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Jadhav S, Gaonkar T, Joshi M, Rathi A. Modulation of digestibility of canine food using enzyme supplement: an in vitro simulated semi-dynamic digestion study. Front Vet Sci 2023; 10:1220198. [PMID: 37621870 PMCID: PMC10445143 DOI: 10.3389/fvets.2023.1220198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Accepted: 07/20/2023] [Indexed: 08/26/2023] Open
Abstract
Digestibility and nutrient availability are important parameters when estimating the nutritional quality of pet food. We have developed a simulated semi-dynamic in vitro canine digestion model to evaluate the digestibility of dry extruded canine food. Canine food was assessed for digestible energy, dry matter digestibility, protein digestibility, non-fibrous carbohydrate (NFC) digestibility, and total antioxidant capacity (TAC) in the absence and presence of an enzyme blend (DigeSEB Super Pet). Enzyme blend supplementation in canine food was found to increase the dry matter digestibility (18.7%, p < 0.05), digestible energy (18.1%, p < 0.05), and protein digestibility (11%, p < 0.1) and reducing sugar release (106.3%, p < 0.005). The release of low molecular weight peptides (48.7%) and essential amino acids (15.6%) increased within 0.5 h of gastrointestinal digestion due to enzyme blend supplementation. Furthermore, the TAC of the digesta was also increased (8.1%, p < 0.005) in the canine food supplemented with enzyme blend. Overall, supplementation of enzyme blend in canine food is an effective strategy to enhance the food digestibility and nutrient availability for absorption.
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Affiliation(s)
- Swati Jadhav
- Food Application and Development Laboratory, Advanced Enzymes Technologies Ltd., Thane, India
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Janmohammadi H, Hosseintabar-Ghasemabad B, Oliyai M, Alijani S, Gorlov IF, Slozhenkina MI, Mosolov AA, Suarez Ramirez L, Seidavi A, Laudadio V, Tufarelli V, Ragni M. Effect of Dietary Amaranth ( Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens. Antioxidants (Basel) 2023; 12:antiox12020456. [PMID: 36830014 PMCID: PMC9952584 DOI: 10.3390/antiox12020456] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/06/2023] [Accepted: 02/06/2023] [Indexed: 02/15/2023] Open
Abstract
A feeding trial was performed to assess the effects of dietary raw amaranth (Amaranthus hybridus chlorostachys) grain (RAG), with or without an enzyme blend, on the productive performance, blood biochemistry, and antioxidant status in laying hens. The trial was conducted following a completely randomized design by factorial method, including five levels of RAG (0, 10, 20, 30, and 40%, respectively) and two levels of enzyme blend (0 -E and 0.025 +E %). A total of 960 White Leghorn (Hy-line W-36) laying hens (56 weeks of age) were divided into 10 groups with eight repetitions, including 12 birds. The trial period was ten weeks. Results showed that RAG levels in feed (>10%) led to a significant decrease in blood total cholesterol (TC), but they also significantly decreased feed conversion ratio (FCR) (p ˂ 0.05) as measured by feed intake (FI), hen daily production (HDP), egg weight (EW), and mass (EM), leading to overall worse productivity compared to the control group. On the contrary, the addition of the enzyme blend led to an improvement in the investigated production traits (p ˂ 0.05), with the exception of HDP. The enzyme blend was also capable of recovering productive performance when combined with low concentrations of RAG (10%) (p ˂ 0.05), and RAG × enzyme blend groups showed the lowest values of TC (p ˂ 0.05). Moreover, the interaction effects for atherogenic index (LDL/HDL) indicated a significant and promising reduction in response to the addition of RAG both in the presence and absence of the enzyme blend (p ˂ 0.05), and this additive also significantly reduced levels of egg yolk cholesterol (p ˂ 0.05). In summary, the evidence gathered in this trial showed that dietary RAG had positive effects on egg quality characteristics, leading to the production of low-cholesterol eggs, and, at the same time, it may improve the health status of laying hens. Furthermore, the addition of an enzyme blend allowed feeding up to 10% RAG in the diet, leading to an optimal balance between animal productivity and the beneficial effects of RAG.
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Affiliation(s)
- Hossein Janmohammadi
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | | | - Majid Oliyai
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | - Sadegh Alijani
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | - Ivan Fedorovich Gorlov
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
| | - Marina Ivanovna Slozhenkina
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
| | | | - Lourdes Suarez Ramirez
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology, Veterinary Faculty, University of Las Palmas de Gran Canaria, 35412 Arucas, Spain
| | - Alireza Seidavi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht 41335-3516, Iran
| | - Vito Laudadio
- Department of Precision and Regenerative Medicine and Jonian Area, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
- Correspondence:
| | - Marco Ragni
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, 70126 Bari, Italy
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Balasubramanian B, Park JH, Shanmugam S, Kim IH. Influences of Enzyme Blend Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbiota and Meat-Quality in Grower-Finisher Pigs. Animals (Basel) 2020; 10:E386. [PMID: 32120936 PMCID: PMC7143933 DOI: 10.3390/ani10030386] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/14/2020] [Accepted: 02/26/2020] [Indexed: 01/10/2023] Open
Abstract
The study was aimed to evaluate the effects of dietary inclusion of an enzyme blend on growth performance, apparent total track digestibility (ATTD) of dry matter (DM), nitrogen (N), gross energy (GE), fecal microbial population, noxious gas emissions and meat quality of pigs fed corn-soybean meal-based diets for a 16-week feeding trial. A total of 180 growing pigs (body weight of 23.3 ± 2.51 kg) were used and randomly allotted to one of three dietary treatments (positive control (PC, basal diet); negative control (NC, -150 kcal/kg of PC); A1 (NC + 1% enzyme blend)). Overall, dietary inclusion of the enzyme blend increased (p < 0.05) body weight, average daily gain and gain:feed ratio without effecting average daily feed intake. An increase was observed in ATTD of DM (p = 0.027) and GE (p = 0.026) at week 16 and 6, respectively. Dietary inclusion of the enzyme blend increased the beneficial effects on fecal microbiota counts such as Lactobacillus with a reduced presence of E. coli during the entire experiment (p < 0.05). Further, positive effects (p < 0.05) were observed on back-fat thickness and carcass weight of pigs, along with the results of reduced levels of NH3 emissions (p = 0.032) at week 16. Thus, the study suggested that the dietary enzyme blend supplement had improving effects on growth performance, ATTD of nutrients, fecal microbial counts and meat quality in pigs.
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Affiliation(s)
- Balamuralikrishnan Balasubramanian
- Department of Animal Resources and Science, Dankook University, Cheonan 31116, Korea; (B.B.); (J.H.P.); (S.S.)
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Korea
| | - Jae Hong Park
- Department of Animal Resources and Science, Dankook University, Cheonan 31116, Korea; (B.B.); (J.H.P.); (S.S.)
| | - Sureshkumar Shanmugam
- Department of Animal Resources and Science, Dankook University, Cheonan 31116, Korea; (B.B.); (J.H.P.); (S.S.)
| | - In Ho Kim
- Department of Animal Resources and Science, Dankook University, Cheonan 31116, Korea; (B.B.); (J.H.P.); (S.S.)
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