A multiple enzyme can help releasing more energy from this ingredient. For instance, soybean meal provides more than 25 percent of the total metabolisable energy in a broiler diet. As NSP content of soybean meal is twice that of the corn or wheat NSP content, the use of NSP enzymes on soybean meal is therefore crucial, especially with rising prices. Rovabio, the versatile enzyme of Adisseo, is particularly efficient to increase dry matter and energy digestibility of soybean meal and enhances the access of natural proteases to dietary proteins. To increase dry matter and energy digestibility of soybean, a wide range of enzymes are required, as NSP in soybean meal are complex. Aurélie Preynat, Enzyme Research Manager Adisseo, explains: “NSP in soybean meal can be divided into insoluble NSP, mainly cellulose, and soluble NSP, composed mainly of pectic polymers. The main feature is the high content of pectin, and in particular, rhamnogalacturonans which are very complex. They present specific structures composed of complex backbone of galacturonic acid and rhamnose, and a high number of substitutions. Therefore, a large spectrum of pectin degrading enzymes is needed to hydrolyse NSP from soybean meal.” Knowing that, in soybean meal we also find hemicelluloses (mainly galactomannans), of which the amount depends on soybean quality, at least four enzymes are necessary to breakdown such carbohydrates: α-galactosidase, β-mannanase, β-mannosidase, and acetyl mannan esterase.