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Susceptibility of different wheat varieties to enzymatic hydrolysis


Wheat is a principal feed component in poultry diets. One of the major carbohydrates present in wheat are non-starch polysaccharides (NSP), which are known to negatively impact bird performance. NSP degrading enzymes, such as xylanase are commonly used to improve the nutritive value of animal feeds, however the amount of NSP present varies, thus making it difficult to achieve optimal results when supplementing with exogenous enzymes. Therefore the initial objective of this study is to investigate the susceptibility of different wheat varieties when hydrolysed by the same xylanase.


The main objective will be to determine the level of oligosaccharides generated by different wheat varieties to see which respond best to enzyme treatment.


Funding Body

AB Vista

Lead Organisation

Harper Adams University

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