Do You Understand Feed Enzyme Preparations?

In recent years, with the increasing concern for the safety of animal products, the biopreparation industry has rapidly developed, especially the feed enzyme preparation industry. Enzyme preparations, as feed additives, have the functions of residue-free, non-polluting, improving the value of feed utilization, and improving the performance and quality of livestock and poultry production. This article provides a summary of the succession, effects, and application precautions of feed enzyme preparations.

The first generation of feed enzymes preparations and effects

A class of feed enzyme preparations aimed at assisting digestion is called the first generation of feed enzyme preparations. Since the main purpose is to supplement endogenous digestive enzymes, they are generally referred to as exogenous nutritional digestive enzymes. For example: protease, amylase, lipase, lactase, and peptidase. Exogenous nutritional digestive enzymes mainly hydrolyze large molecular compounds into small molecular compounds or their basic units, such as oligopeptides, oligosaccharides, monoacylglycerols, amino acids, glucose, and fatty acids. Directly providing absorbable nutrients to the body. After long-term evolution, most of the digestive functions of higher animals are performed by specific digestive enzymes. In general, the digestive enzyme activity of animals themselves can effectively complete the digestion function. However, in some cases, it can greatly affect the animal's digestive ability, such as diseased animals and young offspring often have digestive problems. Early feed enzyme preparation products were mainly aimed at assisting digestion for these situations, especially supplementing digestive enzymes for young animals and adult animals with digestive health problems.

The second generation of feed enzyme preparations and effects

Enzyme preparations aimed at degrading single-component antinutritional factors or toxins can be called the second generation of feed enzyme preparations, such as xylanase, β-glucanase, and cellulase, these enzymes are also hydrolytic enzymes. Unlike the first generation of poultry feed enzymes preparations, the goal is to remove antinutritional factors. The antinutritional characteristics of xylan and β-glucan have been widely recognized. Although cellulose is sometimes not classified as an antinutritional factor, high-quality cellulose even has some nutritional value, but for monogastric animals, cellulose mostly affects the digestion and utilization of the diet. The products of these enzymes do not have nutritional significance or direct nutritional value. Xylanase hydrolyzes xylan to produce xylose and oligosaccharides that pigs and poultry cannot utilize; β-glucanase does not produce free glucose from β-glucan and cellulose, so it also has no direct nutritional value for monogastric animals. Some products may only have certain physiological activities or microecological regulatory effects. Research and development of non-starch polysaccharide enzymes, which are considered the second generation of feed enzymes, have been very active, greatly promoting the application of enzyme preparations in the feed industry and breeding sector. With the scientific use of high-quality and targeted non-starch polysaccharide enzymes, some unconventional feed ingredients have become conventional ingredients. In addition, enzymes such as aflatoxin detoxification enzymes can be classified as the second generation of feed enzyme preparations.

The third generation of feed enzyme preparations and effects

With the continuous development of the enzyme preparation industry and feed resource development, new advances have been made in the understanding, development, and industrialization of new types of enzymes. Enzyme preparations aimed at degrading "multi-component antinutritional factors" are called the third generation of feed enzyme preparations. Examples include α-galactosidase, β-mannanase, pectinase, chitosanase, lignin peroxidase, and glucose oxidase. Among the third generation of enzyme preparations is glucose oxidase, which is an enzyme preparation applied outside the original two major fields. It does not directly assist digestion or remove antinutritional factors, but rather sterilizes and inhibits bacteria through non-pharmacological mechanisms and pathways. With the big trend of food safety and feed safety, the prohibition of using antibiotics in the so-called "antibiotic-free" farming is no longer a topic of discussion, but a practical reality. Glucose oxidase eliminates the survival environment of intestinal pathogens through non-pharmacological mechanisms, maintains the integrity of intestinal epithelial cells, and improves the acidic digestive environment of the gastrointestinal tract. This should be a good foundation for "antibiotic-free" farming, especially when used in conjunction with other measures, making it possible to prohibit the addition and use of antibiotics.

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