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The Effect of Processing Technology on Feed Content of Vitamin A and its Retention in the Livers of Broiler Chicks

Published online by Cambridge University Press:  21 November 2017

M S Kenny ,
P E V Williams ,
M A Overend  and
J R Scaife
M S Kenny
Affiliation:
Department of Agriculture, University of Aberdeen, 581, King St., Aberdeen, Scotland, AB9 1UD
P E V Williams
Affiliation:
Rhone Poulenc, Paris, France
M A Overend
Affiliation:
Nutec (UK) Ltd, Eastern Avenue, Lichfield, Staffs, UK.
J R Scaife
Affiliation:
Department of Agriculture, University of Aberdeen, 581, King St., Aberdeen, Scotland, AB9 1UD
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Extract

Modem feed processing techniques, designed to reduce the microbial burden of compounded animal feedstuffs, subject feed ingredients to high temperatures and pressures. Certain feed components are labile under these conditions and may be destroyed or undergo chemical modification during processing reducing their availability. A number of vitamins, added as supplements to diets, are known to be sensitive to aggressive processing methods. Vitamin A is particularly sensitive to oxidation and losses are increased in the presence of high humidity and temperature. A study was carried out to examine the effects of two processing technologies, the Anaerobic Pasturisation Conditioner (APC) and the Expander (EX), upon the content and bioavailability of vitamin A in poultry diets.

Type
Poultry
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1994 , March 1994 , pp. 49
Copyright
Copyright © The British Society of Animal Production 1994

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References

Olson, J A (1984) In:-Handbook of Vitamin, Nutritional, Biochemical and Nutritonal Aspects, Ed. Machlin, L. J., p 1–43, Marcel Dekker Inc, New York.Google Scholar