Potential of New-generation Microbial Enzymes: Feed enzymes, Nutrient Utilization, and Poultry (Research Paper Sample)

Potential of New-generation Microbial Enzymes
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Potential of New-generation Microbial Enzymes to Improve Energy Value and Ileal Nutrient Digestibility of Cereal Grains for Poultry
Abstract
Utilization of energy in poultry, as influenced by supplementation of new-generational microbial enzymes, will be investigated. Male chicks of one day will be used whereby they will be allocated four groups of slaughter having analogous average body mass ensuring each group is a representative of the other. The diets will be analyzed for the activity of the enzyme and composition of nutrients and data analyzed through the use of randomized complete blocks design.
Keywords: Feed enzymes, nutrient utilization, and poultry.
Although the potential usefulness of new-generational microbial enzymes to improve the digestibility of ileal nutrients and energy value in poultry has been recognised for a number of years, it is in the last decade when the target substrates chemistry regarding the feed ingredients has been understood better (Aharoni, 2013). According to Bedford & Partridge, (2011), in the last few years, the enzymes of feed have had an important impact regarding the poultry industry, but we are yet to harness completely the full potential of microbial enzymes. The study will look at the new generational microbial enzymes that need to be addressed before the attainment of full potential that will greatly lead to the developments regarding the enzyme technology. The improvements regarding the performance of this enzymes as well as their utilization of energy is associated with food ingredients energy (Bedford & Partridge, 2011).
Materials and Methods
Enzymes
The enzymes that will be used contain xylanase, amylase and activities of protease. A delivered Coli Escherichia phytase will be used as well as supplemented in the poultry diet to give 1000FTU per kg (Olukosi et al., 2007). An enzyme cocktail will be used having protease, xylanase as well as amylase activities. This will be added to give diet per kg to the selected chicks.
Poultry, Diets, and Experiment Design
In this study, male chicks of one day will be used. The chicks will be allocated four groups of slaughters having analogous average body mass ensuring each group is a representative of the other. The groups will be given a diet of maize, wheat as well as soybeans and wheat as a source of NSP. Chromic oxide will be added in order to aid in the determination of digestibility.
Chemical Analysis
The diets will be analyzed for the activity of the enzyme and composition of nutrients (Olukosi et al., 2007). To determine the ME, the gross energy of the diet samples and excreta will be analyzed. This will be done through the drying of samples up to 105 degrees Centigrade.
Data Analysis
Data regarding the growth performance of poultry will be analyzed through the use of randomized complete blocks design applying General Linea model design of SAS (Fogarty, 2010). Due to the influence of ME in...