The oxidation of a number of fatliquoring formulations, of different iodine index, derived from fish oil, rapeseed oil, neatsfoot oil, lecithin, paraffin, sulphited and sulphated variants was studied. The formulations included dispersing agents, stabilizers and/or anti-oxidants. Sheepskins were treated with fatliquoring agents at 5% of fatty matter. The oxidation of the fatliquoring formulations and the fatliquored skins was studied by non-isothermal differential scanning calorimetry (DSC). The onset thermoxidation temperature and the enthalpy of the thermoxidation peak located between 195 and 265 degrees C were determined and then related to the different fatliquoring standard formulations. The skins were subjected to ageing treatments using UV radiation and temperature. The fall in the denaturation temperature of the skin due to ageing was related to the oxidability of the farliquoring agent. (c) 2004 Elsevier B.V. All rights reserved.