Effect of Locally Produced Phytase on Growth of Layer Chicks (Report‪)‬

Byline: Anjum Khalique, Farhan Ahmad, Athar Mahmud and Muhammad Younus - Email:anjumkha@hotmail.com Abstract.- The most active and thermo-stable fungus Aspergillus niger was isolated and selected as fermenting agent to produce economical microbial phytase on defatted rice polishings through solid-state fermentation (SSF). Maximum enzyme activity was obtained at 100 ug /ml after 96 hours of incubation, 40% moisture level and 37oC. This enzyme phytase thus produced was biologically evaluated on 180 growing layers of 9 weeks of age. Group-A (control group) was without phytase supplementation, however, supplemented with 0.4% non-phytate phosphorus provided by di-calcium phosphate (DCP, 1.10%). In groups B, C and D, the phytase levels were kept at 1000, 1500 and 2000 ug/kg, respectively. The DCP was added 50% less in all groups as compared to control group. Total feed consumption, weight gain, feed conversion ratio of 18 weeks aged pullets in groups A, B, C and D were 2920, 2862, 2914 and 2931g; 543.15, 518.37, 549.70 and 568.00g and 5.38, 5.52, 5.30 and 5.16, respectively.