In today's increasingly health-conscious world, livestock health is far more than just a resposibility. It's an opportunity. Naturally-healthy livestock gives consumers better health, buyers greater confidence, and feed producers larger market share. At Kemin , our mission is to develop and implement the most advanced nutritional solutions available today. We believe we have to know our products at molecular level to help you deliver optimal well-being all of the way down the food chain. Recent Kemin research demonstrate the importance of an adequate stabilization of the feed with antioxidants in order to achieve optimal meat quality.

Lipids are an important component of meat and contribute to several desirable characteristics of meat and meat products. Lipids are important to enhance the flavour and aroma profile of meat and also increase the tenderness and juiciness of meat. However, it is generally accepted that lipid oxidation is the primary process responsible for quality deterioration of meat during storage. Quality characteristics affected in meat by lipid oxidation include flavour, colour, texture and its nutritional value. The development of rancidity in meat by lipid oxidation begins at the time of slaughter and continues during storage. Storing meat at low temperature and packaging of meat in oxygen free containers retards the rapid development of rancidity. However, oxidation of lipids may continue even during frozen storage .

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