Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 3N2, Canada.
CBS Bio Platforms Inc., Calgary, AB T2C 0J7, Canada.
J Anim Sci. 2023 Jan 3;101. doi: 10.1093/jas/skad233.
Enzymatic modification of canola meal (CM) is a potential method to enhance its nutritional value as it can depolymerize nonstarch polysaccharides (NSP) and mitigate its potential antinutritive properties. Based on the previous studies, pectinase A (PA), pectinase B (PB), xylanase B (XB), and invertase (Inv) were used for the enzymatic modifications. The highest NSP depolymerization ratio was obtained when 4 g/kg of each PA, PB, and XB, and 0.2 g/kg of Inv were used during 48 h incubation at 40 °C. In the current study, changes in pH, simple sugars, sucrose, oligosaccharides, and NSP contents during the enzymatic modification (CM+E) of CM were measured and compared to Control (CM) without enzymes addition or with the addition of bacteriostat sodium azide (CM+E+NaN3). The results showed that spontaneous fermentation occurred during incubation. After incubation, the pH of the slurry decreased, lactic acid was produced, phytate disappeared, and the concentration of simple sugars decreased substantially. The NSP of the slurry was progressively depolymerized by the enzyme blend. The chemical composition and nutritive value of enzymatically-modified CM (ECM) were evaluated. Ross 308 broilers were randomly assigned to 18 cages of six birds each for the standardized ileal amino acid digestibility (SIAAD) and nitrogen-corrected apparent metabolizable energy (AMEn) assay. A corn/soybean meal-based basal diet formulated to meet Ross 308 breeder recommendations and two test diets contained 70% of the basal diet and 30% of CM or ECM, respectively, were fed to Ross 308 from 13 to 17 d of age. No difference was observed between SIAAD of CM and ECM. The AMEn value of ECM was 2118.0 kcal/kg on a dry matter basis which was 30.9% greater (P < 0.05) than the CM.
菜粕的酶法修饰是一种提高其营养价值的潜在方法，因为它可以降解非淀粉多糖（NSP），减轻其潜在的抗营养特性。基于先前的研究，果胶酶 A（PA）、果胶酶 B（PB）、木聚糖酶 B（XB）和转化酶（Inv）被用于酶修饰。当在 40°C 下孵育 48 小时，每公斤添加 4 克 PA、PB 和 XB，以及 0.2 克 Inv 时，NSP 降解率最高。在本研究中，测量了在菜粕酶法修饰（CM+E）过程中 pH、简单糖、蔗糖、低聚糖和 NSP 含量的变化，并与未添加酶或添加抑菌剂叠氮化钠（CM+E+NaN3）的对照（CM）进行了比较。结果表明，在孵育过程中发生了自发发酵。孵育后，浆液的 pH 值下降，产生了乳酸，植酸消失，简单糖的浓度大幅下降。酶混合物逐渐降解了浆液中的 NSP。对酶法修饰菜粕（ECM）的化学成分和营养价值进行了评价。Ross 308 肉鸡被随机分配到 18 个六只鸡的笼中，进行标准回肠氨基酸消化率（SIAAD）和氮校正表观代谢能（AMEn）测定。一种基于玉米/豆粕的基础日粮，按照 Ross 308 种鸡的建议进行配方，两种试验日粮分别含有 70%的基础日粮和 30%的菜粕或 ECM，从 13 日龄到 17 日龄饲喂 Ross 308 肉鸡。菜粕和 ECM 的 SIAAD 没有差异。基于干物质基础，ECM 的 AMEn 值为 2118.0 千卡/千克，比菜粕高 30.9%（P<0.05）。
