Influence of the Chelation Process on the Stability of Organic Trace Mineral Supplements Used in Animal Nutrition

The effect of the chelation process on the pH-dependent stability of organic trace minerals (OTMs) used as mineral supplements in animal nutrition was assessed using analytical techniques such as potentiometry, Fourier Transform Infrared Spectroscopy (FTIRS) and amino acid profiling. The aim was to...

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Bibliographic Details
Published in:Animals (Basel) 2021-06, Vol.11 (6), p.1730
Main Authors: Byrne, Laurann, Hynes, Michael J, Connolly, Cathal D, Murphy, Richard A
Format: Article
Language:English
Subjects:
acidic stability
Amino acids
Animal nutrition
Bioavailability
Chelates
Chelation
Dietary minerals
Electrical measurement
Electrodes
Environmental changes
enzyme hydrolysis
Enzymes
Feeds
Fourier transforms
High density polyethylenes
Hydrolysis
Infrared analysis
Infrared spectroscopy
Laboratories
Ligands
Manufacturing industry
mineral absorption
Minerals
Nutrition
Organic chemistry
organic trace minerals (OTMs)
Peptides
Polysaccharides
Potentiometric analysis
proteinates
Proteins
Salts
Spectrum analysis
Stability analysis
Trace elements
Trace minerals
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Summary:The effect of the chelation process on the pH-dependent stability of organic trace minerals (OTMs) used as mineral supplements in animal nutrition was assessed using analytical techniques such as potentiometry, Fourier Transform Infrared Spectroscopy (FTIRS) and amino acid profiling. The aim was to understand the influence and relative importance of the manufacturing conditions on mineral chelation and the subsequent pH stability of OTMs. A selection of OTMs were assessed over a wide pH range to account for the typical environmental changes encountered in the gastrointestinal (GI) tract. In the case of proteinate type products, the potentiometric assessment of free mineral concentration indicated that the hydrolysis procedure used to generate the chelating peptides was the major influencer of the pH stability of the products. Many products are available under the umbrella term "OTMs", including amino acid complexes, amino acid chelates, polysaccharide complexes and proteinates. Significant differences in the pH-dependent stability of a range of commercially available OTMs were observed.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani11061730