Effect of enzymes of microbial origin on in vitro digestibilities of dry matter and crude protein in soybean meal

Abstract

ABSTRACTThe effects of supplementation with cellulase, xylanase, pectinase, hemicellulase, glucanase, phytase and protease of microbial origin on digestibility of crude protein (CP) and dry matter (DM) of soybean meal in vitro were examined in the present study. Changes in viscosity during in vitro digestion were also examined as an index of carbohydrate digestibility. Hemicellulase and all enzyme combinations without protease showed significant improvement of CP digestibility. Cellulase, xylanase, phytase and glucanase tended to improve CP digestibility. Dry matter digestibility was improved significantly by pectinase and all enzyme combinations. Cellulase and phytase tended to improve DM digestibility. Crude protein and DM digestibilities were the highest when all the enzymes except protease were added. Protease, cellulase, pectinase, xylanase, glucanase and hemicellulase significantly reduced viscosity, while phytase had no effect on viscosity. Viscosity was increased unexpectedly when all the enzymes were added. These results strongly suggest that a combination of carbohydrases improves the CP and DM digestibility of soybean meal while protease inhibits the actions of these enzymes. The present study also suggests that viscosity is not always a good index of digestibility. Moreover, excluding the protease from commercial crude enzyme preparations may improve digestibility.