1. Role of enzymes in poultry nutritionDr.P.PonnuvelAssistant ProfessorRAGACOVASPondicherry-605009

2. Role of enzymes in poultrynutrition Poultry industry in India Broiler growth 10-12% Broiler 1600 million Broiler feed - 5760 million kgs (3.6kg/bird) Layers improved 300 million Layer growth 5 -7% Layer feed - 14.1 mmt ( 47 kg/b/l) 3. Enzyme feed additives Improve production performance Increase nutrient utilization To use agro-industrial by-products Prevent action of anti-nutritional factors 4. Structure of grains Grains starch - 60-70 percent of grains weight Pericarp - hull Aleurone layer Endosperm Germ Digestive enzymes necessary - process of germination- al . 5. Anti-nutritional factors Beta-glucans- barley Arabino-xylans- wheat, rye Cellulose - brans Oligo-saccharides- soyabean Phytate- cereals and their by-products Pectin and alpha-galactose - legumes 6. Mode of action of NSPs Composition of specific polysaccharides Nature of bonds between mono-saccharides Solubility of NSPs Molecular weight of NSPs Interaction of NSP with other nutrients 7. Mode of action of soluble NSPs Arabino-xylan molecule Soluble Formation of long polymer by entanglement Beta-glucans are also soluble Viscous gel formation Sticky dropping Increases water-holding capacity of the litter 8. . Mode of action of soluble NSPs As the intestinal viscosity increases- diffusion ofenzyme decreases Digestion and absorption G.I motility decreasesSlow transit of feed, slow flushing effectIncreased bacterial multiplication - starch and proteinBacteria produce bile acid destroying enzyme -fat andfat-soluble vitamins. Bile acid - stabilises the pancreatic enzyme 9. Enzymes and substratesEnzymesSubstratesGluganaseBeta-glucansArabinaseArabinoseXylanase XylansCellulaseCellulosePectinasePectins 10. ENZYME ACTION ON NSP Altering the Physico - chemical conditions of thedigestive contents Breaking down of cell walls and allowing access tonutrients by digestive enzymes. Hydrolysing NSP to produce absorbable nutrients or toyield a more fermentable substrate Reduces viscosity of gut content 11. Commercial preparations Anizyme, allzyme BG, ventrigold Nutrizyme 500 g / ton Fiber zyme 12. Phytic Acid Phytate known as hexa phosphate inositol Commonly known as phytin/phytate/phytic acid Primary storage form of phosphorus It is an anti-nutritional factor It binds with Ca, Mn, Fe, Zn, Starch, protein, proteolytic enzymes and fat 13. PHYTATE - Hexa Phosphate Inositol12 3654 14. Phytate in Feed StuffsCereals and by- Phytate P (% ofproductsPhytate P%total P)Maize0.24 72Wheat0.27 69Sorghum0.24 66Barley 0.27 64Oats 0.29 67Wheat bran 0.92 71 15. Phytate in Feed StuffsPhytate POilseed mealsPhytate P%(% of total P)Soybean meal 0.3960Canola meal 0.759Sunflower meal 0.8977Groundnut meal 0.4880Cottonseed meal0.8470 16. Mode of Action of Phytate 17. Mode of Action of Phytate on Minerals Phytate has strong chelating potential Forms insoluble salts with di or trivalent cations It binds strongly in the following order Cu++, Zn++,Co++, Mn++, Fe+++, Ca++( Vohra, 1965) Phytate in feed makes more requirement of inorganicminerals Zinc become limiting mineral along with Ca 18. Mode of Action of Phytate on Protein Depending on pH phytate interacts with protein At acidic pH Binary protein-phytate complexes At neutral and alkaline pH tertiary protein- mineral-phytate complexes are formed 19. Mode of Action of Phytate on Fat Phytate combines with calcium and fatty acids It form insoluble soap, reduces fat digestability (Lesson, 1993) Ileal digestability of crude fat improved by phytase in feed ( Akyur et al 2005) 20. Mode of Action of Phytate on DigestiveEnzyme Several findings indicate that phytate inhibitthe activity of alpha-amylase, pepsin andtrypsin ( Deshpande,1984) By altering protein configuration of enzyme --proteolysis affected Calcium ion chelation with phytate, trypsin andamylase activity affected 21. Phytase Enzyme Inositol hexaphosphate phosphorylase is anenzyme which causes dephosphorylation ofphytate Exogenous phytase added in feedThe source of this enzyme may bePlant phytaseBacterial phytaseFungal phytase 22. Types of Phytases Phytase of microbial origin(3-phytase) hydrolyses the phosphate group at the C3 position Phytase of plant origin (6-phytase) acts first at the C6 position 23. Plant Phytase Phytase activity - a wide range of seeds More plant phytase- wheat, rye and triticale Phytase -maize and soybean meal - low . The majority of the phytase activity in wheat, rye andtriticale is in the bran. Diets formulated using ingredients - greater absorption ofphytate P 24. Phytase in Feed Stuffs Phytase activity of somecommon feed ingredients Phytase activity (units/Kg)Maize 15Wheat 1193Sorghum 24Barley 582Oats40Wheat bran2957Oilseed mealsSoybean meal 8Canola meal 16Sunflower meal60Groundnut meal 3Cottonseed mealNA 25. Sources in G.I. Tract Three possible sources of phytase could breakdownphytate within the digestive tract of poultry (i) Endogenous phytase present in some feed ingredients- Plant phytase (ii) Phytase originating from resident bacteria and (iii) Phytase produced by exogenous microorganisms added in feed 26. Microbial Phytase Mainly produced from FungusAspergillus niger, Aspergillus oryzae, Aspergillusawamori, Aspergillus ficuum, Aspergillus fumigatus Bacteria : Lactobacillus amylovorus, Lactobacillusfructivorans, Escherichia coli, Bacillus subtilis,Pseudomonas sp. Yeast: Saccharomyces cerevisiae, Schwanniomycescastellii Optimum pH 2.5 to 7.5 Temperature range 35 to 65 C 27. Mode of Action of Phytase Phytate ( Inositol hexaphosphate)PhytaseH2 O (dephosphorylation)Inositol and six phosphates 28. Nutritional Benefit of Phytase Protein and amino acids availability Kornegay (1999) reported that phytase in corn-soyabeandiet enhanced protein utilisation in broilers Namkung and Leeson (1999) found that phytase in corn-soyabean diet increased the digestibility of Valine,Isoleucine (P