RESEARCH PAPER

Screening of Optimal Conditions for Piglet Diet Predigested by Compound Enzyme Preparation in Vitro and Effects on Its Quality

  • YANG Yang ,
  • WANG Yue ,
  • WU Yifan ,
  • LIU Sijun ,
  • ZHAO Yan ,
  • LI Bugao ,
  • CAO Guoqing ,
  • GUO Xiaohong
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  • College of Animal Science, Shanxi Agricultural University, Taigu 030801, China

Received date: 2021-09-27

  Online published: 2022-05-14

Abstract

The purpose of this study was to screen out the optimal conditions of compound enzyme preparation for in vitro predigestion and compare the difference of diets before and after compound enzyme predigestion, so as to provide reference for the development of non-resistant diet. Ten enzymes including protease, amylase, non-starch polysaccharide (NSP) enzymes (cellulase, pectinase, xylanase, β-glucanase and α-galactosidase), glucose oxidase (GOD), ferulic acid esterase (FAE) and arabinofuranosidase (AF) were selected to form a compound enzyme preparation. According to the physical and chemical properties of enzymes, the effects of enzyme action temperature and time on predigested diet for piglets were investigated, the structural changes of diets before and after enzymatic hydrolysis were evaluated by scanning electron microscopy and laser confocal photography, and the effects of predigested diet on intestinal harmful bacteria were observed by bacterial growth curve. The results showed as follows:1) compared with no enzyme adding, the contents of amino acids and small peptides were significantly increased by adding protease in buffer solution with pH=3 and treated at 50℃ for 0.5 h (P<0.05); when amylase and NSP enzyme were added and reacted in buffer solution with pH=5 and after pre-digestion for 1.0 h, the dinitrosalicylic acid (DNS) method showed that reducing sugar content was extremely significantly increased at 50℃ (P<0.01), and enzyme-linked immunosorbent assay (ELISA) showed that the contents of some anti-nutritional factors were significantly decreased at 50℃ (P<0.05). 2) The synergistic effect of xylanase and its branched enzyme was analyzed in this experiment. The results showed that the reducing sugar release content in diets adding AF and FAE first and then xylanase was increased by 79.07% (P<0.01) than that adding xylanase alone. In addition, adding GOD resulted in 1.32 μg/mL gluconic acid, and decreased the pH of the diet. 3) Scanning electron microscopy and rhodamine B staining combined with laser confocal photography showed that the cell wall of diet was seriously damaged and the intact structure was destroyed after predigestion with compound enzyme preparation. 4) In this experiment, Escherichia coli and Salmonella isolated from the intestinal tract of diarrhea pigs were used to test the bacteriostatic effects of dietary enzymatic hydrolysis products, and the results showed that the growth of Escherichia coli and Salmonella was inhibited after enzymatic hydrolysis and predigestion. To sum up, the optimal combination conditions of enzyme preparation are as follows:firstly, add protease at pH=3 and 50℃ for 0.5 h; then the pH is up-regulated to 5, AF, FAE and GOD are added, and treated at 40℃ for 1.0 h; finally, amylase and NSP enzymes are added and treated at 50℃ for 1.0 h. After enzymolysis, the content of available nutrients is increased, the content of anti-nutrition factors is decreased, and the growth of harmful bacteria is inhibited.

Cite this article

YANG Yang , WANG Yue , WU Yifan , LIU Sijun , ZHAO Yan , LI Bugao , CAO Guoqing , GUO Xiaohong . Screening of Optimal Conditions for Piglet Diet Predigested by Compound Enzyme Preparation in Vitro and Effects on Its Quality[J]. Chinese Journal of Animal Nutrition, 2022 , 34(5) : 3329 -3338 . DOI: 10.3969/j.issn.1006-267x.2022.05.058

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