“NSP Enzymes” Securing the future

In poultry, NSPs degradation mainly occurs in the crop or gizzard. The degree of NSP degradation in monogastric animals is related to their solubility and depends on the type of polymers and their structural associations with other cell wall components.
By combination of processing technologies and NSPs degrading enzyme, we can improve feed quality. The processing technologies if used without NSPase, result
in different fraction of soluble NSP, which increases the viscosity; but when used with enzymes it improves feed value.
NSPs shows anti-nutritive effects and inhibit the digestion and utilization of dietary nutrients by two mechanisms.
First mechanism linked with the fact that nutrients are encapsulated by the fibrous cell wall so that digestive enzymes cannot reach there thus nutrients remains
unutilized.
Second mechanism relates the viscous nature of digesta caused by NSPs which directly affects passage rate of digesta and nutrients utilization. Phytate blocks the absorption of not only phosphorus but also other minerals, particularly calcium, magnesium, iron, and zinc. Phytate also negatively affects the absorption of proteins and lipids. Poultry birds do not produce enzymes for the hydrolyses of NSPs and phytate, present in feed.
Use of exogenous enzymes like protease, xylanase, mannanase, phytase, etc. gives flexibility in using alternative ingredients without compromising bird's performance by reducing anti-nutritional effects and improving nutrients availability.

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