Efficiency of Microbial Phytase on the Phytate-phosphorus Utilization by Broiler from 3 to 7 Weeks of Age

Salim S. Al-Taleb, Mutassim M. Abdelrahman, Anas A. Malkawi


The effect of dietary phytase on phytate– P availability was investigated using 800 unsexed Lohman broiler chickens, from 21 to 49 days of age, were assigned randomly to 4 treatments (4 replicates/ 50 chickens/ treatment). Diets were formulated to contain 3 non-phytate P (NPP; 0.368%, 0.262% and 0.128% in diet) and 3 levels of phytase (0, 200 and 400 U phytase/ kg diet). The 4 dietary treatments were: control (NPP=0.368%, NRC, 1994); T1, (NPP= 0.262% + 200 UP/ kg); T2, (NPP= 0.262% + 400 UP/ kg) and T3, (NPP= 0.128% + 400 UP/ kg). Blood, bone, meat from breast and thigh and liver samples were collected for further analysis.

At 49 days old, a significantly (P<0.05) higher final body weight and lower Feed Conversion Ratio (FCR) were found in chickens from the T1 and T2 groups compared with chicken from the control and T3. Calcium (Ca) concentration in blood serum and Ca% in drumstick and thigh bones were significantly (P<0.001) higher in chickens in T1 and T2 compared with the control and T3. Phosphorus percentage in drumstick bones was significantly (p<0.05) higher in T1 and T3 compared with the control and T2, but in thigh bones it was significantly higher in T2 compared with the control and T3. A significantly higher percentage of crude protein (P<0.001) and lower crude fat (P<0.05) in breast and thigh meat were detected in T1 and T2 compared with the other two groups. Moreover, bone strength (kg force) of drumstick and thigh were significantly (P< 0.05) improved by adding phytase enzyme with 0.262% of NPP in diet.

In conclusion, this data suggested that adding phytase to broiler finisher diet improved the general performance and meat quality especially when NPP was reduced by 28.8% of the recommended level by NRC.

الكلمات المفتاحية

Phytase, Broiler, Finisher, Phytate and Bone

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