The Effect of Autoclaving Soybean Protein and the Addition of Ethylenediaminetetractic Acid on the Biological Availability of Dietary Zinc for Turkey Poults

Significance of phytic acid and supplemental phytase in chicken nutrition: a review

“…Davis et al (1961) showed that diets containing isolated soya protein with phytate lowered the availability of magnesium and copper for chicks. Kratzer et al (1959) showed that autoclaving soyabean protein increased the availability of zinc in turkey poults and suggested that this increase was caused by the destruction of phytic acid. McWard (1969) found that the addition of a 4% phytic acid-soya protein complex to a balanced diet containing 75 mg/kg of supplemented magnesium depressed growth and increased the mortality of chicks, a response attributed to decreased magnesium availability.…”

Studies on the nutrition of marine flatfish. The protein requirement of plaice (Pleuronectes platessa)

“…Fox & Warrison (1964) found that a dietary levcl of 10 parts/Io6 Zn was inadequate for quail fed on diets containing ISP. From the work of Kratzer, Allred, Davis, Marshall & Vohra (1959) it was deduced that ISP possessed a specific factor or factors which rendered some of the dietary Zn unavailable to the animal.…”

Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner

“…Although some researches have shown that phytate is health beneficial for its antioxidant and anticancer activities (Shamsuddin, 1995), more studies have proved that phytate is an anti-nutritional factor because of its strong ability of metal-binding or chelation ability. Under acid conditions of gastro, phytate shows a great affinity to essential micronutrients, such as Zn, Ca, Fe, Mg and Mn, then forms insoluble composites that significantly reduce physiological utilization of them under intestinal conditions (Kratzer et al, 1959). Phytate is therefore a significant cause of deficiency in Ca, Zn, and Fe among people whose staple food is wheat-based.…”