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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

NutritionFood Conversion EfficiencyEngineeringDietary RyeCarbohydrate CompositionAnimal NutritionAgricultural EconomicsFeed AdditiveDigestive TractPoultry Science