Reduction of Intestinal Viscosity through Manipulation of Dietary Rye and Pentosanase Concentration is Effected through Changes in the Carbohydrate Composition of the Intestinal Aqueous Phase and Results in Improved Growth Rate and Food Conversion Efficiency of Broiler Chicks-Reference-Cited by-同舟云学术

Reduction of Intestinal Viscosity through Manipulation of Dietary Rye and Pentosanase Concentration is Effected through Changes in the Carbohydrate Composition of the Intestinal Aqueous Phase and Results in Improved Growth Rate and Food Conversion Efficiency of Broiler Chicks

Published:1992-03-01 Issue:3 Volume:122 Page:560-569
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Bedford Michael R.¹,Classen Henry L.¹

Affiliation:

1. Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan S7N 0W0, Canada

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/122/3/560/23984131/jn1220030560.pdf

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