Table 3.

Effect of the enzyme (E) on the monosaccharide content (% w/w dry matter basis) in the gizzard and ceca of broilers fed wheat-based (WC, WE) (n = 6) and maize-based (MC, ME) (n = 6) DT.

Gizzard
% w/w	WC	WE	SEM 1	p-Value 2	MC	ME	SEM	p-Value
Ara	5.29	5.80	0.16	0.043	2.68	2.70	0.08	0.861
Xyl	7.80	8.90	0.35	0.051	3.00	2.65	0.13	0.093
Glc	38.49	34.46	0.96	0.014	33.73	34.95	0.55	0.145
Gal	3.52	3.84	0.05	0.001	2.67	2.54	0.06	0.174
UA	2.97	3.28	0.07	0.010	3.48	3.40	0.07	0.417
Total	59.62	58.05	0.82	0.203	46.68	47.27	0.46	0.393
NGP	21.13	23.59	0.58	0.013	12.95	12.31	0.33	0.198
A/X 3	0.68	0.65	0.01	0.230	0.90	1.03	0.04	0.062
Ceca
% w/w	WC	WE	SEM	p-Value	MC	ME	SEM	p-Value
Ara	0.31	0.24	0.02	0.059	0.22	0.19	0.01	0.066
Xyl	0.58	0.23	0.10	0.036	0.10	0.08	0.01	0.217
Glc	6.19	7.72	0.98	0.295	6.18	5.54	0.73	0.553
Gal	1.42	1.44	0.09	0.918	1.12	1.12	0.04	0.997
UA	1.22	1.26	0.04	0.563	1.00	0.88	0.06	0.217
Total	11.41	12.50	1.07	0.488	10.31	9.35	0.74	0.382
NGP	5.22	4.77	0.26	0.248	4.14	3.81	0.10	0.036
A/X	0.64	1.11	0.09	0.005	2.40	2.51	0.19	0.689

¹ Standard error of the mean. ² Estimated by ANOVA with enzyme addition (E) as a factor. ³ A/X: arabinose/xylose molar ratio.