Effect of commercial enzymes, pH and temperature on phytate content of corn and soybean meal under in vitro condition

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MODIRSANEI M.; Rahimi Z.S.; MANSOORI B.; REZAIAN M.; FARKHOY M.; Honarzad J.

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Journal: SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL Year:2018 | Volume:14 | Issue:3 Page(s): 69-78

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Title

Effect of commercial enzymes, pH and temperature on phytate content of corn and soybean meal under in vitro condition

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Keywords

Pre-treatmentQ1

PhytateQ3

Bio-phytaseQ2

Rovabio Excel APQ2

Rovabio Max APQ2

Abstract

The objective of this study was to evaluate of pre-treating of feed ingredients (corn and soybean meal) with different factors on Phytate content under in vitro condition. For this purpose three commercial enzymatic products (Bio-phytase, Rovabio Excel AP, and Rovabio Max AP) and three different solutions including distilled water, HCl 0. 5% and HCl 1% (with levels of pH = 5. 5, 2. 12 and 1. 88, respectively) were used. Each sample was first supplemented with the enzymatic products, and then pre-treated with the above mentioned solutions for 2 hours at at 25 and 40º C, and Phytate content was determined. Results indicated that addition of different solutions (at 25 and 40 for 2 hours) to corn samples mixed with Bio-phytase or Rovabio Max AP caused a significant reduction in the content of Phytate. The best results were obtained when corn samples were treated with Rovabio Max AP and mixed with HCl 0. 5% at 40 º C, where Phytate content decreased up to 98. 5% in comparison with control. The same results were observed in soybean samples, where the highest reduction in Phytate content (up to 55. 4%) was found when they were mixed with Rovabio Max AP and then treated with HCl 0. 5% solution at 25º C. According to results it could be concluded that adding HCl 0. 5% to corn and soybean meal which were mixed with Rovabio Max AP (including phytase and NSPases enzymes) increased phosphorus bioavailability.

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APA: Copy

MODIRSANEI, M., Rahimi, Z.S., MANSOORI, B., REZAIAN, M., FARKHOY, M., & Honarzad, J.. (2018). Effect of commercial enzymes, pH and temperature on phytate content of corn and soybean meal under in vitro condition. SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL, 14(3 ), 69-78. SID. https://sid.ir/paper/364957/en

Vancouver: Copy

MODIRSANEI M., Rahimi Z.S., MANSOORI B., REZAIAN M., FARKHOY M., Honarzad J.. Effect of commercial enzymes, pH and temperature on phytate content of corn and soybean meal under in vitro condition. SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL[Internet]. 2018;14(3 ):69-78. Available from: https://sid.ir/paper/364957/en

IEEE: Copy

M. MODIRSANEI, Z.S. Rahimi, B. MANSOORI, M. REZAIAN, M. FARKHOY, and J. Honarzad, “Effect of commercial enzymes, pH and temperature on phytate content of corn and soybean meal under in vitro condition,” SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL, vol. 14, no. 3 , pp. 69–78, 2018, [Online]. Available: https://sid.ir/paper/364957/en

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