Phytase and other enzymes of fungal origin in poultry nutrition and the in vitro simulation of their action
1997
Zyla, K. (Akademia Rolnicza, Krakow (Poland). Katedra Biotechnologii Zywnosci)
The dephosphorylating ability of phytase in vitro was significantly enhanced by the addition of acid phosphatase, fungal acid protease, Aspergillus niger pectinase and sodium nitrate. An enzymic cocktail that completly dephosphorylated phytates of corn-soybean meal feed in vitro, comprised of phytase, acid phosphatase, acid protease, pectinase and citric acid. The coctail fed to growing turkeys in a corn-soybean meal feed increased P retention to 77 percent. A fungal mycelium containing intracellular enzymes similar to those in the cocktail increased P retention to 80 percent and markedly improved performance of the turkeys
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