Fitting the processing of feed enzy in feed

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Introduction Currently, there are many countries in the world, and enzy are added to the feed of monostoma. This is obviously because the enzyme has a determination of the production performance of the stomach animals, but it is necessary to confirm that enzy in the product feed are not easy, and a lot of rarch has been carried out. Enzy are proteins, which is very sensitive to feed processing, like all other feed proteins. However, the feed protein functions as an amino acid unit, so there is no need to maintain the configuration, and the feed enzyme either irreversible degeneration during the feed processing, or no longer works. Therefore, it is necessary to detect the activity of the enzyme in the feed. The focus of this paper is not to discuss the method of determination of existing enzyme activities, but to illustrate the characteristics of the enzyme used in the feed, including different source enzy on the difference in thermal stability of in vitro, due to the interaction of the enzyme and the feed matrix to the analysis belt The problem (and the method of eliminating this effect), the relevant data of the feed processing test and the future development trend. Services Animal Husbandry Most Pig Poultry Matching Feed requires a certain degree of processing. Some feeds need to be made into particles, and the processing process is to be touched by steam, and the feed m ure is touched, and then extruded into particles. The granulation can improve the nutrient concentration of the feed, improve the storage characteristics of the feed, and reduce the microbial content in the feed. The granulation temperature is generally 65 to 90 degrees Celsius (Gibson, 1995), which can destroy thermally sensitive nutrie (including enzy ). In the past few years, people’s concern for feed source pathogens and the factors affecting granulation quality, promote feed manufacturers to increase the temperature, time and pressure of feed processing, and will feed Two granulation or puffed (Pickford, 1992). The reinforcement of feed processing is more important to make the platinum stability. Several ways have been taken to overcome this problem, including the addition of liquid enzy to avoid process treatment to enzyme activity by adding liquid enzy after the feed particles are cooled. Although it can be added to the powder before granulation, the feed enzyme is generally added to the powdery feed prior to processing treatment. The effects of heat treatment on the enzyme activity can be reduced by using hydrophobic packages by protective layers or enzy with more heat resistance. the rarch information on feed enzyme activity prrvation rates on the animal husbandry is still limited (Chesson, 1993). However, the stability of the enzyme is extremely important for feed manufacturers, and enzy are performed before the sale of enzyme preparations must be guaranteed. Since 1993, there have been a number of rarch results in the press or conference papers. There are also several test results in the commentary scientific literature. Obviously, in vitro-test enzyme activity, whether it is in the solution or in the feed, it is extremely important. Recent studies have shown that the measured value of in vitro enzyme must be verified by the detection result of the in vivo effect. Phytase due to a 20% dosage of carnamer is used, so the rarch on phytase heat stability is quite a larger (Bedford and Schulze, 1998) . The reason why it is probably, which may be embarrassing acids in many vegetative feed raw materials, which makes phosphorus and other nutrie are difficult to absorb and utilize because of the prnce of phosphorus (CHERYAN, 1980; EECKHOUT and DEPAEPE, 1994; Rndran, 1995) . However, endogenous phytases in a single stomach animal lack activity or activity (Pallauf and Rimbach, 1997). More complicated, the pla of the same phytic acid also contain a considerable number of phosphatases, and phosphorus digestive nutritional problems are interleaved with each other. Phosphorus pollution has become a restriction factor in the production of holycatal and poultry. epoxidase is wide, and its characteristics are also different. LiU et al. (1998) reviewed the document before 1998. The results show that the most active temperature from bacteria, fungi, yeast and plant, is 45 to 77 degrees Celsius, which is different from 32 degrees Celsius. DVORAKOVA et al. (1997) describe the phytase properties separated from Aspergillus Niger. The phytase has an activity in the temperature range of 25 to 65 degrees Celsius, and its optimum temperature is 55 degrees Celsius; it is cultured at 60 degrees Celsius for 10 minutes to lose 5%, while in 80 degrees Celsius for 10 minutes. The initial activity lost 80%. As a part of a heat-resistant enzyme, WYSS et al. (1998) were studied against heat denaturation from the purified phytase separated from a. fumigatus and Aspergillus (A. NiGe). Th two sources of phytases are denatured at as low as 55 degrees Celsius. However, when the temperature is increased to 90 degrees Celsius, the phytase from the A. Fumigatus is again folded into an active configuration, but the phytase from Aspergillus (A. NiGe) does not matter. Undoubtedly, some heat resistance phytase will be put into commercial use in the near future. the enzyme in the service livestock solution is inactive, and the enzyme in the feed is also inactivated because the enzyme and the feed matrix in the feed are interactive. In fact, the feed feedstock can protect the enzyme from steam or high temperature in a short period of time (Chesson, 1993). Determination of phytase activity in particulate feed enzyme activity provides more accurate data. Simons et al. (1990) addition of phytase to ldquo; universal pig feed rdquo;, the feed is heated to 50 degrees Celsius or 6 before granulation.5 degrees Celsius. The results show that the temperature of 78 degrees Celsius or 81 degrees Celsius is heated to 50 degrees Celsius, and the activity of the enzyme is not reduced at this time; however, when heated to 65 degrees Celsius, the temperature reaches 84 degrees Celsius or 87 degrees Celsius, at this time, the enzyme is made The activity loss is 17% or 54%. Gibson (1995) adds 3 plantase preparations in wheat base diet, and is made of particulate feed at 65 to 95 degrees Celsius. The results showed that 2 plant acid enzyme preparations were inactive at 65 degrees Celsius granulation temperature, and only 1 plant acid enzyme preparation rrved considerable amou of activity at 85 degrees Celsius or more. In addition to the stability of the study enzyme in solution, WYSS or the like (1998) is also added to the merchanease isolated from the cigarette and black cream to the product feed before granulation (75 degrees Celsius or 85 degrees Celsius). The results show that when the granulation temperature is 75 degrees Celsius, the active recovery rate of the two phytases in the particulate feed is similar; however, when the granulation temperature is 85 degrees Celsius, the phytase activity from aspergillus is from the smoke. The phytic acid enzyme activity of Aspergillus has to lose more, which also supports their rarch results of denaturation kinetics. EECKHOUT et al. (1995) added a commercial phytase formulation to the feed, indicating that the granulation temperature of 69 to 74 degrees Celsius can lose 50% to 65%. service livestock not only affects the effects of microbial enzy added to feed, but also affects the role of naturally occurring enzy in feed raw materials. Gibson (1995) found that granulation at 85 degrees Celsius will make the endogenous investigative phytase activity in wheat inactivation. EECKHOUT and DEPAEPE (1994) reported in the survey of phytase activity in different feeds, wheat bran is a phytase, but the phytase activity of the granulation sample is only 56% of the unsuccessful sample. JongBloed and Kemme (1990) found that granulation in close proximity to 80 degrees Celsius can reduce the activity of phytase in pig feed, where the pig feed is formulated in a feed raw material that is rich or lack of phyase activity. of. They also conducted a test to determine the effects of apparent absorption rate of granulation on phosphorus. They were found in two experime that the absorption rate of phosphorizine-rich feedmeated feed was reduced, which was consistent with the results of endogenous phytase inactivation. rarch institutions and feed industries pay attention to the rarch of phytase stability, because the processing temperature used is increasing, and the absorption of phosphorus due to nutrition and environmental factors The rate is getting more important. Exogenous enzy increase the encapsulating or formation of granules, which provides a method for the current protective enzyme from thermal damage. More basic methods may be the separation of heat resistance enzy or reducing it again to the active configuration after enzyme degeneration. As another unfortunate, th methods do not prevent high temperature to endogenous enzy contained in feed raw materials.Destruction.

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