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Antioxidants are used as additives to prolong the shelf life of animal feeds, premixes and fats, based on their effect to prevent lipid peroxidation and oxidative rancidity during their production, processing and storage.
The oxidation process that affects the compounds present in foods for animal nutrition alter their qualities, both organoleptic and nutritional, producing a decrease in the useful life of the final product.
Secondary antioxidants delay oxidation by chelating metals, regenerating primary antioxidants, decomposing hydroperoxides or eliminating oxygen (Johnson 1971, Labuza 1971 and Gordon 1991).