Increased small intestinal fermentation is partly responsible for the anti‐nutritive activity of non‐starch polysaccharides in chickens

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Abstract
1. The mechanism of the anti‐nutritive activities of soluble non‐starch polysaccharides (NSPs) in broiler diets was investigated with emphasis on the inter‐relationship between viscosity and fermentation along the gut. Isolated soluble NSP were added to a control diet to effect high gut viscosity, and in vivo depolymerisation of the NSP was achieved using a commercial glycanase. 2. Addition of soluble NSPs significantly (P(P< 0.01) weight gain, FCE and AME. Comparisons of the viscosities (mPa) in birds fed on the NSP‐enriched diet and the same diet supplemented with enzyme were respectively: 11–9 v. 2–3 in the duodenum; 78–3 v. 4–4 in the jejunum and 409–3 v. 10–8 in the ileum. 3. Caecal volatile fatty acid concentration was markedly (P<0.01) elevated by enzyme supplementation, whereas ileal fermentation was inhibited. 4. Microscopic examination revealed that, among birds fed on the NSP‐enriched diet, there had been extensive small intestinal fermentation, which was eliminated by the enzyme supplementation. 5. Addition of a synthetic antibiotic (Amoxil) had no beneficial effects. 6. The current study demonstrated that increased fermentation occurs in the small intestine when a large amount of viscous NSPs is present in the diet and this is detrimental to the performance and well‐being of poultry.

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