Abstract
Enzyme dietary supplementation in monogastric diets has been implemented widely in the last decade. Starting from phytase, enzymes have been used to assist in the utilization of essential minerals such as calcium (Ca) and phosphorus (P). Nevertheless, new opportunities have arisen by introduction of up-to-date enzymatic technology. As most diets for poultry and swine contain plant grains as basic ingredients, the fundamental issue to combat was the efficient breakdown of cell walls and the liberation of entrapped nutrients. Therefore, supplementation of specific enzymes has led to improved utilization of nutrients, while it had generated positive effects on gastrointestinal environment. Apparently, the evolution of feed enzyme technology has led to production of single- or multi-enzymes, which are now considered as indispensable in feed formulation for monogastric species. Yet, majority of the related studies have focused either on improving digestibility of major nutrients or on enhancing performance indexes. However, few studies have addressed the effects of enzyme supplementation on improving the properties of meat and eggs. The chapter covers the main effects of single enzymes, with emphasis on the use of xylanase enzymes, on the efficient breakdown of polysaccharides and their potential effects on derived products’ quality.
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Papadopoulos, G.A., Lioliopoulou, S. (2023). Enzymes as Feed Additives. In: Arsenos, G., Giannenas, I. (eds) Sustainable Use of Feed Additives in Livestock. Springer, Cham. https://doi.org/10.1007/978-3-031-42855-5_5
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