Effects of Temperature and Time for Heating and Filler Content on the Activities of Xylanase, Cellulase and Amylase in Slaughterhouse Rumen Content
2013
Won, M.Y., Kyungpook National University, Sangju, Republic of Korea, | Lee, D.H., Chonbuk National University, Jeonju, Republic of Korea | Kim, E.J., Kyungpook National University, Sangju, Republic of Korea,
This study was conducted in order to develop slaughterhouse rumen content (SRC) as a potential feed additive. The moisture content of SRC can reach 80%, and therefore an appropriate dewatering process is required before it can be used. In this study, the effects of heating temperature, heating time, and filler content during the dewatering process on the activity of various enzymes in SRC were investigated. The Box-Behnken experimental design was employed, involving a total of 45 experimental runs, consisting of three variables (heating time, heating temperature, and filler content) with three levels per variable (12, 30 and 48 hr; 60, 75 and 90°C; 12, 22.5 and 33% for heating time, heating temperature, and filler content, respectively). For enzyme activities, xylanase, cellulase, and amylase were examined, and the results were subjected to an analysis of variance. Heating time, heating temperature and filler content had significant effects on the activity of each enzyme (p0.05). Cellulase and amylase activities decreased (p0.05) at elevated heating temperatures, whereas xylanase was reasonably stable around 90°C. The activities of all enzymes decreased (p0.05) with increased heating time. Optimum filler contents for xylanase, cellulase, and amylase activities were 22.5, 12 and 33%, respectively. However, optimum conditions for all variables that simultaneously maximize the activity of all three enzymes could not be ascertained in this study. Nevertheless, the results from the current study can be useful as basic information for the development of SRC as a feed additive enriched with improved major enzymes for livestock feed digestion.
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