新型热稳定增强的西兰酶提高了 brojlers 的性能和消化性参数.
Su Rin Lee1, Daulat Rehman Khan2, Jae Yong Park3
1Institute of Biotechnology, CJ CheilJedang Co., Suwon 16495, Republic of Korea.
Poultry science
|November 10, 2024
概括
改造的西兰酶OXynA-M表现出增强的热和pH稳定性,通过降低消化器粘度和提高营养物质消化能力来提高 brojler chicken 的性能. 这种酶显示出在动物料应用中有效使用的希望.
科学领域:
- 生物技术和酶工程 生物技术和酶工程
- 动物营养和料科学 动物营养和料科学
背景情况:
- 兰酶在动物料中至关重要,但需要热和pH稳定性,以及对抑制剂的耐药性,以获得最佳的疗效.
- 来自Orpinomyces sp.的一种GH11氧化酶. 菌株PC-2表现出内在的高特异性活性和抑制剂耐药性.
- 合理的蛋白质设计被用来提高工业应用的酶的稳定性.
研究的目的:
- 为动物料应用设计一种高度稳定和有效的氧化酶 (OXynA-M).
- 评估在肉中工程化西兰酶的体外特性和体内疗效.
主要方法:
- 合理的蛋白质设计被用来从原生GH11xylanase中创建OXynA-M.
- 试验室表征包括热稳定性 (差分扫描热度计),pH稳定性和抑制剂耐药性测试.
- 在600只肉的体内试验中,在不同的酶剂量中评估了性能参数,消化粘度,营养消化能力和明显代谢能量 (AME_n).
主要成果:
- OXynA-M的化温度为87.2°C,在pH值2.0-10.0.0之间具有稳定性.
- 该酶对TAXI-IB,TAXI-IIA和XIP西兰酶抑制剂表现出耐药性.
- 在肉中,OXynA-M补充剂剂量取决于提高了性能,降低了体消化粘度 (在1200U/kg下降至6.54cP),增强了原始蛋白质,脂肪和粉的消化能力,并增加了AME_n (特别是在9600U/kg).
结论:
- 工程设计的OXynA-M ksylanase具有卓越的热和pH稳定性和抑制剂耐受性,使其适用于动物料.
- 在体内研究证实了OXynA-M在改善肉生长性能,营养利用和料能量价值方面的有效性.
- OXynA-M是提高动物料配方营养价值和效率的宝贵工具.
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