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Phytate in pig and poultry nutrition.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Humer, E. Schwarz, C. Schedle, K.
Description	Country affiliation: Austria Author Affiliation: Humer E ( Institute of Animal Nutrition, Products and Nutrition Physiology, Interuniversity Department for Agrobiotechnology (IFA Tulln), University of Natural Resources and Life Sciences, Vienna, Austria.); Schwarz C ( Institute of Animal Nutrition, Products and Nutrition Physiology, Interuniversity Department for Agrobiotechnology (IFA Tulln), University of Natural Resources and Life Sciences, Vienna, Austria.); Schedle K ( Institute of Animal Nutrition, Products and Nutrition Physiology, Interuniversity Department for Agrobiotechnology (IFA Tulln), University of Natural Resources and Life Sciences, Vienna, Austria.)
Abstract	Phosphorus (P) is primarily stored in the form of phytates in plant seeds, thus being poorly available for monogastric livestock, such as pigs and poultry. As phytate is a polyanionic molecule, it has the capacity to chelate positively charged cations, especially calcium, iron and zinc. Furthermore, it probably compromises the utilization of other dietary nutrients, including protein, starch and lipids. Reduced efficiency of utilization implies both higher levels of supplementation and increased discharge of the undigested nutrients to the environment. The enzyme phytase catalyses the stepwise hydrolysis of phytate. In respect to livestock nutrition, there are four possible sources of this enzyme available for the animals: endogenous mucosal phytase, gut microfloral phytase, plant phytase and exogenous microbial phytase. As the endogenous mucosal phytase in monogastric organisms appears incapable of hydrolysing sufficient amounts of phytate-bound P, supplementation of exogenous microbial phytase in diets is a common method to increase mineral and nutrient absorption. Plant phytase activity varies greatly among species of plants, resulting in differing gastrointestinal phytate hydrolysis in monogastric animals. Besides the supplementation of microbial phytase, processing techniques are alternative approaches to reduce phytate contents. Thus, techniques such as germination, soaking and fermentation enable activation of naturally occurring plant phytase among others. However, further research is needed to tap the potential of these technologies. The main focus herein is to review the available literature on the role of phytate in pig and poultry nutrition, its degradation throughout the gut and opportunities to enhance the utilization of P as well as other minerals and nutrients which might be complexed by phytates.
File Format	HTM / HTML
ISSN	09312439
Issue Number	4
Volume Number	99
e-ISSN	14390396
Journal	Journal of Animal Physiology and Animal Nutrition
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2015-08-01
Publisher Place	Germany
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Physiology Discipline Veterinary Medicine Discipline Nutritional Sciences Animal Nutritional Physiological Phenomena Diet Veterinary Phytic Acid Metabolism Poultry Swine Animal Feed Analysis Animals Journal Article Review
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Food Animals

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Ileal digestibility of amino acids, phosphorus, phytate and energy in pigs fed sorghum-based diets supplemented with phytase and Pancreatin®.

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Effect of dietary phytate and phytase on metabolic change of blood and intestinal mucosa in chickens.

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Phytate in pig and poultry nutrition.

Similar Documents

Phytate and phytase in fish nutrition.

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Phytate in pig and poultry nutrition.