This document discusses enzymes used in poultry and ruminant nutrition. It describes how enzymes are proteins that catalyze reactions without being consumed in the process. Exogenous enzymes from sources like bacteria, fungi and yeasts are added to animal feed to help break down nutrients. Specific enzymes discussed include beta-glucanases, xylanases, phytases, amylases and proteases. These enzymes help improve nutrient digestion and absorption, increase growth performance, and reduce nutrient excretion in waste. The document provides details on the chemical nature, modes of action and typical doses of various enzymes used in animal feed supplementation.

1. ENZYMES USED IN POULTRY
AND RUMINANT
NUTRITION
M. AMMUN BASHIR

2. Enzymes
 All enzymes are Protein in nature
 Produced in living organisms(Simple To Complex)
 Catalyze the rate of reaction
 Enzymes are not living organisms
 Acts on one or a limited group of compounds(Substrate)
 Stable at 80-85 degree centigrade(Short Time)
 Naming of enzymes by adding the suffix ase to the
Principal substrates
 Endogenous enzymes(Produced by Animals)
 Exogenous Enzymes(Administrated From Outside)
 Exogenous Enzymes added to feed as a supplements

3. Source Of Exogenous Enzymes
 Bacteria
Bacillus subtilis, Bacillus lentus etc
 Fungs
Tricoderma Longibrachiatum (Cellulases And
Hemicellulases) etc
 Yeast
Saccharomyces cerevisiae

4. Why Exogenous Enzymes Give In Poultry Feed?
 Farmers used cheaper and non-conventional feed
ingredients in feed [Higher concentration of non-starch
polysaccharides(NSPs)]
 NSPs contain water soluble viscous arabinoxylans
(Pentosan Group)
 Pentosan group increases the digesta viscosity in intestinal
tract and decreasing gut performance
 Pentosan Groups also increase water intake by birds which
lead to unmanageable litter problems (Caused by wet and
sticky droppings)
 It deteriorates the hygienic condition and carcasss quality
 One the other hand Beta-glucans effect all nutrients
utilization (Especially protein and strach) and increase
viscous conition in small intestine.

5. NSPs
Classification of NSPs

6. Wheat
Barley
Sorghum
Corn

7. Defects of
NSPs for
poultry

8. Enzymes Used In Poultry Nutrition

9. NSPs Enzymes improved performance

10. Benefits of Enzymes
Benefits of using feed enzymes to poultry diets include :
Reduction in digesta viscosity,
Enhanced digestion and absorption of nutrients especially fat and protein,
Improved Apparent Metabolizable Energy (AME) value of the diet,
Increased feed intake, weight gain, and feed-gain ratio,
Reduced beak impaction and vent plugging,
Decreased size of gastrointestinal tract,
Altered population of microorganisms in gastrointestinal tract,
Reduced water intake, reduced water content of excreta, reduced production
of ammonia from excreta, reduced output of excreta, including reduced N
and P.

11. ß-glucanase
 Represents a group of carbohydrates enzymes and break
down glycosidic bonds with in beta-glucan.
 Chemical Nature
1) 1,3-1,4-beta-glucanase
2) Mild acid treatment of the organisms lead to rapid
inactivation of beta glucanase activities

12. Mode Of Action
 Increased efficiency of utilization of wheat, oat and
barley based diet by:
1) Maintain the viscosity of small intestine by
breakdown of higher molecular weight non-starch
polysaccharides (Antinutritional factors such as
glucans) into smaller moleular weight by hydrolysis
(such as in wheat based diet)
 Maintain digestion and absorption of nutrients
 Increased Feed Conversion Ratio (FCR)
 Maintain litter moisture

13. Dose
 Control diet+20mg of Quatrazyme HP (2800 IU ß-
glucanases)
Brand Name
 Quatrazyme HP
Price

14. Xylanase
 Xylanases are hydrolytic enzymes which random cleave
the beta 1,4 backbone of the complex plant cell wall
polysaccharide xylan
 Chemical Nature
1) 1,4-beta-Xylanase

15. Mode Of Action
 Maintain the foregut digesta viscosity (Directly
proportional to molecular weight) by:
1) Hydrolysis of higher molecular weight arabinoxylans
(wheat) into low molecular weight compounds
2) By reducing digesta viscosity maintain water intake of
birds resulted in maintain excreta (Not wet and sticky
droppings produced)
 Improved litter quality
 Improved digestion and absorption
 Improved feed utilisation

16. Dose

17. Phytase
 It is a type of phosphatase enzymes that catalyzes the
hydrolysis of phtic acid ( An indigestible organic form
of phosphorus that is found in grains and oil seeds) and
release a usable form of inorganic phosphorus.
 Chemical Nature
1) Myo-inositol hexakisphosphate phosphohydrolase
(phytase)

18. Mode Of Action
 It generally results in a 20-45% improvement in
phytate-Phosphorus utilization
 It improve the digestion of phytate phosphorus
 It reduce phosphorus excretion by as much as 40% for
broilers
 It increased egg production and positive effects on egg
weight
 It free the phosphorus in feedstuffs and also achieves the
release of other minerals ( such as Ca and Mg) as well as
proteins and amino acids bound to pytate
 It reduces the pollution by reduce the excretion of
phosphorus in environment.

19. Amylase
 Chemical Nature
Alpha amylase(1,4-alpha-D-glucan glucanohydrolase)
Beta amylase(1,4-alpha-D glucan maltohydolase)

20. Mode Of Action
 It assist in digestion of starch in early-weaned animals
 Increased availability of carbohydrates
 Increased in available energy
 Adding adequate activity levels of alpha-amylase, beta-
glucanase and xylanase to broiler starter and grower soya
bean diets with a 3% reduction in dietary ME
 Allowed full restortation of growth performance of broilers
 It also improve digestibility of nutrients or to reduce the
ANFs.

21. Dose

22. Protease/Peptidase/proteinase
 Chemical Nature

23. Mode Of Action
 It enhances protein digestion
 It increases ileal digestibility of proteins and amino acids
 It lowers nitrogen excretion in excreta
 Minimize the impact of antinutrtritional factors
 Support gut health
 Increase energy values of feed rations formulated with a
protease

24. Lipase
 It enhance lipid digestion in poultry
 Lipase is an enzyme of the hydrolase class that catalyzes
the reaction of triacylglycerol and water to yield
diacylglycerol and a fatty acid anion.
 Chemical Nature
1) Lipases are a subclass of the esterases.

25. Mode Of Action

26. Beta-Galactosidace
It neutralize certain antinutritive factors in
noncereal feedstuffs
Chemical Nature
β-galactosidase, also called lactase, beta-gal or
β-gal, is a glycoside hydrolase enzyme that
catalyzes the hydrolysis of β-galactosides into
monosaccharides through the breaking of a
glycosidic bond.

27. Mode Of Action

28. Exogenous Enymes Used In Ruminant
Nutrition
 Fibrolytic Enzymes
 Amylolytic Enzymes
 Proteolytic Enzymes

29. Sources Of Exogenous Enzymes
 Bacterial Species
 Fungal Species
 Yeasts