Research Note: Proteases effect on soybean meal: enzyme product and area of production differences on standardized ileal amino acids digestibility of broiler chickens.

This study evaluated the effects of two protease products added to feeds having two soybean meal (SBM) sources (South and North of Brazil). A total of five hundred and sixty, 21 d male broiler chickens were allocated into 7 dietary treatments: a nitrogen-free diet (NFD) and other six diets prepared with a 40% replacement of the NFD with each SBM source. Two commercial protease products (RONOZYME® ProAct and ProAct 360) were added at 15,000 PROT and 30,000 NFP per kg feed, respectively.

Effects of dietary digestible amino acids and a novel exogenous sfericase protease on growth performance of broilers.

Two experiments (Exp.) were conducted to evaluate the effects of a novel exogenous sfericase protease on growth performance and ileal digestibility of broiler chickens until day 35 of age. In Exp.

Efficacy and safety profile of a subtilisin protease produced by fermentation in to be used as a feed additive.

The efficacy and safety of a novel Subtilisin protease from a produced in was investigated in broiler chickens, and a range of toxicological tests, respectively. The production strain culture supernatant was not found cytotoxic in a Vero cell assay. Subtilisin was non-mutagenic and non-clastogenic in tests, and did not exhibit irritating potential to the eye or skin in / models.

Research Note: Changes in eggshell quality and microstructure related to hen age during a production cycle.

We have studied in detail the changes that occur in eggshell structure and composition during a production cycle in order to better understand the deterioration of eggshell quality with hen age (at 33, 45, and 67 wk). To study changes in eggshell ultrastructure and microstructure characteristics (mammillary density, palisade layer thickness, size, and orientation of calcite crystals) and the cuticle composition, we used complementary analytical techniques such optical and electron microscopy, X-ray diffraction, and infrared spectrometry. The marked decrease in eggshell breaking strength from 5.