Effect of enzyme preparation with activity directed towards degradation of non starch polysaccharides on yellow lupine seed based diet for young broilers
2010
Olkowski, B.I.,University of Natural Sciences and Humanities, Siedlce (Poland). Dept. of Animal Nutrition | Janiuk, I.,University of Natural Sciences and Humanities, Siedlce (Poland). Dept. of Vertebrates Morphology | Jakubczak, A.,The State Coll. of Computer Science and Business Administration, Lomza (Poland). Food Technology Inst.
This work examined the impact of enzyme preparation with specific activity towards non starch polysaccharides on performance, morphological characteristics of gastrointestinal tract organs, microscopic evaluation of jejunal mucosa, and microbial status of ileum, caeca, and excreta in broilers fed a diet containing a high content of lupine meal. One-day-old chickens (Ross 308, mixed sex) were randomly divided into control and experimental groups. Each group consisted of 36 birds (6 replications, 6 chickens per replication). The control group was fed the basal diet (consisting of maize and 40% of lupine), while the experimental treatment group was fed the basal diet supplemented with 0.06% commercial enzyme (Ronozyme VP). Chickens were fed diets in mash form for 4 weeks. Enzyme preparation significantly improved feed consumption and chicken growth, and slightly improved total tract digestibility of dietary ingredients and energy. Enzyme preparation significantly reduced the size of gastrointestinal tract organs and had an impact on jejunal mucous membrane of chickens evidenced by elongation of villi and deepening of crypts. No significant effects of dietary enzyme on counts of the analysed bacteria in the jejunal digesta were observed, but enzyme preparation significantly reduced the number of Enterobacteriaceae in caeca and excreta, and coliforms in excreta only. Appropriate combination of enzyme preparations with activity towards degrading carbohydrates may offer a potential to reduce the deleterious impact of lupine in broilers.
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