How to add antioxidants to fish meal?
Fishmeal is a natural product that contains fish oil and therefore also high amounts of omega-3 fatty acids
· Due to its own chemical nature, the fat in fishmeal is prone to oxidation
· Oxidation of fats in fishmeal may result in the loss of certain important omega-3 fatty acids, which are essential for the nutrition of farmed animals. Physically speaking, the process of oxidation (burning) is risky
These risks are mitigated by the addition of potent antioxidants that both stabilize the fishmeal product and ensure the full nutritional value of the fishmeal
· There are two important frameworks on how to manage antioxidants in fishmeal, one on stabilization, transportation and shipping safety, and the other on animal feed and food safety
· Most, if not all, jurisdictions around the world regulate the use of antioxidants at the feed ingredient (i.e. fishmeal) level or at the compound feed level (sometimes even both), and often on the basis of antioxidant concentrations Maximum limit. Among them, the regulations of the European Commission may be one of the strictest in the world
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