Forum: Facts about enzyme addition in poultry diets
Published: April 22, 2010
By: Hafiz Imran
Very little data is available on the fiber fractions of different feed ingredients e.g (arabinoxylnas, beta glucans, mannans, pectins, lignin, cellulose etc). What is the percentage of different fiber fractions in a particular ingredient and how much of these are degradable with particular enzyme addition? Before addition of enzyme in any ration substrate identification is compulsory. Enzyme addition in the form of single or cocktain preprations without knowing the exact proportions of fiber fraction is meaningless. Matrix value assigned to enzyme on the basis of corn-soy/wheat-soy diet, can be justifiable in rations where soybean inclusion is zero or very little?
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23 de abril de 2010
I fully agree with Hafiz Imran that before any addition of enzyme you must know about substrate availability in the diet and true composition of enzyme and its percentage. Then a nutritionist could figure out, how much substrate would be essential to a amount of dosage of enzyme. But unfortunately most of the companies do not provide sufficient information on their product and they just want to sell their product and always citing that it is very successfully used by USA/EU/ etc. feed millers and therefore, we must use their product. These companies failed to understand uniqueness of our diet composition and values in Pakistan, number and variety of ingredients used in Pakistan is also very unique. This is the reason that certain enzyme or cocktail of enzymes may work wonder in given time but failed miserably with the change of ratio of ingredients.
A nutritionist has to be very clever and up to date in the knowledge of composition of ingredients and only then he can integrate an enzyme or cocktail of enzymes effectively.
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