Combination of phytase and organic acid for broilers: role in mineral digestibility and phytic acid degradation

Vieira, Bruno Serpa; Caramori, João Garcia; Oliveira, Cléber Franklin Santos de; Corrêa, G.S.S.

doi:10.1017/s0043933918000697

Cited by 18 publications

(24 citation statements)

References 58 publications

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“…It is also hypothesized that the phytate-degrading activities of both S. boulardii ( Ryan et al., 2011 ) and organic acid ( Vieira et al., 2018 ) have evolved toward the digestive benefits of these supplements. Therefore, they can be considered advantageous in enhancing digestion and absorption of minerals and proteins, which is normally achieved by the degradation of phytate in the gastrointestinal system.…”

Section: Discussionmentioning

confidence: 99%

“…(2013) observed that supplementation of low-NPP diets (3.9 and 3.4% NPP in the starter and grower diets, respectively) with an organic acid mixture (0.2%) increased tibia ash content. Vieira et al. (2018) reported that any organic acid in the dissociated form was found to be beneficial for the increase in the phytate P availability, mainly because of their ability to reduce the gastrointestinal pH, generally leading to better conditions for phytate degradation.…”

Section: Discussionmentioning

confidence: 99%

“…Numerous approaches have been proposed to improve dietary phytate-P availability to broiler chickens. Recent studies indicated that organic acids could increase the utilization of phytate-P in poultry ( Liem et al., 2008 , Vieira et al., 2018 ). Although the organic acid supplementation was initially targeted for improving performance in broiler chickens, there is growing evidence that dietary supplementation with organic acids may also contribute to reduced nitrogen and P excretion with lower environmental pollution ( Khodambashi Emami et al., 2013 ).…”

Section: Introductionmentioning

confidence: 99%

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Growth performance, nutrient digestibility, bone mineralization, and hormone profile in broilers fed with phosphorus-deficient diets supplemented with butyric acid and Saccharomyces boulardii

Nari

Ghasemi

2020

Poultry Science

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The present study evaluated the effects of butyric acid supplementation and Saccharomyces boulardii (alone or in combination) on growth performance, nutrient digestibility, bone mineralization, and blood hormones of male broiler chickens fed a diet including reduced levels of nonphytate phosphorus ( NPP ). The chickens were allocated to 6 dietary treatments: 1) positive control diet with adequate amounts of NPP ( PC ; 0.48, 0.43, and 0.39% in the starter, grower, and finisher period, respectively); 2) negative control diet with low amounts of NPP ( NC ; 0.38, 0.33, and 0.29% in the starter, grower, and finisher period, respectively); 3) NC plus 500 FTU/kg microbial phytase ( PHY ); 4) NC plus 0.2% butyric acid ( BA ); 5) NC plus 1 × 10 8 cfu/kg S. boulardii ( SB ); 6) NC plus butyric acid and S. boulardii ( BA+SB ). Each treatment had 5 pen replicates of 25 birds. After 6 wk, the body weight and ADG in birds fed with any of the diets were higher ( P < 0.001) than those in birds fed with the NC diet, where the birds fed with the PHY and BA+SB diets had the highest values. However, only the PHY diet improved ( P = 0.041) overall F:G. All diets, except the SB diet, resulted in the increased apparent ileal digestibility coefficient ( AIDC ) of CP, AME n , and tibia ash content and decreased serum alkaline phosphatase level compared with the NC diet ( P < 0.05). Broiler chickens fed with the PHY, SB, and BA+SB diets also had increased AIDC of phosphorus ( P = 0.017) than those fed with the NC and PC diets. Feeding PC, PHY, and BA+SB diets increased ( P = 0.007) the tibia phosphorus content but decreased ( P = 0.033) serum parathyroid hormone concentration. Overall, the present data indicate that the simultaneous inclusion of butyric acid plus S. boulardii in the low-NPP diets was beneficial for improving growth rate and bone mineralization, but not for feed efficiency.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Growth performance, nutrient digestibility, bone mineralization, and hormone profile in broilers fed with phosphorus-deficient diets supplemented with butyric acid and Saccharomyces boulardii

Nari

Ghasemi

2020

Poultry Science

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“…The degradation of phytic acid during fermentation is achieved mainly through plant phytases [19] activated by LAB acidification. Moreover, a specific role of the organic acids on phytase activity has recently been proposed [43]. Cation chelation from organic acids may inhibit the aggregation of minerals and other molecules by phytic acid, thereby increasing their digestibility [43].…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, a specific role of the organic acids on phytase activity has recently been proposed [43]. Cation chelation from organic acids may inhibit the aggregation of minerals and other molecules by phytic acid, thereby increasing their digestibility [43]. When present at high concentration, i.e., in legumes, raffinose is considered an ANF.…”

Section: Discussionmentioning

confidence: 99%

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Schettino

Pontonio

Rizzello

2019

Foods

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A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

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Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

Chen¹,

Ding²,

Zhu³

et al. 2023

Food Chemistry

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Combination of phytase and organic acid for broilers: role in mineral digestibility and phytic acid degradation

Cited by 18 publications

References 58 publications

Growth performance, nutrient digestibility, bone mineralization, and hormone profile in broilers fed with phosphorus-deficient diets supplemented with butyric acid and Saccharomyces boulardii

Growth performance, nutrient digestibility, bone mineralization, and hormone profile in broilers fed with phosphorus-deficient diets supplemented with butyric acid and Saccharomyces boulardii

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

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