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Evolving enzyme technology: impact on commercial poultry nutrition

Published online by Cambridge University Press:  14 December 2007

A. J Cowieson ,
M Hruby  and
E. E. M Pierson
A. J Cowieson*
Affiliation:
Danisco Animal Nutrition, PO Box 777, Marlborough, Wiltshire SN8 1XN, UK
M Hruby
Affiliation:
Danisco Animal Nutrition, PO Box 777, Marlborough, Wiltshire SN8 1XN, UK
E. E. M Pierson
Affiliation:
411 East Gano, St Louis, Missouri 63147, USA
*
Corresponding author: Dr Aaron Cowieson, fax +44 1672 517787, email aaron.cowieson@danisco.com
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Abstract

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The use of exogenous enzymes to improve the nutritional value of poultry diets is a relatively new concept. The technology is rapidly evolving, with new enzymes, enzyme combinations, and novel applications being developed as rapidly as regulatory restrictions will allow. Most researchers in the field of poultry nutrition would consider phytase to be the last significant leap forward in terms of enzyme use in the animal feed industry. However, there is a great deal of ongoing research into the next generation of enzymes with a focus on ingredient quality, predictability of response via least-square models, improvements in food safety, effect of bird age, effect of various side activities and enzyme dose, maximisation of net income and reduction in environmental pollution. It is the purpose of the present review article to summarise the current research in the area of feed enzymes for poultry and to speculate on future applications of enzymes and new enzyme technologies that may be of value to the industry in the coming years.

Keywords

PoultryEnzymesNutritionDigestibilityMicrofloraModelling
Type
Research Article
Information
Nutrition Research Reviews , Volume 19 , Issue 1 , June 2006 , pp. 90 - 103
Copyright
Copyright © The Authors 2006

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