| Abstract: | Investigations of Fat Oxidation in Feedstuffs The investigation of oxidation of feedstuffs revealed that some ingredients were more reactiv than others. Various additions or treatments to cereals had an effect. Water, soil, dust, MgO, mineral mixtures, trace element supplements, and the single minerals promoted the oxidation. It was increased in the order Zn, Mn, Cu, Fe, Co, when they were mixed in the cereal. Water soluble salts of Fe and Co were particularly effective. EDTA, though, had little influence. Antioxidative effect had heating in an autoclave, addition of melasses, methionine ester or synthetic antioxidants. |
