醋糟和发酵醋糟在蛋鸡上的营养价值评定  

Evaluation of Nutrient Value of Vinegar Residue and Fermented Vinegar Residue for Laying Hens

作　　者：杨耀翔 董晓芳[1] 佟建明[1] YANG Yaoxiang;DONG Xiaofang;TONG Jianming(Institute of Animal Science,Chinese Academy of Agricultural Science,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《动物营养学报》2018年第6期2352-2358,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金："十二五"国家科技计划课题子课题(2011BAD26B01-2);中国农业科学院科技创新工程(ASTIP-IAS08);国家蛋鸡产业技术体系建设专项经费(CARS-41-K16)

摘　　要：本研究旨在对醋糟和发酵醋糟在蛋鸡上的营养价值进行比较与评价。选取47周龄的海兰褐蛋鸡56只,随机分为7个组,每组8个重复,每个重复1只鸡。组1(对照组)饲喂玉米豆粕型基础饲粮,组2~4饲喂由醋糟分别替代10%、15%和20%基础饲粮的试验饲粮,组5~7饲喂由发酵醋糟分别替代10%、15%和20%基础饲粮的试验饲粮。预饲5 d后,进行6 d的代谢试验。结果表明:饲粮的总能和干物质表观代谢率随醋糟或发酵醋糟替代比例的增加而下降,且各组间差异显著(P<0.05)。与对照组相比,不同醋糟或发酵醋糟替代比例均使饲粮的表观代谢能和粗蛋白质表观代谢率显著降低(P<0.05),粗纤维表观代谢率显著提高(P<0.05)。采用套算法测定醋糟和发酵醋糟的可利用养分含量时发现,醋糟和发酵醋糟的可利用养分含量无显著差异(P>0.05),但发酵醋糟的可利用养分含量有改善趋势,说明醋糟经过混菌发酵后能提高其养分在蛋鸡上的利用率。用套算法评价醋糟和发酵醋糟在蛋鸡上的营养价值时,建议醋糟和发酵醋糟的替代比例为20%。This experiment was conducted to compare and evaluate nutrient value of vinegar residue(VR)and fermented vinegar residue(FVR)for laying hens.Fifty-six 47-week-old Hy-Line Brown laying hens were ran-domly allocated to 7 groups with 8 replicates per group and 1 hen per replicates.Hens in group 1(control group)were fed a corn-soybean meal basal diet,those in groups 2 to 4 were fed the experimental diets substi-tuted the basal diet for 10%,15%and 20%VR,respectively,and those in groups 5 to 7 were fed the experi-mental diets substituted the basal diet for 10%,15%and 20%FVR,respectively.The metabolic experiment lasted for 6 days after 5 days pre-test.The results showed that:the apparent metabolism rates of total energy and dry matter of diets were decreased with VR or FVR substitution ratios increasing,and there were significant differences among all groups(P<0.05).Compared with control group,different VR or FVR substitution ratios significantly decreased the apparent metabolism energy and the apparent metabolism rate of crude protein of di-ets(P<0.05),and significantly increased the apparent metabolism rate of crude fiber of diets(P<0.05).The contents of available nutrients of VR and FVR were determined by substitution method,compared with VR,the contents of available nutrients of FVR were no significant differences(P>0.05),but had an increasing trend.It is indicated that nutrient availabilities of VR for laying hens are improved by fermentation with multi-strains.The nutrient values of VR and FVR for laying hens are determined by substitution method,it is sugges-ted that substitute ratio of VR and FVR is 20%.

关 键 词：醋糟 发酵醋糟 蛋鸡 营养价值 

分 类 号：S816.6[农业科学—饲料科学]