ISSUE FOCUS 44 FEED & ADDITIVE MAGAZINE October 2025 Free radicals are atoms or molecules that contain one or more unpaired electrons in their outer shell. Because of this unstable configuration, they react aggressively with other molecules, either donating or taking electrons to stabilize themselves. In biological systems, this process can set off a chain of reactions, leading to the degradation of critical cellular components such as DNA, proteins, and lipids. In livestock production, oxidative damage caused by free radicals is a major concern, as it can impair immune function, reduce growth performance, and deteriorate meat quality. Yet, despite their reputation for being harmful, free radicals also serve essential biological functions. They play a crucial role in sperm motility, where they contribute to energy production, as well as in the immune system, where they assist immune cells in neutralizing pathogens. They are also involved in the regulation of blood flow and cell signaling. Given their dual nature, completely eliminating free radicals is not a desirable strategy. Instead, maintaining a balance—where free radicals exist at optimal levels without causing excessive oxidative stress—is key to ensuring both health and performance in animals. MANAGING OXIDATIVE STRESS Oxidative stress occurs when free radical production exceeds the body’s ability to neutralize them through antioxidant defenses. In livestock production, numerous factors contribute to oxidative stress, including high metabolic rates, exposure to environmental stressors such as heat, immune challenges, and the intensive nature of animal husbandry. Oxidative stress has been linked to weakened gut integrity, increased susceptibility to infections, and impaired meat quality. After slaughter, oxidative reactions continue to impact product quality. Lipid oxidation is one of the main causes of rancidity in meat, affecting flavor, color, and shelf life. Oxidation of proteins reduces the water-holding capacity of meat, leading to increased drip loss and reduced tenderness. To mitigate the effects of oxidative stress, antioxidants are commonly supplemented in animal diets. These compounds work by stabilizing free radicals, preventing them from damaging cellular structures. However, not all antioxidants function in the same way or provide the same level of protection. While vitamin E has long been used as the primary antioxidant in livestock nutrition, recent research suggests that its In livestock production, oxidative damage caused by free radicals is a major concern, as it can impair immune function, reduce growth performance, and deteriorate meat quality. How can you mitigate these effects? The use of Polyphenols is emerging as a great solution and alternative for antioxidants. HARNESSING POLYPHENOLS: FIGHTING FREE RADICALS Dr. Vincent Jacquier Category Specialist Polyphenols Agrifirm
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