DESCRIPTION OF PROBLEM
The intestinal epithelium changes continually through cell death and regeneration. However, such mechanisms consume energy and nutrients from feed intake and the body reserves of the bird. Lesions in the epithelium reduce substrate
digestion and absorption and increase nutrient requirements for tissue renewal. Thus, the economic performance of the birds is compromised.Fast growth demands high-energy diets for modern poultry, and most diets require added
oils and fats, with their high caloric density [1]. The use of dietary oils and fats improve palatability and feed consistency, provides essential fatty acids, and increases the absorption of fat soluble vitamins. These advantages may improve poultry zootechnical performance [2–4].
However, ingredients with high lipid levels
may undergo chemical changes during storage
as well as during the processing and storage of
feed. Such changes in lipid molecules are known
as lipid peroxidation. This process forms free
radicals, peroxides, and secondary oxidation
products, such as ketones, aldehydes, and hydrocarbons,
among others.