 |
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| 1. Piglet test |
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Research Institution: North Carolina State University
Published at: American Journal of Animal Science Conference |
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• Subjects: 168 piglets
• Age: 21 days old
• Feeding duration: 25 days |
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| ① Summary of the 0.5% GlycoZyme Trial |
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Control |
Glycozyme 0.5% |
Difference |
% |
| ADG |
271g |
320g |
+ 49g |
18.08% |
| Weight gain |
6.73kg |
7.97kg |
+ 1.24kg |
19.17% |
| FCR |
1,58 |
1.46 |
- 0,12 |
- 5.41% |
| G/F |
0.581g |
0.697g |
+ 0.116 |
+ 19.97% |
|
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| ② Digestability |
| |
Basal |
Glycozyme 0.5% |
Difference |
% |
| CP |
76.9 |
78.7 |
+ 1.8 |
+ 2.34% |
| DM, % |
68 |
69.5 |
+ 1.5 |
+ 2.21% |
| GE K/ cal |
68.4 |
70.0 |
+ 1.6 |
+ 2.34% |
|
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| Overall, 0.5% Glycozyme supplementation improves nutrient utilization efficiency, reduces feed costs, and significantly promotes growth. |
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| ③ Gut Microbiome Shift |
Glycozyme increases butyrate-producing bacteria in thegut and strongly reshapes the beneficial
microbial ecosystem, showing a clear microbiome-modulating effect.
The butyrate produced acts as a key energy source for colon epithelial cells, promoting mucosal healthand villus development, while suppressing pathogenic E. coli andexerting strong anti-inflammatory effects. |
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| Bacterial group |
Basal |
GYZ 0.5% |
Increase |
Growth rate |
| Clostridiaceae |
10.7% |
15.6% |
+ 4.9 |
+ 45.8% |
| Clostridium |
7.2% |
10.5% |
+ 3.3 |
+ 45.8% |
| Bacillaceae |
2.5% |
10.3% |
+7.8 |
+ 312% |
| Bacillus |
1.0% |
9.7% |
+ 8.7 |
+ 870% |
| Lactobacillaceae |
13.7% |
18.0% |
+ 4.3 |
+ 31.4% |
| Lactobacillus |
13.6% |
17.7% |
+ 4.1 |
+30.1% |
|
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| ④ Effects on Intestinal Development (Villus Morphology) |
| Duodenum |
| Items |
Control |
GYZ 0.5% |
Diff. % |
| Villus height (um) |
551 |
557 |
+ 1.09% |
| Villus width (um) |
94 |
95 |
+ 1.06% |
| Crypt depth (um) |
305 |
295 |
- 3.28% |
| VH |
1.8 |
1.9 |
+ 5.50% |
|
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| Jejunum |
| Items |
Control |
GLZ 0.5% |
Difference, % |
| Villus height (um) |
452 |
468 |
+ 3.54% |
| Villus width (um) |
74 |
73 |
- 1.35% |
| Crypt depth (um) |
214 |
197 |
- 7.94% |
| VH |
2.1 |
2.4 |
+ 14.29% |
| Jejunum Ki 67 (%) |
15.4 |
18.4 |
+ 19.48% |
|
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Intestinal development plays a critical role in the growth and overall health of animals.
Supplementation with 0.5% Glycozyme significantly increases villus height and the villus height-to-crypt depth (VH) ratio in both the duodenum and jejunum, while also reducing crypt depth.
These changes enhance the intestine's absorptive capacity and immune function.
As a result, nutrient absorption is improved, contributing to healthier growth, stronger immunity, and overall better development. |
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| A. Significance of Reduced Crypt Depth |
| Indicates a higher turnover rate of intestinal epithelial cells, which contributes to improved intestinal health and enhanced nutrient absorption capacity. |
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| B. Significance of Increased Villus Height to Crypt Depth Ratio (VH Ratio) |
→ Reflects the health status of the intestinal epithelium.
→ Suggests active cell proliferation and regeneration, improved nutrient absorption efficiency, and enhanced overall intestinal function. |
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| C. Significance of Increased Ki-67 Expression in the Jejunum |
→ Ki-67 is a marker of cell proliferation; elevated expression indicates active proliferation of intestinal epithelial cells.
→ Supports the repair of intestinal damage or inflammation.
→ Expands the intestinal surface area, thereby promoting nutrient absorption and enhancing the animal's recovery and overall health status. |
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| ⑤ Immune-Enhancing Effects |
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| Levels of immune factors IgA and IgG increased. |
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Control |
Glycozyme 0.5% |
|
Diff. % |
| IgA,ug/mg protein |
|
|
|
|
| Duodenum |
2.40 |
3.48 |
1.08 |
+ 45% |
| Jejunum |
1.13 |
1.30 |
0.17 |
+ 15% |
| IgGSerum, mg/ml |
1.04 |
1.42 |
0.38 |
+ 36.5% |
Tissues,ug/mg protein
Duodenum |
1.64 |
1.91 |
0.27 |
+ 16.5% |
| Jejunum |
1.71 |
1.68 |
- 0.03 |
- 1.75% |
|
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| A marked increase in IgA levels in the duodenum and IgG levels in the bloodstream was observed. This contributes to improved gut health and enhanced immunity, ultimately reducing disease incidence and mortality rates. |
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| ⑥ Improvement in Fecal Scores |
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| Improved bowel movements, with a reduction in soft stools and diarrhea. |
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Control |
GLZ 0.5% |
Diff. % |
| Day5 |
1.35 |
1.10 |
18.50% |
| Day 8 |
1.05 |
1.00 |
4.76% |
| Day 21 |
1.10 |
1.05 |
4.55% |
|
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Fecal Score (Scoring System):
1.0 – Normal stool. 1.5 – Slightly loose stool, mild diarrhea
2.0 – Moderately watery stool., 2.5 – Obvious diarrhea., 3.0 – Severe diarr |
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| ⑦ Effects on Skeletal Development |
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| Physical properties and calcium content of the third and fourth metacarpal bone |
| Items |
Control |
GYZ 0.5% |
(%) Difference |
| Lengh (cm) |
4.07 |
4.1 |
+ 0.74% |
| Width (cm) |
1.28 |
1.29 |
+ 0.78% |
| Breaking strength N |
429 |
459 |
+ 6.99% |
| Fresh weight (g) |
4.29 |
4.87 |
+ 13.49% |
| Dry fat-free extracted weight |
1.87 |
2.00 |
+ 6.96% |
| Ash weight (g) |
0.98 |
1.15 |
+ 17.34% |
| Ash (%) |
50.3 |
52.9 |
+ 4.23% |
| Ca (%) |
37.26 |
37.62 |
+ 0.97% |
|
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The skeletal system plays a vital role in the production and storage of immune cells. A healthy skeletal structure helps strengthen the immune system and enhances the body’s resistance to disease.
Proper skeletal development improves animals’ physical mobility, further facilitating nutrient intake and utilization, which leads to greater weight gain and accelerated growth—ultimately contributing positively to overall development.
Glycozyme supports skeletal development by improving intestinal health and promoting mineral absorption, thereby increasing bone ash content.
A well-developed skeleton is not only essential for health and immune function but also has a direct impact on weight gain and overall production performance. |
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| 2. 10week meat quality trial |
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Conducted By Dankook University, Prof. Kim. In Ho
A total of 150 finishing pigs (Landrace × Yorkshire × Duroc) were used in a 10-week feeding trial.Initial body weight averaged 58.85 ± 3.30 kg. Each 50 pigs., TRT1 (GLZ 0.15%), TRT2 (GLZ 0.3%)
Pigs were selected based on body weight and sex, then randomly assigned using a completely randomized block design into 30 pens.10 pens per treatment,5 pigs per pen,3 females,2 males |
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| ① Growth Performance |
| Item |
CON |
TRT2 |
Difference |
Change (%) |
| Initial BW (kg) |
53.85 |
53.84 |
- 0.01 |
- 0.02% |
| Final BW (10 wk, kg) |
111.14 |
113.95 |
+ 2.81 |
+ 2.53% |
| ADG (g) |
819 |
859 |
+ 40 |
+ 4.88% |
| ADFI (g) |
2,642 |
2,713 |
+ 71 |
+ 2.69% |
| FCR |
3.231 |
3.162 |
- 0.069 |
- 2.14% |
|
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| ② Total Tract Digestibility (ATTD) |
| Item (%) |
CON |
TRT2 |
Difference |
Change (%) |
| Dry Matter (DM) |
68.69 |
69.54 |
+ 0.85 |
+ 1.24% |
| Nitrogen (N) |
64.11 |
65.88 |
+ 1.77 |
+ 2.76% |
| Gross Energy (GE) |
70.41 |
71.64 |
+ 1.23 |
+ 1.75% |
|
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| ③ Fatty Acid Profile in AdiposeTissue |
| Item (%) |
CON |
TRT2 |
Difference |
Change (%) |
| C16:1 (Palmitoleic acid) |
1.75 |
2.25 |
+ 0.50 |
+ 28.6% |
| C18:1,C (Oleic acid) |
22.96 |
44.13 |
+ 21.17 |
+ 92.2% |
| C18:3N3 (ALA) |
0.53 |
0.91 |
+ 0.38 |
+ 71.7% |
| ω-3 FA |
0.53 |
0.91 |
+ 0.38 |
+ 71.7% |
| ω-6 FA |
11.90 |
17.57 |
+ 5.67 |
+ 47.6% |
| ω-6 : ω-3 |
18.20 |
22.74 |
+ 4.54 |
+ 24.9% |
| ΣSFA |
40.48 |
33.58 |
- 6.90 |
- 17.0% |
| ΣUSFA |
59.51 |
66.41 |
+ 6.90 |
+ 11.6% |
| ΣMUFA |
46.34 |
47.40 |
+ 1.06 |
+ 2.3% |
| ΣPUFA |
13.17 |
19.00 |
+ 5.83 |
+ 44.3% |
| MUFA/SFA |
1.14 |
1.41 |
+ 0.27 |
+ 23.7% |
|
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| ④ Fatty Acid Profile in Lean Muscle Tissue |
| Item (%) |
CON |
TRT2 |
Difference |
Change (%) |
| C16:1 (Palmitoleic acid) |
3.12 |
3.25 |
+ 0.13 |
+ 4.2% |
| C18:1,C (Oleic acid) |
3.80 |
4.48 |
+ 0.68 |
+ 17.9% |
| C18:2N6C (LA) |
12.44 |
13.54 |
+ 1.10 |
+ 8.8% |
| C18:3N3 (ALA) |
0.45 |
0.60 |
+ 0.15 |
+ 33.3% |
| ω-3 FA |
0.45 |
0.60 |
+ 0.15 |
+ 33.3% |
| ω-6 FA |
12.44 |
13.62 |
+ 1.18 |
+ 9.5% |
| ω-6 : ω-3 |
22.44 |
28.39 |
+ 5.95 |
+ 26.5% |
| ΣSFA |
36.37 |
34.95 |
- 1.42 |
- 3.9% |
| ΣUSFA |
63.62 |
66.69 |
+ 3.07 |
+ 4.8% |
| ΣMUFA |
50.16 |
53.83 |
+ 3.67 |
+ 7.3% |
| ΣPUFA |
13.46 |
15.86 |
+ 2.40 |
+ 17.8% |
| MUFA/SFA |
1.37 |
1.57 |
+ 0.20 |
+ 14.6% |
|
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| ⑤ Amino acid analysis |
| Category |
Parameter |
Conventional Pork |
Glycozyme Pork |
Difference |
Interpretation |
| Umami |
Glutamic Acid |
~2,100-2,300 |
2,580 |
↑ 12–20% |
Stronger savory flavor |
| Aspartic Acid |
~1,200-1,350 |
1,513 |
↑ 10-25% |
Deeper umami taste |
| Sweetness / Juiciness |
Glycine |
~1,000-1,200 |
1,489 |
↑ 24-49% |
Sweeter&juicier |
| Alanine |
~900-1,000 |
1,151 |
↑ 15-28% |
Sweeter |
| Proline |
~700-850 |
961 |
↑ 13-37% |
Better tenderness |
| BCAA / Meat Density |
Leucine |
~1,100-1,180 |
1,286 |
↑ 9-17% |
Richer meat texture |
| Isoleucin |
~520-580 |
657 |
↑ 13-26% |
Premium amino acid profile |
| Valine |
~650-720 |
821 |
↑ 14-26% |
Balanced meat structure |
| Free Amino Acids |
Free Alanine |
~15-20 |
27.69 |
↑ 38-85% |
Immediate sweetness |
| Free Glycine |
~7 |
13.22 |
↑ 32-89% |
Enhanced first taste |
| Free Glutamic Acid |
~6-8 |
11.04 |
↑ 38-84% |
Instant umami impact |
| Protein Quality |
Amino Acid Score |
~100-115 |
132 |
↑ 15-32% |
Premium-quality protein |
| Overall Positioning |
Flavor & Protein Profile |
Standard commercial pork |
Premium-grade biochemical profile |
Upgraded comparable direction to iberico type pork |
|
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| [ Amino Acid Score Evaluation ] |
| Amino Acid Score Range |
Interpretation |
| Below 100 |
Standard protein quality |
| 100-120 |
High-quality protein |
| Above 120 |
Premium-grade protein quality |
| Glycozyme Pork: 132 |
Premium Protein Category |
|
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| ⑥ Meat Quality Improvements |
| Item |
CON |
TRT2 |
Diff. |
Change (%) |
| Water Holding Capacity (%) |
48.40 |
50.94 |
+ 2.54 |
+ 5.25% |
| LongissimusMuscleArea (㎟) |
6,552 |
6,861 |
+ 309 |
+ 4.72% |
| Cooking Loss (%) |
32.25 |
30.74 |
- 1.51 |
- 4.68% |
| Drip Loss d1 |
7.86 |
7.50 |
- 0.36 |
- 4.58% |
| Drip Loss d3 |
14.04 |
12.82 |
- 1.22 |
- 8.69% |
| Drip Loss d5 |
19.66 |
19.31 |
- 0.35 |
- 1.78% |
| Drip Loss d7 |
24.44 |
24.04 |
- 0.40 |
- 1.64% |
|
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| ⑦ Evaluation |
| With only 0.3% Glycozyme supplementation, conventional commercial pigs may produce Iberico-level premium pork without special genetics, prolonged feeding periods, or expensive specialty feeds. Glycozyme improved both taste and health through enhanced flavor-related amino acids and healthier fatty acid profiles, while potentially lowering production costs through better feed efficiency and faster growth — enabling affordable premium pork production that is beneficial for both flavor and human health |
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| 3. Low-Protein Diet Performance Trial |
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200 finishing pigs [(Landrace × Yorkshire) × Duroc]
• Initial BW: 55.05 ± 3.35 kg
• 10-week feeding trial , 10 pens per treatment
|
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| High protein basal diet vs Low protein diet (-2% cp) + 0.5% GLZ |
| Item |
CON |
TRT2 |
Difference |
Change |
| ADG |
819g |
859g |
+ 40g |
+ 4.88% |
| ADFI |
2,642g |
2,713g |
+ 71g |
+ 2.69% |
| FCR |
3.231 |
3.162 |
- 0.069 |
- 2.14% |
| DM Digestibility |
68.69% |
69.54% |
+ 0.85 |
+ 1.24% |
| Nitrogen Digestibility |
64.11% |
65.88% |
+ 1.77 |
+ 2.76% |
| Gross Energy Digestibility |
70.41% |
71.64% |
+ 1.23 |
+ 1.75% |
| WHC |
48.40% |
50.94% |
+ 2.54 |
+ 5.25% |
| Cooking Loss |
32.25% |
30.74% |
- 1.51 |
- 4.68% |
| Oleic Acid |
22.96% |
44.13% |
+ 21.17 |
+ 92.20% |
| Unsaturated Fat |
59.51% |
66.41% |
+ 6.90 |
+ 11.59% |
| Saturated Fat |
40.48% |
33.58% |
- 6.90 |
- 17.04% |
| MUFA/SFA Ratio |
1.14 |
1.41 |
+ 0.27 |
+ 23.68% |
|
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| Estimated Economic Effect |
| Factor |
Estimated Effect |
| 2% CP reduction |
3-6% feed cost reduction |
| Improved FCR |
Additional ~2-5% benefit |
| Overall economic improvement |
5-10% potential total benefit |
|
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| Glycozyme supplementation demonstrated the potential to maintain or improve pig growth performance, feed efficiency, and meat quality even under a 2% reduced-protein diet, suggesting a practical strategy for lowering feed costs while improving production efficiency and pork quality. |
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 |
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| 4. Growth Performance of Weaned Pigs |
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Test Unit : Zhaofenghua Biotechnology Co., Ltd. (Nanjing) & Beijing Biomedical Technology Center
Testl Site : DBN, ( a Chinese state-owned company with a pig inventory of 6.5 million head)
Testl Design : |
• Animals :
30 piglets with an average age of 35 days and average body weight of pproximately 9.0–9.5 kg.
• Grouping :
Two groups of 15 piglets each:
• Control group: Basal diet only
• Treatment group: Basal diet + 0.5% Glycozyme
• Trial Duration:28 days
Statistical Analysis :
• Data were processed using SPSS 26.0 and Microsoft Excel.
• Mean values were calculated, and significance tests were conducted to analyze differences between group
|
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| Items |
Control |
Glycozyme |
Diff. % |
| Starting weight (kg) |
9.4 |
9.1 |
- 3.19% |
| Finishing weight (kg) |
20.4 |
21.3 |
+ 4.41% |
| Weight gain (kg) |
11.0 |
12.2 |
+ 10.91% |
| ADG (g/day) |
392.8 |
435.7 |
+ 10.9% |
| ADFI (g/day) |
887.4 |
714.6 |
- 19.48% |
| FCR |
1.75 |
1.64 |
- 6.28% |
| Diarrhea occurrence rate (%) |
9.48 |
6.65 |
- 30.0% |
|
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| 5. Small Size Commercial Farm Performance Evaluation |
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• Test Farm: “Hog Lover Farm” in Korea
• Farm Type: Integrated Pig Production Farm
• Evaluation Period:Oct 2022 – Sep. 2023 VS 2023 – Sep. 2024
• Feed Additive Inclusion: Glycozyme 0.3%
• Data Source: Korea Institute for Animal Products Quality Evaluation (KAPE)
• Data Analysis: Bae Yoon-hwan (Former director of livestock division of Jeonnam province) |
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| Item |
2023 |
2024 |
Difference |
Change |
| Marketed pigs |
3,072 head |
3,356 head |
+ 284 head |
+ 9.0% |
| Standard-grade pigs |
67% |
74% |
+ 7.0 points |
+ 10.45% |
| Above 1+ grade |
74.8% |
79.2% |
+ 4.4 points |
+ 5.88% |
| Rearing period |
194 days |
179 days |
- 15 days |
- 7.73% |
| Gross revenue |
W 1,493 B |
W 1,627 B |
+ W 134 million |
+ 8.97% |
| Net profit |
W 115,091,000 |
W 143,863,750 |
+ W 28,772,750 |
+ 25.0% |
|
| (W : Korean Won) |
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| 6. Mid-Size commercialfarm trial |
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• Test Farm : Eny Farm
• Farm Style : Commercial smart pig farm in Korea
• Farm Size: Approximately 35,000 heads inventory
• Test Period: May 20, 2024 – 44 days .Glycozyme 0.3%
• Animals: 300 pigs each , Initial Age: 75 days old
• Feeding System: Smart farm liquid feeding system,Feed 30% + Water 70% |
| |
| Performance Results |
| Item |
Control Group |
Glycozyme Group |
Difference |
| Weight Gain |
34.47 kg |
36.70 kg |
+ 6.45% |
| ADFI |
91.0 kg |
86.64 kg |
- 4.8% |
| FCR |
2.64 |
2.36 |
- 10.6% |
|
| |
| 7. Sow Trial |
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Coducted by Sunjin Feed Lab.
Trial Duration: 49 days
Animals:Test Group: 60 sows (707 piglets)
Control Group: 44 sows (521 piglets)
Glycozyme Feeding Program:
15 g/day/sow during the last 3 weeks before farrowing
25 g/day/sow during 4 weeks of lactation |
| |
| Reproductive & Weaning Performance |
| Item |
Control Group |
Glycozyme Group |
Difference |
Change (%) |
| Total born piglets |
521 |
707 |
|
|
| Born alive |
465 |
646 |
|
|
| Born alive rate |
89.3% |
91.4% |
+ 2.1 |
+ 2.35% |
| Weaned piglets |
434 |
598 |
|
|
| Weaning survival rate |
93.3% |
92.6% |
- 0.7 |
- 0.75% |
| Total weaning weight |
2,907kg |
4,374kg |
|
|
| Average weaning weight |
6.70kg |
7.31kg |
+ 0.61kg |
+ 9.1% |
| Weaned piglets per sow |
9.86 |
9.97 |
+ 0.11 |
+ 1.1% |
|
| |
| Sow paritydistribution |
| Grade |
Control Group |
Glycozyme Group |
| 1st parity 1 |
36.4% |
0.0% |
| 2nd parity |
29.5% |
45.0% |
| 3rd parity |
34.1% |
55.0% |
|
| |
| 8. Trial Observations |
| |
Lab report:
1. Sufficient breast milk production was observed.
2. Estrus returned rapidly and strongly after weaning |
| |
| Important Interpretation: Parity Imbalance |
The original report noted that:
• the parity distribution between groups was not balanced,
• and the control group contained more first-parity sows.
Therefore, part of the observed 9.1% increase in weaning weight may have been influenced by parity imbalance. |
| |
| Estimated Adjusted Weaning Weight Effect |
| After adjusting for parity imbalance, the realistic additive effect may be approximately: |
| Item |
Adjusted Control |
Glycozyme |
Estimated Diff. |
| Ave. Weaning Weight |
6.9–7.0kg |
7.31kg |
+0.31–0.41kg |
|
| |
| Estimated improvement:approximately +4–6% |
| |
