The synergistic effect of two non-starch polysaccharide-degrading enzymes was tested in vitro with the aim of breaking down the cell wall content to improve the nutritive value of lupin for poultry. Lupin kernels were incubated without (control) and with enzymes (pectinase, xylanase or a combination of pectinase and xylanase) for 1 hour at 38ºC. The combination of pectinase and xylanase greatly reduced water-holding capacity, viscosity and cell wall content, compared to pectinase or xylanase alone. In addition, the pectin content, chain length of pectin and galacturonic acid concentrations were reduced by the combination of pectinase and xylanase more than the individual enzymes. It was concluded that pectinase and xylanase act synergistically to break down the non-starch polysaccharides in the lupin kernel, and thus may improve the nutritive value of lupins for poultry.