Biological importance of antioxidant additives in animal nutrition

Authors

  • Silvia Peris Novus Europe, SA /N. V.

Abstract

During their evolution, living organisms have developed mechanisms to protect against oxidation specifically to control free radicals and other toxic substances that are formed at cellular level. However, when thesemechanisms are surpassed, adverse affects are generated that can lead to disease. The addition of antioxidants in animal nutrition has led to a lower incidence of certain diseases linked to vitamin deficiencies and elements associated with the animal’s own antioxidant system and it has permitted advances in the intensification of animal production, with higher animal performance.

In relation to feed, a lack of antioxidant supplement in compound feed may threaten different nutrients, as well as decreasing the digestibility of fat, leading to decreasedmetabolic energy. Moreover, as a result of the oxidation of feed, flavour and scent can be negatively affected, a factor that can influence the palatability of the feed and thus reduce the animal’s intake. Additionally, the effects of feeding animals with oxidised fats have been demonstrated in numerous studies, detailed in this article. Among them: increased incidence of poultry encephalomalacy, increased incidence of exhudative diathesis, decreased digestibility and deterioration of growth rate.

This review shows how the addition of antioxidants to the diet can solve the problems related to both the effects on feed and the effects on the animals, since it stops the process of oxidation of fats and susceptible active substances, thus preserving themfromdegradation.

KEYWORDS: Antioxidants, lipid oxidation, ethoxyquin, animal nutrition.

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Published

2011-09-06

How to Cite

Peris, S. (2011). Biological importance of antioxidant additives in animal nutrition. TECA: Tecnologia I Ciència Dels Aliments, 36–41. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/51356

Issue

Vol. 13, Núm. 1: Juny 2011

Section

Articles

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