Intestine size changes generated by the non-starch polysaccharides (NSP) content in wheat and by forage enzymes

The objective of this experiment was to determine the main intestine dimension changes generated by the non-starch polysaccharides (NSP) content of the combined forage and by xylanase utilization in concordance with wheat proportion in the structure of the combined forage (CF) for broilers. In this viewpoint, we carried out an experiment consisted of 5 experimental variants, as follows: an EGI experimental group fed with compound forage which did not contain wheat in structure, an EG(2) experimental group fed with compound forage with 60% wheat incorporated into the structure, an EG(3) experimental group with 60% wheat incorporated into the structure plus the amount of 100 ppm xylanase, an EG(4) experimental group with 30% wheat and barley in the same proportion and an EG(5) experimental group with 50 ppm xylanase and beta glucanase added to the quantity of wheat and barley incorporated in EG(4). At the end of the experiment, successor to chicken killing, we determined the main changes at gut level dimension and stomach muscle. By incorporating the proportioned wheat of 60% in the combined forage structure, the intestinal dimensions (length, diameter) get changed, and also the width of the stomach muscle. The incorporation of enzymes in the combined structure forage reduced the differences between the intestinal dimensions available in the group fed with enzyme and the one that was not fed with enzyme.