ANTIFUNGAL ACTIVITY OF SOME ORGANIC ACIDS USE9 AS FEED PRESERVATIVES | ||||
| Journal of Animal and Poultry Production | ||||
| Article 4, Volume 28, Issue 12, December 2003, Page 8053-8061 PDF (427.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2003.246501 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Akila S. Hamza | ||||
| Central Lab. for Food and Feed,Agriculture Research Centre | ||||
| Abstract | ||||
| Organic acids (formic. propionic. acetic. lactic. citric and fumaric acids) were used in different concentrations (25%. 35%, 45%, 5'5%, 65%, 75% and 100%) at different Inclusion rates (0.1 %.0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%, 1.4% and 1.6%~ for all acids except acetic (0.05%, 0.1 %,0.2%,0.4%, 0.6%,0.8%, 1.0"/0, 1.2% and 1.4%) and formic and propionic acids (0.02%, 0.025%, 0.05%, 0.1%, 0.15%, 0.2%, 0.4% and 0.6%) to evaluate their antimould activity to be used as grain preservatives. Results showed that. propionic acid (100%) has the strongest effect as antimould at 0.02% inclusion rate followed by formic and acetic acids (100%) at inclusion rate 0.05% fOf both of them. Diluted acids has effective antimould activity but in higher inclusion rates. Citnc acid, lactic acid and fumaric acid did not have any antifungal effect up to 1.6% inclusion rate but they showed an enhancement effect on the fungal growth. | ||||
|
Statistics Article View: 35 PDF Download: 150 |
||||
