Xylanase

Xylanase is a feed enzyme product developed by Hunan Lerkam Biology Co., Ltd. through submerged liquid fermentation and comprehensive application of various post-treatment technologies. Xylanase can eliminate the anti-nutritional effect of xylan and improve the utilization rate of feed. The main degradation product of xylanase is xylo-oligosaccharide.

The definition of enzymatic activity is implemented according to GB/T 23874-2009. The amount of enzyme required to degrade and release 1 μmol reducing sugar per minute from xylan solution with a concentration of 5 mg/mL is 1 unit of enzymatic activity (U) at 37 ℃ and pH 5.5.

一．Products Characteristics

Ø The pH is widely used and has good effect from pH 4 - 8.8.

Ø It is suitable for soybean meal, rapeseed meal, palm meal, coconut meal and other diets. It can significantly improve the energy utilization rate and nutritional value of the diet.

Ø Eliminate the anti-nutritional effect of xylan, improve the level of energy available in feed, and improve animal growth performance. Adding xylanase in corn-soybean meal diet increased the body weight of 21-day-old broilers by 2%-5%, and adding xylanase in corn-soybean meal-rapeseed meal diet increased the daily gain of later broilers by 1-3%.

二．Technical Parameter

Ø Appearance: The liquid product is yellowish-brown liquid and the solid product is light brown or yellowish-brown powder.(Note: Different batches of products of the same specification may have different colours, which will not affect their use effect.)

Ø Solid Enzyme Moisture:≤ 10%.

三．Products Storage

The products should be sealed and stored at dry,ventilated, shady place, avoid direct exposure to high temperature or sunlight, insolation and rain. Usually, the shelf life of liquid products is 6 months and that of solid products is 12 months under the storage and transportation conditions that meet the requirements.

四．Other Matters

Thermal stability of LEKenzyme xylanase: After heat treatment at 80℃ for 5 minutes, the ratio of residual xylanase activity was determined. LEKenzyme  xylanase products had better thermal stability than market products xylanase B.