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1. The effects of a mixture of pure enzymes (cellulase, hemicellulase and pectinase) and a commercial enzyme, Energex, were examined on performance and metabolisabilities in broiler chicks given a maize-soybean meal diet. Composition of the mixed enzyme was similar to Energex except that protease was not present. 2. Chicks were divided into three groups: control, mixed enzyme and Energex with 7 replicates per group. Male broiler chicks were raised at 25 degrees C in wire-floored cages for 12 d from 15 d of age. Feed and water were offered ad libitum. 3. The Energex group gained significantly more weight and the mixed enzyme group tended to gain more than the control. Feed intakes were similar and thus the feed conversion ratio of Energex was significantly improved while it tended to be improved by the mixed enzyme. 4. The mixed enzyme group showed significant improvement in carcase and muscle weight when compared with the control group. The mixed enzyme group also showed significant improvement in organic matter and crude protein metabolisabilities. In the groups given enzyme, abdominal fat weight tended to decrease. 5. It is concluded that a combination of cellulase, hemicellulase and pectinase is effective in improving organic matter and crude protein metabolisabilities and carcase yield of broilers on a maize-soybean meal diet.

Effect of commercial pectinase and cellulase addition on in vitro digestibility of two common bean (Phaseolus vulgaris) varieties, black (Brunca) and red (Chirripó), was measured. Constant conditions of pH (6.3-6.4), time (60 min), and temperature (40 degrees C) were held, and three enzyme concentrations were tested: 0.25%, 0.5% and 1.0% m/m. In vitro digestibility increases for black beans were 6.9%; 9.5% and 12.3% (p < 0.05), and for red beans were 8.9%; 10.2% and 12.9% (p < 0.05), with increasing pectinase concentration. Effects of cellulase were dependent upon both, enzyme concentration and bean variety. In vitro digestibility of red beans increased by 5.7%; 9.2% and 12.0% with increasing cellulase concentration; digestibility of black beans increased by less than 5%. No significant difference (p > 0.05) in general acceptance of enzyme treated beans (black or red) or nontreated beans was noted.

We evaluated the effects of cellulase (from Trichoderma longibrachiatum) application rates on neutral detergent fiber (NDF) concentration and fermentation products of orchardgrass (Dactylis glomerata L.) and alfalfa (Medicago sativa L.) silages harvested with decreasing dry matter (DM) digestibility. Additionally, the impacts of inoculant (Lactobacillus plantarum and Pediococcus cerevisiae), pectinase (from Aspergillus niger), or formic acid on silage composition were studied. Forages wilted to a DM content of about 320 g/kg were ensiled in laboratory silos for 60 d. Cellulase, combined with inoculant, was applied at 2, 10, and 20 ml/kg of herbage (at least 2500 IU/ml). Cellulase at 10 ml/kg was also applied alone or in combination with pectinase and inoculant or formic acid. The NDF concentration of orchardgrass silage decreased with increasing cellulase up to 20 ml/kg, at which NDF content was decreased by 30%. The NDF concentration of alfalfa silage decreased with increasing cellulase application up to 10 ml/kg, at which NDF content was decreased by 13%. Immature plants were more responsive to cellulase treatment than mature plants. Cellulase at 2 ml/kg combined with inoculant improved fermentation characteristics of the silages but generally, there was no effect on silage fermentation by higher cellulase applications, resulting in an accumulation of sugar. The improved fermentation of orchardgrass treated with cellulase and inoculant was mostly related to the effect of inoculant, whereas cellulase alone improved fermentation characteristics of alfalfa silage and this effect was enhanced by addition of inoculant. Decreased NDF and increased sugar concentrations did not improve the in vitro DM digestibility of cellulase-treated silages.

Fusarium oxysporum f.sp. melonis, a pathogen of melon (Cucumis melo L.), was grown in shaken cultures at 26 degrees C in a mineral salts medium containing glucose, xylan and apple pectin as carbon sources. The extracellular enzymic complex obtained from these cultures showed lytic activity on plant tissues, causing maceration of melon fruits, potato tubers and carrot roots. Protoplasts were isolated from melon fruits when the maceration was carried out under appropriate osmotic conditions. This fact suggest a possible relationship between the enzymes produced by Fusarium oxysporum f.sp. melonis and their pathogenicity on melon plants.