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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Detalles Bibliográficos
Autores principales: 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.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205339/
https://www.ncbi.nlm.nih.gov/pubmed/32704650
http://dx.doi.org/10.2527/tas2017.0030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205339/
https://www.ncbi.nlm.nih.gov/pubmed/32704650
http://dx.doi.org/10.2527/tas2017.0030

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