Fifty to 85% of P stored in cereal grains is bound in phytic acid and its salts. Phytase, a digestive enzyme catalyzing the release of P from the phytate complex in plant-derived ingredients, significantly increases the utilization of PP in poultry.
what are pros and cons of using it for broilers in terms of “energy consumption”?
phytase does increase energy availability by freeing myoinositol from phytic acid plus its positive effects on starch availability
In our formulations for broilers, we do not value the energy released by phytase. In phytases, we value phosphorus and calcium. When we use the phytases associated with carbohydrase and xylanase, in this case we value the energy.
Phytase does not use energy to release Phosphorus as it is an enzyme, and enzyme action typically does not cost energy in the metabolism.
The use of Phytase does contribute to the energy value of the diet in which the phytase is added, simply because it degrades phytate which normally, when completely intact, can bind to certain nutrients (Ca, Zn, K but also starch, Amino acids and proteins) which become when bound unavailable for absorbtion.
So what Phytase does is increase the energy value but also the Amino acid digestibility of the diet due to higher availability for the digestive system of nutrients which would otherwise be bound by phytate.
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