Efficacy of Loxidan for the stabilisation of poultry fat
Animal fats are valuable ingredients in feed and pet food. However, they can be easily oxidised and impair the quality of the final product. To ensure a long shelf life and high feed quality, substances such as BHT or BHA, which are viewed critically in the pet food sector, should be avoided. Furthermore, the antioxidant product must have a good flowability for easy handling.
Animal fats are obtained from animal rendering and processing. They are the major energy source in feedstuffs and have an important function as flavour enhancers in feed and pet food. Poultry fat is of special interest because of its high content of linoleic acid, an essential omega-6 fatty acid. However, this high amount of linoleic acid makes poultry fat very sensitive to oxidation.
Antioxidants protect fats during thermal treatments such as rendering or extrusion processes and during storage. There is an increasing interest of customers to use more natural antioxidant products without BHT and BHA. To ensure the technical requirements and good handling in production, the focus of the following study was to develop a product with low viscosity which is stable in heat and cold. The study shows how Loxidan Toco PG 15, an antioxidant blend free of BHT and BHA and with low viscosity, successfully stabilises poultry fat.
