Although some plant geneticists may disagree, it appears that the practice of adding enzymes to poultry feed is here to stay. The primary reasons for this include: 1) remaining competitive in the market place through the use of alternative feedstuffs during times of high corn/soy price, 2) Working with key suppliers of corn and soy for various rotational crops, 3) maximizing genetic potential of birds while using alternative feedstuffs, 4) ensuring minimal nutrient output into the environment. Feed enzymes are used in four major areas: 1) removal of anti-nutritional factors, 2) increasing digestibility of existing nutrients, 3) increasing digestibility of non-starch polysaccharides (NSP's) and 4) supplementing host endogenous enzymes (Classen, 2000). There will continue to be competition between plant geneticists and enzyme producers. Current feed mill bin space availability and grain identity preservation issues may limit, in the near term, the number of possible new ingredients to inventory at a feed mill. However, heat instability is the real challenge for enzyme manufacturers. Method and consistency of application of the enzymes to the feed is absolutely critial to success.
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