Stability of a commercially available phytase enzyme product during pelleting

Enzymes play an essential role in the animal nutrition industry and are used to increase the nutritional value of feedstuff, resulting in improved production cost, feed efficiency, and animal performance. Many manufacturers choose to pelleting feed, for reasons such as increased feed intake and feed efficiency. However, many enzymes become deactivated when exposed to the high temperatures used during the pelleting process, and the feed will no longer provide benefits to the animal. There is a need to identify enzyme products that can withstand temperatures used during the pelleting process. This project will investigate the ability of a commercially available enzyme product to withstand temperatures used during pelleting by determining if enzyme activity is similar between mash and pelleted forms of food.

Faculty Supervisor:

Adronie Verbrugghe

Student:

Nicole Weidner

Partner:

Alltech

Discipline:

Medicine

Sector:

Agriculture

University:

Program: