A new study from BRI research partner Dr. Duong Duy Dong of Nong Lam University was recently published in the Vietnamese magazine Chan nuoi Viet Nam on the benefits of Xylamax in Vietnamese poultry.

Dr. Dong concludes that, “Thus, the use of the xylanase enzyme preparation trade name Xylamax helped increase the digestibility of nutrients in food chicken to add from 1.30% (crude protein) to 8.0% (fat) and thus making the value of metabolic energy (ME) of food increased by nearly 5% respectively with 147 Kcal. Since nutrients are digested, this increase, especially energy value exchange, helped broilers fed supplemented with 0.05% growth Xylamax have better results, saving the cost of food.”
Read the full article here.
About the author