Study of the enzymatic hydrolysis of salmosan employed in animal nutrition

Identifier:  TFG:2577

Handle: https://hdl.handle.net/20.500.11797/TFG2577

Authors:  Navarro Boleda, Marc

Abstract:
Salmosan is a product used in animal nutrition to prevent salmonella infections. Salmosan is mainly formed by -galactomannans and -mananasa enzymes. The purpose of this work is to study the enzymatic hydrolysis of -galactomannans in the same process conditions as the intestinal tract of the birds in order to determine the effect of both the enzyme concentration and the medium in the hydrolysis. In intestinal tract conditions the reaction has been monitored by using infrared spectroscopy. The results are analysed using principal component analysis and evolving factor analysis. Finally the conclusions obtained from the results are the following. a)The analytical methodology is proved to be valid for the study of the enzymatic hydrolysis of Salmosan. B)The enzyme concentration factor must be controlled to prevent the infection along the intestinal tract. C)In the crop and gizzard region of the intestinal tract, there is presence of pepsine enzyme which competes with the -mananasa causing a delay in the -galactomannans hydrolysis. D)In the last part of the intestinal tract (duodeno, yeyuno and ileon), the hydrolysis is reactivated due to the presence of pancreatine.