Processing and detection of β-glucanase in combination with feed

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Due to the commercial production of the glucanase preparation, the barley can be added to the diet of poultry as a feed raw material, and the production performance and production of poultry will not be reduced due to high beta;-dextran levels. Numerous feces (Campbell and Bedford, 1992). Currently, Beta; – Glucanase has been widely used in the world’s large wheat production area. However, it is still limited in the research on the effect of heat treatment to the feed to the feed. PTF China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry

EECKHOUT, etc. (1995) Temperature in 50 ~ 95 degrees Celsius, 5,0 ×Ð ÁÏ ÁÏ ÁÏThe beta; – glucanase activity was determined. The results show that even at the lowest temperature, the beta in the feed is 40% after processing, while only 7% activity is stored at the highest temperature, and the activity of 2/3 is tone. Loss during quality. On the other hand, Esteve-Garcia et al. (1997) found that the beta added to the meat chicken; – Glucanase can still retain most of the activity and the granulation temperature proximately 80 degrees Celsius. The enzyme used is made into fine particles. This indicates that beta; – Glucanase can be added to the feed.

PTF China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry

Production performance of meat with chicks with heat treated enzyme supplementation . McCracken et al. (1993) added a stable form of commercial enzyme mixtures, which contain beta;-glucanase and xylanase activity, and the diet heated at 85 degrees Celsius before granulation. 15 minutes. The results show that the diet is heat treated in the absence of exogenous enzymes, so that the apparent digestibility of feed nutrients is lowered, the viscosity of the meat with chicks and intestinal contents and reduced feces dry matter content; but in addition In the case of source enzyme, heat treatment is carried out, and the digestibility of feed nutrients is improved, and the adverse effect caused by heat treatment is eliminated. This is sufficiently described that the enzyme remains active at 85 degrees Celsius. Vukic-Vranjes et al. (1994) determined the effect of adding commercial enzyme mixtures in two diet, one of which contains 20% barley. The enzyme mixture contains beta; – glucanase, xylanase, amylase and pectinase activity. These two kinds of diets were tested in 70 to 75 degrees Celsius, which were puffed or extruded at 110 to 120 degrees Celsius. Compared with granulation, extrusion puffing has adverse effects on the production performance of chicks. At the same time, extrusion expansion also increases the in vitro viscosity of the feed, which indicates that the high temperature increases the solubility of the non-amylide of the feed in the feed. For diet, whether granulation or extrusion, supplemental enzyme mixtures improve the chickProduction performance, which is still an enzymatic activity after the production of extruded puffed tomorrow. The study of Vukic-Vranjes et al. (1994) also showed that the supplemental enzyme mixture was reduced in the diet to reduce the viscosity of the feed extraction, which indicates that the feed is enzymatic activity before eating chick. They still can’t eliminate the existence of enzyme activity in the feed before processing the feed.

PTF China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry

Bedford (1994) is produced in a supplementase and heat-treated feed and feeding the feed of broiler production Performance was determined. The results showed that the beta added in the basic diet of the barley, glucanase (the enzyme used in 1993 McCracken et al.) The same product is the same product in the day, 75 degrees Celsius, and the granulation occurs. . Stripping temperatures in 95 degrees Celsius for 30 seconds and 15 minutes, respectively, to lose 84% and 91%, respectively. Inborr and Bedford (1994) Attempts to determine if the measurement of enzyme activities in vivo is the most accurate method for evaluating the effects of the process. The results show that the recovery of enzymatic activity is the highest at the minimum processing temperature, while the highest processing is lowered, but the result cannot be accurately reflected by the production performance of broilers. The highest value of the meat gigma and the minimum weight ratio of the consumption ratio are obtained under the temperature of the temperature (85 degrees Celsius). Obviously, the enzyme remains active at this temperature, and the positive effect of the heat treatment exceeds the negative effect of enzyme inactivation. PTF China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry Study showed that beta;-stabilization of glucanase can be made from 75 degrees Celsius The effect of grain temperature, but does not withstand the particulate temperature of 95 degrees Celsius. Cowan and Rasmussen (1993) reported that the product beta; – glucanase is obviously inactivated at 65 degrees Celsius or more, but if the product is applied, it can be affected by 75 degrees Celsius. . The above two reports are very short, and the research reports on the improvement of glucanase thermostability are very limited. PTF China Feed Industry Information Network – Based on Feed, Service Animal Husbandry

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