caa a22 4500 397567847 CHVBK 20180308164832.0 cr unu---uuuuu 161202e199603 xx s 000 0 eng 10.3382/ps.0750381 doi (NATIONALLICENCE)oxford-10.3382/ps.0750381 The Efficacy of an Enzymic Cocktail and a Fungal Mycelium in Dephosphorylating Corn-Soybean Meal-Based Feeds Fed to Growing Turkeys [Elektronische Daten] [KRZYSZTOF ŻYŁA, DAVID R. LEDOUX, MACIEJ KUJAWSKI, TRYGVE L. VEUM] A study was conducted to determine the efficacy of phytase, an enzymic cocktail, and a waste Aspergillus niger mycelium to hydrolyze phytate present in corn-soybean meal diets. One hundred turkey poults were assigned to dietary treatments for 2 wk (Days 7 to 21). Dietary treatments included: 1) NRC (1994) diet (NRC), with recommended concentration of 0.6% available P (aP) and 1.2% Ca; 2) Phytase diet (PHYT), 1,000 units phytase/kg diet, 0.16% aP, and 0.84% Ca; 3) cocktail diet (COC), 1,000 units of phytase/kg diet plus acid phosphatase (100 units/g of diet), acid protease (42 units/g of diet), pectinase (2.94%), 0.16% aP, and 0.84% Ca; 4) Fungal mycelium diet (MYC), 5% mycelium, 0.16% aP, and 0.84% Ca; and 5) a positive control diet (CTRL+), 0.42% aP, and 0.84% Ca. Turkeys fed the PHYT diet consumed less feed and gained less weight but retained more P than poults fed the CTRL+ or NRC diets. Poults fed the COC diet performed as well as poults fed CTRL+ or NRC diets but retained more P (77%) and Ca (68%). Poults fed the MYC diet retained 79% P, gained the most weight, and were more efficient than poults fed any other dietary treatment. In vitro P release from experimental diets correlated well (R = 0.906) with P retention as observed in the feeding trial. Compared with the diet containing phytase as the sole supplemental enzyme, both the enzymic cocktail and fungal mycelium enhanced performance, bone mineralization, and retention of P and Ca in growing turkeys. © 1996 Poultry Science Association, Inc. Metabolism and Nutrition nationallicence turkey nationallicence phytase nationallicence enzymic cocktail nationallicence fungal mycelium nationallicence ŻYŁA KRZYSZTOF Department of Food Biotechnology, University of Agriculture, 29-Listopada Avenue, 46; 31-425 Krakow, Poland aut LEDOUX DAVID R. Department of Animal Sciences, University of Missouri, Columbia, Missouri 65211 aut KUJAWSKI MACIEJ Department of Food Biotechnology, University of Agriculture, 29-Listopada Avenue, 46; 31-425 Krakow, Poland aut VEUM TRYGVE L. Department of Animal Sciences, University of Missouri, Columbia, Missouri 65211 aut Poultry Science Oxford University Press 75/3(1996-03), 381-387 0032-5791 75:3<381 1996 75 ps https://doi.org/10.3382/ps.0750381 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750381 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- ŻYŁA KRZYSZTOF Department of Food Biotechnology, University of Agriculture, 29-Listopada Avenue, 46; 31-425 Krakow, Poland aut NATIONALLICENCE 700 1- LEDOUX DAVID R. Department of Animal Sciences, University of Missouri, Columbia, Missouri 65211 aut NATIONALLICENCE 700 1- KUJAWSKI MACIEJ Department of Food Biotechnology, University of Agriculture, 29-Listopada Avenue, 46; 31-425 Krakow, Poland aut NATIONALLICENCE 700 1- VEUM TRYGVE L. Department of Animal Sciences, University of Missouri, Columbia, Missouri 65211 aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/3(1996-03), 381-387 0032-5791 75:3<381 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford