Fat oxidation process: why and how to purposeful control it Nicola Tallarico Ph.D., Product Manager – Kemin EMEA 4th Annual DDGS Forum Budapest, Hungary. 05-06 November 2015 PRE-15-000247

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

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

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

Effect on metabolisable energy Effect on metabolisable energy of soyabean oil  0.92 kcal/g or 7% Pesti (2002) Poultry Science 81: 382-390 5

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

Polymerization 7

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

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

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

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

How to control lipid oxidation? Picture schutterstock 12

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

Oxidation is irreversible Once started will only be rising But it still can be slowed down with antioxidants! Shutterstock_177091973 14

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: 15-00176

Corn oil stabilization with TermoxTM Kemin internal reference: 15-00176 16

DDGS Oxidative status of feedstuffs before mixing Fish feed OXITEST time (h) > 48 DDGS PV 1,94 TBA 2,07 Kemin internal reference: 15-00160; 15-00176; 15-00098 17

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