The Characteristics of Phytase Enzyme from Beef Cattle Rumen Liquor Obtained from Abattoir

The aim of this experiment is to utilize the liquor of rumen cattle from abattoir as feed additive, as source of phytase enzyme, to increase the quality o f broiler ration based on local feed materials. Thi s experiment was conducted in two stages. First stage was to identify enzymes in rumen liquor of cattle. The second stage was to characterize and stabilize enzyme which include determination of optimum temperature and pH of enzyme, examination enzyme resistance to heating at optimum temperature, and studying effect of metal ions and chemical subs tances. The results of the experiment show 1) optimum precipitation of rumen liquor enzymes from local cattle is reached at the concentration level of 60 % of ammonium sulphate, meanwhile from imported cattle is obtained at the level of 70 % of ammonium sulphate; 2) general characteristics of ph ytase enzyme from rumen liquor of local cattle differs from that of imported cattle; those from th e rumen liquor of local cattle has optimum temperature at 50 °C, optimum pH at 6, resistance t o heating up to 180 minutes at optimum temperature, and needs mostly methal ions as activa tor; on the other hand, the enzyme from the rumen liquor of imported cattle has optimum temperature a t 39 °C, optimum pH at 6, resistance to heating up to 180 minutes at optimum temperature; the phytase enzyme needs mostly methal ions as activator, some compounds inhibiting the enzyme activity are EDTA and β-mercaptoethanol; and 3) activity of the phytase enzyme from the rumen liquor of local c attle is higher than that of imported cattle.