Effects Of The Compound Enzyme Preparation On Growth Performances And Digestive Enzyme Of Grass Carp Fingerling

The main research in this paper were done to investigate the influence of the compound enzyme preparation (xylanase, N-protease, amylaseand and cellulase) on the growth, feed coefficient, digestive rate, and digestive enzyme of grass carp fingerling and the feed processing course on the compound enzyme preparation in the feed. The results obtained are as follow.1. Through feeding experment, with specific growth rate, net increasing weight and increasing weight rate as judging indexes, the primary and secondary order of the four single enzymes, which influence growth of grass carp fingerling is xylanase >amylase> N-protease > cellulase. The suitable prescription of the compound enzyme preparation should be xylanase 300mg/kg, amylase 0~200mg/kg, N-protease 0~50mg/kg, cellulase 0~200mg/kg.2. The primary and secondary order of the four single enzymes, which influence the feed coefficient of grass carp fingerling is xylanase > cellulase > amylase > N-protease, and the impacts of different single enzymes level on the feed coefficient have not reached the significant level (P>0.05) .3. The primary and secondary order of the four single enzymes, which influence the apparent digestive rate of dry material and dry material protein in the feed of grass carp fingerling is xylanase > cellulase > amylase > N-protease, and the impacts of different single enzymes level on the digestive rate of grass carp fingerling have not reached the significant level (P>0.05) .4. After the test, the activity of xylanase, amylase, protease and cellulase in the fore and hind intestine of grass carp fingerling are measured. The results revealed that the activity of protease in the fore intestine is higher than that in the hind intestine and the activity of xylanase, amylase, and cellulase in the hind intestine are higher than those inthe fore intestine. These show that the digestive ability of protein in the grass carp fingerling's fore intestine is stronger than that in the hind intestine and the digestive ability of starch, cellulose, xylan in the hind intestine are stronger than those in the fore intestine. The impacts of the adding different levels of N-protease, amylase, celluase, and xylanase in the compound enzyme preparation on the activity of N-protease, amylase, celluase, and xylanase in the corresponding place of the intestine (fore intestine or hind intestine) of grass carp fingerling have not reached the significant level (P>0.05) .5. After adding the compound enzyme preparation to the feed, the average keeping rate of activity of N-protease, amylase, celluase, and xylanase are repectively 85.86%, 87.56%, 82.76% and 91.33% behind making one, and the keeping rate of four single enzymes will increase with the accession of enzyme added. This shows that the compound enzyme preparation has stability in the course of making one using small-scale granulator.