Enzymes are globular proteins of tertiary or quaternary structure that act as biological catalysts, accelerating the process of a reaction, under favorable conditions of temperature, pH, and humidity. They are one of the main nutritional tools for reducing the costs of producing animal protein from poultry and swine. They contribute to more sustainable production by maximizing the use of nutrients present in conventional and unconventional ingredients. The use of Carbroidases makes it possible to use alternative foods that have a large amount of PNA’s, which can be cheaper at a certain time of year, such as wheat, barley, rye, oats, and triticale. Within the family of carbohydrase enzymes, we can find Cellulases, Xylanases, β-glucanases, Pectinase, Amylase, and Galactosidase.

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