Abstract
Stability of 18 amino acids in common feed kitchen feed was examined during a period of three days and at three storage temperatures: 5, 20 and 30 °C. An extra 20% (round 1) or 50% (round 2) of each amino acid were added to the feed. None of the amino acid concentrations were affected when feed were stored at 5 °C. At 20 or 30 °C, contents of glycine, ornithine, hydroxyproline, alanine, tyrosine, isoleucine, proline, ammonia and total bacteria count increased in comparison to initial values. Furthermore, contents of arginine decreased when feed was stored at 20 or 30 °C.
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References
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© 2012 Wageningen Academic Publishers The Netherlands
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Schulin-Zeuthen, M., Larsen, P.F. (2012). High storage stability of amino acids in mink feed. In: Larsen, P.F., et al. Proceedings of the Xth International Scientific Congress in fur animal production. Wageningen Academic Publishers, Wageningen. https://doi.org/10.3920/978-90-8686-760-8_13
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DOI: https://doi.org/10.3920/978-90-8686-760-8_13
Publisher Name: Wageningen Academic Publishers, Wageningen
Online ISBN: 978-90-8686-760-8
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