The effect of dietary ingredients and age on the microscopic structure of the gastrointestinal tract in poultry

The objective of this research was to identify changes in the microscopic structure of the gastrointestinal system which, accompany the growth of poultry and the feeding of various dietary ingredients and additives, including oxidized fats. This report will cover 1) the early development of gut structure and effects of dietary changes on that development and 2) effects of ingredients introduced after the structure of the gut is relatively stable at one or more weeks of age. Results demonstrate the enormous changes in the microscopic structure of this organ system during the first week after hatching as well as later in life, following various. dietary changes. The early development of the gut is responsive to changes in diet, including diet restriction. In addition, results suggest that the more mature gut is also responsive to dietary ingredients and that Some of the performance effects associated with various ingredients may he due to adaptive changes in the structure and function of the gut.