Effects of pelleting temperature of phytase supplemented broiler feed on tibia mineralization, calcium and phosphorus content of serum and performance

Abstract

ABSTRACT:The present study was conducted to determine the effects of different pelleting temperature on tibia mineralization, calcium, phosphorus content of serum and growth performance of broilers fed phytase-supplemented diets. The basal experimental diet type was typical maize-soybean meal. The basal diet was supplemented with a microbial 6-phytase (Novo CT: coated thermostable granulate, from Novo Nordisk A/S, Denmark) at 500 Phytase Units (FTU) per kg of feed before pelleting. The diets were pelleted at 65, 75, or 85°C except the basal mash diet as the control. The experimental diets were used from 0 to 6 weeks of age of birds. Dry matter, crude ash, Ca, total P, Na, K and Mg, Zn, Fe, Mn, Cu contents of tibia were not affected by the pelleting temperature. No effects of pelleting temperatures on Ca content in the serum were found out. However, P content in the serum was increased by feeding the diet pelleted at 65°C as compared to the control and other treatments. Pelleting at 65 and 75°C had a significant positive effect on body weights and body weight gains of broilers. It was concluded that the best pelleting temperature was 65°C. It is to note that the temperature of 85°C damages enzymatic activity.

Growth performance, diet nutrient digestibility, and bone mineralization in weaned pigs fed pelleted diets containing thermostable phytase1

“…The decrease in dietary Ca and P selected for the present study ensured that P and Ca were indeed limiting in the NC diet; therefore, the NC diet was a solid basis to detect the impact of supplemental phytase. The present study is among the fi rst in pigs indicating that bioeffi cacy of unique supplemental phytase can be maintained during steam pelleting whereas similar research has been conducted with poultry (Kirkpinar and Basmacioğlu, 2006;Timmons et al, 2008;Woyengo et al, 2010).…”

“…The effi cacy of phytase supplementation in pigs fed diets low in P has been studied using bone mineralization in metacarpal, metatarsal, and femur (Cromwell et al, 1995a,b;Veum, 1996;O'Quinn et al, 1997;Hinson et al, 2009) and the tenth rib bone (Harper et al, 1997) as response variables. In poultry fed low-P diets, similar reports have indicated benefi ts of phytase supplementation to maintain bone mineralization (Ribeiro et al, 2003;Kirkpinar and Basmacioğlu, 2006;Timmons et al, 2008). Such studies can be further strengthened with breaking strength or other functional characteristics (Onyango et al, 2003); however, the importance of bone mineralization as a response variable of phytase activity is undisputed.…”

Co-production of gallic acid and a novel cell-associated tannase by a pigment-producing yeast, Sporidiobolus ruineniae A45.2

“…From a practical point of view, CAT obtained from S. ruineniae A45.2 would be suitable for use in the feed industry, in which the addition of tannase can help in terms of feed digestibility and absorption. However, feed additive enzymes must be thermostable in order to withstand relevant conditioning and pelleting temperatures [33]. Gallic acid that is formed in the fermentation medium can be directly applied as a feed additive, or isolated and purified for food and pharmaceutical applications.…”

Feed acidification and steam-conditioning temperature influence nutrient utilization in broiler chickens fed wheat-based diets

“…This is evidenced by deterioration (although only a tendency) of F:G by 5.2 points in birds fed the diet conditioned at 90°C compared with the nonconditioned diet and by 3.0 points compared with the diet conditioned at 60°C in experiment 1. Although similar outcomes for the application of high CT in pelleted diets are not without precedents ( Kirkpinar and Basmacioglu, 2006 ; Abdollahi et al., 2010a , b ; Loar II et al., 2014 ), limited studies to date have investigated the impact of CT in steam-conditioned mash diets. Abdollahi et al.…”

“…Part of this response variation might be associated, inter alia , with application of high-temperature heat treatment during the pelleting process and its opposing effects on nutrient digestibility and physical pellet quality. It is well documented that the use of high conditioning temperature ( CT ) damages dietary nutrients with a consequential loss in nutrient utilization and bird performance ( Kirkpinar and Basmacioglu, 2006 ; Abdollahi et al., 2010a , b , 2011 ; Loar II et al., 2014 ). However, the better physical pellet quality achieved at higher CT might restore the performance of broilers ( Abdollahi et al., 2010a , b ), depending on the magnitude of the negative effects of CT on nutrient availability.…”