Metabolism and Nutrition: Phytase and Minerals
نویسندگان
چکیده
An experiment was carried out to evaluate effects of temperature, pH, and incubation time on the stability of intrinsic phytases. The experiment was conducted as a 3*4*3*3 factorial arrangement with 3 feed ingredients (rye, wheat, and barley), 4 temperatures (T) (20, 38, 55, and 80°C), 3 pH levels (3, 5.5, and 8), and 3 incubation times (30, 60, and 120 min), with 2 replicates per treatment. After incubation at the destined conditions of T and pH, residual phytase activity of treatment groups as well as non-treated (reference) samples were measured. Stability was calculated as the ratio of the residual phytase activity of a treated sample to the reference sample times 100. Phytase activity of the reference samples of rye, wheat, and barley was 3.14, 1.77, and 0.66 FTU/g, respectively. Overall, rye showed the highest and barley the lowest stability (58% vs. 47%). Stability decreased with increasing T to 6.5% at 80°C. Stability of intrinsic phytase significantly decreased with increasing incubation time. Stability was highest at pH 3 and lowest at pH 8 (65% vs. 34%). Combinations of low pH (3 and 5.5) and low temperature values (20 and 38°C) resulted in the highest stability of intrinsic phytase (>90%). Wheat and rye phytases were stable at pH 3 (20 and 38°C) and 5.5 (20 and 38°C). Moreover, stability of intrinsic phytase of these feed ingredients was determined in different concentrations of pepsin (0, 5, and 10 mg/ml) at pH 2. Intrinsic phytases of wheat and rye were resistant to pepsin, but barley phytase was susceptible to pepsin and its stability decreased to 57% at 5 mg/ml pepsin concentration. It can be concluded that the effect of T on stability of intrinsic phytases was more destructive than the effect of pH or pepsin. Among the tested feed ingredients, rye had the highest overall stability. This knowledge may contribute to optimize within phytase activity, thereby reducing phosphorus excretion of monogastrics.
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