Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Abstract

The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).

Keywords

• dog
• food
• omega-3 fatty acids
• lipid oxidation
• antioxidants