Free radicals in livestock’s organism: consequences on reproduction, physiology and quality.

B. AUROUSSEAU. INRA, Research unity on herbivores, Theix, 63122 St Genèse Champanelle

Free radicals are compounds characterized by an unbalanced electronic structure which 

confers then a high reactivity on organics components and on cell structures. They inevitably form in parallel to energetic metabolism and by lots of ways. They usually promote organism efficiency and mammals’ health, but their excess can be harmful. Out of every pathologic situation, their production is stimulated by every stress situation, particularly by brutal or clumsy manipulation of animals, physical exercise, cold weather, excessive levels of food or dietary imbalances. High levels can be harmful both for quantitative and qualitative aspects of production.