a high content of non-starch polysaccharides (nsp), namely arabinoxylans (aX), in rye is a reason for the potential adverse effect of this grain on intestinal functions, gut microflora, absorption of nutrients and performance indices. as such, the use of rye grain in intensively produced poultry diets is limited. however, recently developed new types of hybrid rye are characterised not only by increased yield potential, resistance to fungus and pests and low production costs, but also the content of antinutritive substances may be reduced in these varieties. the aim of this paper is to discuss the mechanisms of nsp effects in the digestive tract, as well as to review the results of recent studies on the use of rye in poultry nutrition. based on the literature data, it can be concluded that the use of new hybrid rye varieties with decreased nsp concentration and nsp-hydrolising enzymes may be a way of increasing the share of rye grain in poultry diets.

The oils from strawberry, blackcurrant, raspberry, and apple seeds were characterized by a high content of unsaturated fatty acids (90.8%, 88.6%, 94.0%, and 86.9%, resp.). Strawberry and raspberry oils had high levels of C18:2 (45.4% and 49.0%) andαC18:3 (29.0% and 33.0%, resp.). Blackcurrant oil was the richest source ofγC18:3 (18.5%) and C18:4 (3.6%). Apple oil had high levels of C18:2 (55.5%) and C18:1 (29.4%). Blackcurrant oil had 229.5 mg/100 g of tocochromanols, predominantlyγ-tocopherol (117.8 mg/100 g) andα-tocopherol (84.3 mg/100 g). Raspberry oil was rich inγ-,α-, andδ-tocopherol (193.5; 65.6; and 32.2 mg/100 g, resp.). Strawberry oil containedγ- andδ-tocopherol, 49.0 and 6.1 mg/100 g, respectively. Apple contained all isomers ofα-,β-,γ-, andδ-tocopherols at 41.7, 62.7, 13.6, and 21.8 mg/100 g, respectively. The level of tocotrienols in the analysed oils ranged from 0.85 to 6.73 mg/100 g. Ten different phytosterols were found in the tested oils. The richest sources of phytosterols were blackcurrant oil (6824.9 μg/g) followed by raspberry (5384.1 μg/g), strawberry (4643.1 μg/g), and apple oil (3460.0 μg/g). The dominant compound in the analysed oils was sitosterol, from 2630 μg/g in apple oil to 3630 μg/g in blackcurrant oil.

S y l w i a O r c z e w s k a -D u d e k , D o r o t a B e d e r s k a -Ł o j e w s k a , M a r e k P i e s z k a , M a r i u s z P . P i e t r a s abstract the level of oxysterols in animal products depends on the temperature used in food processing, duration of heating, and storage time and conditions. high temperature, oxygen, exposure to light, chemical composition of the product and low level of antioxidants accelerate the formation of cholesterol oxidation products (Cops). also the high content of polyunsaturated fatty acids in meat and eggs favours the formation of oxysterols. dairy products are characterized by the lowest content of Cops of all animal products. the most common oxysterols present in products of animal origin are 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol and α, β-epoxycholesterol. numerous studies have confirmed the adverse effects of Cops on animal and human health. they exhibit mutagenic, carcinogenic, angiogenic and toxic action, damage cell membranes, and inhibit cholesterol biosynthesis. the use of certain antioxidants in animal nutrition limits the formation of Cops during technological processing of meat, eggs and milk, as well as during storage of fresh products. the excessive oxidation of cholesterol can be additionally prevented through the use of appropriate packaging that limits oxygen and light exposure.

In this paper, we present a study on the evaluation of the effect of xylanase addition to a diet with an increasing content of modern hybrid rye (Brasetto variety) on the performance indices and viscosity of small intestine content in broiler chickens. A total of 560 1-day-old male Ross 308 chickens were randomly assigned to 1 of 10 treatments, each comprising 7 replicate cages, with 8 male birds per cage. A 5 × 2 factorial arrangement was employed, with five dietary levels of ground rye (0%, 5%, 10%, 15%, and 20%). All the diets were either unsupplemented or supplemented with xylanase (200 mg/kg of feed; with minimum xylanase activity 1000 FXU/g). In the starter rearing period (1–21 days of age), the inclusion of rye (without xylanase supplementation) to the diet, even at the lowest dietary level (5%), negatively affected body weight gain (p < 0.05); there was no effect on feed intake and feed conversion ratio. In older chickens (the grower-finisher rearing period; 22–42 days of age), none of the dietary levels of rye (5–20%) affected growth performance indices. Similarly, no significant effect of increasing dietary level of rye was found for the entire rearing period (1–42 days of age). Diet supplementation with xylanase improved body weight gain and feed conversion ratio in chickens from 1 to 21 days of age. No positive effect of enzyme was found in older birds. No significant effects of the experimental factors used were noticed on the results of slaughter analysis, i.e., the carcass yield, breast meat yield, abdominal fat, and relative weight of the liver and gizzard. A high dietary concentration of rye (20%) increased the viscosity of small intestine content (p < 0.05); however, diet supplementation with xylanase significantly alleviated this effect. The findings of this experiment indicated that modern hybrid rye grain may be used at a 20% dietary level in broiler diets during the second feeding phase, i.e., from 22 to 42 days of age, without any detrimental influence on growth performance indices, while enzyme (xylanase) positively affected body weight gain and feed conversion ratio in younger chicks (1–21 days of age).

No abstract