Effects of Enzyme Preparation on Viscosity and pH of Intestinal Chyme in Gosling

Sixteen 7dayold goslings are randomly allotted to control and enzyme treated groups. The diet contains 30% ricebran, with 0.2% Zhejiang commercial enzyme preparation for treatment group in experimental phase (7~21 day) increased. At day 21, the goslings are slaughtered and the intestinal chyme samples are collected for determining. The results are as follows:in control group, the viscosities of intestinal chyme are increased significant from duodenum to ileum. The pH of chyme between duodenum and jejunum is not significant (p0.05). The viscosity of ileal chyme is higher than that of duodenum and jejunum by 131.82%(p0.01) and 55.90%(p0.01), separately. Also, the pH of ileal chyme is higher than that of duodenum and jejunum by 7.68%(p0.05) and 8.83%(p0.05). In treatment group, the viscosity of intestinal chymes has same tendency as that of the control,while only the viscosity of ileal chyme is lower by 19.61%(p0.05) than that of control. Whereas the pH is decreased from duodenum to ileum. These results show that enzyme preparation can affect the characteristics of intestinal chyme by relieving the antinutritional action of arabinoxylans in ricebran, so as to improve the reverse rate of the ricebran based diet and contribute to quick growth of gosling.