In general it would seem if they are added in the gabie stages of the production process the antioxidant becomes utilized this has a better effect for a longer shelf life. If these were not added oxygen would react with the oils, fats, pigments and fat soluble micro nutrients therefore causing rapid deterioration of the food. This process is known as pre oxidation or auto oxidation and would result in off flavors, mal odors, nutrient loss and color and lastly harmful by products.

A lot can depend on the success of antioxidants because they can vary depending on which type and at what stage of the manufacturing process they are added. Most pet food manufacturers prefer these because of the low cost and their high effectiveness. As an example, 150 PPM of the synthetic ethoxyguin can be the equivalent of 1000 PPM of. On reading the label of your pet food, it is preservatives that refer to the use of antioxidants, which are essential for the production of dry pet foods. It is not uncom now that many pet owners have become more aware of all the preservatives that are in their pet's food.

All antioxidants go in the category of natural or synthetic, ethoxyguin; butylated hydroxyanisole and butylated hydroxytoluene are synthetic antioxidants.