Effects of Sources or Formulations of Vitamin K

摘要

Pelleting or extrusion have been used in the feed industry to improve nutrient utilization and reduce the load of pathogenic microorganisms. High temperature and high pressure during this process cause loss of heat-sensitive vitamins, such as vitamin K3 (VK3). Encapsulation techniques have been gradually applied to feed additives, which may improve the stability of vitamins. Our previous work has shown that VK3 was the most unstable vitamin during heat processing. Therefore, the aims of this study were to determine the effects of sources, formulations of VK3, extrusion temperature and pelleting parameters on its stability. The results indicate that menadione nicotinamide bisulfite (MNB) is more stable than menadione sodium bisulfite (MSB) during high temperature and high-pressure processing. The micro-capsule/micro-sphere formulation VK3, manufactured through the encapsulation technique, had a higher recovery during pelleting but not during extrusion. Therefore, a reasonable decrease in the intensity of feed processing and choosing a more suitable formulation of VK3 could be a solution for accurate VK3 nutrition, according to current research results.