Overview of enzymes in feed, why use enzymes in feed?

Animals digest their food by means of enzymes, which come from the animal itself and from microorganisms in the gut.However, the digestive process in animals is not 100% efficient. 15-25% of pig and poultry feeds cannot be digested and utilized by the animals because of the high amount of anti-nutritional factors in the feed, which impede the whole digestive process, and the lack of enzymes in the animal itself to degrade certain feed components In livestock production, feed is the most important cost, and the profitability of a farm depends mainly on the relative cost and utilization of the nutrients in the feed.

If the feed is not utilized efficiently, then there is a cost to the producer and environmental control.Adding specific enzymes to feed can improve the nutritional value of feed ingredients and increase digestive utilization. Feed enzymes are able to degrade the anti-nutritional factors found in many feed ingredients. These anti-nutritional factors prevent animals from digesting feed properly, resulting in reduced meat and egg production, reduced feed utilization and digestive disorders in animals. The application of enzymes can improve the utilization of starch, protein, amino acids and minerals.In addition, it can also supplement the insufficiency of endogenous enzymes in young animals, because the digestive tract of young animals is immature, resulting in insufficient secretion of various digestive enzymes.

The main role of feeding enzyme preparation:Eliminate anti-nutritional factors, improve feed utilization, reduce costs and increase the value of feed;Protecting the environment-reducing fecal excretion and lowering nitrogen and phosphorus emissions by improving the digestibility and absorption of feed;Improving uniformity - reducing quality differences between batches of feed ingredients, keeping feed quality stable and ensuring uniformity in meat and egg production performance;Maintaining intestinal health - by improving nutrient utilization, it reduces the supply of nutrients to potentially pathogenic bacteria in the intestinal tract, reducing the incidence of disease.