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Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs’ growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones.
Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners
This study aims to determine how different doses of phytase in diets including extruded soya and lupine seeds affect fatteners’ performance, meat quality, bone mineralization, and fatty acid profile. Sixty pigs were divided into three treatment groups. The control group was offered a diet without phytase, whereas the Phy100 and Phy400 groups were provided with 100 g and 400 g of phytase per ton of their diet, respectively. The animals from both experimental groups were characterized by a significantly (p < 0.05) higher body weight gain and lower feed efficiency in the starter period than the control group. Unfortunately, their meat had lower (p < 0.05) fat content, gluteal muscle thickness, and water-holding capacity. In the meat, a higher phosphorus content (p < 0.05) was found, and in the bones, a higher calcium (for Phy400) content was found when phytase was added to the pigs’ diet. The pigs from the Phy100 group tended to have higher mean backfat thickness and C18:2 n-6 content in their fat, but lower C22:5 n-3 content, than the other groups. A higher dosage of phytase is not necessary for the diets of fatteners with extruded full-fat soya and lupin seeds.
The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens
This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 °C for 24 h under anaerobic conditions. For fermentation, different enzymes were used: (1) α-amylase, (2) endo 1,4-β-xylanase, (3) endo-1,3(4)β-glucanase, (4) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, (5) α-amylase, endo-1,3(4)β-glucanase, (6) 6-phytase, (7) RONOZYME HiPhos 6-phytase, (8) liquid exogenous-6-phytase; and mixed combinations: (9) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, (10) α-amylase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, and (11) α-amylase, endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase. After fermentation, the crude protein content in the products was similar, but the true protein content was significantly higher than in nonfermented rapeseed cakes (p < 0.05). Fermentation significantly reduced (p < 0.05) the levels of phytate phosphorous, raffinose family oligosaccharides, and glucosinolates in the products. In the next step, the most advantageous fermentation product obtained using liquid exogenous-6-phytase was selected in terms of nutritional value, produced on the technical scale, and incorporated into the diets for broilers. Six diets containing 12, 17, or 22% raw or fermented rapeseed cakes, respectively, were prepared. Up to 22% fermented rapeseed cakes did not adversely affect broiler production rates. Replacing raw rapeseed cakes with fermented products improved body weight gain in the grower phase, lowered feed intake in the finisher phase, and lowered the feed conversion ratio in all periods. A level of 22% of naturally fermented rapeseed cakes with liquid exogenous-6-phytase in the diet of broilers could be recommended.