The role of feed enzymes in maintaining poultry intestinal health

• Published in: Journal of the science of food and agriculture Vol. 102; no. 5; pp. 1759 - 1770
• Main Authors: Bedford, Michael R, Apajalahti, Juha H
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 30-03-2022; John Wiley and Sons, Limited
• Subjects: Absorptivity; Amino acids; Animal Feed - analysis; Animals; Antibiotics; Carbohydrates; Depolymerization; Diet - veterinary; Dietary Fiber; Digestibility; Digestion; Enzymes; Evolution; feed enzymes; Gastrointestinal system; Gastrointestinal Tract; Immune system; Intestine; Microbiota; Minerals; Molecular weight; Nutrient availability; Nutrient release; Nutrient removal; Nutrients; Poultry; Review; Reviews; microbiota; digestion; poultry; feed enzymes
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.11670

Gut health or intestinal health is frequently discussed without any clear definition as to its meaning. It is suggested that this should be defined as intestinal integrity and functionality as both are a pre‐requisite for the health of the intestine itself and the host. The health of the intestine is dependent upon a successful evolution of the absorptive capacity of the intestine, which in turn is influenced by the co‐evolution of the intestinal immune systems and the microbiota. Nutrient supply plays a significant role in this process and from the perspective of the microbiota this changes with age as the intestines and upper gastrointestinal tract (GIT) microbiota become more effective in nutrient removal. Feed enzymes play a significant role in this process. Phytases can improve digestion of minerals, amino acids and energy and as a result reduce the availability of nutrients in the lower intestines for the microbiota. Protease can have a similar effect with amino acid supply. Non‐starch polysaccharidases (NSPases) have a unique role in that they not only improve diet digestibility from the hosts perspective, thus limiting nutrient supply to the microbiota, but they also release soluble fragments of fibre from the insoluble matrix and/or depolymerize high molecular weight viscous fibre fractions in to smaller, more fermentable carbohydrate fractions. This results in a more favourable balance between fermentable carbohydrate to protein supply, a ratio which is deemed critical to maintaining good intestinal health. The dynamic nature of this complex evolution needs greater consideration if antibiotic free production is to succeed. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.