There is no doubt poultry benefit the most from enzymes, and this is clearly the case for enzymes against the non-starch polysaccharides (NSP) fraction in cereals. The majority of commercially NSP enzymes fall in the categories of xylanases and beta-glucanases.
Now, we all know that all cereals contain NSP at various concentrations, with wheat having a predominance in xylanases and barley in beta-glucanases. But, when it comes to selecting the right enzyme, users are faced with a challenge.
Do you use the enzyme that attacks the major NSP in the main cereal in your formula or do you use a cocktail of both enzymes? Of course, the answer is rather simple if you use a mix of say wheat and barley, but what happens in all-wheat or barley-heavy diets (the latter in combination with maize)?
Do you differentiate between NSP enzymes or do you prefer using a cocktail? That is the question!
I would be really glad to read your opinion as this topic is becoming very ‘hot’ every time cereal prices are going up (and never down!)