微量元素对预混料中烟酰胺稳定性的影响

通过采用均匀试验设计,在近似于生产的高温贮藏条件(37℃)下,以4%的仔猪预混料为对象,研究不同水平组合的甲酸亚铁、碱式碳酸锌、碱式碳酸铜、硫酸锰对烟酰胺稳定性的影响,并在试验中增设2个对照组(硫酸盐对照组和不添加铁、铜、锰、锌对照组)。贮藏试验期60天。试验结果表明:预混料中添加微量元素导致了烟酰胺的额外损失,随微量元素添加量的增加,烟酰胺的损失率也显著增加(P<0.05)。在贮藏15天和30天烟酰胺损失率分别比硫酸盐组降低了36.16%、11.21%。碱式碳酸盐不同组合对烟酰胺的最大损失率为7.33%。甲酸亚铁、碱式碳酸铜、碱式碳酸锌、硫酸锰与烟酰胺的损失率无显著相关性(P>0.05)。烟酰胺损失率随时间延长显著增加(P<0.05)。烟酰胺的损失率在贮藏前30天占全期损失的74.85%。

Effect of Trace Elements on Nicotinamide Stability in Premix

Uniform Design was adopted to investigate the infulence of ferrous formic acid,copper subcarbonate,zinc subcarbonate and manganese sulfate on the stability of vitamin A and micotinamide in 4% piglets premix under condition of 37 ℃ during 60 d.Two affiliated contrast were added（Contrast I was sulfate group;Contrast II was not contained microelement）.The results indicated： Percent of loss of micotinamide was decreased respectively 36.16%、11.21% at 15 d、30 d.Maximum percent of loss of micotinamide was 7.33% respectively in Subcarbonate with different combination.Percent of loss of and micotinamide increased significantly when time was extended（P0.05）.Percent of loss of micotinamide accounted 74.85% for whole stage in 0~30 d.