Abstract
AbstractBackground and objectivesBeta‐glucan found in cereals is a non‐nutrient for poultry that would cause some digestion problems. Beta‐glucanase can break down the beta‐glucan. The aim was the production of beta‐glucanase from the fermentation of wheat bran and to investigate its effects on cereals.FindingsBeta‐glucan contents of cereals, that is, wheat variety Pishtaz, hulless barley variety Loot, and a variety of medium maturity corn, were measured by direct extraction and beta‐glucan measurement kit. Beta‐glucanase was produced by solid‐state cultivation of five strains of Aspergillus on wheat bran. Aspergillus niger CCUG33991 was selected for the production of enzyme extract. Adding the extract enhanced the suspension viscosity reduction for the tested cereals. Barley had the highest amount of beta‐glucan and higher viscosity reduction that can be attributed to beta‐glucan content. Treatment of cereals with the enzyme extract modified their surfaces and made them more digestible.ConclusionsThe study demonstrated that beta‐glucanase can be a profitable animal feed additive especially for the feeds with high beta‐glucan content grains.Significance and noveltyThe effect of produced beta‐glucanase for the first time on the structure and solution viscosity of cereals showed that adding this enzyme is a suitable additive for digestive problems solving in animals.
Published Version
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