engleski

Degradation kinetics of maize carotenoids during storage of grain and complete feeds of differing in commercial hybrids

The stability of carotenoids is strongly influenced by light, temperature and oxygen, resulting in their degradation during processing and storage of grains alone or as part of complete feeds. In the present study, the kinetics of carotenoid degradation during storage of complete feeds for laying hens differing in 15 maize hybrids was compared to whole grains of the same hybrids. Carotenoids [lutein (L), zeaxanthin (Z), α- and β-cryptoxanthin, α- and β-carotene, and total carotenoids (TC)] were quantified using RP- HPLC in grains and complete feeds after 0, 14, 28, 56, and 84 days of storage at 20±2 °C. Carotenoid degradation followed first-order kinetics, which allowed evaluation of the degradation rate for individual and total carotenoids. During storage, a higher carotenoid loss was observed in complete feeds than in whole grains (P<0.001). As a result, the degradation rate of both individual and total carotenoids was up to three times higher in complete feeds than in grains (0.0032 vs. 0.0012 day-1 for TC). In both grains and complete feeds, L and Z were more stable than the other carotenoids. The hybrid significantly affected the carotenoid degradation rate in both grains and complete feeds (P<0.001), and the ranges for TC were 0.0006-0.0021 day-1 in grains and 0.0021- 0.0046 day-1 in complete feeds. Carotenoid degradation increases when maize is a component of complete feeds, but some hybrids are more stable and therefore retain more carotenoids during storage.

carotenoids ; degradation rate ; storage ; maize ; complete feed

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