Effect of salinomycin and enzyme supplementation on nutrient digestibility and the performance of pigs fed barley- or rye-based diets

Thacker, P. A.; Campbell, Graham; GrootWassink, J.W.D.

doi:10.4141/cjas92-013

Cited by 24 publications

(13 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…p-Glucan is also highly digestible in the ileum of pigs (Graham et al 1986), apparently more digestible than starch (Graham et al 1989) (Thacker et al 1988(Thacker et al , 1992b (Thacker et al , 1992a It seems that the most likely application would be in weanling pig diets where pancreatic enzyme production may be limiting (Lindemann et al 1986), which is consistent with industry practice. One final point to note is that most research trials have been conducted with older pigs.…”

Section: Pentosans As Growth-depressantssupporting

confidence: 55%

Enzyme applications for monogastric feeds: A review

Campbell¹,

Bedford²

1992

Can. J. Anim. Sci.

Self Cite

257

118

View full text Add to dashboard Cite

Section: Pentosans As Growth-depressantssupporting

confidence: 55%

Enzyme applications for monogastric feeds: A review

Campbell¹,

Bedford²

1992

Can. J. Anim. Sci.

Self Cite

257

118

View full text Add to dashboard Cite

“…Attempts have been made to improve the performance of pigs fed barley through enz).rne supplementation. However, supplementation of barley-based diets with B-glucanase have not produced improvements in pig performance comparable to those observed with poultry (Thacker et al 1988(Thacker et al ,1992a.…”

Section: Canadian Journal Of Animal Sciencementioning

confidence: 98%

Impact of gastric pH on dietary enzyme activity and survivability in swine fed β-glucanase supplemented diets

Baas¹,

Thacker²

1996

Can. J. Anim. Sci.

Self Cite

View full text Add to dashboard Cite

Baas, T. C. and Thacker, p. A. 1996. Impact of pH on dietary enzyme activity and survivability in swine fed p-glucanase supplenrented diets. can. J. Anim. Sci. i6:24s-2j2. A series oiexperiments was conducted to determine the effect of pH on B-glucanase activity and to monitor the effect of passage through the itomach on the ability of enzymes to degrade B-glucans' In_ exp-1 , B-glucanasl activity was determined in 10 commercially available enzyme products at 5 ,n! levels (2.5, 3 '5, 4.5, 5'5 and 6'5) uiing u discontinuouiassay. Little activity was evident atpH2.5, and activity was only slightly increased at pH 3'5' The highest activ-ity occurred at pH 4.i and 5.5. Enzyme activity declined quickly at pH 6.5. Experiment 2 evaluated the capability of B-glu-.unur. to recover u.tirrity after incubation at subopiimal pH levels. Five enzyme preparations.were incubated at three pH levels (2.5,3.5 and 4.5) for tS, 30, 60 or 120-min. The pU level was then increased to pH 5.5, which was the optimum pH for activity determined in exp. 1 . All enzyme products were ielatively stable at pH 4.5 and 5.5. Enzyme products treated at pH 3.5 started to lose activity and all enzyme iroOucts exhibited a deterioration effeci when incubated at pH 2.5. However, all enz)T nes recovered some activity upon return to pH 5.5. Experiment 3 was designed to evaluate the amount of p-glucanase activity leaving the stomach of t-tre pig. Six barrows cannulated with a simple T-cinnulae located at the start of the duodenum were used in a 6 x 6Latin square deiign experiment. The diets consisted of i control and five diets supplemented with. the same enzymes used in exp.2. The ievel of B--glucanase activity in the digesta from pigs fed any of the diets decreased over time as pH decreased' However, across all products, 52 and26oh of initial activity could siilibe detecied 60 and240 min after feeding. Experiment 4 was conducted to evaluate the effectiveness of the 6ve enzyme sources in improving the performance of pigs fed hulless barley-based diets. Supplementation of hog growing-finishing raiions with any of thi enzyme products failed to significantly (P > 0.05) improve daily gain, f."O intake or feeid"efficieicy. The dlgestibility coefficients for dry matter, crude protein and energy showed a general trend iowards improved digestibility wiih enzym-e supplementation (P > 0.05) with Biofeed producing a significant increase. The overall results oithese experiments indicate itrat atthougtr the low pH found in the stomach of the pig is dehimental to enzyme activity, some enzyme activity is retained in the small intestine of the pig. Therefore, the low gastric pH of the pig and its effects on enzyme activity cannot completely explain the lack of response of pigs to B-glucanase'

show abstract

“…In general, the response to enzyme supplementation of cereal-based diets is significantly higher in younger compared to older animals, with the former group being especially sensitive to the water-soluble and highly viscous carbohydrates. The benefits of enzymes are usually much greater in chicks than in pigs (Graham et al 1986;Bedford et al 1991;Bedford and Classen 1992;Thacker et al 1992;Marquardt et al 1994). It has been suggested that anatomical and physiological differences in the digestive tract of poultry and pigs, mainly the presence of the crop and a lesswell-developed and functional cecum in the former group may be responsible for the difference in response (Campbell and Bedford 1992).…”

mentioning

confidence: 99%

Site of exoenzyme action in gastrointestinal tract of broiler chicks

Boros¹,

Marquardt²,

Guenter³

1998

Can. J. Anim. Sci.

View full text Add to dashboard Cite

Site of exoenzyme action in gastrointestinal tract of broiler chicks. Can. J. Anim. Sci. 78: 599-602. The site of exoenzyme action was estimated on the basis of the changes in digesta viscosity, total reducing sugar content and pH in the four sections of digestive tract: crop, gizzard, duodenum and jejunum (anterior small intestine) and ileum from Meckel's diverticulum to colo-cecal junction (posterior small intestine) in broiler chicks fed rye-based diets without and with supplementation of two enzymes and a control wheat-based diet. There was a significant reduction (P < 0.05) in extract viscosity of the digesta taken from the foregut and especially in the posterior small intestine but not from the crop and gizzard of chickens fed the rye-based diet containing added enzyme compared to chicks fed the same diet without enzyme. Also, the higher concentration of readily fermentable reducing sugars (P < 0.05) and the lower pH (P < 0.05) in the digesta of rye-fed compared to wheat-fed chicks was attributable to the higher viscosity of extracts prepared from rye digesta. These results are consistent with the viscosity changes as influenced by enzyme and suggest that the posterior small intestine and to a lesser degree the anterior small intestine are the main sites of action of the exogenous enzymes.Key words: Viscosity, reducing sugar, digesta, enzymes, broilers Boros, D., Marquardt, R. R. et Guenter, W. 1998. Sites d'activité des exoenzymes dans le tractus gastro-intestinal des poulets de chair. Can. J. Anim. Sci. 78: 599-602. Nous avons estimé les sites d'activité des exoenzymes d'après les changements affectant la viscosité du digesta, les teneurs en sucre réducteurs totaux et le pH dans les quatre compartiments de l'appareil digestif, jabot, gésier, duodénum et jéjunum (intestin grêle antérieur) et iléon à partir du diverticule de Meckel à la jonction colono-caecale (intestin grêle postérieur), de poulets de chair recevant des aliments à base de seigle, avec ou sans complément enzymatique, et un aliment témoin à base de blé. Deux préparations enzymatiques étaient comparées chez les poulets recevant l'aliment à base de seigle. En présence d'enzymes, on observait une réduction significative (P < 0,05) de la viscosité de l'extrait du digesta provenant de la partie antérieure, et surtout de la partie postérieure, de l'intestin grêle, par comparaison aux mêmes aliments sans enzyme. Pareille réduction ne paraissait pas dans le jabot et le gésier. En outre, la plus forte concentration (P < 0,05) des sucres réducteurs rapidement fermentescibles et le pH plus bas (P < 0,05) du digesta de l'aliment à base de seigle par comparaison à celui de l'aliment à base de blé, s'expliquent par la plus grande viscosité des extraits obtenus du digesta du seigle. Ces observations concordent avec les changements de viscosité dus à la présence des enzymes et portent à conclure que la partie postérieure et, à un moindre degré, la partie antérieure de l'intestin grêle seraient les sites d'activité principaux des enzymes exogènes. Mots clés...

show abstract

Effect of salinomycin and enzyme supplementation on nutrient digestibility and the performance of pigs fed barley- or rye-based diets

Cited by 24 publications

References 6 publications

Enzyme applications for monogastric feeds: A review

Enzyme applications for monogastric feeds: A review

Impact of gastric pH on dietary enzyme activity and survivability in swine fed β-glucanase supplemented diets

Site of exoenzyme action in gastrointestinal tract of broiler chicks

Contact Info

Product

Resources

About