What is the way to prevent oxidative deterioration of a feed raw material with high fat content?

The moisture is not high, below 10, that is, I am worried that if it is left for a long time, the fat oxidation rancidity will become tasteful. There is now a need for a detection method to detect whether and to what extent oxidation occurs during placement.

10% fat is high, and 30% fat is both.

(1) The effect of feed fat on meat fat.

1. Monogastric animals.

The unsaturated fatty acids of fat deposited in monogastric animal tissues are more than saturated fatty acids, which is due to the high content of unsaturated fatty acids in the fat in plant feed, which is directly converted into body fat without hydrogenation after being absorbed by pigs and chickens, so the unsaturated fatty acids in the body fat of pigs and chickens are higher than those of saturated fatty acids. Although horses are herbivores, they do not have a rumen, although they have a well-developed cecum, but before the unsaturated fatty acids in the feed enter the cecum, they are absorbed in the small intestine through the action of pancreatic juice and bile without being converted into saturated fatty acids, so the body fat of horses is also more unsaturated fatty acids than saturated fatty acids, so the fatty acid composition of monogastric animal body fat is obviously affected by the nature of feed fat. In order to ensure better carcass quality, the corn content in the pig diet should not exceed 50%.

2. Ruminants.

Due to the role of ruminant rumen microorganisms, unsaturated fatty acids in feed can be hydrogenated into saturated fatty acids, so the proportion of saturated fatty acids in the body fat composition of ruminants is significantly higher than that of unsaturated fatty acids, which indicates that the body fat quality of ruminants is less affected by the nature of feed fat.

2) The effect of feed fat on the quality of milk fat.

Feed fat can directly enter the mammary gland to a certain extent, and some components of feed fat can be used to form milk fat without change, so the nature of feed fat is closely related to the quality of milk fat.

3) The effect of feed fat on egg yolk fat Nearly half of the egg yolk fat is synthesized by ingesting blood fat from the liver during the development of egg yolk, which indicates that the quality and quantity of egg yolk fat are greatly affected by feed.

On the one hand, it promotes the growth rate of livestock products, but on the other hand, it also affects the quality of livestock products themselves. Because the feed contains lean meat and other chemicals, eating too much will have a certain impact on the human body.

Oils and fats are mainly used in poultry feed, which can improve the shortage of wheat and other raw materials in poultry feed and improve the quality of poultry products.

The energy is too high.

It can cause pigs to be overfattened.

The energy is too low. This can lead to slower growth rates.