IMPROVING THE NUTRITIONAL VALUE OF INGREDIENTS THROUGH THE USE OF FEED ENZYMES

Michael R. Bedford
AB Vista, Marlborough, Wilts, UK
Questo indirizzo email è protetto dagli spambots. E' necessario abilitare JavaScript per vederlo.

One hundred years ago the broiler chicken industry as we know it today did not exist. Birds were grown in small flocks on small holdings and fed whatever grains and protein sources were at hand, with the result that the diet they received was based on many ingredients, most of which rarely exceeded 20% of the total ration. Modern-day poultry rations are quite different, often being based upon two or three major ingredients making up 70% or more of the total diet. Thus the antinutritional factors (ANF) present in an ingredient employed could now present itself at levels hitherto unseen in the past. The majority of ANFs that enzymes address today are fibre, phytate and to a lesser extent proteinaceous ANF’s, but for the sake of this short paper the focus will be on the major cereal NSP and phytic acid.

Download all the plenary sessions fullpapers

Download Dr Bedford's presentation