mg protein)
1.09
1.41
Yuan, Asian-Aust J. Anim. Science (2007) 11

12. How to control lipid oxidation?
Picture schutterstock 12

13. Prevent autoxidation cycle
INITIATION STAGE =
forming free radicals by…
Temperature
Metal ions (Cu++; Fe++)
Light
TERMINATION STAGE = forming a non-radical species (secondary oxidation product) via…
Reaction of two radicals
Metal chelators
Fats/Oils
Radical scavenger
Radical scavenger
Free radicals
Free radicals
PROPAGATION STAGE = forming different fatty acid radical and a peroxide via…
Reaction with O2
Peroxides
Oxygen scavenger 13

14. Oxidation is irreversible
Once started will only be rising
But it still can be slowed down with antioxidants!
Shutterstock_ 14

15. 9 months stored at room temperature
Corn oil
Oxidation status and relative stability of fresh produced and 9 months stored corn oil
Fresh vs
9 months stored at room temperature
Peroxide Value “PV” (mEq/kg)
2,41
6,11
TBA value (ppm)
<0,01
OXITEST induction point (h)
16,40
14,75 15
Kemin internal reference:

16. Corn oil stabilization with TermoxTM
Kemin internal reference: 16

17. DDGS Oxidative status of feedstuffs before mixing
Fish feed OXITEST time (h)
> 48
DDGS
PV 1,94
TBA 2,07
Kemin internal reference: ; ; 17

18. Thanks you