Nutrition is the sum of processes by which an animal ingests and uses all the substances required for its maintenance, growth, production or reproduction.
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Antioxidants are any substance capable of inhibiting, delayingor preventing the development of rancidity in food or other deterioration of aromas due to oxidation. According to this definition, antioxidants do not improve the quality of food, but their use simply aims to maintain food quality.
We can define food safety as the set of conditions and measures necessary during the production, storage, distribution, and preparation of food to ensure that its consumption does not represent a risk to the health of people
The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences.
According to Regulation (EC) No 1831/2003, antioxidants in animal nutrition will be considered “technological additives” defining antioxidants as: “substances that prolong the shelf life of feed and feed materials, protecting them against spoilage caused by oxidation. “
The autooxidation of fats is of paramount importance in the food industry as the degree of lipid oxidation has remarkable consequences for the quality of the food.
There are many causes that negatively influence the quality of food, either by intrinsic factors of the food, such as its nutrient content, water availability, pH, etc., or by extrinsic factors such as temperature of storage, relative humidity, exposure to sunlight and air, handling and processing of raw materials, etc.
A large number of articles highlight the importance of antioxidants in animal feed. Its use is justified in order to avoid the appearance of “oxidative stress”, which can cause losses in the productive performance, as well as losses in both nutritional and organoleptic quality of the products derived from them.
There is a large number of studies that support that, despite the importance of oxygen for life, it also has a toxic effect on the body, known as the “oxygen paradox”, which occurs when free radicals (RL) are generated during mitochondrial respiration.
The Schaal test, also known as the oven test, was developed for the cookie industry. Through the test it was possible to choose butters that demonstrated the greatest resistance to rancidity.
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