Broiler performance and in vivo viscosity as influenced by a range of xylanases, varying in ability to effect wheat in vitro viscosity

Abstract

1. Exogenous enzymes such as xylanase are used in diets for broilers to eliminate anti-nutritive effects caused by the presence of non-starch polysaccharides (NSP). It has been proposed that the mechanism by which xylanases exert their effect is through reducing in vivo viscosity within the broiler digestive tract. Previous research has reported that in vitro viscosity was a reasonable predictor of in vivo viscosity and that this method could be used to assess the efficacy of xylanases.

2. The objective of this study was to examine the response of broilers offered a wheat-based diet supplemented with a range of xylanases, varying in ability to reduce in vitro viscosity.

3. A total of 18 xylanases (Syngenta Animal Nutrition) were used to investigate the effect of xylanase on wheat in vitro viscosity. For the in vitro viscosity assay, pepsin was dissolved in either 0⋅05 or 0⋅1 M hydrochloric acid (HCl).

4. A wheat-based diet was formulated, produced and split into 7 batches; xylanase (500 U/kg) was sprayed onto 6 of the batches and the 7th was the control. This was repeated three times to produce a total of 21 diets, 18 of which contained xylanase.

5. The experiment was conducted in three consecutive trials. Each trial utilised 63 male, Ross broilers from 7 to 28 d of age. Dry matter intake (DMI), liveweight gain (LWG) and gain:feed were determined weekly. Excreta were collected from d 14 to 21 for determination of apparent metabolisable energy (AME). Oil and neutral detergent fibre (NDF) digestibility and ileal digestibility of dry matter (DM) and starch were determined.

6. Regression analyses were applied to the mean intestinal viscosity against DMI, LWG, gain:feed and the ratio of metabolisable energy to gross energy (ME:GE). To compare xylanases across the three trials, the data were subjected to REML analysis (Genstat 5).

7. When 0⋅1 M HCl was used for dissolution of pepsin, considerable reductions in in vitro viscosity were achieved for the majority of the xylanases–to values less than 12% of the control treatment. When 0⋅05 M HCl was used for the dissolution of pepsin, initial viscosity values were lower and the reduction in in vitro viscosity less dramatic than that observed with 0⋅1 M HCl.

8. With the exception of diets containing xylanases 9003 and 7162, significant reductions in in vivo viscosity were observed for diets containing xylanase in comparison to the control diet.

9. In terms of gain:feed, ME:GE and AME the xylanases ranked best were 2230 and 9003. Xylanase 2230 also resulted in the highest values for ileal DM and starch digestibility.

10. There were weak but significant relationships between in vitro viscosity and in vivo jenjunal digesta viscosity when in vitro viscosity was determined using either 0⋅1 or 0⋅05 M HCl (r ²= 0⋅287 and 0⋅240, respectively).

11. The relationship between jejunal viscosity and DMI was significant (P < 0⋅05) but relatively poor (r ²= 0⋅23). There were also significant (P < 0⋅05) relationships between jejunal digestal viscosity and gain:feed and ME:GE (r ²= 0⋅34 and 0⋅28, respectively).

12. In conclusion, in vitro viscosity may be of some use in predicating xylanase response in vivo.

Acknowledgements

Financial assistance from the Department of Agriculture and Rural Development for Northern Ireland and Zymetrics Inc. is gratefully acknowledged. The contribution of the staff of Biometrics and Agriculture Branch at the Agri-Food and Biosciences Institute is also gratefully acknowledged.