Addition of Amylase from Aspergillus Awamori to the Diet of Broiler Chickens

Abstract

Two experiments were performed to evaluate the hematological and blood biochemistry parameters, biometry of digestive organs, enzyme activities, protein content and absolute weight of the pancreas of broilers fed pre-starter and pre-starter diets supplemented or not with amylase from Aspergillus awamori. In total, 120 male Cobb chicks were housed in heated cages in each experiment. A completely randomized experimental design, with two treatments (feed with and without amylase) and six replicates per treatment of 10 birds each was applied. The data were subjected to analysis of variance using the F-test at 5% probability level. The dietary amylase addition did not affect hematological and blood biochemistry parameters and the biometry of the gastrointestinal tract of 7-and 21-d-old broilers, nor the absolute weight, enzyme activities or protein concentration of the pancreas of 7-d-old broilers. However, the inclusion of amylase in the diet reduced amylase activity and pancreatic protein concentration in 21-d-old broilers. The application of amylase to broiler chicken pre-starter and starter feeds is not justified given the pancreatic amylase activity and protein concentrations.

Kinetics of Changes in the Blood Digestive Enzyme Amylase in Partridges (Alectoris Chukar) In Ontogenesis

“…Despite the fact that plasma biochemistry analyses are significantly important and widely used in the diagnostic of different illnesses in several birds, a very limited amount of information exists for pheasants, partridges and chukars [16,17]. Some studies have researched the biochemical parameters in pheasants [18,19] but the values of plasma chemistry parameters in partridges and chukars are still too insufficient [20,21].…”

PHYTIC ACID CONTENT AND DIGESTIBILITY OF COCONUT RESIDUES DERIVED-PROTEINS AFTER SOLID-STATE FERMENTATION BY Aspergillus awamori

“…During the fermentation process, the starch digestion enzymes are among the type of soluble proteins that are secreted onto the substrate. These secreted proteins normally identified as amylase and starchdisbranching enzymes, have been utilized in the diet of broiler chickens (Morgado et al, 2016) and laying hens (Saleh et al, 2017). In our previous study, the optimum condition for solid-state fermentation of coconut residues by A. awamori has been designated (Mohd-Razali et al, 2019).…”