標(biāo)題: in vitro and in vivo characteristics of phytases [打印本頁] 作者: monica 時(shí)間: 2007-7-19 23:19 標(biāo)題: in vitro and in vivo characteristics of phytases In vitro and in vivo characteristics of bacterial phytases and their efficacy in broiler chickens
E. A. I. Elkhalil ; K. Männer ; R. Borriss ; O. Simon
Abstract
1. Three bacterial phytases derived from Bacillus, Escherichia coli or Klebsiella were compared with a phytase derived from Aspergillus niger in vitro and in vivo.
2. The in vitro results indicated that Aspergillus, E. coli and Klebsiella phytase displayed their activity optima in an acid pH range while Bacillus phytase did so in neutral pH.
3. The trials also revealed that only Bacillus phytase is more resistant to heat treatments, while E. coli and Klebsiella phytases are more stable against proteolytic inactivation.
4. In vivo phytases derived from Aspergillus, Bacillus, E. coli, Klebsiella or a combination of Bacillus and E. coli improved the utilisation of phosphorus (P balance) significantly to 0·54, 0·54, 0·55, 0·55 or 0·58, respectively, compared to 0·42 in the negative control.
5. The phytases used in this study seemed to be equally effective in improving P utilisation regardless of proposed intestinal site of activity. Combination of phytases acting in the gizzard with phytases acting in the intestine seems to be a promising way to further improving in vivo efficacy of phytases in poultry.