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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692776/
https://www.ncbi.nlm.nih.gov/pubmed/33142930
http://dx.doi.org/10.3390/ani10112010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692776/
https://www.ncbi.nlm.nih.gov/pubmed/33142930
http://dx.doi.org/10.3390/ani10112010

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