Stability and quality of feed
Several factors influence the stability of compounds in a feed and some nutrients are more sensitive and less stable compared to others. For example the degradation of individual vitamins in premixes and finished feeds can be affected by type of vitamin, feed production processes, but also from the presence of other (aggressive) compounds in the mixture. Feed processing and heat stability as such can impact product of choice, e.g. in case of probiotics. Hygroscopic features of products applied can also be of consequence in the way a product should be handled or applied. Compatibility with commonly used other ingredients in the diet should be considered.
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