Review: the appropriateness of the use of enzyme preparations in poultry farming

In order to effectively manage the poultry industry, vitamins, antioxidants, trace elements, antibiotics and others are introduced into poultry diets as biologically active additives, which increase the body's resistance, improve feed intake, contribute to an increase in the secretion of digestive glands, improve the hydrolysis of nutrients, contribute to an increase in productivity and improve the quality of the resulting products, effectively affect metabolic processes, but do not themselves participate in the breakdown of feed nutrients. Among biologically active substances, enzymes occupy a special place. Enzyme preparations are biocatalysts that affect the digestibility of feed nutrients, which are converted into energy and structural materials necessary for growth and reproduction, production of products and the implementation of other biological synthesis in the bird's body. When using enzyme preparations, it should be taken into account that they must: retain their activity during storage; be compatible with minerals and vitamins, as well as with other raw material components; be safe and easy to use; be in a form that is easy to mix with feed. Numerous experimental studies by domestic and foreign scientists-practitioners have established, in particular, that enzyme preparations allow for a targeted effect on productivity and more efficient use of feed, improve hematological indicators, they do not accumulate in the body and in poultry products. The use of enzyme preparations allows for an increase in the percentage of poultry survival, makes it possible to use feed more efficiently, to have a targeted effect on poultry productivity, improves hematological blood indicators and allows for a more complete realization of the genetic potential of the organism. The use of enzyme additives when obtaining poultry products allows for an increase in production and improvement of the quality of eggs and poultry meat.