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Enzyme supplementation of a poultry diet containing rye and wheat

Published online by Cambridge University Press:  09 March 2007

D. Pettersson  and
P. Åman
D. Pettersson
Affiliation:
Swedish University of Agricultural Sciences, Department of Animal Nutrition and Management, Box 7024, S-750 07 Uppsala, Sweden
P. Åman
Affiliation:
Swedish University of Agricultural Sciences, Department of Animal Nutrition and Management, Box 7024, S-750 07 Uppsala, Sweden
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Abstract

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A total of 360 I-d-old broiler chickens were fed on a diet based on rye and wheat in equal proportions without or with supplementation of increasing levels (0.11, 0.22, 0.44 and 0.88 g/kg) of a technical enzyme preparation containing pentosanase and β-glucanase activities. In vitro investigations revealed that the enzyme preparation solubilized pentosans, increasing the relative viscosity of buffer extracts from enzyme-supplemented diets. Enzyme supplementation generally improved body-weight by approximately 27% at day 15 and 15% at day 27, increased feed intake by 15 and 8% respectively, and improved feed conversion efficiency by 10 and 5% respectively. There was also a decreased occurrence of sticky droppings. Enzyme supplementation increased the digestibility of organic matter, crude protein (nitrogen x 6.25) and starch measured in the last third of the small intestine, and of organic matter and crude fat measured in excreta. Solubilization of insoluble pentosans by the enzyme included led to negative digestibility values for soluble pentosans in the small intestine at the higher levels of supplementation. Most of the dietary fibre degradation observed occurred before the middle section of the small intestine, with some degradation of soluble fibre in the caeca and colon. The solubilization and disruption of feed endosperm cell walls by enzyme supplementation probably was primarily responsible for the observed improvements in digestibility and production results.

Keywords

Enzyme supplementationDigestibilityPentosansChicken
Type
Research Article
Information
British Journal of Nutrition , Volume 62 , Issue 1 , July 1989 , pp. 139 - 149
Copyright
Copyright © The Nutrition Society 1989

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