The aim of this B. Sc. thesis is to review the existing literature on the use of enzymes in poultry feed and to describe the purpose, effectiveness and importance of the most commonly used enzymes such as enzymes for the degradation of non-starch polysaccharides, phytates, lipids and proteins. The addition of enzymes contributes to better feed conversion, better utilisation of nutrients, higher daily weight gain, improved barn hygiene and consequently better animal health, which is also reflected in a lower mortality rate. The animals are not able to produce some of the enzymes themselves, or they do not produce enough enzymes. The most commonly used enzymes in poultry are the enzymes for the breakdown of non-starch polysaccharides: xylanase, β-glucanase and phytase. The addition of these enzymes improves the accessibility of nutrients and the digestion of the feed, which is reflected in a decrease in intestinal viscosity. That means that nutrients reach the absorption site faster. Enzymes for the breakdown of lipids and proteins have been less studied. The supplementation of the enzyme phytase is important for better utilisation of the phosphorus present in the plants and reduces the need to add inorganic phosphates. Enzyme supplementation is most effective when poultry are young, as their digestive organs are not yet fully developed and have difficulty adapting to changes.
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