The optimisation of food rations requires the incorporation of fats and raw materials rich in fat. Furthermore, some substances added to feed such as vitamins, pigments, etc. are susceptible to oxidisation due to their chemical nature. This oxidation process is facilitated by the treatments the feed is subject to (grinding, granulation, etc.).

Oxidation products are harmful to animals and this is demonstrated due to:

  • They effect the cell mitochondria, inhibiting glucidic metabolism.
  • They destroy liposoluble vitamins, especially A, E and sometimes D through oxidation.
  • They oxidise natural fats in food and reduce nutritional quality of the latter.
  • They are toxic degeneration products “per se”.

That is why it is necessary to find a system whose cost maintains the profitability of adding certain raw materials or applying certain treatments to feed. This need led to the creation and development of ANTIOXIDANTS.

ANTIOXIDANTS, as their name indicates, are substances that prevent oxidation. This action is limited in time and space since they perform it by means of their own oxidation. Antioxidants break the electron transfer chain since they accumulate rather than transmit oxidative energy.

The action mechanism makes it clearly evident that dosage and proper mixture are extremely important given that in order to avoid the oxidation of fat, this must cover the totality of particles as best as possible.

Limitation in time means that once the antioxidant has completely oxidised, in other words, has been completely destroyed, its action is entirely void. From this arises the importance of stabilising fats with antioxidants before oxidation initiates, otherwise the lifespan of the antioxidant will be short and oxidation will quickly spread to the rest of the fat if at the time of incorporation an oxidative source already exists.

We believe that in most cases poor preservation of fats is due to antioxidants mixing with existing residual fats in the

Classification of antioxidants

Substances called ANTIOXYGEN. They inhibit oxidation by reacting with highly reactive free radicals, blocking them and thus preventing chain reaction.

2º REDUCING substances. They possess a redox power that is lower than that of those they have to protect. Thus, their action is based on their own oxidation rather than the oxidation of the substances to be protected. Their effectiveness is conditioned by the difference in their redox power and that of the substance to be protected and by their saturation capacity upon losing their reducing properties.

3º SYNERGISTIC substances. Alone they do not have antioxidant power although together they increase their effectiveness. This group consists of chelating or sequestering agents that react by chelating metal ions acting as a catalyst for chain oxidation reactions. Also included are acids which modify the redox power of the medium by creating a reserve of H+ with which the used antioxidant is regenerated.

DEX IBÉRICA has developed ANTIOXIDANT premixes formulated with special emphasis on achieving the utmost effectiveness of main ingredients. Given that these products act in contact with the substance to be protected, emulsifiers, surfactants and excipients have been studied to achieve greater dispersion, greater number of active particles and greater homogeneity, aimed at achieving more intimate and complete contact between the antioxidant active ingredient and food