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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |
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