phytic acid

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Related to Phytate: Phytase, sodium phytate

phytic acid

[′fīd·ik ′as·əd]
(organic chemistry)
C6H6[OPO(OH)2]6 An acid found in seeds of plants as the insoluble calcium magnesium salt (phytin); derived from corn steep liquor; inhibits calcium absorption in intestine; used to treat hard water, to remove iron and copper from wines, and to inactivate trace-metal contaminants in animal and vegetable oils.
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Digestibility coefficient values of DM, OM, nitrogen, crude fat, AME, retention of ash, CF, Ca, P and phytate of the two varieties of grains affect by the addition of the enzymes are shown in Table I.
In the feces of these animals, excess amounts of undigested phytate and inorganic phosphate are discharged which may contribute to the eutrophication of water by decreasing oxygen concentration and increasing algal growth in the areas of widespread livestock farming (Cho et al., 2006).
The aim of the experiment reported here was to investigate the effects of dietary1[alpha]-OH-[D.sub.3], individually or in combination of microbial phytase on phytate P utilization in Ca-P deficient diet of growing Japanese quails.
In addition, when intestinal pH decreases, solubility of phytate and P increases which result in increased P absorption in small intestine (Cross et al., 1990).
Concentration of Ca in corn concurs with previous data [11,13], but the concentration of total P and phytate were greater in corn compared with data reported previously [4,19].
The anti-nutritional components (phytate and tannin) of Raw, Cooked and Toasted seeds of African Breadfruit are shown in Table 2.
Phytate (myo-inositol phosphate) was detected in only sample JN-07 (6.7% of total NaOH-EDTA extractable P) (Table 4, Figure 1).
Phytate ([C.sub.6][H.sub.18][O.sub.24][P.sub.6]), also known as phytic acid (myoinositol 1,2,3,4,5,6-hexakisphosphate; PA; [IP.sub.6]), has a molecular weight of 660 g mol-1 (Figure 1) and is considered the main source of stored phosphorus in seeds, grains, and vegetables.
The present study reports isolation, production and molecular identification of efficient phytate degrading bacteria, Pseudomonas sp.
The second section outlines ways to optimize poultry nutrition to ensure quality and sustainability in meat production, including feed efficiency, feed intake regulation, advances in feeding, and the use of feedstuffs and ingredients like amino acids, enzymes, the role of phytate in phosphorous and calcium nutrition, probiotics, prebiotics, and other feed additives, as well as using models to optimize nutrition, developments in feed automation technology, alternative sources of protein for poultry nutrition, thermal adaptation and tolerance of poultry, and safety and contaminants.
Barley and other cereal grains and legumes contain a form of phosphorus called "phytate." Phosphorus is an essential nutrient, but phytate cannot be digested by humans and nonruminant animals, such as pigs and chickens.