Effect of enzyme supplementation of white lupin (Lupinus albus var. Butan)-containing diets on performance, nutrient digestibility, viscosity, pH, and passage rate of digesta in broiler chickens
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The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
S. Smulikowska   

The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
Publication date: 2004-06-16
J. Anim. Feed Sci. 2004;13(3):475–486
A wheat-based diet containing 300 g/kg white lupin seeds (L) was fed either unsupplemented or supplemented with one, two or three commercial enzymes. Enzyme B contained primarily xylanase activity, enzyme E primarily pectinase and β-glucanase activity, enzyme A primarily α-galactosidase activity. Each diet was fed to a group of 24 eight-day-old broiler females kept individually. During the first two weeks performance was recorded, next the passage rate was measured in 6 birds, and the digestibility of nutrients was evaluated in 10 birds from each group. On day 25-26 of life, 14 birds per group were slaughtered and viscosity and pH of digesta from different parts of the digestive tract were determined. Body weight gain, feed conversion ratio, metabolizable energy of diet, viscosity of digesta in the jejunum and distal ileum, pH of digesta in the caeca, and excreta moisture content were not affected by enzyme supplementation of lupin diets. In group LB the digestibility of dietary fat increased (P<0.05) in comparison with group L. In group LBE, apparent protein digestibility and organic matter retention decreased and digesta viscosity in the caeca increased (from 2.4 and 5.6 to 21.3 mPas·s, respectively) in comparison with groups L and LB (P<0.05). Supplementation of the LBE diet with enzyme A caused a decrease in caecal digesta viscosity to 9.4 mPas·s and an increase in the rate of passage of digesta during the first 4 h.
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