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Article published the October 20, 2010
Oils and fats are used in feed formulations and are susceptible to oxidative spoilage. In foods and feeds, oxidation is an automatic and irreversible process by which molecular oxygen combines with nutrients in food and feed to decrease the quality of the food and feed creating rancidity. The main problems that are associated with the autoxidation of feeds are (a) destruction of fat soluble vit ...
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