Are hemicellulases needed in corn diets?

It’s a fact that the hemicellulose fraction in corn is lower than in wheat/barley-based diets and has different physicochemical characteristics.  Nevertheless, corn contains 4-5 % insoluble arabinoxylans (AX).  Breakdown of this fraction with an appropriate (bacterial) xylanase will result in improved performance and a justified economic use.

How to compare declared activity of hemicellulase from different sources?

Commercial enzyme preparations are originating from various microbial sources.  They have different temperature and pH optima.  Due to a lack of a uniform analytical activity measurement, every manufacturer defines its own methodology.  This explains the discrepancy between analytical “scores” and in vivo performance.

Why superdose phytase?

Initially the use of phytase was only inspired by the release of Phosphorous and environmental concerns.  The last years however, it has been demonstrated that accelerated phytate degradation results in extra added-value, mainly by reducing the possibility of complex formation and thereby reducing the impact as anti-nutritional factor.

What are the benefits of enzymes of bacterial origin vs fungal xylanases?

Bacterial xylanases have a more neutral pH activity and proteolytic and thermal resistance.  They are less sensitive to endogenous enzyme inhibition from cereal origin.  They also have pronounced affinity for insoluble arabinoxylans (AX) explaining their added value for corn and protein-rich meals.

How can you steer targeted release of organic acidifiers throughout the digestive track?

By combining complementary coating technologies, one can trigger the active organic acid molecules on key physiological segments in the gastro-intestinal tract (GIT).

What is the difference between brewer’s and baker’s yeast membranes?

Brewer’s yeast is a by-product of the beer and ale brewing industry. After the beer is fermented, the yeast recovered, dried at high temperature to kill the yeast.

Baker’s yeast membranes are freshly harvested during yeast extract production and have a consistent uniform and optimal composition. 

What is the best solution to tackle broad spectrum mycotoxins?

Different mycotoxins have different physico-chemical properties. Therefore, solutions to remove or inactivate them from the diet in vivo need to combine binding components (Toxin binders) that interact with the different affinities of the mycotoxins.

How to calculate the release of amino acids and energy when using phytase/NSP enzymes?

Exogenous enzymes improve the nutritional value of feed ingredients by improving the digestion of feed or by degrading anti-nutritional factors (ANF) such as non‐starch polysaccharides (NSPs), phytate or protease inhibitors that impair the availability of nutrients.

The so-called matrix value of enzymes is based on the performance and in vivo digestibility trial on different species. It is expressed by a mathematical fraction proportional to the enzyme incorporation in the diet. The total benefit (= matrix values) is the result of a direct release of nutrients and an indirect effect by ANF elimination.

How to uplift energy values of diets with NSP enzymes?

By calculating the individual contribution of every raw material of vegetal origin in term of soluble and insoluble arabinoxylans (AX), one can estimate rather accurately the expected energy uplift for the specific diet. Nu3guts’ calculation model is available upon request. 

Why use alternatives to antibiotics?

Extensive use of antibiotics in animal feed as growth promoters or as prevention of bacterial infections has raised concerns of increasing incidence of resistant pathogenic bacteria (as a consequence of natural selection and genetic mutation) which has a negative impact not only on livestock production, but also on human health. 

Many countries have put measures in place to limit use of antibiotics to treat animal diseases. Different substances have been investigated as natural alternative to in- feed antibiotics used as growth promoting agents or as prophylactic substances.