title: Changes in vitamin A added to a fermented total mixed ration prepared with reed canarygrass (Phalaris arundinacea L.).
abstract: A fermented total mixed ration (TMR) was prepared by adding a vitamin premix containing vitamin A and enzyme to reed canarygrass roughage. The vitamin A levels were then determined after 30 days of fermentation at 20 or 30°C. The vitamin A contents had decreased in roughage fermented at both storage temperatures, and decreased further when an enzyme supplement was included. Because the majority of the added vitamin A was destroyed during fermentation and storage, the addition of vitamin A at the beginning of preparation of fermented TMR is not recommended.
authors: United Graduate School of Agriculture, Iwate University, Morioka.
authors: Shin-ichi
authors: S
authors: Tagawa
authors: Ken-ichi
authors: K
authors: Horiguchi
authors: Norio
authors: N
authors: Yoshida
authors: Toshiyoshi
authors: T
authors: Takahashi
mesh_terms: D005285:Fermentation / Q000187:drug effects; D005504:Food Analysis; D005527:Food, Fortified / Q000032:analysis; D031783:Phalaris / Q000187:drug effects; D012820:Silage / Q000032:analysis; D013696:Temperature; D013997:Time Factors; D014801:Vitamin A / Q000494:pharmacology*
chemical_list: D014801:Vitamin A
keywords: fermented quality; fermented total mixed ration; vitamin A