Enzyme supplementation of wheat-based diets for broilers: 2. Effect on apparent metabolisable energy content and nutrient digestibility

Two experiments were conducted to determine the effect of enzyme supplementation on the nitrogen-corrected apparent metabolisable energy (AMEn) and apparent nutrient digestibilities in ileum and excreta from male broiler chickens fed diets containing high amounts of wheat (>80%). Four different enzyme preparations were added to the wheat-based diets in varying levels and combinations. The difference between Experiments 1 and 2 consisted in the addition of different enzymes and enzyme levels. Excreta and ileal content were collected from broiler chickens at 3 and 6 weeks of age. At 3 weeks of age enzyme supplementation increased (P<0.0001) the AMEn from an average value of 13.86 MJ kg−1 dry matter (DM) to an average of 14.60 MJ kg−1 DM in the two experiments. The apparent digestibility of protein (APD) and fat (AFD) were improved significantly as a result of enzyme addition in both experiments. At 3 weeks of age, improvements (P<0.05) in the ileal AFD and APD were on average 13% and 6%, respectively. The effect of enzyme supplementation on AFD measured in excreta from broiler chickens showed the same pattern. The positive effect of enzyme addition on the overall nutrient digestibility and AMEn was reflected in weight gain and feed conversion efficiency (FCE). Significant improvements in AMEn, APD, and AFD were still present in most of the groups fed with enzyme-supplemented diets at 6 weeks of age. The effect of enzyme addition, however, was less pronounced, especially in Experiment 1 where the ileal APD of broiler chickens did not differ significantly from the control group. Apparent starch digestibility (ASD), measured in Experiment 2, was very high in all groups, including the control; however, enzyme supplementation increased ASD (P<0.001) in ileum and excreta at both 3 and 6 weeks of age. The digestibility of total non-starch polysaccharides (NSP) in excreta was improved significantly (P<0.01) as a result of enzyme supplementation (Experiment 2). In addition, pH of caeca content decreased (P<0.02) in broiler chickens fed with enzyme-supplemented diets when compared with the control group. Decreased pH could indicate microbial fermentation of unabsorbed NSP residues and nitrogenous compounds. Overall, the results demonstrated that the nutritive value of wheat-based diets to broiler chickens improve enzyme supplementation. The apparent digestibility of total NSP and of arabinose and xylose residues improved (P<0.02) in the enzyme-supplemented diets indicating that the enzymes were able to break down the cell wall NSP to a certain extent.