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Email Content: Poultry Industry News, Comments and more by Simon M. Shane

Preserving the Potency of Vitamins

Nov 19, 2012

Dr. Nelson E. Ward of DSM Nutritional Products Inc., a leading manufacturer of vitamins has prepared a literature review of methods to preserve potency. Intended for broiler producers the principal objective was to consider protecting the activity of vitamins in pelleted feeds.  Although diets for commercial egg producing flocks are fed in mash form, stability may emerge as a problem following prolonged storage or exposure to high temperature.

Vitamins which are predisposed to oxidation include Vitamin A, Vitamin E (especially in the alcohol form) and Vitamin K all of which are fat soluble.  Some B-Group vitamins including thiamin and folic acid are degraded when subject to the Maillard reaction at high temperature.

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