ARTICLE 68 FEED & ADDITIVE MAGAZINE September 2025 0,00 0,20 0,40 0,60 0,80 1,00 1,20 0 7 21 14 28 Time (day) MDA Content in Poultry Meal (ppm) Poultry meal + Oxivia 500g Poultry meal Poultry meal + Product ATY 550g It is obvious that supplements with antioxidants can prolong the induction period of fish oil and prevent oxidation. Furthermore, in present study Barox performed the best, far outperforming the other two antioxidants. Interesting results were observed at 2000g/t test in comparison with 500g/t test that the efficacy gap between Barox and two other antioxidants is enlarged once dosage is high. Impact of addition of antioxidants on stability of soybean oil was tested in the OSI at 100°C. For this test inclusion of antioxidants was 2000g/t. It can be seen from Figure 3 that all the antioxidant groups, Oxivia C200LQ, Product BC and Product YZD, were better than the control group. The efficacy of group Oxivia C200LQ and Product BC was basically the same and way better than Product YZD. Evolution of MDA content in control and treated poultry meal at room temperature was tested at one, two and four weeks. The initial purpose of the present study was to evaluate the efficacy of antioxidants on controlling MDA formation in poultry meal, where two different dosages were introduced to determine if Oxivia C200DR (from Kemin Industries) is comparable with a 10% higher dosage of Product ATY. Results in Figure 4 showed that from day 0 to day 28, all data of MDA content was lower than 1.0 ppm indicating non-oxidation occurred, however the Figure 3. Oil stability index test of soybean oil at dosage of 2000g/t at 100°C, ventilation volume 5.5 psi Figure 4. Malondialdehyde MDA content in poultry meal treated with antioxidant Photo: Ranko Maras | Shutterstock 0,00 5,00 10,00 15,00 20,00 25,00 30,00 35,00 40,00 Soybean Oil OSI Test (h) - 100°C Ventilation Volume 5.5 psi (2000g/t) 9,98 35,15 35,50 22,10 Control Oxivia C200LQ Product BC Product YZD
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