The Main Factors Affecting the Efficacy of Feed Enzyme Preparations

The type of feed affects the efficacy of feed enzymes

The enzyme action has high specificity, and only one enzyme can act on a specific substrate. Corn is recognized as a feed source with high digestibility, but the total fiber content in corn is around 10%, and the alcohol-soluble protein it contains affects the digestion and absorption of protein and starch. Therefore, it is necessary to choose a corresponding single enzyme, or choose a compound enzyme preparation mainly composed of a certain enzyme according to the type of feed.

Feed processing and storage conditions affect the efficacy of feed enzyme preparations

The activity of the enzyme preparation is affected by factors such as temperature, humidity, and pH value during the feed processing and storage process. Temperature is an important factor affecting enzyme activity. The optimal temperature for general enzyme preparations is 30-45℃. Excessive temperature in feed processing may damage the activity of the added enzyme. Except for a few enzymes that can maintain their structure and efficacy at high temperatures of around 90℃, most enzymes do not have the property of being tolerant of temperatures above 80℃. The enzyme preparations that have not undergone special stability treatment are difficult to withstand granulation processes while still maintaining high activity. Usually, enzymes only work within a limited range of pH values, and their activity is highest when the pH value is between 4.5 and 6.5.

Animal factors affect the efficacy of feed enzyme preparations

There are differences in digestive physiology among different animals and different age stages of the same animal. The simpler the digestive function of the animal, the more obvious the effect of the enzyme preparation. Young animals have immature development and insufficient secretion of endogenous digestive enzymes, so the effect of adding enzyme preparations to the diet of young animals is better than that of adult animals. Although the secretion of digestive enzymes in egg and broiler chickens is the same, broiler chickens have a larger intake of food, so they need the same amount of the enzyme to digest more feed. The effect of adding enzyme preparations to the diet of broiler chickens is generally better than that of egg and chick chickens.

Enzyme factors affect the efficacy of feed enzyme preparations

Enzyme preparations only have good effects on the corresponding substrates, but feed ingredients are complex and diverse, and adding only one type of the enzyme preparation is difficult to achieve the goal of fully utilizing feed nutrients. Therefore, feed companies often use compound enzyme preparations. The amount of the enzyme preparation added affects its efficacy. Too little of it may not completely eliminate anti-nutritional factors in the feed, while too much of it will increase usage costs. The amount of enzyme preparation used is related to animal growth stage and diet nutritional level.

The amount of enzyme preparation needed increases when young animals have insufficient digestive enzyme secretion, and when low-quality diets make it difficult for animals to digest certain substances, the amount of the enzyme added should be increased. There are also compatibility issues with enzyme preparations, and various single enzyme preparations in compound enzyme preparations may have antagonistic effects. For example, proteases, enzyme of starch, and cellulases need to be combined in a certain proportion to achieve the desired effect. The method of adding enzyme preparations also affects their efficacy, and adding them to feed is more effective than adding them to water. The enzyme preparations produced by different bacterial strains have different substrates and environmental conditions (such as pH value and temperature) for maximum activity. The stability of cellulases from different fungal sources varies, with those from Trichoderma being more stable than those from Penicillium. For cellulases from the same fungal source, those produced by liquid fermentation are more stable.

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