An enzyme complex increases in vitro dry matter digestibility of corn and wheat in pigs

SpringerPlus

Table 4 In vitro total tract digestibility of dry matter for fractions of corn grains with or without the enzyme complex, experiment 2

Item	Digestibility, %		SEM	p value
Item	Control	Enzyme complex addition^a	SEM	p value
Starch	87.9	96.4	1.9	0.011
Germ	64.0	65.1	0.9	0.407
Hull	59.2	60.1	0.2	0.016
Gluten	64.4	64.7	1.0	0.862

Each mean represents 6 observations except gluten with an enzyme addition (5 observations)
SEM standard error of the means
^aThe enzyme complex was added at 1.0 %. The enzyme complex consisted of β-pentosanase, β-glucanase, α-amylase and protease (6000 EPU/g, 32,000, 17,600 and 142 EU/g, respectively)