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Rendered protein by-products used as feed ingredients in companion animal, aquaculture, and livestock diets may be susceptible to protein oxidation during storage and processing. These ingredients are expected to be stable for up to 2 years at ambient temperatures, yet the stability and functionality of proteins in these ingredients during storage and processing is unclear. If these products are susceptible to protein oxidation, rendered proteins may contain a greater amount of oxidized products have the potential to induce changes in oxidative status when consumed by animals. Oxidative stress has clear implications on both livestock production and animal longevity. Consumption of oxidized lipids has been shown to induce oxidative stress and reduced performance in livestock. It is critical to understand if consumption of oxidized protein can also induce oxidative stress. The objective of this dissertation was to determine the extent to which storage and extrusion may impact protein oxidation in rendered protein meals, and how protein oxidation affects their suitability as an animal feed ingredient. It was hypothesized that storage and extrusion of rendered protein meals will cause an increase in protein oxidation that when fed to animals will reduce performance and induce oxidative stress. A study was conducted to determine if the common method to measure protein oxidation by carbonyls was more effective at detecting differences in protein oxidation than detecting specific oxidation products of lysine and arginine via mass spectroscopy analysis. It was determined that the mass spectroscopy approach was too specific and was not representative of total protein oxidation. Fish meal and poultry blood meal were shown to be susceptible to protein oxidation during 7 days of storage at 45°C as well as during 6 months of storage at 20°C. Mixed tocopherols were effective in limiting oxidation in fish meal stored at 45°C for 7 days whereas ethoxyquin was more effective at limiting the extent of protein oxidation in fish meal stored long-term at 20°C.

Investigations of the oxidative stability of rendered protein meals and their suitability as feed ingredients