Recent feeding and shelf-life trials prove that anti-oxidant and oil stability properties of high-shear dry extruded ingredients promote a shelf-life of up to 12 months in soymeal and oil, even in extreme conditions.

Why is this important?
The addition of fats and oils in the diet formulation constitutes the largest economical factor in the cost of the diet (compared to the relative low inclusion level). When production animals are fed an unstable or rancid oil, there can be a major loss of performance impacting the quality and quantity of the meat, milk, or eggs produced.

Katie Mayo, Insta-Pro’s Applied Nutrition & R&D Manager, explores recent shelf-life and feeding trials that prove how anti-oxidant and oil stability promote a prolonged shelf-life and increase performance in animals.