Classification of Enzyme Preparation Feed Additives
According to the number of enzymes contained in feed enzyme preparations, it is divided into the following categories:
1. Enzyme preparation: amylase
Amylase is a general term for enzymes that hydrolyze starch and glycogen. Types of amylase enzymes mainly include α-amylase and glucoamylase. Alpha-amylase can decompose starch macromolecules into easily absorbed medium and low molecular substances. Glucoamylase further decomposes the low- and medium-molecular substances decomposed by α-amylase into glucose, which is then absorbed by animals.
2. Enzyme preparation: cellulase
Cellulase is a general term for a group of enzymes that degrade cellulose to produce glucose. It is a compound enzyme, mainly composed of exo-β-glucanase, endo-β-glucanase and so on. It can destroy the crystalline structure of cellulose and decompose oligosaccharides into glucose.
3. Enzyme preparation: protease
Protease is an enzyme that catalyzes the hydrolysis of proteins. There are many types and wide distribution. The most important ones are pepsin, trypsin, cathepsin and so on. A protease can also hydrolyze a peptide bond in a protein, which plays an important role in the body's metabolism.
4. Enzyme preparation: β-glucanase
Glucanase can hydrolyze dextran and other macromolecules. Reduce the viscosity of substances in the digestive tract and increase the absorption rate of nutrients. β-glucanase is an important and widely used enzyme in enzyme preparation feed additives.
5. Enzyme preparation: pectinase
Pectinase refers to enzymes that decompose the main component of plants-pectin, which can promote the digestion and absorption of nutrients. Effectively destroy pectin, it is a commonly used feed enzyme preparation.
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