Amylase in broilers nutrition | ?????? ????????? ??????? ? ??????? ????????

Positive effects of enzyme administration in feed have been known for years. The attention of the experts and scientific public is focused on the acceptance and massive use of enzymes due to the proven effect in improving the nutritional value of the meal. The aim of adding enzymes is to supplement the activity of endogenous enzymes, to remove antinutritive substances (?-glucans, phytates, arabinoxylans, etc.) from certain nutrients, to increase the energy and nutritional value of nutrients on the basis of higher availability of certain nutrients for resorption and to reduce the excretion of unused nutrients in the outer environment. The aim of the study was to determine the effect of using ?-amylase, either alone or in combination with other enzymes, in nutrition of broilers on health condition and production-economic results (increase, consumption and conversion). The Department of Nutrition and Botany organized a group-control trial on 200 broilers of COBB 500 provenances divided into 4 equal groups. The first group of broilers (control) was fed with complete mixtures for feeding chickens in fats of standard raw and chemical composition without the addition of enzymes. The second group was fed with mixtures in which the content of energy was reduced by 5% with the addition of enzyme amylase. The third group of broilers was fed with mixtures in which the content of energy, phosphorus and proteins, or amino acids decreased by 7% with addition of protease and phytase enzymes. The fourth group of broilers was fed with identical mixtures as well as the previous group with the addition of enzyme amylase. The obtained results indicate that the experimental group that was fed to mixtures in which the energy content decreased by 5% with the addition of amylase enzymes achieved the best production-economic results, and that the use of enzymes in feed has its nutritional, medical and economic justification.