The majority of the P in cereal grains and oilseed meals is organically bound as phytic acid or phytate. This form of P is nutritionally unavailable to nonruminant animals due to the lack of phytase in their digestive tract. As a result, swine and poultry diets must be supplemented with highly available, inorganic sources of P to meet their P requirements. The poor bioavailability of P in the n...

The effect of dietary phytase and the prebiotic inulin on apparent mineral digestibility, bone mineralization, and tissue mineral contents was evaluated in weanling and growing pigs. In Exp. 1, inulin and phytase were incorporated in a 2 × 3 factorial arrangement of treatments with 8 replicate pens per treatment in a randomized complete block design. There were 2 levels of phytase [0 and 1000 p...

Five experiments were conducted to evaluate the effect of an Escherichia coli-derived phytase on phytate-P use and growth performance by young pigs. The first experiment involved time course, pH dependence, and phytase activity studies to investigate the in vitro release of P from corn, soybean meal, and an inorganic P-unsupplemented corn-soybean meal negative control diet. In Exp. 2, which was...

this study was conducted to evaluate the effects ofcitric acid and phytase supplementation on performance, blood lipid profile, immune system and some carcass characteristics of broiler chickens.for this purpose 240, one-day old male broiler chicks were reared throughout 42 day production, in factorial experiment 2×2, including citric acid (0 and 1%) and phytase enzyme (0 and 500 ftu) based on ...

The effect of dietary phytate and phytase on carbohydrase activity and hexose transport was investigated in broiler chickens. Diets containing phytate P (2.2 or 4.4 g/kg) with different phytase dose rates (0, 500, or 1,000 phytase units/kg) were fed to 504 female Cobb chicks for 3 wk. Diets containing high phytate concentrations depressed (P < 0.05) BW and G:F, whereas phytase supplementation i...

The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the s...

The role of bacterial, dietary and intestinal phytases (EC 3.1.3.8) in the hydrolysis of phytate was investigated in the golden hamster and rat by assaying phytase in the small intestine and by measuring the disappearance of phytate from the stomach and large intestine, using chromium oxide as an insoluble solid-phase marker. It was confirmed that an active phytase was present in the proximal t...

The objective of the present study was to investigate the effect of dietary phytate and microbial phytase on the lipase activity, lipid metabolism and mRNA expressions of fatty acid synthase (FASN) and leptin in broiler chickens. The study was conducted as a 2 x 3 factorial arrangement of treatments with phytate phosphorus at 0.20 and 0.40 % (added as the sodium phytate) and supplemental microb...

Phytase has been shown to consistently improve the bioavailability of phytate phosphorus for pigs. However, only about 60 to 70% of the phytate P in a corn-soy diet is made available when supplemented with an optimal phytase dose. The use of high available P (HAP) should provide an additional strategy for improving the bioavailability of phytate P in pigs. In experiments 1 and 2, growth perform...