Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumCoefficient of variation, % 19,65 27,51 29,06Probability, % 22,77 11,14 7,79Based on results from Tables 1 and 2, it can be clearly seen that usage of tracers FS andF gave results which show that probability P was higher than 5% (85,4%, and 22,77%)for mixing time of 5 minutes. Decomposition of mixture appeared as a result of mixingtime increasing (Picture 2 and 3).Picture 2. Diagram of probability P variation as a function of mixing time variation – FStracerPicture 3. Diagram of probability P variation as a function of mixing time variation – FtracerCoefficient of variation was used as a quality parameter for same tracers. It was done inaim to compare trend of its changing with trend of CV changing of RF tracer, due to thefact that probability P is criteria for homogeneity determination, through Poissondistribution (Picture 4 and 5). It can be seen that CV was higher with longer mixing time,which points to appearing of decomposition.182