Alfalfa Carotene, Stability of Carotene in Dehydrated Alfalfa Meal with Effect of Antioxidants, Oil, and Heat

Abstract

The authors wish to acknowledge the assistance of Lowell Jordan and Robert Schieferstien in the determinations of CMU. and to thank S. C. Fang for his helpful suggestions and D. E. Bullís for review of the paper. Literature Cited(1) Assoc. Offic. Agr. Chemists, "Official Methods of Analysis," 7th edition.(3.39a) 1950. (3.3) 1950.(2) Bouvoucos, G. J.. J. Am. Soc. Agron., 22, 747-51 (1930).

Oxycarotenoids in Poultry Feeds

“…Inert gas storage has aided the retention of carotenes (407), as have treatment with an antioxidant, (83,270,340,458,511,579,600,802,890), and addition of animal fats (82,580). Inert gas storage has aided the retention of carotenes (407), as have treatment with an antioxidant, (83,270,340,458,511,579,600,802,890), and addition of animal fats (82,580).…”

Alfalfa Carotene, Effect of Added Animal Fats and Vegetable Oils on Stability of Carotene in Dehydrated Alfalfa Meal

“…Hammermilling thoroughly mixed the tallow with the meal and also heated the meal. Heating enhances retention of carotene (5), but heat as a factor could not be evaluated in the present experiment. Approximately 1 ton of meal was treated at each of three oil levels studied.…”

“…Earlier studies by this laboratory demonstrated that the stability of crystalline carotene added to feed ingredients was greatly improved by the addition of unstabilized oils (7). Mitchell et al (5) showed that carotene retention during storage is influenced by amount of oil used in application of antioxidant to a meal. The present report on carotene stabilization in dehydrated alfalfa indicates also that additions of animal or vegetable fat without added stabilizers enhance the stability of the carotene in the meal during storage at room temperatures.…”

The Stability of Vitamin K1 in Dehydrated and Suncured Alfalfa Meal

“…reduced the loss of vitamin E and caro tene. Further data by Bickoff (1954), Mitchell et al (1954), andChenicek (1954), have shown the value of various compounds for increasing the stability of carotene in plants during drying and storage.…”