Application of enzyme preparation in poultry nutrition

Abstract:Enzymesare biocatalysts composed of proteins and play an important role in poultry nutrition. Recently, there has been an increasing practice of adding feed enzymes to poultry diets to prevent the negative effects of anti-nutritional factors and to improve the digestion of diet ingredients. This article will discuss the most commonly used enzyme preparations in poultry feed and their effects on poultry.
Key words: enzyme preparation; poultry nutrition; the application of
enzyme preparation can reduce the nutrient loss caused by excrement, reduce the nutrient level of the diet, and improve the utilization rate of nutrients, thereby improving production efficiency and profitability. In addition, exogenous enzymes can hydrolyze non-starch polysaccharides, improve feed energy utilization, reduce the negative impact of undigested residues on digesta viscosity, and improve the gut microbial ecosystem.
1 What is an Enzyme?
An enzyme is a protein that is involved in all synthesis and breakdown pathways in digestion and metabolism. Enzymes are specific catalysts that act on substrates and are stable for a short time at 80-85°C. Increasing the substrate concentration will increase the rate of the enzyme-catalyzed reaction.
Digestive enzymes can be divided into endogenous enzymes and exogenous enzymes. Endogenous enzymes are produced by animals, and exogenous enzymes are provided by the outside world.
To use an enzyme preparation in animal feed, there needs to be sufficient substrate in the feed and the product of the enzyme's action to be available to the animal. In addition, enzymes must remain stable during feed processing, after processing, and in the feed until consumed by the animal. Enzymes need to remain stable in the animal's gut and interact efficiently with their target substrates.
2 Enzyme preparations commonly used in poultry feed
Cellulase, glucanase, pectinase, xylanase, galactosidase, phytase, non-starch polysaccharide degrading enzyme, amylase, lipase, cellulase and Proteases are the most commonly used enzyme preparations in poultry feed.
Enzyme preparations sold on the market can be divided into single enzyme preparations and compound enzyme preparations. A single enzyme preparation contains only one enzyme, and a compound enzyme preparation is composed of one or several single enzymes as the main body, mixed with other enzymes, such as mixed with carbohydrate enzymes, and can also be used in combination with protease and phytase.
3 Influence of enzyme preparation
Adding enzyme preparations to poultry nutrition can reduce feeding costs, make diet formula more flexible, improve poultry production performance and litter quality, improve poultry health, and reduce total production costs.
3.1 Phytase
Phytase can hydrolyze phytic acid in plant ingredients, improve the digestibility of phosphorus, amino acids, fats, carbohydrates and minerals, and reduce the discharge of minerals.
The addition of phytase allows phytic acid to be utilized, thereby reducing diet costs without negatively affecting poultry performance. In addition, phytase can reduce the potential contamination of excreta, making poultry farming a more ecological activity.
3.2 Xylanase
Xylanase can increase metabolizable energy, increase weight gain, and improve feed conversion. In addition, xylanase can inhibit the fermentation of chyme in the ileum and stimulate its fermentation in the cecum.
Addition of xylanase to wheat-based rations resulted in more lactic acid production in the ileum and more propionate production in the cecum, thereby improving gut health in broilers.
3.3 Amylase and lipase
Amylase and lipase are generally used in corn-soybean meal based diets to improve the digestibility of nutrients and the growth performance of poultry.
Addition of xylanases, proteases and amylases can increase poultry weight gain and improve growth performance. Xylanases and proteases improve utilization of wheat-based diets. Adding protease, cellulase and amylase to soybean-based diets can increase broiler weight gain and improve feed conversion.
Non-starch polysaccharides increase the viscosity of the diet due to their ability to bind large amounts of water and form viscous gels, thereby reducing the diffusion rate of substrates and digestive enzymes. Non-starch polysaccharide degrading enzymes can reduce the viscosity of diets, improve the enzymatic action on intestinal contents, the digestibility of nutrients and the speed of intestinal transit, reduce the water content of feces, and improve the quality of litter.
4 Conclusion
An enzyme is a protein involved in all synthetic and catabolic pathways in digestion and metabolism. Adding exogenous enzymes to poultry diets can make the diet formula more flexible, reduce production costs, reduce the viscosity of intestinal chyme, enhance the digestion of nutrients, increase the apparent digestibility of the diet, increase feed intake, Increase weight, improve feed conversion ratio, reduce pecking and glutinous anus, change the number of intestinal microorganisms, reduce water intake, water content of excreta and ammonia production in excreta, improve the nutritional value and quality of poultry diets subsequent production performance.
Further research is needed to develop enzymes that already exist in nature and are of great potential value to poultry into affordable commercial enzymes.