Feed Additives for Swine – Enzymes and Phytase

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2010-01-01
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DeRouchey, Joel
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Patience, John
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Animal Science

The Department of Animal Science originally concerned itself with teaching the selection, breeding, feeding and care of livestock. Today it continues this study of the symbiotic relationship between animals and humans, with practical focuses on agribusiness, science, and animal management.

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The Department of Animal Husbandry was established in 1898. The name of the department was changed to the Department of Animal Science in 1962. The Department of Poultry Science was merged into the department in 1971.

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Even though pig feed is ground, it must still be broken down into even smaller molecules in order to be absorbed from the digestive tract. For example, proteins must be broken down into amino acids and starch must be broken down into glucose. The digestion of feed in the pig is achieved through the use of enzymes that the pig naturally secretes from its stomach, pancreas and small intestine. However, the pig's array of enzymes is not capable of breaking down all components of its diet. Since the pig is unable to fully utilize all components of its diet, specific enzymes can be added to the feed to help break down complex carbohydrates, protein and phytate. These enzymes are called carbohydrases, proteases, and phytases, respectively. They are derived from bacteria and yeasts. At the time of writing, almost 200 different enzymes and enzyme products were available worldwide to the pork industry.

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This report is published as Patience, J.F. and J.M. DeRouchey. 2010. Feed additives for swine – enzymes and phytase. In. D.E. Meisinger, ed. National Swine Nutrition Guide. pp. 184-188. U.S. Nat’l Pork Center of Excellence. Posted with permission.

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Fri Jan 01 00:00:00 UTC 2010
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