ABSTRACT

DEGRADATION of phytate (myo-inositol hexakisphosphate, InsP6) occursduring food processing and in the gastrointestinal tract. This degradation is of nutritional importance because the mineral binding strength decreases and the solubility increases when phosphate groups are removed from the inositol ring, resulting in an increased bioavailability of essential dietary minerals [1-4]. In pig breeding, an additional problem is excessive P excretion and pollution, because P in the form of phytate is unavailable for absorption [5]. Major efforts have, therefore, been made to reduce the amount of phytate in foods and feeds by different processes or the addition of enzymes. In contrast to the antinutritional properties, dietary phytate has also been reported to have beneficial effects, such as protection against colon cancer [6,7], arteriosclerosis and coronary heart diseases [8].