Future of NSP-degrading enzymes to improve nutrient utilization of co-products and gut health in pigs
2010
Zijlstra, R.T. | Owusu-Asiedu, A. | Simmins, P.H.
Globally, the amount of co-products in swine diets is expected to continue to increase, resulting in the feeding of diets with a higher content of non-starch polysaccharides (NSP) than traditional cereal-based diets. Such diets may open up opportunities for NSP-degrading enzyme to improve nutrient digestibility and voluntary feed intake and thereby reduce the risk of feeding diets high in co-products. The link between supplemental enzymes and nutrient digestibility is understood; however, links to other underlying mechanisms in digestive physiology, e.g., intestinal microbial populations and physical characteristics of digesta to benefit gut health and voluntary feed intake are not well understood. Seven presenters highlighted unique components of these links between NSP, enzymes, and digestive physiology. Suggested critical gaps in knowledge were: a better understanding of the changes in enzyme substrates during processing, feedstuff components other than nutrients and NSP (antibiotic residues, mycotoxins), and the impact that co-products may play on altering gut health and feed intake. In conclusion, supplemental enzymes in the correct combination and proportions may play an important role in efficient and effective nutrient use of co-products in swine diets, but their effects on gut health warrant further investigation.
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