In this episode of The Swine it Podcast Show, Inés Pérez-Portabella explores how oxidation affects feed quality, palatability, and animal performance. She explains the chemical mechanisms behind fat degradation and the importance of antioxidants in maintaining feed stability. Listen now on all major platforms!

"Consumption of oxidized fats can reduce growth, potentially cause diseases, and affect animal welfare."

Meet the guest: Inés Pérez-Portabella holds a degree in Organic Chemistry from the University of Barcelona, completed her scientific dissertation at Ludwig Maximilian University of Munich, and has an MBA in Agri-food Industry. She joined Lucta in 1994 as Manager of the Biotechnology Department and has since focused on the development of sensory additives, antioxidant systems, and chromatographic analysis for feed applications. Inés is currently Application Manager at the Feed Additive Division - Lucta, leading efforts in feed palatability, flavor stability, and oxidation control.

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What you will learn:

• (00:00) Highlight
• (01:26) Introduction
• (04:44) Feed oxidation process
• (07:06) Impact on palatability
• (09:16) Key oxidation factors
• (12:10) Control methodologies
• (14:06) Role of antioxidants
• (22:55) Final three questions

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Lucta

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- Eastman

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