facebook pixel Research - Susceptibility of different wheat varieties to enzymatic hydrolysis | Harper Adams University
Skip to main content
Research

Susceptibility of different wheat varieties to enzymatic hydrolysis

Abstract

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.

Description

The main objective will be to measure xylanase activity among different wheat variaties and determine whether different wheat samples differ in their susceptibility to attack by the same xylanase due to their cell walls being slightly different in composition or structure. Initial steps include measuring the xylose content of different wheat varieties supplemented with different levels of xylanase.

 

Funding Body

AB Vista

Lead Organisation

Harper Adams University

Cookies on the Harper Adams University website

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the website. However, you can change your cookie settings at any time.