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In vivo and in vitro digestibility of plant ingredients and diets by Bacillus phytases in tilapia, Oreochromis mossambicus

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Author(s): Rande B. Dechavez | Augusto E. Serrano Jr

Journal: Extreme Life, Biospeology & Astrobiology
ISSN 2066-7671

Volume: 4;
Issue: 2;
Start page: 48;
Date: 2012;
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Keywords: phytases | Bacillus sp. | in vivo digestibility | in vitro dephosphorylation | tilapia

ABSTRACT
This study aimed to evaluate four Bacillus phytases for their efficacy in making plant-baseddiets bioavailable to tilapia (Oreochromis mossambicus ) using in vivo digestibility measurement and todetermine the in vitro level of dephosphorylation. The four Bacillus strains used were B. pumilus , B. megaterium , B. coagulans, and B. licheniformis. Phytase activities varied between bacterial sources aswell as between feed ingredients. For the cassava leaf meal, Pi released was highest in B. pumilus andwas not significantly different from those of B. megaterium and B. licheniformis. For the soybean meal, Pirelease was in this decreasing order: B. megaterium > B. pumilus > B. coagulans > B. licheniformisphytase. For the corn meal, addition of B. licheniformis phytase to the reaction mixture resulted insignificantly the highest Pi released followed by B. coagulans phytase which was not significantly differentfrom that of B. megaterium phytase which released the lowest Pi. Pi released by B. pumilus phytase fromcorn meal was not significantly different from the lowest Pi release of B. megaterium phytase. Theapparent digestibility coefficient (ADC) values for the feed dry matter (DM) ranged from 86.3 to 88.3%and were not significantly different from each other (p > 0.05).
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