Kemin has developed a powerful new xylanase enzyme as a result of a study conducted to find out more about the non-starch polysaccharide (NSP) fraction of wheat and the effect of enzymes after discovering gaps in the scientific knowledge and practical applications.
Kemin sponsored the Ph.D. study: “Interactions between non-starch polysaccharides from wheat and feed enzymes – effect on digestion in broilers”. The study’s thesis was successfully defended by Kemin Industries’ senior research associate in Europe and Ph.D. student, Natasja Smeets on March 6th at the Catholic University of Leuven, Belgium.
The Ph.D. thesis determined the variability range in the chemical NSP composition between different wheat batches used across Europe. The data indicated an enormous variation between wheat grains. According to the research, the level of soluble NSP can range between 0.8 and 1.8%, whereas the level of insoluble NSP was shown to vary between 5.8% and 9.6%.
In a second step of the study, Smeets studied the impact of these variations in NSP levels on the nutrient digestibility of broilers. The last step of the research was designed to gain more insights on the interaction between the NSP fraction and feed enzymes.
A better understanding of the xylanase requirements and mode of action for optimal performance was an important outcome of this study. As a result the Kemin research team developed a premium xylanase* extended with an activated carrier suitable for all poultry species.
The product has several distinctive features, in addition to the traditional xylanase enzyme effect which breaks down the soluble xylans in order to reduce the viscosity of digesta, it also releases additional nutrients such as starch and proteins by breaking open the aleurone and endosperm cell walls. Consequently the product contains both energy and crude protein values making it an interesting matrix value used in re-formulations. The product is also pellet stable up to up to 95°C.