Effects of temperature, moisture and choline chloride on vitamin A stability in broiler premix

摘要

A 2 x2 x2 factorial design was adopted to study the effects of temperature, moisture and choline chloride on vitamin A stability in premix. The results indicated that temperature, moisture and choline chloride damaged vitamin A significantly. The regression equations of vitamin A disappearance rate and storage time were as follows: in room temperature (18±3)℃, y=14.368Ln(x)+ 4.1425, R~2=0.978; in high temperature (4℃), y = 22.24Ln(x)+13.27, R~2=0.9918; in low moisture (2%-3%), y = 10.408Ln(x)+9.5418, R~2=0.9322; in high moisture (8%-9%), y = 26.199Ln(x)+7.8741, R~2=0.9949; in the condition of choline chloride free, y = 9.5125Ln(x)+ 8.9869, R~2=0.9826; supplemented with choline chloride, y =27.094Ln (x)+8.4276, R~2 = 0.9984. Temperature had highly significant interaction with moisure and choline chloride on destruction of vitamin A, respectively from the periods of two months storage. However, from the period of the first month storage, the interaction of moisture and choline chloride, as well as the interaction of temperature, moisture and choline destroyed vitamin A remarkably.