Characteristics of the histological and morphometric properties of the jejunum in broiler chickens of meat crossbreeds

Relevance. The jejunum plays an important role in the digestion and absorption of nutrients in broiler chickens; its histomorphometric characteristics vary depending on age and the specific crossbreed. Studying the histoarchitectonics of this part of the intestine provides a theoretical basis for developing feeding programs that ensure the realization of the bird’s genetic productivity potential. This determines the relevance of the research.
Methods. The object of the study is broiler chickens of the «Smena 9» and «Ross 308» crossbreeds during the periods of industrial rearing. The material of the study is the jejunum of 10-, 21-, and 32dayold chicks, the morphogenesis of which was assessed using histological, morphometric, and statistical methods.
Results. It has been established that in broiler chickens of the «Smena 9» and «Ross 308»crossbreeds, the jejunum retains anatomical integrity and typical histoarchitecture at 10, 21, and 32 days of age (villi and crypts lined with a singlelayer cylindrical epithelium containing goblet cells; the submucosal layer consists of loose connective tissue). Crossspecific features have been identified: the «Ross 308» cross showed a significantly higher number of goblet cells (1.41–2.40 times) and lymphoid nodules (on day 21) compared to the «Smena 9» cross. Age is the dominant factor in the variability of most morphometric parameters  (η² = 84.49–98.99 %), while the dynamics of the indicators differ between the crosses: For «Smena 9», a number of parameters demonstrate a peak by day 21, followed by a decline; for «Ross 308», there is a steady growth. The influence of the “cross” factor on morphometric indicators varies with age and determines the formation of the secretory and cryptal potential of the intestinal wall. The data obtained indicate genetically determined differences in the morphogenesis of the jejunum in the «Smena 9» and «Ross 308» crossbreeds and can be used to optimize feeding programs and improve the efficiency of broiler meat production.

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