Resumen

BERTSCH, Annalisse et al. Characterization of Enzymatic Additives Obtained by Monoculture (Aspergillus niger) and Coculture (Aspergillus niger-Saccharomyces cerevisiae) and their Effects on Productive Performance of Broiler Chicks. Rev. Fac. Cienc. Vet. [online]. 2010, vol.51, n.1, pp.27-35. ISSN 0258-6576.

A study was conducted to obtain and characterize the nutritional, enzymatic, and ocratoxigenic properties of enzyme additives obtained from fermentation of moist residues of commercial production of pasta, of both a monoculture of Aspergillus niger (A1) and a mixed culture (coculture) of Aspergillus niger-Saccharomyces cerevisiae (A2). The effects on productive performance parameters were assessed, during 21 d. A total of 150 broilers (Cobb-500) were used and fed with diets which included the additives A1 and A2 in the amount of 30 and 3000 ppm, respectively, using a completely randomized design. The results show that both α-amylase and glucoamylase activities in A2 were 42 and 69% higher than those of A1, respectively. The physicochemical composition of additives revealed that they are mainly composed of starch and protein. Both A1 and A2 showed a similar amylase activity (15540 and 16020 FAU/g, respectively). However, the A2 exhibited higher glucoamylase and phytase activities (U/g) 58% than the A1. The ocratoxin A levels for A1 (2.10^-4 ppb) and A2 (2.10^-2 ppb), respectively, were below the median lethal dose (LD₅₀) for chickens and for the limits established by FAO/WHO. Additionally, the viability of Aspergillus niger in A1 and A2 was 3.10³ UFC/mL and of 2.10² CFU/mL in yeast cells, respectively. The inclusion of 30 ppm of A1 and 3000 ppm of A2, respectively significantly (P<0.05) improved feed conversion (11-13%) and feed intake (6-8%), when compared to control animals. The treatments did not significantly affect weight gain.

Palabras clave : Broiler chickens; Aspergillus niger; Saccharomyces cerevisiae; food additives; diet; enzyme; fermentation.

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