Stability of vitamins A and E in mixed feed as affected by extrusion temperature and the moisture content of mixture
2006
Adamski, K. | Kruczynska, H.,Poznan Agricultural University (Poland). Dept. of Animal Nutrition and Feed Management
The study investigated the effect of temperature (100, 110, 120, 130 deg C) and moisture (13, 17, 22 percent) of the broiler starter mixed feed extrusion process, on the losses of vitamins A and E. The content of vitamins A and E were determined immediately after extrusion. Vitamins A and E retained high stability in the extrusion process. A high moisture content of the extruded mixed feed did not reduce vitamin A stability, while it resulted in lower vitamin E stability in extrudates. Lower vitamin stability was found in extrudates produced at higher temperatures
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