CHANGE OF ACID AND PEROXIDE INDICATION OF FAT IN COMPOSED FEEDS DURING STORAGE

Abstract

      Intensive management of livestock on an industrial basis requires the provision of a complete diet of feed for nutrients and biologically necessary components. Numerous studies have shown that their nutritional value changes slightly during feed storage. For example, unstable biologically active substances and fractions of fats (lipids) undergo a qualitative transformation due to hydrolytic and oxidative reactions.

Slowing down or preventing such processes in products of plant and animal origin with a high content of lipids (vegetable oils, animal fats, fish, meat, as well as bone and grass meal, etc.)

Energy is the most expensive component of feed for pigs, and record feed costs in recent years have forced nutritionists to focus on optimizing the caloric content of feed ingredients used in commercial feed. Therefore, nutritionists require comprehensive, accurate, appropriate, and standardized analytical methods to quantify peroxide in feed components before they can effectively assess the effects of food lipid peroxidation on animal growth and metabolic oxidation.

Feed lipids and mixed lipid products available on the market of feed ingredients differ significantly in fatty acid composition, energy content, quality and price. Commonly used measurements of lipid quality include color, fatty acid profile, free fatty acid content, degree of unsaturation or saturation (iodine value -IV; titer), saponification values ​​and impurities, including water, insoluble and irreplaceable substances. These indicators are commonly used to ensure that lipid products meet commercial conditions, but provide non-specific or non-specific information on the level of change in the reverse number relative nutritional value. The results show that the composition and quality of lipids fed to cattle and poultry are very different.

Lipid peroxidation is a complex and dynamic process in which numerous compounds are simultaneously formed and destroyed. Although several indicative and prognostic assays have been developed and used to measure different peroxidation compounds, there is no single assay that fully characterizes the degree of peroxidation in all lipid sources. As a result, it is difficult to predict the possible negative effects of lipid peroxidation on the growth and health of pigs. Although some researchers have suggested minimum thresholds for peroxide in food that lead to reduced productivity growth, no generally accepted standards have been set.