Efecto de la adición de fitasas sobre la digestibilidad in vitro de ingredientes para alimentación porcina

• M. Joven ^[1] ; J. Suárez Belloch ^[1] ; M.A. Latorre ^[1] ; M. Fondevilla ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 1, 2015, ISBN 978-84-606-7969-1, págs. 293-295
• Idioma: español
• Títulos paralelos:
  • Effect of addition of phytases on in vitro digestibility of ingredients for pig feeding
• Enlaces
  • Texto Completo Libro
• Resumen

  • An in vitro trial was conducted to study the effect of the incorporation of two commercial phytases (Phyzyme and Quantum), included at 0, 500 and 1500 FTU, on the dry matter and starch digestibility of starchy feeds (maize, wheat and bakery byproduct) and on the dry matter and protein digestibility of protein sources (soybean, sunflower and rapeseed meals). The addition of each source of phytase or their level of inclusion did not affect in vitro dry matter or nutrient digestibility of studied ingredients (P>0,10). A possible positive effect of phytases on in vivo utilisation of nutrients other than minerals is not related with an enhanced activity of digestive enzymes.