EFFECT OF XYLANASE ADDED TO A RYE-BASED DIET ON NUTRIENT UTILIZATION IN PIGS

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February 2012, vol. 1, Special issue
pages: 988-994
Article type: Biotechnology of Biotechnology
Abstract: The effect of enzyme xylanase derived from Trichoderma longibrachiatum supplemented to a rye-based diet on apparent ileal digestibility of amino acids and non-starch polysaccharides constituting sugars was studied. Enzymes supplementation at 200 mg.kg−1 increased (P˂0.05) the digestibility of total amino acids from 67.1 to 70.8. When the dietary concentration of enzyme increased from 0 to 100 mg.kg-1, the ileal digestibility of the NSP constituents gradually increased as well. No further increase was observed with the supplementation level of 200 mg.kg-1. The improvement in the digestibility of arabinose and xylose (685%, P˂0.05) was much higher in comparison with remaining sugars (110%, P˂0.05). The apparent ileal digestibility of galactose was positively influenced by xylanase but it remained negative in all dietary treatments, presumably due to the high concentration of galactose in endogenous secretions. It is concluded that xylanase effectively degrades non-starch polysaccharides in upper digestive tract and marginally improves amino acid availability in young pigs.
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