| Popis: |
ANTIOXIDANTS and synergists which retard the destruction of vitamin A have been used with varying degrees of success in stabilizing oils (Buxton, 1947). Wall and Kelley (1951) reported that temperature, concentration, type of carrier and the source of vitamin A had a marked effect on the stability of a number of carotene and vitamin A concentrates. Burns and Quackenbush (1951) studied the effect of several feed ingredients on the stability of vitamin A supplied by several types of commercial concentrates, and reported that stability was enhanced by mixing with soybean oil meal and to a lesser degree by corn meal, while the addition of the concentrate to glucose (cerelose) diminished the stability of vitamin A. Miller et al. (1942), Halpern et al. (1949), and Halverson and Hart (1950) have demonstrated the destructive effect of trace minerals upon the vitamin A of cod liver oil in mixed feeds. Holder and Ford … |
