Addition of antioxidants controls and delays lipid oxidation, but does not affect growth performance and oxidative status of pigs fed oxidized oils

This week, the swine nutrition group from the College of Food, Agricultural, and Natural Resource Sciences at the University of Minnesota share the impact of antioxidants on feed quality and growth performances in pigs.

Key points

  • The addition of synthetic antioxidants can improve lipid stability, but does not completely prevent further oxidation in both fresh (unoxidized) and oxidized lipids.
  • The addition of synthetic antioxidants did not affect growth performance of pigs fed oxidized oil, but improved signs of oxidative stress.
Continue reading “Addition of antioxidants controls and delays lipid oxidation, but does not affect growth performance and oxidative status of pigs fed oxidized oils”