Effect of Phytase Treatment on Phosphate Availability in the Potential Food Supplement Corn Distillers’ Grains with Solubles

Abstract

The most effective treatment of the potential food supplement corn distillers’ grains with solubles using a fungal phytase to degrade phytic acid and release phosphorus was explored. Compared to the untreated grains with solubles, the phytic acid level in the grains with solubles was reduced by phytase treatment but treatment with 4 units of enzyme/g was more effective than 2 units of enzyme/g after 2 h. At 30°C or 45°C, 4 units of phytase/g reduced the phytic acid content of the grains with solubles by at least 94% after 2 h. The available phosphate in the grains treated for 2 h with 4 units of enzyme/g was increased by at least 1.5-fold compared to the untreated grains. Although phytic acid levels in the grains with solubles was reduced at 28°C, 30°C, 37°C, 40°C, or 45°C using 4 units of phytase/g for 2 h, the greatest reduction (96%) in phytic acid concentration occurred at 40°C. The available phosphate in the phytase-treated grains at 40°C was increased after 2 h by 1.9-fold compared to the control grains. Overall, phytase treatment of this potential food supplement improved it by increasing its phosphate content while reducing its phytic acid content.

Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks

“…and S. cerevisiae have been previously reported (Olukomaiya et al 2020;Onipede et al 2020). It is widely acknowledged that decomposition of phytic acid increases the availability of many cations and thus nutritional value (West 2014;Gupta et al 2015). Also, the enzymatic degradation of phytic acid by phytase enzyme requires an optimum pH which can be provided by natural fermentation (Gupta et al 2015).…”

Influence of microbial fermentation processing of sesame meal and enzyme supplementation on broiler performances

“…(Taheri et al 2009;Garc ıa-Mantrana et al 2016;Priyodip et al 2017) and SC (Kłosowski et al 2018) which have been previously reported. It is widely acknowledged that decomposition of phytic acid, increases the availability of many cations and followed by nutritional value (West 2014;Gupta et al 2015).…”