Fat oxidation
Fat oxidation causes degradation of fatty acids, rancidification, and consequently reduction in energy level (Kerr et al., 2015). Fat oxidation is described in three stages: initiation, propagation, and termination, with each stage producing and consuming different compounds. In the initiation stage, free radicals and hydroperoxides are produced as primary oxidation products, which affect fat quality and also have the potential to form secondary and tertiary oxidation products, such as aldehydes, ketones, alcohols, hydrocarbons, and acids, during propagation and termination that also have detrimental effects fat quality (Shurson et al., 2015).