The Effect of Dietary Rye Inclusion and Xylanase Supplementation on Structural Organization of Bone Constitutive Phases in Laying Hens Fed a Wheat-Corn Diet

SIMPLE SUMMARY: Consumption of diets with a high-level incorporation of rye leads to an increase in the concentration of nonstarch polysaccharides, which cannot be utilized by poultry. The enzyme xylanase degrades arabinoxylans, the most common nonstarch polysaccharides present in both wheat and rye...

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Detalhes bibliográficos
Publicado no:Animals (Basel)
Main Authors: Muszyński, Siemowit, Arczewska, Marta, Świątkiewicz, Sylwester, Arczewska-Włosek, Anna, Dobrowolski, Piotr, Świetlicka, Izabela, Hułas-Stasiak, Monika, Blicharski, Tomasz, Donaldson, Janine, Schwarz, Tomasz, Tomaszewska, Ewa
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7692776/
https://ncbi.nlm.nih.gov/pubmed/33142930
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10112010
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