Effect of Commercial Fitasane Temperature and Enzymes on Nutritional Level Enzyme Activity and Ca and P Mineral Availability in Duck Feed

Oct 13, 2025 by windailys.com 139 views

Effect of Commercial Fitasane Temperature and Enzymes on Nutritional Level Enzyme Activity and Ca and P Mineral Availability in Duck Feed

Introduction

The production of high-quality duck feed is crucial for the growth and health of ducks. One of the key factors that affect the nutritional value of feed is the presence of phytate acid, a form of storage of phosphorus in grains and animal feed. Phytate acid can be an obstacle in the availability of minerals for livestock, including ducks. In recent years, the use of commercial fitase enzymes has gained attention as a potential solution to this problem. However, the effect of temperature and commercial fitase enzymes on enzyme activity, nutritional content, and the availability of calcium minerals (CA) and phosphorus (P) in duck feed is not well understood.

Methodology

This study aims to analyze the effect of temperature and commercial fitase enzymes on feed production, as well as enzyme activity, nutritional content, and the availability of CA and P minerals in duck feed. The research was conducted in the PT Cargill Indonesia feed factory industry area, Limau Manis, Tanjung Morawa, from May to December 2021. The methodology used was a Factorial Complete Random Design (CRD) with two factors and three replications. The treatment applied in this study is E0 (without enzymes), EA (commercial enzymes A 800 FTU/kg), EB (commercial enzyme B 800 FTU/kg), and T1 temperature (65 ° C), T2 (70 ° C), T3 (75 ° C), and T4 (80 ° C).

Results

The observed parameters include enzyme activity, CA levels, phosphorus, nutritional content, and the availability of CA and P minerals. The results showed that the presence of the Fitasane enzyme had a significant effect (P> 0.05) on the activity of the enzyme, while the level of phosphorus, CA, and the availability of Ca and availability Phosphorus shows a significant effect (p <0.05). Thus, the application of the enzyme fitasne at various temperatures can reduce the content of phytat acid in feed.

Discussion

Phytat acid is a form of storage of phosphorus in grains and animal feed. The presence of this acid is often an obstacle in the availability of minerals for livestock, including ducks. The Fitasne enzyme has the ability to hydrolyze phytat acid into a more available form, namely phosphate that can be absorbed by organisms. In the context of duck feed, the use of the right commercial fitase enzymes not only has the potential to increase the availability of minerals but also increase the nutritional value of feed as a whole.

Temperature during the feed production process also plays a crucial role in enzyme activity. Temperature that is too low may not be enough to activate enzymes optimally, while too high temperatures can damage the enzyme and reduce their effectiveness. Therefore, this study provides an important insight into the ideal temperature settings to maximize the effectiveness of the FITASE enzyme in improving the quality of feed.

Conclusion

By understanding the relationship between the enzyme fitasne, temperature, and feed composition, feed producers can design better formulations to support duck growth and health. This research not only provides practical benefits for the feed industry, but also helps in the development of more sustainable and efficient cultivation practices. Overall, the application of the Fitasene enzyme at an appropriate temperature can be one of the strategies to optimize feed production, which in turn supports the productivity of ducks and the efficiency of the use of resources in the livestock industry.

Recommendations

Based on the results of this study, the following recommendations can be made:

The use of commercial fitase enzymes, such as enzyme A at a dose of 800 FTU/kg, can increase the availability of minerals for ducks.
The ideal temperature for feed production is between 70 ° C to 75 ° C, as this temperature range can maximize the effectiveness of the FITASE enzyme.
Feed producers should design better formulations that take into account the relationship between enzyme fitasne, temperature, and feed composition to support duck growth and health.

Future Research Directions

This study provides a foundation for further research on the effect of commercial fitase enzymes on enzyme activity, nutritional content, and the availability of CA and P minerals in duck feed. Future research can focus on the following areas:

Investigating the effect of different types of commercial fitase enzymes on enzyme activity and nutritional content.
Examining the effect of temperature on enzyme activity and nutritional content.
Developing new formulations that take into account the relationship between enzyme fitasne, temperature, and feed composition.

Limitations of the Study

This study has several limitations that should be noted:

The study was conducted in a single feed factory, and the results may not be generalizable to other feed factories.
The study only examined the effect of commercial fitase enzymes on enzyme activity, nutritional content, and the availability of CA and P minerals in duck feed.
The study did not examine the effect of other factors, such as feed composition and processing conditions, on enzyme activity and nutritional content.

Conclusion

In conclusion, this study provides important insights into the effect of commercial fitase enzymes on enzyme activity, nutritional content, and the availability of CA and P minerals in duck feed. The results of this study can be used to design better formulations that support duck growth and health. Future research can build on the findings of this study to further investigate the effect of commercial fitase enzymes on enzyme activity and nutritional content.
Frequently Asked Questions (FAQs) about the Effect of Commercial Fitasane Temperature and Enzymes on Nutritional Level Enzyme Activity and Ca and P Mineral Availability in Duck Feed

Q: What is the purpose of this study?

A: The purpose of this study is to analyze the effect of temperature and commercial fitase enzymes on feed production, as well as enzyme activity, nutritional content, and the availability of calcium minerals (CA) and phosphorus (P) in duck feed.

Q: What are the key findings of this study?

A: The key findings of this study are that the presence of the Fitasane enzyme has a significant effect on enzyme activity, while the level of phosphorus, CA, and the availability of Ca and availability Phosphorus shows a significant effect. The application of the enzyme fitasne at various temperatures can reduce the content of phytat acid in feed.

Q: What is the role of phytate acid in duck feed?

A: Phytate acid is a form of storage of phosphorus in grains and animal feed. The presence of this acid can be an obstacle in the availability of minerals for livestock, including ducks.

Q: How does the Fitasne enzyme affect phytate acid?

A: The Fitasne enzyme has the ability to hydrolyze phytate acid into a more available form, namely phosphate that can be absorbed by organisms.

Q: What is the ideal temperature for feed production?

A: The ideal temperature for feed production is between 70 ° C to 75 ° C, as this temperature range can maximize the effectiveness of the FITASE enzyme.

Q: How can feed producers design better formulations to support duck growth and health?

A: Feed producers can design better formulations that take into account the relationship between enzyme fitasne, temperature, and feed composition to support duck growth and health.

Q: What are the limitations of this study?

A: The study was conducted in a single feed factory, and the results may not be generalizable to other feed factories. The study only examined the effect of commercial fitase enzymes on enzyme activity, nutritional content, and the availability of CA and P minerals in duck feed. The study did not examine the effect of other factors, such as feed composition and processing conditions, on enzyme activity and nutritional content.

Q: What are the future research directions for this study?

A: Future research can focus on investigating the effect of different types of commercial fitase enzymes on enzyme activity and nutritional content, examining the effect of temperature on enzyme activity and nutritional content, and developing new formulations that take into account the relationship between enzyme fitasne, temperature, and feed composition.

Q: What are the practical implications of this study?

A: The practical implications of this study are that the use of commercial fitase enzymes, such as enzyme A at a dose of 800 FTU/kg, can increase the availability of minerals for ducks. The ideal temperature for feed production is between 70 ° C to 75 ° C, as this temperature range can maximize the effectiveness of the FITASE enzyme.

Q: How can this study contribute to the development of more sustainable and efficient cultivation practices?

A: This study can contribute to the development of more sustainable and efficient cultivation practices by providing insights into the effect of commercial fitase enzymes on enzyme activity, nutritional content, and the availability of CA and P minerals in duck feed. The results of this study can be used to design better formulations that support duck growth and health, which can lead to more efficient and sustainable cultivation practices.

Q: What are the potential applications of this study?

A: The potential applications of this study are in the development of new feed formulations that take into account the relationship between enzyme fitasne, temperature, and feed composition. The study can also be used to inform the development of more sustainable and efficient cultivation practices in the livestock industry.