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Ruminants fed high concentrate diets (HCD) are highly susceptible to foamy rumen bloat, but up to now the cause of rumen foam formation is unknown, making it difficult to prevent effectively. Exp. 1 of this study investigated the relationship between saccharide content in rumen fluid (RF) and foaming performance, and explored the effect of supplementing non-starch polysaccharides (NSP) enzymes to RF on foaming performance. The RF of 16 HCD-fed goats was used as experimental material to correlate RF viscosity, foaming performance, and saccharide content. Subsequently, the RF from 4 goats with severe rumen bloat was collected as experimental material, divided into 5 equal portions and randomly assigned to 5 treatment groups, namely adding 0, 100, 300, 500, and 700 mg/kg NSP enzymes to the RF. The viscosity and foaming performance of the RF, as well as the saccharide content, were determined for each treatment group. The results showed that polysaccharide was significantly and positively correlated with viscosity and foaming performance (P < 0.05). The supplementation of NSP enzymes notably decreased the polysaccharides content in RF and foaming performance (P < 0.05), with the best effect achieved by supplementing 500 mg/kg NSP enzymes. Exp. 2 further investigated the feasibility of supplementing NSP enzymes to HCD to prevent rumen bloat in goats. Twelve goats with rumen fistula were selected as experimental animals and were randomly assigned to 2 dietary treatment groups with 6 goats in each group, including CON (basal HCD) and E (basal HCD + 500 mg/kg NSP enzymes). The trial was conducted for 18d with a 6d sampling period. The rumen contents and RF were collected daily during the sampling period to determine rumen fermentation indexes, foaming performance and microbial structure and composition, and to determine nutrient digestibility in goat. The results showed that supplementation of NSP enzymes in HCD significantly reduced foaming performance in goat RF (P < 0.05), the effects on nutrient digestibility, rumen fermentation, and microbial composition were not significant (P > 0.05). In summary, polysaccharide is an important factor affecting the foaming performance of RF, and supplementation of NSP enzymes in HCD can prevent the occurrence of rumen bloat. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the responses of non-starch polysaccharide (NSP) enzymes and protease combination on growth performance, meat quality, and nutrients digestibility of yellow-feathered broilers fed with corn-soybean meal basal diets with normal and subnormal crude protein (CP) levels. The experimental design was completely randomized with a 2 × 2 factorial arrangement of treatments, including six replicates of 20 birds per pen. Two basal diets were formulated with normal CP level as positive control (PC) and subnormal CP level without extra essential amino acid (AA) supplementation as negative control (NC). The basal diets were supplemented without or with NSP enzymes and protease. Broilers fed with the NC diet had lower (P < 0.05) final body weight (BW), average daily weight gain (ADG) on days 1–21, 22–56 and 1–56 and higher (P < 0.05) feed-to-gain ratio (F/G) on day 22–56 than those fed with PC diet. The broilers fed with the NC diet had higher (P < 0.05) L* and b* values in thigh muscle, crypt depth in the duodenum, and dry matter (DM) digestibility as well as lower (P < 0.05) villus height, musculature thicknesses, and villus height: crypt depth in the duodenum than those fed with the PC diet. Dietary NSP enzymes and protease combination increased (P < 0.05) the ADG and F/G of the broilers on days 1–56, and pH values in breast and thigh muscles as well as the digestibility of DM, gross energy (GE), CP and most AAs of the broilers on day 56. Compared with the PC diet, the combination of NSP enzymes and protease exhibited greater (P < 0.05) improvements in the digestibility of DM, CP, and some AAs (Asp, Ile, and Leu) in the broilers fed with the NC diet. In conclusion, reducing CP diet without essential AA supplementation impaired the growth performance and meat color of the thigh muscles of the broilers. The combination of NSP enzymes and protease effectively improved the growth performance, meat quality, and nutritional values of the broilers. In terms of the digestibility of DM, CP, and some AAs, the magnitude of response to the addition of NSP enzymes and protease was greater in the low nutritional-quality diet with a subnormal CP level.

Optimization of the extraction procedure using a multienzymes cocktail for common buckwheat (Fagopyrum esculentum M.) is important due to the yield, fermentable sugars, oligosaccharides and bioactive compounds for creating higher added value products. This study was undertaken to find out the optimum multienzymes-water extraction on yield and total phenolic compounds for common Buckwheat using response surface methodology (RSM). Three independent variables, time (2, 13, and 24 h), temperature (60 °C, 70 °C, 80 °C), and non-starch polysaccharide (NSP) enzymes mixture (0.10, 0.55, and 1.00 mL), were analyzed to optimize the response variables. NSP hydrolyzing enzymes, cellulase, xylanase, and β-glucanase, were produced by Trichoderma reesei. Estimated optimum conditions for F. esculentum were found: time—2 h, temperature—65 °C, and cellulase activity—8.6 CellG5 Units/mL. Different optimization run samples were collected and lyophilized for further analysis until the hydrophilic property using the water contact angle methodology and rutin content using HPLC was determined. Results indicated NSP enzymes activity did not differ between water contact angles after 13 h of enzymatic water extraction. However, longer fermentation time (24 h) decreased static water contact angle by approximately 3–7° for lyophilized water extract and 2–7° for solid fraction after fermentation. It implies enzymatic hydrolysis during water extraction increased hydrophilic properties in solid fraction and decreased hydrophilicity in water fraction due to the enzymes cleaved glycosidic bonds releasing water-soluble compounds.

Aim: An attempt was made to assess the effect of pure enzyme combinations with the objective of formulating customized enzyme mixtures based on sugar release when subjected to two-stage in vitro digestion assay. Materials and Methods: A two-stage in vitro digestibility assay was carried out for commonly used feed ingredients for poultry viz., maize, soy bean meal, sunflower cake, and de-oiled rice bran supplemented with three concentrations of xylanase (5000; 7500 and 10000 IU/kg), cellulase (50; 100 and 400 IU/kg) and â-D-glucanase (100; 200 and 400 IU/kg) were used to formulate various NSP enzymes combinations. In total 27 NSP enzyme combinations (3x3x3) were formulated and the sugar released due to NSP digestion was quantified by phenol sulphuric acid method. Results: The total sugar release was significantly (P

Background: Non-starch polysaccharide enzymes (NSPEs) have long been used in monogastric animal feed production to degrade non-starch polysaccharides (NSPs) to oligosaccharides in order to promote growth performance and gastrointestinal (GI) tract health. However, the precise molecular mechanism of NSPEs in the improvement of the mammalian small intestine remains unknown. Methods: In this study, isobaric tags were applied to investigate alterations of the small intestinal mucosa proteome of growing pigs after 50 days of supplementation with 0.6% NSPEs (mixture of xylanase, β-glucanase and cellulose) in the diet. Bioinformatics analysis including gene ontology annotation was performed to determine the differentially expressed proteins. A protein fold-change of ≥ 1.2 and a P-value of < 0.05 were selected as thresholds. Results: Dietary supplementation of NSPEs improved the growth performance of growing pigs. Most importantly, a total of 90 proteins were found to be differentially abundant in the small intestinal mucosa between a control group and the NSPE group. Up-regulated proteins were related to nutrient metabolism (energy, lipids, protein and mineral), immunity, redox homeostasis, detoxification and the cell cytoskeleton. Down-regulated proteins were primarily related to transcriptional and translational regulation. Our results indicate that the effect of NSPEs on the increase of nutrient availability in the intestinal lumen facilitates the efficiency of nutrient absorption and utilization, and the supplementation of NSPEs in growing pigs also modulates redox homeostasis and enhances immune response during simulating energy metabolism due to a higher uptake of nutrients in the small intestine. Conclusions: These findings have important implications for understanding the mechanisms of NSPEs on the small intestine of pigs, which provides new information for the better utilization of this feed additive in the future. [ABSTRACT FROM AUTHOR]

Optimization of the extraction procedure using a multienzymes cocktail for common buckwheat (Fagopyrum esculentum M.) is important due to the yield, fermentable sugars, oligosaccharides and bioactive compounds for creating higher added value products. This study was undertaken to find out the optimum multienzymes-water extraction on yield and total phenolic compounds for common Buckwheat using response surface methodology (RSM). Three independent variables, time (2, 13, and 24 h), temperature (60 °C, 70 °C, 80 °C), and non-starch polysaccharide (NSP) enzymes mixture (0.10, 0.55, and 1.00 mL), were analyzed to optimize the response variables. NSP hydrolyzing enzymes, cellulase, xylanase, and β-glucanase, were produced by Trichoderma reesei. Estimated optimum conditions for F. esculentum were found: time—2 h, temperature—65 °C, and cellulase activity—8.6 CellG5 Units/mL. Different optimization run samples were collected and lyophilized for further analysis until the hydrophilic property using the water contact angle methodology and rutin content using HPLC was determined. Results indicated NSP enzymes activity did not differ between water contact angles after 13 h of enzymatic water extraction. However, longer fermentation time (24 h) decreased static water contact angle by approximately 3–7° for lyophilized water extract and 2–7° for solid fraction after fermentation. It implies enzymatic hydrolysis during water extraction increased hydrophilic properties in solid fraction and decreased hydrophilicity in water fraction due to the enzymes cleaved glycosidic bonds releasing water-soluble compounds. [ABSTRACT FROM AUTHOR]