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Titolo:
Effect of enzyme lysis on the digestibility of brewer's yeasts included inthe diets of chicken broilers
Autore:
Pavlova, K; Grigorova, D;
Indirizzi:
Bulgarian Acad Sci, Inst Microbiol, Plovdiv 4002, Bulgaria Bulgarian Acad Sci Plovdiv Bulgaria 4002 crobiol, Plovdiv 4002, Bulgaria
Titolo Testata:
CZECH JOURNAL OF ANIMAL SCIENCE
fascicolo: 9, volume: 46, anno: 2001,
pagine: 408 - 412
SICI:
1212-1819(200109)46:9<408:EOELOT>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Keywords:
enzyme lysis; brewer's yeasts; chicken broilers; digestibility in vitro and in vivo; performance;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
17
Recensione:
Indirizzi per estratti:
Indirizzo: Pavlova, K Bulgarian Acad Sci, Inst Microbiol, 26 Maritza Blvd, Plovdiv 4002, Bulgaria Bulgarian Acad Sci 26 Maritza Blvd Plovdiv Bulgaria 4002 garia
Citazione:
K. Pavlova e D. Grigorova, "Effect of enzyme lysis on the digestibility of brewer's yeasts included inthe diets of chicken broilers", CZEC J ANIM, 46(9), 2001, pp. 408-412

Abstract

Digestibilities both in vitro and in vivo Of intact and enzyme treated brewercs yeasts were studied. The enzyme disruption of yeast cell walls was carried out with lytic enzyme complex produced by Straptomyces roseolus 274. It was established that with 20U enzyme complex/g yeasts at pH 5.0, 45 degreesC for 3 h increase digestibility in vitro to 87.7%, which was 1.8-2.0 time higher than that of whole yeast cells. Investigations of digestibility in vivo were carried out with three groups of chicken broilers: the first group, chickens fed with basic diet; the second group were chickens fed with a diet in which 20% of soybean protein in basic diet was replaced with 5% intact yeasts; the third group in which 20% of soybean protein was replaced with 5% enzyme treated yeasts. The highest weight gain and best feed consumption were recorded with the third group of chickens, confirming that 5% enzyme treated brewercs yeasts successfully replaced 20% of soybean protein in the basic diet.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 11/07/20 alle ore 17:10:25