Influence of Composition and Storage Conditions on the Concentrations of Free Fatty Acids and Peroxides in Broiler Diets

Abstract

An experiment was conducted to determine the effects of diet composition and varying storage temperature and relative humidity (RH) on the concentrations of free fatty acids (FFA) and peroxides. Diets were supplemented with or without feed preservative mixture of Mold-Zap (a mold inhibitor) and Banox E (an antioxidant) and stored for a period of sixty days. Lipid deterioration took place in all the experimental diets after two months of storage. This was much more noticeable in diets stored in high temperature (30^oC) environments and in diets devoid of the preservative mixture. Storage of feed A (low fat) at high temperature (30^oC) and RH (80%) resulted in a tremendous increase in the concentration of FFA, while in feed B (high fat), Free fatty acids concentration significantly increased after sixty days. The presence of the preservative mixture significantly increased and decreased the concentrations of FFA and peroxides, respectively in feed A, while in feed B, FFA content increased and peroxide value decreased. This study clearly demonstrated the relative importance of the preservative mixture used in reducing feed deterioration in regards to oxidative rancidity. Further studies are required to assess the effects of mold inhibitors as well as antioxidants, singly or in combinations on diets high in fats.