Stability of four commercial phytase products under increasing thermal conditioning temperatures

Phytase is a feed-grade enzyme frequently added to swine diets to help improve the digestibility of phytate phosphorus. However, like any enzyme, it may be subject to heat damage when exposed to thermal processing. Therefore the objective of this experiment was to determine the stability of 4 commer...

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Vydáno v:Transl Anim Sci
Hlavní autoři: De Jong, J. A., Woodworth, J. C., DeRouchey, J. M., Goodband, R. D., Tokach, M. D., Dritz, S. S., Stark, C. R., Jones, C. K.
Médium: Artigo
Jazyk:Inglês
Vydáno: Oxford University Press 2017
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7205339/
https://ncbi.nlm.nih.gov/pubmed/32704650
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2527/tas2017.0030
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