Description
• Prevents oxidation of oils and fats by blocking peroxide formation.
• Acts as a primary antioxidant with rapid action and high efficacy.
• Protects sensitive ingredients such as fish meals and oils, animal and vegetable fats.
• Preserves the nutritional and organoleptic quality of compound feeds.
• Reduces rancidity and extends the shelf life of raw materials and finished products.
• Helps maintain the stability of polyunsaturated fatty acids.
• Its effectiveness depends on proper dosage and correct storage conditions.
