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• W3020233622 abstract "Abstract 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 is no data on how these strategies influence phytase stability. For Exp. 1, there were no four-way and three-way interactions among premix type (PT), oil type (OT), storage condition (SC) and storage time (ST) for phytase stability (P &gt; 0.111). There were two-way interactions for PT × SC (P &lt; 0.001) and SC × ST (P &lt; 0.001). The OT did not affect phytase stability when premixes containing phytase were added as either 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 VP and VTM 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%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 days 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 hr. 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." @default.
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• W3020233622 date "2020-04-24" @default.
• W3020233622 modified "2023-09-27" @default.
• W3020233622 title "Impact of storage conditions and premix type on phytase stability" @default.
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• W3020233622 doi "https://doi.org/10.1093/tas/txaa049" @default.
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