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Table 7 Cecal enzymes activities described by diet groups

From: Dried fruit pomace inclusion in poultry diet: growth performance, intestinal morphology and physiology

 Diet groups
General VariablesCLCHALAHBLBHSLSHP-value
α-glucosidase1
 Total activity*8.0 (1.4)5.2 (1.1)3.9 (1.2)4.7 (0.6)5.5 (0.8)6.0 (1.1)5.6 (1.3)5.5 (1.5)< 0.001
 Release rate**65 (56.9–70.8)75.2 (62.5–91.4)87.4 (73.2–91.1)85.5 (84.6–86.2)87.8 (77.8–93.4)91.5 (87.4–93.7)83.9 (75.6–85.6)85.7 (82.5–87.1)0.010
α-galactosidase1
 Total activity**24.5 (23.6–32.7)20.7 (16.9–25.3)18.3 (10.2–21.5)20.1 (15.9–23.9)18.6 (17.5–19.4)23.5 (22.2–24.6)16.3 (10.1–18.5)18.0 (17.2–19.6)0.021
 Release rate**15.6 (13.4–21.8)30.6 (17.4–35.2)26.8 (21.4–37.4)21.9 (18.9–31.8)29.9 (24.9–32.9)25.2 (16.4–27.8)34.1 (30.6–36.1)31.6 (28.7–41.7)0.067
β-galactosidase1
 Total activity**28.8 (22.9–40.9)19.4 (16.8–24.3)16.7 (8.9–19)18.4 (16.4–20.5)19.6 (14.8–22.7)21.1 (16.1–28.6)20.0 (19.8–20.3)21.6 (16.7–23.1)0.101
 Release rate*35.7 (13.9)36.5 (12.8)53.4 (5.7)38.9 (8.3)41.1 (7.5)40.3 (13.6)50.2 (9.4)33.9 (5.6)0.016
β-glucuronidase1
 Total activity*15.2 (4.9)15.4 (3.7)14.2 (2.1)12.7 (3.6)11.6 (1.3)12.0 (4.7)12.2 (2.2)13.5 (3.6)0.416
 Release rate*35.6 (10.2)45 (9.2)53.2 (22.4)41.5 (8.9)44.3 (12.1)42.9 (4.1)65.8 (7.5)50.4 (6.9)0.002
Xilase1
 Total activity*5.8 (2.7)4.8 (1.3)3.5 (1.3)4.3 (2.3)5.3 (1.9)7.5 (2.3)4.8 (0.9)5.6 (1.1)0.026
 Release rate*38.3 (16.7)33.7 (18.2)43.4 (14.9)34.6 (8.2)22.8 (10.8)16.6 (9.8)46.2 (13.1)37.4 (5.9)0.004
α-arabinofuranosidase1
 Total activity**6.0 (4.9–8.7)5.4 (4.4–5.7)4.1 (4–5.3)4.9 (4.6–5.6)3.9 (2.9–6)4.8 (3.5–6)4.4 (3.8–4.8)4.4 (4.0–5.2)0.336
 Release rate**69.9 (43.9–72.3)69.7 (64.1–79.8)79.4 (76.1–88.2)76.9 (76.2–81.6)81 (77.1–82.4))75.7 (65.9–89.4)81.8 (76.9–88.1)88.2 (77.2–91.6)0.071
  1. CL Control diet with 3% of cellulose; CH control diet with 6% of cellulose; AL 3% inclusion level of apple pomace; AH 6% inclusion level of apple pomace; BL 3% inclusion level of blackcurrant pomace; BH 6% inclusion level of blackcurrant pomace; SL 3% inclusion level of strawberry pomace; SH 6% inclusion level of strawberry pomace. SD standard deviation; IR interquartile range 1μmol/h/g (μmol of the product formed per hour per gram of protein). *mean (SD), **median (RI)