What are Feed Enzymes?
Introduction
Feed Enzyme Preparations are enzyme substances added to feed to improve the digestion, utilization, or metabolic efficiency of animals.
Enzyme Preparations that can be added to feed include amylase, alpha galactosidase, cellulase, beta glucanase, glucose oxidase, lipase, maltase, mannanase, pectinase, phytase, protease, keratinase, xylanase, etc. Due to the complexity of feed raw material structure, compound Enzyme Preparations are more commonly used in feed industry production. Compound Enzyme Preparations are products containing two or more single Enzymes.
Classification
1. Non Starch Polysaccharide (NSP) Enzymes
Non Starch Polysaccharide Enzymes include xylanase, β - glucanase, β - mannanase, cellulase, α - galactosidase, pectinase, etc., which act on the corresponding NSP in feed. Livestock and poultry do not secrete this type of Enzyme in their bodies, and it must be added externally from the feed, which is the main Feed Enzyme Preparations.
2. Phytase
Phytase has a special spatial structure that can sequentially separate phosphorus from phytic acid molecules, degrade phytic acid (salt) into inositol and inorganic phosphorus, and release other nutrients that bind with phytic acid (salt).
3. Endogenous digestive enzymes
Endogenous digestive Enzymes are Enzymes that can be secreted by the animal digestive tract itself, mainly referring to proteases, amylases, and lipases. In some special cases, endogenous enzymes also need to be supplemented from feed.
Production Process
The production of Feed Enzyme Preparations is often achieved through microbial fermentation. There are two fermentation processes used in the production of enzyme preparations in China: solid fermentation and liquid deep fermentation. Enzymes allowed in feed and their use
The source is as follows:
1. Xylanase (produced by Aspergillus oryzae, Aspergillus oryzae, Trichoderma longum, Bacillus subtilis, Penicillium purpureum, Aspergillus niger)
2. Keratine (produced by Bacillus licheniformis)
3. Protease (produced by Aspergillus niger, Aspergillus oryzae, Bacillus subtilis, and Trichoderma longum)
4. Phytase (produced by Aspergillus niger and Aspergillus oryzae)
5. Pectinase (produced by Aspergillus niger and Aspergillus oryzae)
6. Mannanase (produced by Bacillus subtilis, Aspergillus niger, and Trichoderma longum)
7. Maltase enzyme (produced by Bacillus subtilis)
8. Lipase (produced by Aspergillus niger and Aspergillus oryzae)
9. Glucose oxidase (produced by specific Penicillium and Aspergillus niger)
10. β - glucanase (produced by Aspergillus niger, Bacillus subtilis, Trichoderma longum, Penicillium purpureum *, Bacillus amyloliquefaciens, Aspergillus oryzae)
11. Cellulases (produced by Trichoderma longum, Aspergillus niger, Aspergillus niger, and Penicillium purpureus)
12. Alpha galactosidase (produced by Aspergillus niger)
13. Alpha amylase (produced by Aspergillus niger, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus subtilis, Trichoderma longum, Aspergillus oryzae, barley malt, and Bacillus amyloliquefaciens)
