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Characterisation and evaluation of a commercial enzyme for improving the nutritive value of ruminant feeds

Published online by Cambridge University Press:  20 November 2017

D. Colombatto ,
M. K. Bhat ,
F. L. Mould  and
E. Owen
D. Colombatto
Affiliation:
Department of Agriculture, The University of Reading, Earley Gate, PO Box 236, RG6 6AT, UK Food Macromolecular Science Dept, Institute of Food Research, Earley Gate, Reading RG6 6BZ, UK
M. K. Bhat
Affiliation:
Food Macromolecular Science Dept, Institute of Food Research, Earley Gate, Reading RG6 6BZ, UK
F. L. Mould
Affiliation:
Department of Agriculture, The University of Reading, Earley Gate, PO Box 236, RG6 6AT, UK
E. Owen
Affiliation:
Department of Agriculture, The University of Reading, Earley Gate, PO Box 236, RG6 6AT, UK
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Extract

Feed enzymes for ruminants have received considerable attention recently, because of their potential to improve animal performance. However, the commercial preparations available are generally mixtures and are poorly characterised. Furthermore, their role in improving the nutritive value of ruminant feeds is not well understood. Previous work with a commercial enzyme applied at ensiling of maize stover showed a significant decrease in cell wall contents (Altaf et al., 1997). The present study evaluated the enzyme used by Altaf et al. (1997) in terms of a) main enzyme activities; b) ability to hydrolyse feeds at three different pHs and c) HPLC analysis of the products released.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 211
Copyright
Copyright © The British Society of Animal Science 1999

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References

Altaf, U. R.; Owen, E. and Phipps, R. H. 1997. Effect of freezing on the nutritive value of untreated or enzyme-treated maize stover silages. Proceedings of the British Society of Animal Science, p.73.Google Scholar
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