Available phosphorus reduction in weaned piglets’ diets containing phytase combined with butyric and benzoic acids

Abstract

This study aimed to evaluate the reduction of available phosphorus (Pa) in the diet of weaned piglets using phytase combined with butyric and benzoic acids. A total of 120 piglets with initial weight of 6.7 ± 0.02 kg were used in a randomized block design with six treatments: control; reduction of 0.15% Pa (Pa red); Phytase + Pa red; Phytase + butyric acid + Pa red; Phytase + benzoic acid + Pa red; Phytase + butyric acid + benzoic acid + Pa red; five replicates, with four animals each. The experimental diets had no influence on the fecal scores, Escherichia coli count, or the pH of the digestive tract. An improved villus:crypt ratio was found when the combination of phytase with butyric and benzoic acids was used. The histomorphometry of the jejunum and of the ileum showed no differences with respect to villus height, crypt depth, and villus:crypt ratio. The bones of the piglets fed with a diet containing reduced levels of available phosphorus showed less resistance to fracture. The levels of calcium in the raw bones were lower in the piglets that received a diet containing phytase and butyric acid. Reduced phosphorus deposition was observed in the bones of animals that received the diet containing phytase, butyric acid, and benzoic acid. It is concluded that the inclusion of phytase and butyric and benzoic acids, and their combination, in the diet of weaned piglets does not affect the pH of the stomach, duodenum, jejunum, ileum, cecum, and colon, and does not change the frequency of diarrhea or the E. Coli count. The association of butyric and benzoic acids with phytase in the diet of piglets after weaning improves the villus:crypt ratio of the duodenum. The use of phytase (1000 UF/kg) allows the formulation of diets for weaned piglets with a 0.15% reduction in the level of available phosphorus without damaging the concentration of calcium and phosphorus in the bones and without altering bone resistance. Key words: Additives. Enzyme. Intestinal Health. Minerals. Organic Acids. Pigs. ResumoRealizou-se este estudo com o objetivo de avaliar a redução do nível de fósforo disponível (Pd) na dieta de leitões desmamados utilizando fitase associada aos ácidos butírico e benzóico. Foram utilizados 120 leitões, com peso inicial de 6,7±0,02kg, distribuídos em delineamento de blocos ao acaso com seis tratamentos: controle; redução de 0,15% de Pd (Pd red); Fitase + Pd red; Fitase + ácido butírico + Pd red; Fitase + ácido benzóico + Pd red; Fitase + ácido butírico + ácido benzóico + Pd red; cinco repetições, com quatro animais cada. As dietas experimentais não influenciaram os escores fecais, a contagem de E. coli e o pH do trato digestivo. Verificou-se melhor relação vilo:cripta com a associação da fitase, com os ácidos butírico e benzóico. A histomorfometria do jejuno e do íleo não apresentaram diferenças para altura de vilosidades, profundidade de cripta e a relação vilo:cripta. Os ossos correspondentes aos leitões alimentados com a dieta com redução do nível de fósforo disponível apresentaram menor resistência à ...

Evaluation of interactive effects of phytase and benzoic acid supplementation on performance, nutrients digestibility, tibia mineralisation, gut morphology and serum traits in male broiler chickens

“…Increases in VH (greater surface area and absorptive capacity) and decreases in CD result in high VH/CD ratio, which is an indicator that the broiler chickens has mature enterocytes at the villus tips, a balanced enterocyte migration, and sloughing, because VH/ CD ratio can be directly correlated with the balance of VH and CD (Mohammadagheri et al 2016). In another study with the simultaneous addition of Phy, BA, and butyric acid to diets of weaned pigs, there was no interaction between Phy, BA and butyric acid on CD, but significantly increased VH and VH/CD ratio of the duodenum (Rufino et al 2017). As mentioned before, OAs, reduce gram-negative bacteria and decreasing the intestinal colonisation and infectious processes and higher levels of lactobacillus, ultimately decreasing the inflammatory reactions at the intestinal mucosa, which increases the VH and functions of secretion, digestion, and absorption of nutrients by the mucosa (Emami et al 2013;Mohammadagheri et al 2016).…”