The Effect of a Modified GH11 Xylanase on Live Performance, Gut Health, and Clostridium perfringens Excretion of Broilers Fed Corn-Soy Diets
Providing adequate quantities of animal protein to meet the demands of a continuously growing population requires that livestock producers must increase the production efficiency of farm animals. This can be achieved through improved genetics, management, and nutrition. Furthermore, feed ingredient prices soared in 2020-2021, resulting in minimizing the profit for the producers and forcing them to seek cheaper alternative ingredients, typically of lower quality and higher fiber content. Feed composition plays an important role in efficiently providing birds with the required nutrients for maintenance and growth. It is well-known that various feed ingredients have anti-nutritional factors that would either negatively affect digestion, or trap nutrients within their cell wall structure, making them unavailable for the bird to digest and utilize, simply because the bird lacks the endogenous enzymes needed to hydrolyze these structures.
BRI’s Xylamax® is a uniquely modified xylanase enzyme feed additive. BRI and Jordan University of Science and Technology, College of Agriculture, recently published an article The Effect of a Modified GH11 Xylanase on Live Performance, Gut Health, and Clostridium perfringens Excretion of Broilers Fed Corn-Soy Diets. This article details the research done to evaluate not only growth performance but also gastrointestinal fitness indicators. This article is the most recent published about BRI’s products and their solutions to an ever-changing industry. BRI is committed to bringing solutions to producers’ most challenging problems, including environmental sustainability goals, improved performance parameters, and contributions to better over-all flock health.
This report shows the key results in the following areas:
- Live performance
- Apparent Metabolizable Energy Corrected for Nitrogen (AMEn)
- Lesion Scores
- Clostridia perfringens Excretion Over Time
To read the article in full, please follow this link.