Study On Valid Ingredient Stability In Premixes During Storage——Vitamin

The effect of temperature ( low temperature 00C 40C, room temperature 1 80C-.250C, high temperature 400C), moisture (2% 4%, 8%-9%), mineral (Cu), antioxidant and sunlight on the stability of vitamin A, riboflavin and pyridoxine were studied respectively in different type premixes (1% and 4%). And a 2 2 X 2 factorial design was adopted to test the relationship between choline chloride, temperature, and moisture on vitamin stability . The results were as follows: 1. Heat had an apparent effect on vitamin stability in premix, with vitamin A being more susceptible than pyridoxine and riboflavin. Riboflavin was the most stable of the three vitamins. Three storage temperatures made highly significant (P<0.0l) loss of vitamin A in 1% premix after a month storage . The amount of vitamin A in the 1% premix samples stored at low, room, and high temperature decreased by 0.5 8%. 17.63% and 37.56% in six months, respectively. At different temperature , the rate of disappearance of vitamin A in 4% premix was similar to that in 1% premix in six month storage. But 4% premix delayed destruction of vitamin A at 1 80C5, but accelerated vitamin A loss at 400C. Destruction of pyridoxine in 1% premixes was highly significant (P<0.0 1) at different temperatures in 3, 4.5 and 6 months. Compared with 1% premix, effect of temperature on pyridoxine in 4% premix was not obvious. 2. Moisture had a significant effect on vitamin A in premix. Under the condition of high moisture, vitamin A in 1% premix was destroyed slowly at first time, with the rate increasing as time went on . After two months, vitamin A in 4% premix was too low to be measured by the method used at present experiment. Moisture had no effect on Riboflavin and pyridoxine stability , moreover high moisture made riboflavin and pyridoxine more stable than low moisture low did in 4%premix. 3. Choline chloride and moisture had a highly significant interaction (P<0 01) on destruction of vitamin A and pyridoxine in 1% and 4% premixes. Choline chloride and temperature also had a highly significant (P<0.Ol) interaction on destruction of vitamin A and pyridoxine in 1% premix , but for 4% premix the interaction was not significant( P>0.05). Choline chloride, temperature, and moisture had a significant (P<0.05) or highly significant (P<0.Ol) interaction on vitamin A, pyridoxine in 1% premix and pyridoxine stability in 4% premix. 4. Supplement of high level copper did not significantly( P>0.05) destroy vitamin A riboflavin and pyridoxine. 5. The antioxidant tended to improve vitamin A stability in 1% premix . It decreasedlosses of vitamin A by 8.4l%(P<0.05) and 5.05%(P<0.05) when stored at l8'C~25'C for 2and 3 months, respectiVely. At high temperatUre (40"C), lt reduced loss of vitamln A by4.05% (P<0.05) when stored for 3 months. Antioxidant had no effect on riboflavin, butdecreased Pyridwt stability at dri teInPeratures.6. Light had a significan effect on Stability of vitamin A in l% Premix, but had noeffect on riboflavin and pyridotine, The rate of destrUction vitam1n A had lncreased by4.20wl6.35% (P<0.0l) Under mposing ligh l6-0 hOurs than that of control grouP.Master Candidate: Sun HaxiaMajor: Animal Nutrition and Feed ScienceSupervisor f Pro f Shan Anshan...