Canadian Poultry Magazine

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New-Generation Bacterial Phytase

The latest in phytase technology


January 6, 2009
By By Dr. Janet Remus Technical Services Manager – Danisco

Topics

New-generation bacterial phytases will undoubtedly play an increasing
and vital role in helping poultry producers face the challenges of
coping with the increasing costs of feed ingredients.

The latest in phytase technology also ensures excellent heat stability for added confidence

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REDUCE FEED COSTS
A new-generation bacterial phytase can reduce feed costs and has been shown to be more effective than fungal phytases.

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New-generation bacterial phytases will undoubtedly play an increasing and vital role in helping poultry producers face the challenges of coping with the increasing costs of feed ingredients.

Numerous research centres and universities have compared Danisco’s new-generation bacterial Phytase (Phyzyme® XP) with a traditional fungal phytase in broiler, layer and pig feeds. The results of their trial work demonstrate that the new product is more effective than fungal phytase.

PROVEN HEAT STABILITY
As a consequence, according to current feed ingredient prices, by using the matrix values for calcium, phosphorus, energy and amino acids, the new-generation bacterial phytase can reduce feed costs by around $20.00 per tonne of feed – a saving of least $7.50 per tonne more than when using traditional fungal phytases.

While the economic justification for poultry producers to use the new-generation phytase is clear, the key requirement for feed manufacturers is proven enzyme heat stability. This avoids the potential complications associated with post-pelleting liquid enzyme application systems, enabling enzymes to be added ahead of the conditioning/pelleting process.

Danisco’s new Thermo Protection Technology (TPT) applies a coating to the phytase, which provides protection against the high temperatures that typically occur during pelleting and conditioning. Phyzyme XP TPT is a free-flowing, dust-free granulate that maintains its phytase efficacy even after exposure to pelleting temperatures of up to 95 C (203 F). Phyzyme XP TPT can therefore be confidently used in the vast majority of feed manufacturing processes globally.
 

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The heat stable properties of Phyzyme XP TPT have been well demonstrated by the Technological Institute at Kolding in Denmark. A series of independent trials investigated the effect of TPT coating on the heat stability of the new-generation phytase. The coated product was included in feed prior to conditioning and pelleting at temperatures of 90 C (194 F) or 95 C (203 F), with a conditioning time of 30 seconds. Relative to unprocessed mash feed, 99 per cent of the phytase activity remained after conditioning and pelleting at 90 C and 96 per cent at 95 C, as illustrated in Figure 1.

These results were better than those obtained from another commercially available traditional phytase. Approximately 25-30 per cent more phytase activity was lost when using the traditional phytase product after conditioning and pelleting at these high temperatures, reducing the overall level of phytase activity to 73 per cent and 67 per cent respectively, as illustrated in Figure 2.

The results of the trials at Kolding confirm those of other investigations to compare the heat stability of the coated new-generation phytase with three other commercially available phytases. These showed that the new-generation product retained approximately 20-55 per cent more phytase activity at 90 C (194 F) and approximately 25-65 per cent more phytase activity at 95 C (203 F).

While the high temperature processing studies have shown superior performance of the thermo-protection technology during feed processing, it is important that the coating does not hinder phytase release within the bird’s gut. Trials in broilers have confirmed that the TPT coating releases the phytase effectively in the bird’s gut. Broiler studies conducted by the Agricultural Development and Advisory Service (ADAS) in the U.K. and the University of Manitoba found no significant differences in liveweight gain, feed conversion ratio (FCR) or tibia ash in broilers fed either uncoated or coated phytase (Table 1).

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Dr. Janet Remus, who has an
M.Sc. and PhD from the University of Missouri, is Danisco Animal Nutrition’s Regional Technical Services Manager for Canada and the U.S.


 

PROVEN MILL STABILITY
The heat stability of this new-generation phytase has been confirmed in seven commercial mill tests in Canada. Feed was pelleted and processed at temperatures up to 93 C (199 F), steam pressure 12-40 psi and up to one minute conditioning time. Relative to unprocessed mash feed, on average, 82 per cent of the phytase activity remained in the pelleted feed, with phytase levels remaining above the guaranteed minimum levels recommended by Danisco.

In today’s challenging and increasingly competitive market, poultry feed producers can benefit from this advance in phytase technology. Phyzyme XP TPT can confidently be used in most pelleting and conditioning processes, thereby eliminating the need to use liquid application systems for pelleted feed.

For further details about the products and services detailed in this feature, please contact Andrea Barletta, Global Marketing Director, Danisco Animal Nutrition. Tel: +44 (0) 1672 517777 or e-mail: andrea.barletta@danisco.com