THE INFLUENCE OF ENZYME PREPARATION POLIZYM® ON THE APPARENT DIGESTIBILITY AND ENERGY VALUE OF BROILER DIETS BASED ON BARLEY AND WHEAT

U pokusu u kojem su uključena 24 brojlera s tjelesnom masom od 1760 g ispitivan je tijekom pet dana utjecaj enzimskog preprata polizyma® na prividnu probavljivost i energetsku vrijednost krmiva na osnovi pšenice i ječma. U krmivu na osnovi pšenice zbog dodatka polizyma ® (1,0 kg/t) statistički signifikantno povećan je sadržaj suhe tvari u izmetu te prividna probavljivost organske tvari, sirovih bjelančevina, ukupnih masti, sirove vlaknine, nedušićne ekstraktivne tvari i organskog ostatka. u krmivu na osnovi ječma zbog dodatka polizyma® (0,5 i 1,0 kg/t) statistički je signifikantno povećana prividna probavljivost organske tvari, bezdušićnih ekstraktivnih tvari, sirove vlaknine, neutralnih deterdžentnih vlakana i organskog ostatka. Energetska vrijednost krmne smjese na osnovi pšenice zbog dodatka Polizyma ® statistički signifikantno raste za 9%, a energetska vrijednost krmne smjese na osnovi ječma za7 odnosno 8%.The effects of enzyme preparation Polizym® on apparent digestibility and energy value of wheat and barley based diets were studied in five days balance period with 24 broiler chickens weighing 1760 g. In a wheat based diet a Polizym® supplementation (1,0 kg per tone) significantly increased the dry matter content of excreta. The apparent digestibility of organic matter, crude protein, total fat, crude fibre, N-free extract and organic rest was also significantly increased in a wheat based diet. In a barley based diet the Polizym® supplementation (0,5 or 1,0 kg per tone) significantly increased the apparent digestibility of organic matter, crude fibre, neutral detergent fibre, N-free extract and organic rest. Because of Polizym® supplementation the apparent metabolic energy (N-corr.) significantly increased in a wheat based diet for 9% and in a barley based diet for 7% and 8%