The effect of copper source on the stability and activity of α-tocopherol acetate, butylated hydroxytoulene and phytase

Abstract

The supplementation of Copper (Cu) is essential for the optimum performance of physiological functions, including growth performance and immune function. Cu is usually formulated into animal premixes in the form of inorganic salts, such as sulphates, or organic minerals. Organic minerals are mineral salts that are either complexed or chelated to organic ligands such as proteins, amino acids, and polysaccharides. Cu is often formulated into premixes alongside other essential components such as vitamins, enzymes and synthetic antioxidants, all of which are susceptible to negative interactions with Cu which can detrimentally effect both their stability and activity. The aim of this study was to determine the effect of five different commercially available Cu sources in relation to their effect on the stability of α-tocopherol acetate and on the activity of Butylated Hydroxytoluene (BHT) and three commercially available phytases in vitro. The results determined that Cu source played a significant role in relation to limiting the interactions between Cu and each of the other components in vitro. There were significant differences (p ≤ 0.05), not only, between the inorganic and organic Cu sources but also between some of the individual organic Cu sources in relation to their effect on α-tocopherol acetate, BHT and phytase.