{"id":3160,"date":"2026-04-28T09:28:56","date_gmt":"2026-04-28T07:28:56","guid":{"rendered":"https:\/\/tech-complex.com\/loxidacio-invisible\/"},"modified":"2026-04-28T09:28:56","modified_gmt":"2026-04-28T07:28:56","slug":"loxidacio-invisible","status":"publish","type":"post","link":"https:\/\/tech-complex.com\/ca\/loxidacio-invisible\/","title":{"rendered":"L\u2019oxidaci\u00f3 \u201cInvisible\u201d"},"content":{"rendered":"

Com afecta realment al rendiment animal i al valor nutricional del pinso<\/strong><\/h1>\n

Introducci\u00f3: el problema que no s\u2019est\u00e0 mesurant<\/strong><\/h2>\n

En nutrici\u00f3 animal, el focus sol centrar-se en la formulaci\u00f3 te\u00f2rica, la digestibilitat i el cost de les mat\u00e8ries primeres. Tanmateix, existeix un factor sovint subestimat que condiciona la resposta productiva real: l\u2019oxidaci\u00f3 del pinso i del metabolisme animal.<\/strong> <\/p>\n

L\u2019oxidaci\u00f3 no nom\u00e9s implica el deteriorament dels l\u00edpids. \u00c9s un proc\u00e9s que redueix la disponibilitat real dels nutrients, genera compostos reactius (per\u00f2xids, radicals lliures) i altera la resposta metab\u00f2lica de l\u2019animal. <\/p>\n

Aquest fenomen introdueix una bretxa entre la formulaci\u00f3 i el rendiment real.<\/strong><\/p>\n

Oxidaci\u00f3 del pinso: p\u00e8rdua silenciosa de valor nutricional<\/strong><\/h2>\n

Els antioxidants no nom\u00e9s actuen en l\u2019animal, sin\u00f3 tamb\u00e9 en el pinso.<\/p>\n

Segons assaigs en matriu d\u2019alimentaci\u00f3 (Oxitest):<\/p>\n

    \n
  • L\u2019extracte de llavor i pell de ra\u00efm augmenta significativament el temps d\u2019inducci\u00f3 a l\u2019oxidaci\u00f3.<\/li>\n
  • A 250 ppm, s\u2019observa una protecci\u00f3 completa durant l\u2019assaig (18 h a 90 \u00b0C).<\/li>\n
  • A 30 ppm, pot equivaler a +141 dies d\u2019estabilitat a 25 \u00b0C.<\/strong><\/li>\n<\/ul>\n

    Aix\u00f2 implica que, sense control de l\u2019oxidaci\u00f3, part de l\u2019energia lip\u00eddica es pot perdre abans de ser ingerida i es poden generar compostos prooxidants que afecten la digestibilitat i la salut intestinal. Aix\u00ed, no tota l\u2019energia formulada \u00e9s energia disponible.<\/strong> <\/p>\n

    \"\"<\/p>\n

    Estr\u00e8s oxidatiu: impacte directe en l\u2019efici\u00e8ncia metab\u00f2lica<\/strong><\/h2>\n

    A nivell animal, l\u2019estr\u00e8s oxidatiu es produeix quan la producci\u00f3 de radicals lliures supera la capacitat antioxidant.<\/p>\n

    Els radicals lliures capten electrons de les c\u00e8l\u00b7lules i danyen membranes, prote\u00efnes i ADN.<\/p>\n

    Els extractes de llavor i pell de ra\u00efm actuen donant electrons abans que les c\u00e8l\u00b7lules i protegint les estructures cel\u00b7lulars intra i extracel\u00b7lulars<\/p>\n

    Per\u00f2 l\u2019estr\u00e8s oxidatiu no \u00e9s nom\u00e9s dany: \u00e9s un factor d\u2019inefici\u00e8ncia metab\u00f2lica<\/strong> que impacta en l\u2019\u00fas de la glucosa, en el metabolisme lip\u00eddic i en la partici\u00f3 energ\u00e8tica.<\/p>\n

    De rendiment mitj\u00e0 a variabilitat productiva<\/strong><\/h2>\n

    Un dels efectes menys discutits de l\u2019estr\u00e8s oxidatiu \u00e9s la variabilitat intralot.<\/strong><\/p>\n

    En condicions comercials d\u2019estr\u00e8s t\u00e8rmic, en canvis de dieta o en altes densitats es pot observar un pitjor FCR, un menor creixement i una major dispersi\u00f3 entre animals.<\/p>\n

    El valor real no est\u00e0 nom\u00e9s en augmentar la mitjana, sin\u00f3 en reduir el \u00absoroll biol\u00f2gic\u00bb.<\/strong><\/p>\n

    \"\"<\/p>\n

    Reformulant l\u2019estrat\u00e8gia antioxidant<\/strong><\/h2>\n

    Tradicionalment, la vitamina E ha estat la base antioxidant. Tanmateix, el seu cost pot ser elevat i la seva acci\u00f3 \u00e9s limitada (principalment lip\u00eddica). <\/p>\n

    Els polifenols (OPC) de l\u2019extracte de llavor i pell de ra\u00efm actuen com a captadors de radicals lliures, tenen activitat intra i extracel\u00b7lular i presenten sinergia amb la vitamina E<\/p>\n

    Aix\u00f2 permet reduir els nivells de vitamina E i mantenir o millorar la protecci\u00f3 antioxidant.<\/p>\n

    Antioxidants naturals vs sint\u00e8tics<\/strong><\/h2>\n

    Els antioxidants sint\u00e8tics (BHT, TBHQ, etoxiquina) s\u00f3n realment efica\u00e7os per\u00f2 cada vegada m\u00e9s q\u00fcestionats.<\/p>\n

    En assaigs comparatius, l\u2019extracte de llavor i pell de ra\u00efm estandarditzat iguala o supera blends sint\u00e8tics en estabilitat oxidativa; tanmateix, aquests resultats provenen d\u2019assaigs controlats \u2192 s\u2019han d\u2019interpretar amb cautela en camp.<\/p>\n

    Implicacions pr\u00e0ctiques<\/strong><\/h2>\n

    Un enfocament modern dels antioxidants hauria de considerar:<\/p>\n

      \n
    1. Protecci\u00f3 del pinso:<\/strong> estabilitat dels greixos i reducci\u00f3 de la variabilitat.<\/li>\n
    2. Protecci\u00f3 de l\u2019animal<\/strong>: efici\u00e8ncia metab\u00f2lica i resposta a l\u2019estr\u00e8s.<\/li>\n
    3. Optimitzaci\u00f3 econ\u00f2mica:<\/strong> reducci\u00f3 de la vitamina E i establir<\/strong> una estrat\u00e8gia cost-eficient.<\/li>\n<\/ol>\n

      Com interpretar ORAC, KRL i Oxitest sense caure en errors<\/strong><\/h2>\n

      En els darrers anys, l\u2019avaluaci\u00f3 del potencial antioxidant s\u2019ha basat en diferents m\u00e8todes anal\u00edtics. Tanmateix, la seva interpretaci\u00f3 no sempre \u00e9s directa, i extrapolar resultats pot portar a conclusions incorrectes si no s\u2019entenen b\u00e9 les seves limitacions. <\/p>\n

      A continuaci\u00f3, es revisen tres dels indicadors m\u00e9s utilitzats.<\/p>\n

      ORAC (Oxygen Radical Absorbance Capacity)<\/strong><\/h3>\n

      L\u2019ORAC mesura la capacitat d\u2019un compost per neutralitzar radicals lliures en condicions in vitro, normalment expressat com a \u00b5mol equivalents de Trolox (TE) per gram.<\/p>\n

      Qu\u00e8 ens indica realment?: la capacitat antioxidant qu\u00edmica directa, el potencial te\u00f2ric de captaci\u00f3 de radicals lliures i la comparaci\u00f3 relativa entre ingredients.<\/p>\n

      Limitacions clau (no t\u00e9 en compte): la biodisponibilitat, el metabolisme digestiu o la interacci\u00f3 amb la matriu del pinso.<\/p>\n

      Valors elevats (ex. >11.000 \u00b5mol TE\/g) indiquen potencial antioxidant, no efic\u00e0cia biol\u00f2gica directa.<\/p>\n

      KRL (Kit Radicals Lliures)<\/strong><\/h3>\n

      L\u2019assaig KRL mesura la resist\u00e8ncia global a l\u2019estr\u00e8s oxidatiu en un sistema biol\u00f2gic, generalment basat en l\u2019hem\u00f2lisi d\u2019eritr\u00f2cits sota estr\u00e8s oxidatiu controlat.<\/p>\n

      Qu\u00e8 ens indica?: la capacitat antioxidant integrada (intra + extracel\u00b7lular), la resposta biol\u00f2gica m\u00e9s propera a condicions fisiol\u00f2giques i la interacci\u00f3 entre diferents antioxidants.<\/p>\n

      Limitacions: es realitza en condicions controlades \u2192 no reprodueix completament l\u2019entorn digestiu ni metab\u00f2lic de l\u2019animal i \u00e9s sensible a m\u00faltiples variables (matriu, dosi, combinaci\u00f3 de compostos).<\/p>\n

      El KRL aporta una visi\u00f3 m\u00e9s funcional que l\u2019ORAC, per\u00f2 continua sent un indicador experimental.<\/p>\n

      Oxitest (estabilitat oxidativa del pinso)<\/strong><\/h3>\n

      L\u2019Oxitest avalua la resist\u00e8ncia d\u2019una matriu (pinso o ingredient) a l\u2019oxidaci\u00f3 sota condicions accelerades (temperatura, pressi\u00f3 d\u2019oxigen).<\/p>\n

      Qu\u00e8 mesura?: el temps d\u2019inducci\u00f3 a l\u2019oxidaci\u00f3 (IT), l\u2019estabilitat dels greixos i dels components sensibles i l\u2019efic\u00e0cia de les estrat\u00e8gies antioxidants en el pinso.<\/p>\n

      Limitacions: condicions accelerades (p. ex., 90\u2013120 \u00b0C) \u2192 no equivalen directament a l\u2019emmagatzematge real i no mesuren els efectes biol\u00f2gics en l\u2019animal.<\/p>\n

      \u00c9s una eina molt \u00fatil per comparar estrat\u00e8gies antioxidants en formulaci\u00f3 i estimar l\u2019estabilitat del pinso.<\/p>\n

      \"\"<\/p>\n

      \n

      Una interpretaci\u00f3 t\u00e8cnica adequada requereix combinar resultats anal\u00edtics, considerar la matriu d\u2019alimentaci\u00f3 i integrar el context productiu (estr\u00e8s, esp\u00e8cie, fase).<\/p>\n<\/blockquote>\n

      Conclusi\u00f3<\/strong><\/p>\n

      L\u2019oxidaci\u00f3 constitueix un factor transversal que pot afectar de manera significativa la qualitat del pinso, el metabolisme animal i la variabilitat productiva.<\/p>\n

      Tanmateix, el seu impacte no sempre es considera expl\u00edcitament dins de la formulaci\u00f3 nutricional.<\/p>\n

      Des d\u2019un punt de vista t\u00e8cnic, integrar la gesti\u00f3 de l\u2019estat oxidatiu \u2014tant del pinso com de l\u2019animal\u2014 pot contribuir a reduir la variabilitat de resposta i a millorar l\u2019efici\u00e8ncia global del sistema productiu.<\/p>\n

      En aquest context, l\u2019\u00fas de compostos antioxidants, com els polifenols procedents d\u2019extractes de llavor i pell de ra\u00efm, representa una eina addicional que pot complementar les estrat\u00e8gies nutricionals convencionals, especialment en situacions de major estr\u00e8s metab\u00f2lic o ambiental.<\/p>\n

       <\/p>\n

      Els efectes descrits per als extractes de llavor i pell de ra\u00efm es basen en estudis experimentals i revisions cient\u00edfiques; la seva magnitud pot variar en funci\u00f3 de l\u2019esp\u00e8cie, la dosi, la matriu d\u2019alimentaci\u00f3 i les condicions de producci\u00f3.<\/em><\/p>\n

      \"\"<\/p>\n

      Bibliografia<\/strong><\/p>\n

      Gessner, D.K., Ringseis, R., Eder, K. (2017)<\/strong> Potential of plant polyphenols to combat oxidative stress and inflammation in farm animals. <\/em>Journal of Animal Physiology and Animal Nutrition DOI: 10.1111\/jpn.12579<\/h6>\n
      Viveros, A. et al. (2011)<\/strong> Polyphenols from grape products and their effects on intestinal microbiota and performance in animals<\/em>. Animal Feed Science and Technology. DOI: 10.1016\/j.anifeedsci.2011.03.007 <\/h6>\n
      Brenes, A., Viveros, A. (2007)<\/strong> Grape polyphenols in poultry nutrition <\/em>World’s Poultry Science Journal DOI: 10.1017\/S0043933907001471<\/h6>\n
      Surai, P.F. (2014)<\/strong> Polyphenol compounds in the chicken\/animal diet: from the past to the future<\/em> Journal of Animal Physiology and Animal Nutrition<\/h6>\n
      Olagaray, K.E., Bradford, B.J. (2019)<\/strong> Plant flavonoids to improve productivity of ruminants <\/em>Journal of Dairy Science DOI: 10.3168\/jds.2018-15485<\/h6>\n
      Go\u00f1i, I. et al. (2007)<\/strong> Effect of dietary grape pomace on growth performance, nutrient digestibility and antioxidant status in chickens<\/em> Poultry Science<\/h6>\n
      Chamorro, S. et al. (2015)<\/strong> Effects of dietary grape seed extract on performance and antioxidant status in broilers<\/em> Animal<\/h6>\n
      DeRouchey, J.M. et al. <\/strong>(2004)<\/strong> Effects of oxidized fats on animal performance <\/em>Journal of Animal Science<\/h6>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      La oxidaci\u00f3n del pienso y del metabolismo animal genera p\u00e9rdidas invisibles que afectan la eficiencia productiva. Entender y gestionar este proceso es clave para mejorar el rendimiento real y optimizar la formulaci\u00f3n. <\/p>\n","protected":false},"author":4,"featured_media":3127,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[166],"tags":[],"class_list":["post-3160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-multiespecie-ca"],"yoast_head":"\nL\u2019oxidaci\u00f3 \u201cInvisible\u201d - TECH-COMPLEX<\/title>\n<meta name=\"description\" content=\"La oxidaci\u00f3n del pienso y el estr\u00e9s oxidativo afectan directamente a la eficiencia productiva. 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