IN VITRO NUTRIENT DIGESTIBILITY OF WHEAT BRAN SUPPLEMENTED WITH OR WITHOUT COMMERCIAL ENZYME

Abstract

The effects of supplemental enzyme on in vivo digestibility of nutrients in rice husk were determined in a 2 x 4 factorial combinations. Wheat bran was added at 0 or 25% inclusion level at the expense of maize in the control diet. Each of these was undertaken in the presence of no enzyme (0ppm) or with different types of commercial enzyme at recommended level, which are Roxazyme G, (150ppm), Nutrase xyla, (100ppm) and Phytase, (100ppm). Generally it was observed in this study that increase in the content of brewer's dried grain in the absence of supplementary enzymes in the in vitro trials caused a decrease in the nutrient digestibility particularly for protein and fibre (P<0.05). However, there was improved nutrient digestibility of diets supplemented with enzymes in the in vitro trials. Conclusively there should be an in vitro trial prior the actual in vivo introduction.