| Abstract: | Relations Between Fat Oxidation and Antioxidative Additives in Mixed Feeding Stuff Storage experiments with various mixtures of feeding stuffs were carried out. The influence of single factors on fat stability in test mixtures should be tested. The type of fat (refined soya bean oil, free fatty acids from soya bean oil raffination) fat content (3, 6, 9%), antioxidants (BHA, TBHQ), amount of anti oxidants (0 - 50 - 100 - 150 mg/kg feeding stuff), storage temperature (4, 14, 24°C) and storage period (6 - 12 - 24 weeks) were varied. The peroxide value (POZ) and the remaining amounts of antioxidants were used as parameters for the determination of the fat oxidation. The test results showed a some what enlarged stability of the fatty acids of soya bean oil raffination compared with refined soya bean oil in presence of anti oxidants. The stabilising effect of TBHQ was higher than that of BHA, but the consumption of antioxidants was lower with BHA than with TBHQ. With increasing amounts of antioxidants the stability of the fat was enlarged. The stability was lowered with rising storage temperature. Increasing storage period gives rise to a considerable increase in oxidation. |
