ARTICLE 62 FEED & ADDITIVE MAGAZINE August 2022 THE USE OF HIGHER LEVELS OF PHYTASE TO REDUCE DIETARY INCLUSION OF INORGANIC PHOSPHATES “Most poultry and swine diets are primarily composed of plant-based ingredients. In plants, phosphorus (P) is present in different forms such as attached to organic molecules like phospholipids and proteins, but the majority is present as part of the phytate-P, which comprises around 0.18 to 0.25 % in most common cereals. Phytate levels vary in feed ingredients and subsequently feed, and it is therefore critical to analyse these for phytate composition to allow for optimum phytase use to deliver reliable feed cost savings.” Global concern about sustainability has prompted many countries to legislate to reduce pollution from phosphorus (P) and nitrogen. The use of microbial phytase in animal feeds has the potential to significantly reduce the concentration of P in manure by releasing P from phytate stored in raw materials, thereby reducing the requirement for supplementation of inorganic phosphate to animal diets. The P released from phytate degradation by phytase can be used to meet animal requirements and reduce the inorganic phosphorous content in manure. Phosphorus plays a critical role in cellular metabolism, as a part of the energy (ATP) currency of the cell, in cellular regulatory mechanisms and in bone mineralization. Through its involvement in these metabolic and structural processes, P is essential for animals to attain their optimum genetic potential in growth and feed efficiency as well as skeletal development. Because of the key role of P in bone development and mineralization, the requirements of the animal for this mineral are highest in the young growing animal. In diets of non-ruminant animals, such as broilers, the challenge in P nutrition is how to best make available to the animal the P that is present in the diet. Most poultry and swine diets are primarily composed of plant-based ingredients. In plants, P is present in different forms such as attached to organic molecules like phospholipids and proteins, but the majority is present as part of the phytate-P, which comprises around 0.18 to 0.25 % in most common cereals. Phytate levels vary in feed ingredients and subsequently feed, and it is therefore critical to analyse these for phytate composition to allow for optimum phytase use to deliver reliable feed cost savings. Therefore, phytase suppliers should be able to assist in determining phytate-P levels in raw materials and diets. Then, based on the data for nutrient analysis, formulation should be reviewed to ensure enough substrate is available to release the desired nutrient release. Diego Parra Technical Manager EMEA AB Vista
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