Research and Application of Enzyme Preparations in Poultry Production
Enzyme preparations are a kind of functional feed additives. Their application in poultry farming can promote the digestion and absorption of nutrients, improve production performance and reduce environmental pollution. This article reviews the research progress of enzyme preparations in poultry farming, proposes the future development trend of enzyme preparations, and provides a reference for the application of them in poultry production.
The main components of animal feed include starch, protein, fat and some trace elements. A large amount of nutrients in feed cannot be digested and absorbed by animals, especially young animals have poor digestion and absorption ability. The main reason is that livestock and poultry themselves cannot secrete enough digestive enzymes. Digestive enzymes in poultry farming can pre-digest macromolecular nutrients such as starch, protein, cellulose, etc. that are not digested and absorbed by the intestines, and turn them into absorbable and usable small molecular nutrients.
Some functional enzymes can replace antibiotics to eliminate bacterial contamination in feed raw materials. Functional enzyme preparations have the advantages of improving the microbial flora in the intestine, participating in animal endocrine regulation, and improving the hormone metabolism level in poultry.
Therefore, in poultry farming, the addition time, type and amount of feed enzymes should be strictly controlled according to different basic diets of different poultry.
1. Types of Feed Enzyme Preparations
Furthermore, Feed enzyme preparations can be divided into single enzymes and compound enzymes. Single enzyme preparations are generally pure enzymes produced by microbial liquid fermentation; compound enzyme preparations are divided into two types: one is to prepare a single enzyme according to the growth needs of different livestock and poultry through a compounding method, and the other is to obtain it by inoculating a single strain or mixed bacteria on a solid material culture medium through a solid fermentation method. Single enzyme preparations have limited effects in poultry, so the development of compound enzyme products has become a current focus of research and development.
