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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.