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Antioxidants, gross energy and cost savings
Dr Ng Sek-Yeo and Ms Lin Huixin

Oils and fats are used in feed formulations and are susceptible to oxidative spoilage. In foods and feeds, oxidation is an automatic and irreversible process by which molecular oxygen combines with nutrients in food and feed to decrease the quality of the food and feed creating rancidity.


The price of crude oil has been increasing steadily over the past months. This increasing trend of oil prices coupled with the fact that a lower amount of metabolizable energy will be available to the animals as oils and fats oxidize makes it crucial to secure the energy value of the fats and oils in the feeds to optimize animal growth and performance. In addition, by preventing the feeds from undergoing oxidative spoilage and maintaining the gross energy level also imply higher financial gains for the farmers. 


The gross energy of feeds and feed ingredients can be measured using a bomb calorimeter. Oils and fats are feed ingredients that are commonly used in the Asia Pacific region and are usually stabilized with antioxidant. Table 1 displays the reduction in the crude palm oil energy and the estimated financial losses. Using the estimated price of crude palm oil at USD0.845/kg, every 1 kcal/kg reduction in gross energy equates to the financial loss of USD0.10. The aspect of Baroxâ„¢ application and maintaining the overall gross energy of oils thereby leading to cost savings will be discussed in this article.  


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Article made possible through the contribution of Kemin.

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