Temperature as a criterion for choosing the right phytase

That exogenous (added) phytase has become a staple ingredient in most pig and poultry diets worldwide is hardly surprising. It is rather the more perplexing issue of having to pick the ‘right’ phytase from a myriad of available products, all with more or less similar claims. Clearly, this is quite confusing, but when heat resistance is the criterion, the choice is easier. Not only does phytase help reduce environmental pollution by increasing the digestibility of the scarcely diges