Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality

Coulibaly, Abdoulaye; Brou, Kouakou; Chen, Jie

doi:10.3923/ajpnft.2011.1.22

Cited by 171 publications

(126 citation statements)

References 66 publications

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“…As mentioned above, this fibre leads to a decrease or slowing of the motion of digesta that, in turn, will provide a greater chance for different enzymes to digest feed, or lead to greater absorption or synergistic action; and finally, more utilization of feed will occur (Zurpizal et al, 1993). However, the FCR with the control group (OC-free diet without enzyme supplementation) was 1.42, which was not significantly different from 10 OC + GE group; this could be explained by the diet composition, where fibre is low (38 g/kg) with this group, which leads to good utilization of feed (Attia et al, 2014a;b). It is worth noting that these improvements in FCR among different treatments finally resulted in similar weight gain (Table 1).…”

Section: Discussionmentioning

confidence: 53%

“…As it is known and was previously mentioned, phytic acid compound is the target of phytase enzyme. Phytic acid (known as inositol hexakisphosphate (IP6)) is a complex compound, which correlates with proteins and metal elements such as Ca, Zn, Mn, Fe, Na and Cu (Coulibaly et al, 2011;Sebastian et al, 1998;Vohra et al, 1965).…”

Section: Discussionmentioning

confidence: 99%

“…The use of OC in broiler chicken´s nutrition was recommended at about 5-10% (Abo Omar, 2005;Rabayaa et al, 2001;El Hachemi et al, 2007;Al-Harthi & Attia, 2016a;b). These authors concluded that using olive cake (the raw material after olive oil extraction) did not negatively affect organ and gastrointestinal tract weights, carcass cuts, carcass fractions and dressing percentage; however, feeding 10% OC resulted in the heaviest average live body weight.…”

Section: The Effect Of Olive Cake With or Without Enzymes Supplementmentioning

confidence: 99%

“…These resources can be used as livestock feed supplies and save traditional feed sources, such as grains, for human consumption, and also decrease waste management cost (Molina-Alcaide & Yáñez-Ruiz, 2008). Recently, there has been an increase in the cultivation of olive crop for olive oil production that is used for human food and health benefits (Amici et al, 1991;Al-Harthi and Attia, 2016a;b). Olive cake, olive leaves and olive pulp are the by-products of olive oil extraction; however, olive pulp with or without seeds are dominant (Amici et al, 1991;Al-Harthi & Attia, 2016 a;b).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Olive Cake, with or Without Enzymes Supplementation, on Growth Performance, Carcass Characteristics, Lymphoid Organs and Lipid Metabolism of Broiler Chickens

Al-Harthi

2017

Rev. Bras. Cienc. Avic.

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Keywords Broilers, enzymes, olive cake, carcasses parameters, lymphoid organs and lipid metabolism constituents.Submitted: May/2016 Approved: November/2016 ABStRACtAn experiment was carried out to investigate the effect of using olive cake (OC) in broiler diets, when it is supplemented with multienzymes or phytase enzyme. The OC was included in isocaloric, isonitorgneous diets at 5 and 10% levels and fed to broilers from 1-28 days of age. Experimental diets were fed with or without either of the two enzymes: galzym or phytase. This resulted in 3 OC levels (0, 5, 10%) × 3 enzyme supplementations (no enzyme, galzym enzyme, phytase enzyme). This included nine treatments, and each treatment was replicated eight times with seven broiler chickens each. Feed intake, feed conversion ratio, body weight gain, survival rate, dressing, inner and immune organ´s weights (compared to live body weight); and blood lipids constituents were investigated. According to the findings in this study, it could be concluded that OC is a valuable ingredient and might be included in the broiler diet up to 10% without galzym or phytase enzyme addition. Also, further studies should investigate the possibility of using higher ratios of it or mixed with another by-product in poultry diets; as a very cheap by-product. Moreover, these studies can be associated with suitable additives at different concentrations that might help to increase the utilization of olive cake or at least to keep performance equal to the control. On the other hand, it is worthwhile to follow the positive effect of phytase enzyme on cholesterol and very low density lipoprotein (VLDL) concentrations, which may relate it´s use with chicken´s health.

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Section: Discussionmentioning

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Section: The Effect Of Olive Cake With or Without Enzymes Supplementmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Olive Cake, with or Without Enzymes Supplementation, on Growth Performance, Carcass Characteristics, Lymphoid Organs and Lipid Metabolism of Broiler Chickens

Al-Harthi

2017

Rev. Bras. Cienc. Avic.

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“…It regulates the readily available seed/plant inorganic phosphorus (Pi) levels during further growth. Phytate is considered as a strong metal (cations) chelating compound as its inositol sixphosphate (IP 6 ) carries twelve negative charges [2]. Mechanism of phytic acid binding to other monovalent, divalent or trivalent cations leading to insoluble complexes has been démonstrated by Reddy et al [3].…”

Section: Introductionmentioning

confidence: 99%

Phytate Solubilizing Microorganisms and Enzyme Phytase to Combat Nutritional Problems in Cereal-Based Foods

Amina

et al. 2017

JBMOA

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Phytic acid (myo-inositol hexakisphosphate) is the main storage form of phosphorus (P) in plants and accounts for more than 80 % of the total P in cereals. It is one of the sources of energy and an important mineral chelating compound in plants. However, it is a major anti-nutritional factor for human beings especially to individuals consuming large quantities of cereals like rice, finger millet and wheat. The anti-nutritional properties of phytates are known to be reduced through dephosphorylating process by means of enzyme, 'phytase' of microbial origin. Numerous studies have demonstrated the effectiveness of microbial phytase in improving the utilization and absorption of nutrients from phytate. Reduced level of phytate in foods is known to enhance the bioavailability of minerals and other associated nutrients needed for human health. Phytase is getting prime importance in processing and manufacturing industries that supply feeds for birds and non-ruminant animals. It can be a good substitute for inorganic phosphorus (Pi) supplements in poultry and animal feed, which otherwise can cause environmental pollution. Research has been conducted to prove antinutritional nature of phytic acid along with an effort to reduce its content in foods consumed. This review briefly narrates the study related to properties of phytate, application phytate solubilizing microorganisms and enzyme 'phytase' obtained from them.

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Phytic Acid Reduction in Cereal Grains by Genome Engineering

Pandey

Aggarwal

Meena

et al. 2021

Genome Engineering for Crop Improvement

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Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality

Cited by 171 publications

References 66 publications

The Effect of Olive Cake, with or Without Enzymes Supplementation, on Growth Performance, Carcass Characteristics, Lymphoid Organs and Lipid Metabolism of Broiler Chickens

The Effect of Olive Cake, with or Without Enzymes Supplementation, on Growth Performance, Carcass Characteristics, Lymphoid Organs and Lipid Metabolism of Broiler Chickens

Phytate Solubilizing Microorganisms and Enzyme Phytase to Combat Nutritional Problems in Cereal-Based Foods

Phytic Acid Reduction in Cereal Grains by Genome Engineering

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