Measurement of Acid-Binding Capacity for Poultry Feedstuffsin Deionized and Magnetized Water
الموضوعات :ع. گیلانی 1 , ح. کرمانشاهی 2 , ا. گلیان 3 , م. قلی زاده 4 , ا.ع. محمدپور 5
1 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 - Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
5 - Department of Basic Science, Faculty of Veterinary Science, Ferdowsi University of Mashhad, Mashhad, Iran
الکلمات المفتاحية: acid-binding capacity, feedstuffs, poultry, magnetized water,
ملخص المقالة :
Acid-binding capacity (ABC) of a feed is the amount of acid required to reduce the pH of feed to a special level such as 3. All poultry feed ingredients used in this study were collected from feed mills in Iran. The pH and ABC were determined using the standard methods in deionized and magnetized water at room and body temperatures. The pH of most feed ingredients was raised in magnetized water as compared to deionized (untreated water). The pH of most feed ingredients especially organic acids was decreased in warm water. Energy sources accompanied by synthetic amino acids and common salt and some additives such as prebiotic and zeolite had the lowest values of ABC (less that 400 mEq/kg). Protein sources and some supplements and additives had average ABC of about 400-1000 mEq/kg, and some vitamins and minerals had high level of ABC (more than 1000 mEq/kg) among all ingredients. Calcium carbonate and sodium bicarbonate, along with ammonium formate and calcium propionate had the highest ABC values among all ingredients. Pelleting did not show any pronounced impact on pH or ABC of whole diet; while extruding did not alter ABC of soybean but significantly increased ABC of flaxseed. These results give indication that the type of feed ingredient, or processing and solution used for ABC evaluation, especially magnetizing treatment and ambient temperature, are determining factors for ABC of feedstuffs.
Amiri M.C. and Dadkhah A.A. (2006). On reduction in the surface tension of water due to magnetic treatment. Colloid. Surf. A: Physicochem. Eng. Aspects. 278, 252-255.
Andersson N. and Knudsen A. (1983). Experience with magnetic treatment of water. Maelkeritidende. 96, 11-12.
Caia R., Yang H., He J. and Zhu W. (2009). The effects of magnetic fields on water molecular hydrogen bonds. J. Mol. Struct. 938, 15-19.
Chang K.T. and Weng C. (2006). The effect of an external magnetic field on the structure of liquid water using molecular dynamics simulation. J. Appl. Phys. 100, 43917-43923.
Eshaghi Z. and Gholizadeh M. (2004). The effect of magnetic field on the stability of (18-crown-6) complexes with potassium ion. Talanta. 64, 558-561.
Holysz L., Chibowski M. and Chibowski E. (2002). Time-dependent changes of zeta potential and other parameters of in situ calcium carbonate due to magnetic field treatment. Colloid. Surf A: Physicochem. Engin. Aspects. 208, 231-240.
Inaba H., Saitou T., Tozaki K.i. and Hayashi H. (2004). Effect of the magnetic field on the melting transition of H2O and D2O measured by a high resolution and supersensitive differential scanning calorimeter. J. Appl. Phys. 96, 6127-6133.
Jasaitis D.K., Wohlt J.E. and Evans J.L. (1987). Influence of feed ion content on buffering capacity of ruminant feedstuffs in vitro 1. J. Dairy Sci. 70, 1391-1403.
Lawlor P., Lynch P.B., Caffrey P., O'Reilly J. and O'Connell M.K. (2005). Measurements of the acid-binding capacity of ingredients used in pig diets. Irish Vet. J. 58, 447-452.
Lin I.J. and Yotvat J. (1990). Exposure of irrigation and drinking water to a magnetic field with controlled power and direction. J. Magnetism. Magnetic. Materials. 83, 525-526.
Lino M. and Fujimura Y. (2009). Surface tension of heavy water under high magnetic fields. Appl. Phys. Lett. 94, 261902.
Morimitsu M., Shiomi K. and Matsunaga M. (2000) Magnetic effects on alkylammonium chloride solutions investigated by interfacial tension measurements at the mercury / solution interface. J. Colloid. Int. Sci. 229, 641-643.
Pang X.F. and Deng B. (2008). Investigation of changes in properties of water under the action of a magnetic field. Sci. China Seri. G: Phys. Mech. Astron. 51, 1621-1632.
Rynsburger J.M. (2009). Physiological and nutritional factors affecting protein digestion in broiler chickens, MS Thesis. Univ. Saskatchewan, Saskatoon, SK, Canada.
SAS Institute. (2004) Statistical Analysis Systems, Release9.1 SAS Institute Inc, Raleigh., North Carolina, USA.
Toledo E.J.L., Custodio b., Ramalho C.T. and Garcia Porto M.E. (2009). Electrical field effects on dipole moment, structure and energetic of (H2O)n (2 6 n 6 15) cluster. J. Molecul. Struct. Theochem. 915, 170-177.
Zhang G., Zhang W. and Dong H. (2010). Magnetic freezing of confined water. J. Chem. Phys. 133, 134703.
