Effect of pelleting temperature on the recovery and efficacy of a xylanase enzyme in wheat-based diets

Abstract

Two trials were performed to test the stability and efficacy of a commercial enzyme preparation containing xylanase and protease activities to pelleting. In Trial 1, 576 male Cobb chicks were fed wheat-based diets to 21 d with or without enzyme and pelleted after conditioning for 55 or 140 s at 70, 75, 80, 85, 90, or 95 C. In Trial 2, 2,880 male Cobb chicks were fed wheat-based diets to 42 d with no enzyme, or with enzyme addition before or after pelleting with conditioning for 30 s at 70, 80, 90, or 95 C. Enzyme addition had a positive effect on BW gain and the feed to gain ratio (FG) in Trial 1 and on FG to 42 d in Trial 2. All treatment effects were significant for intestinal viscosity in both trials. Two- (BW) and three-way (BW, FG) interactions between enzyme, temperature, and time were seen in Trial 1. With enzyme supplementation, second degree polynomial equations of performance on conditioning temperature had high R2 values for BW and FG, with temperatures between 80 and 85 C being most favorable. Enzyme activity in unsupplemented diets measured in vitro was largely eliminated at temperatures above 80 C, whereas the decline in activity in supplemented diets was linear. In spite of the decline in enzyme activity measured in vitro, intestinal viscosity of chicks fed enzyme-supplemented diets remained low with high processing temperatures, whereas that of chicks fed unsupplemented diets increased dramatically.

Effects of two native Iranian wheat cultivars, processing method, and enzyme supplementation on performance, carcass, intestinal morphology, and microbiota activity in broiler chickens

“…It is reported that the endogenous enzymes in wheat grain, such as xylanase, are heat labile (Amerah 2015), which may affect their importance in broiler nutrition. Besides, overheating can result in the resistance of protein and starch to digestion (Silversides and Bedford 1999) and increased intestinal viscosity in broiler chickens (Gracia et al 2003). Therefore, in the present experiment, inactivation of endogenous enzymes in the heat treatment may be the reason for the reduction in growth performance in broilers compared to those that received microwave-treated diet.…”

Multicarbohydrase Enzymes for Non-ruminants

“…In many trials these enzymes are shown to be effective in improving performance (for example, in broilers, Silversides and Bedford, 1999). However, as far as the authors are aware, very few trials of such enzymes have been conducted and published with a control in place that is supplemented only with single component xylanase.…”

Increasing mixer-added fat reduces the electrical energy required for pelleting and improves exogenous enzyme efficacy for broilers

“…The effect of exogenous enzymes on broiler mortality is equivocal. Some researchers have reported reduced mortality with enzyme supplementation [25,34], and others have reported no effect on mortality [35][36][37]. in general, the response to enzyme addition on mortality may be related to dietary or environmental stressors, such that exogenous enzymes reduce mortality only when basal mortality is sufficiently high.…”