Participation in Forum on June 29, 2020
Dear Prof. Daulant Rehman KhanPlease make sure the protease you are using is low pH gut stable. From my experience there are many so called proteases av. in the market but some of them is not pH stable. As the protease will first start function in small intestine it has to pass the stomach. From the nature point of view Proteases have the best working condition at pH 8 to 10.Producing Feed Proteas ...
Participation in Forum on June 25, 2020
Dr. Fiodor S. Marchenkov Dear DR. Fiodor S. Marchenkov, If I was you I would have no problem having a blend in dry format, but having it in Liquid I have seen this affect the recovery of the other enzymes and would strongly not recommend this. Rgds. Arne Korsbak.
Participation in Forum on May 15, 2019
Good day Dr. ManangiI'm strugling the same problem with our customers, when adding several feed enzymes with different matrix values. We often run into problems with the amount of oil in commersial feeds based on Corn / Soya. I have to set a minimum on, 0,5% ~ 5 kg per ton. but it then cause problems with the calculated energi level in the diet esp. in Pre. starter and starter feeds. This is simpl ...
Arne Korsbak likes the comment:
Just reacting to the original question (do phytases always work in poultry nutrition). Clearly this depends on how you define 'work' i.e. what the expectations you have of the phytase. It would be possible, for example, to manufacture a situation where the efficacy of the added phytase looked very poor e.g. if the diet to which you add the phytase has a high concentration of digestible phosphorus ...
Arne Korsbak likes this technical article:
The gastrointestinal tract is confronted with a cornucopia of diverse chemicals, pathogens and physicochemical states that it must analyze and react to appropriately to optimize nutrition and to defend against harm. It presents the largest and most vulnerable surface to the outside world. Integrated responses to these challenges require the gut to sense its environment. This it ...
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August 8, 2014