发酵菜籽饼在生长猪上的营养价值评定

Evaluation of Nutrient Value of Fermented Rapeseed Cake in Growing Pigs

本研究旨在对混菌固态发酵菜籽饼在生长猪上的营养价值进行评定。将24头健康"杜×长×大"生长公猪[初始体重(26.56±0.76)kg]随机分配到4个处理,每个处理6个重复,分别饲喂无氮饲粮、玉米-豆粕型基础饲粮、菜籽饼或发酵菜籽饼等氮替代饲粮(分别等氮替代基础饲粮中35%的氮)。试验猪预试4 d后,进行4 d消化代谢试验,收集全部粪尿,用于测定养分消化率和利用率。试验结束后麻醉屠宰,采集回肠食糜,测定氨基酸表观回肠消化率和标准回肠消化率。结果表明:发酵菜籽饼的粗蛋白质、干物质、总能的表观消化率分别为70.00%、82.36%、81.15%,显著高于菜籽饼(P<0.05);发酵菜籽饼的氮表观(真)消化率、表观(真)利用率和消化能分别为70.00%(88.57%)、65.78%(72.35%)、12.98 MJ/kg,显著高于菜籽饼(P<0.05);发酵菜籽饼的赖氨酸、蛋氨酸、色氨酸、苏氨酸表观回肠消化率分别为74.13%、85.76%、57.57%、67.12%,除蛋氨酸、色氨酸、苯丙氨酸、酪氨酸外,必需氨基酸和非必需氨基酸的表观回肠消化率均显著高于菜籽饼(P<0.05),标准回肠消化率也具有一致的趋势。由此可见,混菌固态发酵提高了菜籽饼在生长猪上的养分消化率和利用率。

A total of 24 healthy crossbred （Duroc × Landrace × Large White） barrows with an initial body weight of （26.56±0.76） kg were used to study the nutrient value of fermented rapeseed cake （FRSC） by solid-state fermentation with multi-strains.Those pigs were randomly allotted to 4 dietary treatments with 6 replicates per treatment.The 4 diets were N-free diet,corn-soybean basal diet,rapeseed cake （RSC）-diet and FRSC-diet （35％ protein of basal diet were substituted by FRSC or RSC）.The digestive and metabolic trial consisted of a 4-d diet adaptation and a 4-d feces and urine collection.Then all pigs were slaughtered after intravenous anesthesia to collect ileal digesta.Nutrient digestibility and availability,apparent ileal digestibility （AID） and standardized ileal digestible （SID） of amino acids were measured.The experimental results showed that the apparent digestibilities of crude protein,dry matter and gross energy of FRSC were 70.00％,82.36％ and 81.15％,respectively,which were significantly higher than those of RSC （P＜0.05）; nitrogen apparent （true） digestibility,nitrogen apparent （true） availability and digestible energy of FRSC were 70.00％ （88.57％）,65.78％ （72.35％） and 12.98 MJ/kg,respectively,which were significantly higher than those of RSC （P＜0.05）.Compared with RSC,the AID of Lys,Met,Trp and Thr of FRSC were 74.13％,85.76％,57.57％ and 67.12％,respectively; except for Met,Trp,Phe and Tyr,the AID of essential amino acid and non-essential amino acid were significantly higher than those of RSC （P＜0.05）,and SID followed a similar pattern as AID.Overall,the nutrient digestibility and availability of RSC are improved by solid-state fermentation with multi-strains.