The effect of xylanase, amylase and protease on the metabolisable energy of various varieties of maize when precision-fed to broiler chickens

摘要

The use of maize meal in poultry diets is ubiquitous around the world although relatively less prevalent in northern Europe. Maize is widely used because of its availability and its reputation for being reasonably stable and consistent in its chemicalcomposition. Furthermore, maize contains very few compounds, and in low concentrations, which have antinutrient or non-nutrient properties. Since the major component in maize is starch it is likely that variation in starch structure and composition maycause variation in nutritional value but there are also relatively small amounts of other carbohydrates present, including non-starch polysaccharides (NSP) which total about 100g/kg (Bach-Knudsen, 2001). The carbohydrate fraction may influence the nutritional value of maize but may be susceptible to treatment by supplemental enzymes. However, enzyme supplementation does not always have a beneficial effect on nutritional value and this may be due to varying susceptibility of maize and its constituent carbohydrates to enzymatic degradation. The purpose of this study was to investigate the efficacy of enzymes from Trichoderma reesei, Bacillus subtilis and Bacillus amyloliquifaciens containing xylanase, protease and amylase activity (Avizyme~(TM) 1502) ondifferent varieties of maize obtained from Poland.