Influence of Three Phytase Preparations in Broiler Diets Based on Wheat or Corn: In vitro Measurements of Nutrient Release

Abstract

Using an in vitro poultry digestion model, potential beneficial effects from the side activities in a microbial phytase produced by solid state fermentation were examined by comparing the release of phosphorus, reducing sugars and α-amino nitrogen by two other phytase preparations in wheat- and corn- based diets. Because of the technology involved, the phytase produced by solid state fermentation is known to contain several side enzyme activities, including protease, amylase, cellulase, xylanase and β-glucanase. Phytase produced by solid state fermentation released more (P<0.05) phytate-bound phosphorus (11.0% and 7.8% in wheat- and corn-based diets, respectively) and α-amino nitrogen (1.7% and 6.2% in wheat- and corn-based diets, respectively) than a phytase produced by submerged liquid fermentation, which had no detectable side activities. Phytase produced by solid state fermentation also released 2.9% more reducing sugars in the wheat-based diet and 6.2% more α-amino nitrogen in the corn-based diet. The superiority of this phytase product in releasing nutrients in both types of diets is likely to be due to activities of othe r enzymes present, but these results need to be confirmed in future in vivo studies.