Swine are exposed to a variety of nutritional stressors that can affect their well-being and productivity. One stressor of concern is the consumption of lipids that have been damaged by excessive heating. The current study obtained blood from pigs consuming peroxidized soybean oil and subsequently evaluated for markers of oxidative stress, including plasma vitamin E. Results indicate that adding soybean oil that has been thermally processed thereby containing high concentrations of aldehydes resulted in inconsistent changes of markers of oxidative stress, but dramatically reduced plasma vitamin E concentrations.

Read the full article in the Journal of Animal Science.