The Effect of Pelleting, Salt, and Pentosanase on the Viscosity of Intestinal Contents and the Performance of Broilers Fed Rye
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/70/7/1571/4446149/poultrysci70-1571.pdf
Reference21 articles.
1. Studies of β-glucan in barley, malt and endosperm cell walls;Ahluwalia,1985
2. Isolation, partial characterization and antinutritional activity of a factor (pentosans) in rye grain;Antoniou;Agric. Food Chem.,1981
3. Isolation and chemical characterization of water-soluble arabinoxylans in rye grain;Bengtsson;Carbohydr. Polym.,1990
4. Improvement of the nutritive value of rye for chicks by gamma irradiation-induced viscosity reduction;Campbell;Br. Poult. Sci.,1983
5. Colorimetric method for determination of sugars and related substances;Dubois;Anal. Chem.,1956
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