Stability of Four Commercial Microbial Phytase Sources Under Increasing Conditioning Temperatures and Conditioner Retention Times During Pelleting
نویسندگان
چکیده
منابع مشابه
Factors affecting storage stability of various commercial phytase sources.
A 360-d study was performed to evaluate the effects of different environmental conditions on storage stability of exogenous phytases. Coated and uncoated products from 3 phytase sources [Ronozyme P (DSM Nutritional Products, Basel, Switzerland), OptiPhos (Phytex LLC, Sheridan, IN), and Phyzyme (Danisco Animal Nutrition, Marlborough, UK)] were stored as pure forms, in a vitamin premix, or in a v...
متن کاملEffects of pelleting and pellet conditioning temperatures on weanling pig performance.
We conducted two experiments to study the effects of pelleting and pellet conditioning temperature on weanling pig performance. In Exp. 1, 252 weanling pigs (PIC, L326 x C22) averaging 6.0 +/- 1.3 kg and 21 +/- 3 d of age were used to evaluate six corn-soybean meal-based diets containing 15% dried whey and formulated to contain 1.4% lysine. Treatments consisted of a control diet without spray-d...
متن کاملPSA Nutrition: Phytase and General Nutrition
Ronozyme PTM CT (RCT), a phytase, was developed for improved heat stability for pelleted feeds to avoid the need for liquid phytase application. The patented, thin lipid coating of the beadlet reduces enzyme exposure to moisture, one of the two major destabilizing factors for phytase during pelleting. Retention tests were completed in 12 randomly chosen integrated U.S. poultry commercial feedmi...
متن کاملProduction and biochemical characterization of a thermostable phytase from Bacillus amyloliquefaciens LOR10
Phytase can improve the nutritional value of plant-based foods by enhancing protein digestibility and mineral availability through phytate digestion in the stomach and the food processing industry. Microbial sources are more promising for the production of phytases on a commercial scale. The objectives of this exploration were to screening and isolation of phytase-producing bacteria from hot sp...
متن کاملComparative studies on the in vitro properties of phytases from various microbial origins.
The physical and chemical properties of six crude phytase preparations were compared. Four of these enzymes (Aspergillus A, Aspergillus R, Peniophora and Aspergillus T) were produced at commercial scale for the use as feed additives while the other two (E. coli and Bacillus) were produced at laboratory scale. The encoding genes of the enzymes were from different microbial origins (4 of fungal o...
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ژورنال
عنوان ژورنال: Kansas Agricultural Experiment Station Research Reports
سال: 2018
ISSN: 2378-5977
DOI: 10.4148/2378-5977.7663