Table 2.
Chemical composition and viscosity of water extracts of the experimental diets and rye grain.
| Item | Diets | Rye Grain | ||||
|---|---|---|---|---|---|---|
| Rye 0% | Rye 5% | Rye 10% | Rye 15% | Rye 20% | ||
| Starter feeding phase (1–21 d) | ||||||
| Soluble NSP (g/kg DM) | 16.9 | 15.4 | 17.2 | 19.7 | 18.0 | 55.0 |
| Insoluble NSP (g/kg DM) | 92.6 | 85.2 | 75.1 | 79.5 | 93.9 | 100 |
| Total NSP (g/kg DM) | 109.5 | 100.6 | 92.3 | 99.1 | 111.9 | 155 |
| Arabinoxylans (g/kg DM) | 37.9 | 35.7 | 36.0 | 36.5 | 41.4 | 85.5 |
| Simple sugars (g/kg DM) | ||||||
| Arabinose | 18.7 | 17.7 | 17.9 | 18.6 | 20.2 | 30.2 |
| Xylose | 19.1 | 18.0 | 18.1 | 17.9 | 21.2 | 55.4 |
| Mannose | 8.20 | 7.79 | 6.67 | 7.69 | 7.60 | 6.73 |
| Galactose | 19.8 | 17.3 | 16.2 | 18.7 | 20.4 | 3.95 |
| Glucose | 41.3 | 37.7 | 31.7 | 33.9 | 40.0 | 58.7 |
| Uronic acids (g/kg DM) | 14.6 | 13.3 | 12.8 | 13.5 | 13.5 | 3.01 |
| Total phenolic content (mg GAE/g DM) | 26.7 | 25.3 | 25.3 | 25.5 | 26.1 | 12.2 |
| Viscosity of water extract (mPa × s) | 10.6 | 12.3 | 15.0 | 17.4 | 18.3 | 9.47 |
| Finisher feeding phase (22–42 d) | ||||||
| Soluble NSP (g/kg DM) | 12.8 | 12.5 | 15.6 | 16.8 | 19.7 | |
| Insoluble NSP (g/kg DM) | 92.6 | 94.7 | 95.3 | 91.8 | 97.9 | |
| Total NSP (g/kg DM) | 105.4 | 107.2 | 110.9 | 108.6 | 117.6 | |
| Arabinoxylans (g/kg DM) | 41.1 | 40.5 | 41.9 | 42.9 | 46.1 | |
| Simple sugars (g/kg DM) | ||||||
| Arabinose | 19.9 | 20.0 | 20.6 | 20.9 | 22.0 | |
| Xylose | 21.2 | 20.5 | 21.3 | 22.0 | 24.1 | |
| Mannose | 7.05 | 7.22 | 7.57 | 7.46 | 7.63 | |
| Galactose | 17.3 | 19.1 | 18.3 | 18.2 | 19.0 | |
| Glucose | 37.7 | 37.8 | 40.5 | 37.6 | 42.5 | |
| Uronic acids (g/kg DM) | 9.90 | 9.20 | 9.40 | 10.60 | 9.10 | |
| Total phenolic content (mg GAE/g DM) | 25.1 | 25.1 | 24.4 | 23.3 | 23.9 | |
| Viscosity of water extract (mPa × s) | 11.0 | 11.3 | 13.8 | 15.2 | 18.5 | |
NSP: Nonstarch polysaccharides; DM: Dry matter; GAE: Gallic acid equivalents.