Effect of corn drying temperature and enzyme combinations for broiler chickens

The possible loss of nutritional quality of corn grain under different drying conditions is a concern in animal production, as well as the antinutritional factors present in corn, such as non-starch polysaccharides (NPS) and protease inhibitors. These factors can influence digestibility and then the use of nutrients, directly interfering with animal performance. In this context, the project was developed to test the follow hypotheses:- High drying temperature of corn grains can reduce nutritional quality compromising the productive efficiency of the animals;- The inclusion of different association of exogenous enzymes can interfere in different ways the productive efficiency of the animals considering that the enzymes can have an additive or synergistic effect