Shelf life of antioxidant properties of feeds ---- Determination of oxidative stability
Shelf life of antioxidant properties of feeds ---- Determination of oxidative stability
Antioxidants are mainly used in pig feed in the following aspects: feeding oil, fish meal, animal slaughtering by-products and other high fat content pig feed raw materials to prevent the oxidation of fat rantiness. It can be used in alfalfa meal, leaf meal, grass meal and other pig feed materials with high content of carotene and carotenoid to prevent the oxidative damage of vitamin A and pigment and increase its coloring effect and utilization rate. It can be added to the compound pig feed and other easily oxidized raw materials to prevent oxidation damage of easy oxides and improve its utilization rate and effect, especially in aquatic feed with high oil content and pet pig feed.
Generally, the shelf life of the sample can be deduced by detecting the oxidation resistance of the sample, that is, the oxidation stability of the sample. The oil oxidation stability instrument -- oxygen pressure change method ST149B (developed and produced by Shandong Shengtai Instrument Co., LTD.) can measure the oil oxidation stability of feed particles, oils and other oil-bearing samples. Oil oxidation stability instrument ST149B for oxygen pressure change method does not require oil extraction, and the size of induction time can reflect the oxidation stability of the formula.
ST149B Automatic oxidation stability apparatus According to the food in the closed condition of room temperature, oxygen is not over pressure environment for a short time to remain relatively stable, when the temperature rise and pressure, food itself to the oxidation of oil will be weakened. After the sample is placed in the test chamber and sealed, oxygen is pumped into the test chamber and the sample is heated. Oxygen consumption is indicated by pressure reduction. The measurement continues until the turning point - the defined pressure drop - is reached. This result is called the induction period (IP), which is the time between the start of the test and the turning point and represents the oxidative stability of the measured sample. This product adopts AOAC recommended method: oxygen pressure change method, the instrument automatically records the food oxidation process of oxygen pressure change, through this method can know the stability of food oil oxidation. Suitable for food containing oils, solid or liquid, including vegetables and animal tissues, can be directly detected in the food, no separation of oils and fats processing.