Impact of storage conditions and premix type on phytase stability

Saensukjaroenphon, Marut; Evans, Caitlin E.; Paulk, Chad B.; Gebhardt, Jordan T; Woodworth, J. C.; Stark, Charles R.; Bergstrom, J. R.; Jones, Cassandra K

doi:10.1093/tas/txaa049

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…A VP and a VTM were manufactured for both heat pulse treatment and storage condition experiments as outlined in Table 1 . Both premixes contained phytase and phytase stability results are presented by Saensukjaroenphon et al (2020) . Masonry sand was added to the VP to keep the concentrations of the vitamins the same between the VP and VTM.…”

Section: Methodsmentioning

confidence: 99%

Impact of storage conditions and premix type on fat-soluble vitamin stability1

Saensukjaroenphon

Evans

Paulk

et al. 2020

Translational Animal Science

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Feed ingredients and additives could be a potential medium for foreign animal disease entry into the United States. The feed industry has taken active steps to reduce the risk of pathogen entry through ingredients. Medium chain fatty acid (MCFA) and heat pulse treatment could be an opportunity to prevent pathogen contamination. The objective of Exp. 1 was to determine the impact of 0, 30, 60, or 90 d storage time on fat-soluble vitamin stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) were blended with 1% inclusion of MCFA (1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental conditions. Samples stored at room temperature (approximately 22˚C) or in an environmentally-controlled chamber set at 40˚C and 75% humidity, high temperature high humidity (HTHH). The sample bags were pulled out at d 0, 30, 60 and 90 for room temperature (RT) condition and HTHH condition. The objective of Exp. 2 was to determine the effect of heat pulse treatment and MCFA addition on fat-soluble vitamin stability with two premix types. A sample from each treatment was heated at 60°C and 20% humidity. For Exp. 1, the following effects were significant for vitamin A: premix type × storage condition (P = 0.031) and storage time × storage condition (P = 0.002) interactions; for vitamin D3: main effect of storage condition (P < 0.001) and storage time (P = 0.002); and for vitamin E: storage time × storage condition interaction (P < 0.001). For Exp. 2, oil type did not affect the stability of fat-soluble vitamins (P > 0.732) except for vitamin A (P = 0.030). There were no differences for fat-soluble vitamin stability between VP and VTM (P > 0.074) except for vitamin E (P = 0.016). Therefore, the fat-soluble vitamins were stable when mixed with both vitamin and vitamin trace mineral premix and stored at 22°C with 28.4%RH. When premixes were stored at 39.5°C with 78.8%RH, the vitamin A and D3 were stable up to 30 days while the vitamin E was stable up to 60 days. In addition, MCFA did not influence fat-soluble vitamin degradation during storage up to 90 days and in the heat pulse process. The vitamin stability was decreased by 5-10% after the premixes was heated at 60°C for approximately nine and a half hours. If both chemical treatment (MCFA) and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

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Section: Methodsmentioning

confidence: 99%

Impact of storage conditions and premix type on fat-soluble vitamin stability1

Saensukjaroenphon

Evans

Paulk

et al. 2020

Translational Animal Science

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Impact of storage conditions and premix type on water-soluble vitamin stability

Saensukjaroenphon

Jones

Evans

et al. 2022

Translational Animal Science

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Mitigation options to reduce the risk of foreign animal disease entry into the United States may lead to degradation of some vitamins. The objective of Exp. 1 was to determine the impact of 0, 30, 60, or 90 d storage time on water-soluble vitamin (riboflavin, niacin, pantothenic acid, and cobalamin) stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) were blended with 1% inclusion of MCFA (1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental conditions. Samples stored at room temperature (approximately 22˚C) or in an environmentally-controlled chamber set at 40˚C and 75% humidity, high temperature high humidity (HTHH). The sample bags were pulled out at d 0, 30, 60 and 90 for room temperature (RT) condition and HTHH condition. Therefore, treatments were analyzed as a 2 × 2 × 2 × 3 factorial, with 2 premix types (vitamin premix vs VTM), 2 oil types (mineral oil, MO vs MCFA), 2 storage conditions (room temperature, RT vs high temperature and high humidity, HTHH) and 3 time points (d 30, 60, and 90).The objective of Exp. 2 was to determine the effect of heat pulse treatment and MCFA addition on water-soluble vitamin (riboflavin, niacin, pantothenic acid and cobalamin) stability with two premix types. A sample from each treatment was heated at 60°C and 20% humidity. Therefore, treatments were analyzed as a 2 × 2 factorial, with 2 premix types (VP vs VTM) and 2 oil types (MO vs MCFA). For Exp. 1, the following effects were significant for riboflavin: main effect of premix type (P < 0.0001), storage condition (P = 0.015) and storage time (P < 0.0001); for pantothenic acid: premix type × storage time × storage condition (P = 0.003) and premix type × oil type (P < 0.0001) interactions; and for cobalamin: premix type × storage condition (P < 0.0001) and storage time × storage condition (P < 0.0001) interactions and main effect of oil type (P = 0.018). The results of Exp. 2 demonstrated that there was an interaction between oil type and premix type for only pantothenic acid (P = 0.021). The oil type did not affect the stability of riboflavin, niacin, or cobalamin and pantothenic acid stability was not different within similar premixes. The only difference in water-soluble vitamin stability between VP and VTM was for pantothenic acid (P < 0.001). The results of this experiment demonstrated that the stability of water soluble vitamins are dependent on the vitamin of interest and the conditions at which it is stored.

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Impact of storage conditions and premix type on phytase stability

Cited by 2 publications

References 15 publications

Impact of storage conditions and premix type on fat-soluble vitamin stability1

Impact of storage conditions and premix type on fat-soluble vitamin stability1

Impact of storage conditions and premix type on water-soluble vitamin stability

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