Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный научный центр животноводства – ВИЖ имени академика Л.К. Эрнста»
С начала 90-х гг. на рынке кормовых добавок получили широкое распространение
препараты фитазы – фермента из группы фосфатаз, с преимущественным сродством к
фитатам растений. Цель данной работы – систематизация данных о действии фитаз in vitro и в
организме животных и о влиянии состава рациона на доступность фосфора фитатов. Описаны
«экстрафосфорный» эффект фитаз и новое объяснение угнетения доступности аминокислот
фитатами. Приведены примеры использования коммерческих кормовых препаратов,
содержащих фитазу. Селекция высокоактивных продуцентов фитаз среди грибов и бактерий и
методы генной инженерии позволили создать кормовые фитазы, которые позволяют на 30-
40% повысить использование фосфора из растительного сырья. Экстрафосфорное действие,
проявляемое при скармливании фитаз, выражается в повышении доступности аминокислот
протеина и обменной энергии корма. Этот факт многократно подтверждён в экспериментах,
однако распространённое объяснение этого феномена ошибочно, так как фитазы не обладают
протеолитическим действием. Авторы обзора приходят к выводу, что расщепление фитатов
ведёт к потере ими способности блокировать уже переваренные аминокислоты, обуславливая
повышение их доступности. Увеличение количества доступных аминокислот дало повод для
ошибочного вывода о повышении переваримости протеина. При выборе кормовых препаратов
фитаз необходимо учитывать их устойчивость к протеазам ЖКТ и стабильность к
термическому воздействию при гранулировании кормов. Необходимо критически относиться
к заявляемым характеристикам действия ферментных препаратов, поскольку в них не всегда
учитываются особенности состава комбикормов. Требуются дальнейшие исследования по
изучению молекулярных механизмов экстрафосфатного действия фитаз, обуславливающих
повышение доступности аминокислот и обменной энергии.
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