Stability of commercial phytase sources under different environmental conditions1

Jong, J. A. De; DeRouchey, Joel M.; Tokach, Michael D.; Dritz, S. S.; Goodband, Robert D.; Woodworth, J. C.; Jones, Cassandra K; Stark, Charles R.

doi:10.2527/jas.2016-0742

Cited by 6 publications

(10 citation statements)

References 23 publications

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“…The stability of phytase that was added in VP was similar between the present study and EFSA’s report whereas the stability of phytase that was mixed with VTM was higher by 23% in the present study than the EFSA’s report. Moreover, De Jong et al’s (2016) experiment demonstrated that phytase was less stable when it was mixed with VTM than when it was mixed with VP regardless of storage temperature and phytase source. However, the result of the current study demonstrated that the phytase stability were similar between phytase was mixed in VP and VTM regardless of OT and storage time.…”

Section: Discussionmentioning

confidence: 98%

Impact of storage conditions and premix type on phytase stability

Saensukjaroenphon

Evans

Paulk

et al. 2020

Translational Animal Science

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Potential use of medium-chain fatty acids (MCFA), increased temperatures and exposure time may be implemented to mitigate biological hazards in premixes and feed ingredients. However, there are no data on how these strategies influence phytase stability. For Exp. 1, there were no four- and three-way interactions among premix type (PT), oil type (OT), storage condition (SC), and storage time (ST) for phytase stability (P > 0.111). There were two-way interactions for PT × SC (P < 0.001) and SC × ST (P < 0.001). The OT did not affect phytase stability when premixes-containing phytase were added as either mineral oil (MO) or MCFA (P = 0.382). For Exp. 2, there was no interaction between PT and OT (P = 0.121). There were also no differences for phytase stability between vitamin premix (VP)- and vitamin trace mineral (VTM) premix-containing phytase were heated at 60 °C (P = 0.141) and between premixes-containing phytase were mixed with 1% MO added and 1% MCFA (P = 0.957). Therefore, the phytase was stable when mixed with both VP and VTM premix and stored at 22 °C with 28.4% relative humidity (RH). The phytase stability was dramatically decreased when the phytase was mixed with premixes and stored at 39.5 °C with 78.8% RH. Also, MCFA did not influence phytase degradation during storage up to 90 d and in the heat pulse process. The phytase activity was decreased by 20% after the premixes containing the phytase was heated at 60 °C for approximately 9.5 h. If both 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: Discussionmentioning

confidence: 98%

Impact of storage conditions and premix type on phytase stability

Saensukjaroenphon

Evans

Paulk

et al. 2020

Translational Animal Science

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“…From commercial phytases, mostly derived from bacteria or fungi and thus representing a different group of phytases, it is known that they lose activity after several weeks of storage under different conditions. 13 To our knowledge, the occurrence and level of lower InsP isomers and possible relationships with the enzymes contained in cereal grains as well as the behavior of different cultivars during storage have not been reported before. Therefore, the objective of the present study was to evaluate the degree to which the storage conditions (whole or ground kernels, stored at room temperature, in the fridge or in the freezer) and duration (13,48,118,188,265, and 349 days) affect the phytase activity and concentration of InsP 6 and lower InsP in different wheat cultivars.…”

Section: Introductionmentioning

confidence: 89%

“…13 To our knowledge, the occurrence and level of lower InsP isomers and possible relationships with the enzymes contained in cereal grains as well as the behavior of different cultivars during storage have not been reported before. Therefore, the objective of the present study was to evaluate the degree to which the storage conditions (whole or ground kernels, stored at room temperature, in the fridge or in the freezer) and duration (13,48,118,188,265, and 349 days) affect the phytase activity and concentration of InsP 6 and lower InsP in different wheat cultivars. The hypotheses were that (i) phytase and InsP 6 are more stable in whole than in ground kernels over time, (ii) phytase and InsP 6 are more stable at low temperatures than at room temperature over time, and (iii) differences between wheat cultivars exist.…”

Section: Introductionmentioning

confidence: 89%

Storage duration and conditions change the phytate content and phytase activity of wheat grains

et al. 2022

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Background:The degree to which storage conditions and duration affect phytase activity and inositol phosphates (InsP) was evaluated in wheat. Three wheat cultivars were stored as whole or ground kernels at 20, 7, and À18 C for 13, 48, 118, 188, 265, and 349 days. Samples were analyzed for InsP 3-6 concentration and phytase activity. Results:The InsP 6 concentration of whole wheat kernels stored at À18 and 7 C did not differ from that at time point 0. Storage of whole kernels at 20 C significantly reduced the InsP 6 concentration at days 48, 188, 265, and 349, by up to 8.4%. The InsP 6 concentration of ground wheat samples was reduced by up to 23.6% until day 349. The lower InsP isomers Ins(1,2,3,4,5)P 5 and Ins(1,2,4,5,6)P 5 were detected only at a storage temperature of 20 C and at day 118 or later. Phytase activity did not change over time in ground kernels stored at À18 and +7 C but was decreased in ground kernels at 20 C and in whole kernels independent of temperature. Probable cultivar effects were found regarding phytase activity over time, dependent on grinding and storage temperature. Conclusion:To avoid loss of InsP 6 content, wheat samples should be stored as whole kernels at or below 7 C. Phytase activity is more stable in ground samples than in whole kernels. However, some cultivars likely are more prone than others to storage effects.

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“…Enzyme activity of the phytase (Quantum Blue 5 G, AB Vista, Wiltshire, United Kingdom) was determined to be 7,600 μmol of phosphate per min at pH 5.5 at 37°C (7,600 FTU/g) at the AB Vista laboratory (Ystrad Mynach, United Kingdom). Phytase was used within the labeled "best before date" to assure the stability of enzyme activity even after feed manufacturing (De Jong et al, 2016).…”

Section: Sample Collection Handling and Chemical Analysesmentioning

confidence: 99%

Insoluble dietary fiber does not affect the ability of phytase to release phosphorus from phytate in the diet of nursery pigs1

Acosta

Patience

2019

Journal of Animal Science

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Phytase is added to swine diets to improve the utilization of phytate-bound P in swine diets. This provides financial and environmental benefits to the pig industry. However, it is unclear if phytase works equally well in all dietary circumstances. The objective of this experiment was to determine if insoluble fiber affects the efficacy of the phytase enzyme in nursery pigs when fed diets limiting in P content. A total of 480 pigs (initial BW 5.48 ± 0.14 kg) were blocked by BW and randomly assigned (10 pigs per pen) to treatment within the block. A common nutrient-adequate diet was fed from days −14 to −5, and two basal P deficient diets (either a corn-soy diet containing 0.16% standardized total tract digestible [STTD] P [low insoluble fiber [LF]], or a corn-soybean meal plus 20% corn bran containing 0.14% STTD P [high insoluble fiber [HF]]) were fed from days −5 to 0 to acclimate pigs to a P deficient diet. From days 0 to 21, pigs received eight dietary treatments (six pens per treatment: n = 6). Experimental diets consisted of LF supplemented with one of four levels of added phytase (0, 109, 218, and 327 phytase units [FTU]/kg; Quantum Blue 5 G, AB Vista, Wiltshire, United Kingdom) expected to provide 0.16, 0.21, 0.26, and 0.31% STTD P, respectively, or HF supplemented with one of the same four levels of added phytase expected to provide 0.14, 0.19, 0.24, and 0.29% STTD P. Titanium dioxide was added to the diet at 0.4% as an indigestible marker. On day 21, one pig representing the average BW for each pen was euthanized, and fibulae were collected and analyzed for bone ash. Fecal samples were collected from each pen on days 19–20. Data were analyzed using PROC MIXED of SAS. There were no interactions between insoluble fiber and phytase for any of the variables evaluated. For days 0–21, adding phytase increased ADG (P < 0.001) with the response being linear (P < 0.001), whereas insoluble fiber decreased ADG (P = 0.033). There were no effects of phytase or insoluble fiber on ADFI (P = 0.381 and P = 0.632, respectively). Phytase improved G:F ratio (P < 0.001) with the response being linear (P < 0.001). Insoluble fiber tended to decrease G:F ratio (P = 0.097). Phytase increased bone ash (P = 0.005) with the response being linear (P = 0.001), but there was no effect of insoluble fiber (P = 0.949). Phytase did not affect the apparent total tract digestibility of DM, NDF, or ADF (P > 0.050), whereas insoluble fiber decreased the ATTD of DM (P < 0.001), NDF (P < 0.001), and ADF (P < 0.001). In conclusion, the addition of insoluble fiber did not affect the ability of phytase to improve growth performance and bone mineralization in nursery pigs fed a P deficient diet.

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Stability of commercial phytase sources under different environmental conditions1

Cited by 6 publications

References 23 publications

Impact of storage conditions and premix type on phytase stability

Impact of storage conditions and premix type on phytase stability

Storage duration and conditions change the phytate content and phytase activity of wheat grains

Insoluble dietary fiber does not affect the ability of phytase to release phosphorus from phytate in the diet of nursery pigs1

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