ARTICLE FEED & ADDITIVE MAGAZINE September 2025 67 China. Two kilograms of each product were sampled from an unused 20kg package and sealed in a light proof sample bag or bottle. All the samples were then shipped to Kemin Zhuhai laboratory. Two liquid antioxidants, BaroxTM and Oxivia C200LQ, and one powder antioxidant Oxivia C200DR were from Kemin Industries. The fish oil and soybean oil samples with no antioxidant were collected from a feed mill in Zhuhai, China. Stability of control and treated oils was tested in the Oxidative Stability Instrument (OSI). In this test the oil was heated to 80°C (fish oil) or 100°C (soybean oil) and continuously flushed with air (5.5 psi). This accelerates oxidation, with the formation of volatile oxidation products. These are trapped in water in which conductivity is continuously measured. The time to reach a sharp increase in conductivity is named the induction time, the higher the induction time, the more stable the oil is. In the tests the liquid antioxidants were dosed at 500 and 2000 g/T oil. The poultry meal with no antioxidant was collected from feed mill in Guangzhou, China. These samples were treated with Oxivia C200DR at 500g/T or Product ATY at 550g/t. Samples were mixed evenly, sealed in light proof bag, and stored in room temperature. Every seven days malondialdehyde (MDA) content in the meal was determined. MDA is a lipid oxidation reaction product, and can be measured as TBARS, according to Chinese National Standard: GB 5009.181-2016. The higher the MDA level, the more the meal is oxidized. Poultry meal was also treated for analysis in the RapidOxy test. In this test a sample is heated and put under pressure using oxygen. When the sample oxidizes, pressure will decrease. The time required to reach a 10% pressure decrease is considered as measure for oxidative stability. The longer this time, the more stable the sample. For this test Oxivia C200DR was added to the meal at 500 g/T and product KYB at 600g/t. RESULTS AND DISCUSSION The impact of antioxidant treatment of fish oil was tested in the OSI at 80°C. In two studies three different liquid antioxidants were evaluated. As can be seen from Figure 1 and Figure 2, the induction period of trial groups (fish oil supplemented with antioxidant) was higher than that of control group. At 500g/t dosage test, the longest induction period of 12.35 hour was found in group Barox, an antioxidant from Kemin Industries, which is 64.67% and 87.69% higher than that of Product BC (7.50 hour) and Product DBX (6.58 hour), respectively. Similar results were found at 2000g/t test (Figure 2), highest data was found in Barox group, which is 76.18% and 192.46% higher than that of Product BC and Product DBX, respectively. Fish Oil OSI Test (h) - 80°C Ventilation Volume 5.5 psi (500g/t) 2,95 12,35 7,50 6,58 0,00 2,00 4,00 6,00 8,00 10,00 12,00 14,00 Control Barox Product BC Product DBX Fish Oil OSI Test (h) - 80°C Ventilation Volume 5.5 psi (2000g/t) 2,58 44,98 25,53 15,38 0,00 10,00 20,00 30,00 40,00 50,00 Control Barox Product BC Product DBX Figure 1. Oil stability index test of fish oil at dosage of 500g/t at 80°C, ventilation volume 5.5 psi Figure 2. Oil stability index test of fish oil at dosage of 2000g/t at 80°C, ventilation volume 5.5 psi
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