ADDITIVE PREMIXTURES

Additive premixtures

Antioxidants

Both the aging of the feed and the industrial processes that it is subjected to can result in oxidation of fats and other labile compounds, such as vitamins, xanthophylls, etc.

Antioxidants interrupt the oxidising chain, blocking the free radicals and preventing propagation of the reaction. “Antioxidant” premixtures are formulated with ANTI OXYGEN substances (blocking the chain reaction), REDUCING substances (with a redox potential below that of the substances to be protected) and SYNERGIC substances (capable of modifying the oxide reduction potential of the medium, creating a reserve of H+ with which the antioxidant is regenerated).

Powder antioxidants

Avoid feed oxidation, protecting the most labiles nutrients from mechanical treatments (milling, pelletizing, etc.). Particularly recommended with  finished feed and in mineral/vitamin premixtures.

Liquid antioxidants

Because of their characteristics these premixtures are ideal for the treatment of feed presented in a liquid form, particularly fats and oils. Recommended for avoiding rancidification of meat and bone meal, fish meal, meat and slaughterhouse by-products.

Flavouring compounds

Animals use their senses to relate to their environment, consequently they have an influence on their functions, including FEEDING. This is why the colour, smell, taste and texture of the feed will condition both its acceptability and digestibility. Flavouring compounds and aromas increase the APPEAL of the feed and, consequently, its consumption.

The different types of aromas are supplied with different intensities and different levels of sweetening.