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《Journal of Jilin Agricultural University》 2004-01
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Effect of High Level Copper on Vitamin Stability in Premix

SUN Hai-xia~1, SHAN An-shan~2 (1. Institute of Geography and Agricultural Ecology ,CAS, Harbin, Heilongjiang 150040, China; (2. Ins)titute of Animal Nutrition, Northeast Agricultural University, Harbin, Heilongjiang 150030, China)  
The effect of mineral (Cu) on the stability of vitamin A, riboflavin and pyridoxine was studied in 1% premix. The results were as follows: Supplement of high level copper did not significantly destroy vitamin A, riboflavin and pyridoxine at three storage temperatures. But in control group, the loss percentage of vitamin A increases by 1.15%(P0.05)and 13.67%(P0.01)at low and room temperature than high copper group respectively; the loss percentage of vitamin B_2 increases by 6.45%(P(0.05)); the loss percentage of vitamin B_6 increases by 25.05%(P0.01)and 27.11%(P0.01)at room and high temperature respectively.
【Fund】: 黑龙江省科技攻关项目(01SG45XM05)
【CateGory Index】: S816.7
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1 Di Jile;The Impact of Feed Manufacturing and Storage on the Stability of Vitamins[J];Cereal & Feed Industry;1993-05
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