Correlations between non-starch polysaccharides levels from combined forages with different percentage of wheat and viscosity at intestinal level

Abstract

SUMMARY The purpose of this paper work is to establish the correlations between soluble non-starch polysaccharides (NSPs), insoluble non-starch polysaccharides (NSPi) and total non-starch polysaccharides (NSPt) levels from combined forages with different wheat inclusion percentage and viscosity at intestinal level. The experiment was made on a period of six weeks on 120 broiler chickens, hybrid ROSS 308, divided in four experimental lots: CL without wheat in the structure of combined forage, EL1 with 10% respectively 20% of wheat, EL2 with 20-30% wheat and EL3 whit 30% and 40% wheat in the first and respectively the second period of growth. The determination of intestinal viscosity was made at 3 weeks by slaughtering the chickens and sampling the duodenal content and respectively at 6 weeks by sampling the content from duodenum and jejunum. To establish the correlation between viscosity at intestinal level and the levels of non-starch polysaccharides from combined forages with different inclusion percentage of wheat were used the simple correlation and curvilinear regression. It can be seen that at duodenum level the viscosity rises with the rising of the wheat inclusion percentage and was with 28.71% greater at experimental lot with 20% wheat in structure of compound feeds and with 53.07% at experimental lot whit 40% wheat in the structure of combined forage. It was found that the correlation coefficients between NSP content and the viscosity at duodenum level at 3 weeks are positive, the greatest correlation coefficient was registered in the case of NSPs (0.995) which indicate that the digestion viscosity at intestinal level is influenced by the forage content in NSPs. At duodenum level the intestinal viscosity rises with the rising of wheat inclusion percentage in the structure of compound feeds and was with 49.04% at experimental lot with 40% wheat percentage. At jejunum level the intestinal viscosity rises with the rising of wheat inclusion percentage in the structure of compound feeds and was with † Corresponding author e-mail address: [email protected] C. Pandur et al. 38 33.15% at experimental lot with 40% wheat percentage comparative with control lot. At 6 weeks the correlation coefficients between the NSP content of combined forages fed to broiler chickens and the viscosity at duodenum level respectively at jejunum level are positive, the greatest correlation coefficient was registered in the case of NSPs (0.942) which indicate that the digestion viscosity at intestinal level is influenced by the forage content in NSPs