9种常见蔬菜尾菜饲用价值研究  

Study on feeding value of 9 common vegetable residues

作　　者：冯肖然 吕若彤 刘宇璇 徐生阳 张春桃 屠焰[1] FENG Xiaoran;LYU Ruotong;LIU Yuxuan;XU Shengyang;ZHANG Chuntao;TU Yan(Key Laboratory of Feed Biotechnology,The Ministry of Agriculture and Rural Affairs,Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China;College of Animal Science sand Technology,Beijing University of Agriculture,Beijing 100096,China)

机构地区：[1]中国农业科学院饲料研究所农业农村部饲料生物技术重点实验室,北京100081 [2]北京农学院动物科学技术学院,北京100096

出　　处：《中国饲料》2024年第15期174-180,共7页China Feed

基　　金：家畜产业技术体系北京市创新团队(BAIC05);中国农业科学院所级重点任务(CAAS-IFR-ZDRW202301)。

摘　　要：本试验旨在探究9种常见蔬菜尾菜饲用价值,对缓解我国饲料资源短缺,促进畜牧业和饲料业可持续发展提供理论参考。试验通过康奈尔净碳水化合物-蛋白质体系(CNCPS)划分蛋白质、碳水化合物的方法,对北京延庆地区3类9种常见蔬菜可食用部分与尾菜进行常规营养成分以及CNCPS碳水化合物组分的测定,以评估常见蔬菜尾菜的饲用价值。结果表明:蔬菜尾菜和可食用部分营养成分存在显著差异(P<0.05),不同蔬菜之间也存在显著差异(P<0.05)。从饲料常规养分含量来看,9种蔬菜尾菜含水量均较高,蔬菜尾菜干物质(DM)含量为2.8%~9.6%;油菜尾菜、结球甘蓝尾菜和奶白菜尾菜粗蛋白质(CP)含量最高,黄瓜、辣椒和菠菜次之(P<0.05);粗灰分(Ash)含量普遍偏高。从CNCPS体系分析的结果来看,黄瓜、辣椒和西红柿等藤类蔬菜碳水化合物(CHO)含量显著高于其他品种蔬菜尾菜(P<0.05),但辣椒不可利用纤维(CC)含量相对较高,菠菜尾菜、油菜尾菜、结球甘蓝尾菜和奶白菜尾菜非结构性碳水化合物(CNSC)和糖类(CA)含量均较高(P<0.05)。综上,同种蔬菜不同部分、不同蔬菜之间营养成分皆存在较大差异,结合数据表明黄瓜尾菜、油菜尾菜、结球甘蓝尾菜和奶白菜尾菜可饲用价值较高。The purpose of this study was to explore the feeding value of 9 kinds of common vegetable tails,in order to provide theoretical reference for alleviating the shortage of feed resources in China and promote the sustainable development of animal husbandry and feed industry.The study evaluated the feeding value of 9 common vegetables and their residues in Yanqing area of Beijing by using the cornell net carbohydrate and protein system(CNCPS)to divide protein and carbohydrate.The results showed that there were significant differences in the nutritional components of vegetable residues and edible parts(P<0.05),and there were also significant differences among different vegetables(P<0.05).From the conventional nutrient content of feed,the water content of 9 kinds of vegetable residues was high,and the dry matter(DM)content of vegetable residues was 2.8%~9.6%.The crude protein(CP)content of rape residues,cabbage residues and milk cabbage residues was the highest,followed by cucumber,pepper and spinach(P<0.05).The crude ash(Ash)content was generally high.According to the results of CNCPS system analysis,the content of carbohydrate(CHO)in rattan vegetables such as cucumber,pepper and tomato was significantly higher than that in other varieties of vegetable residues(P<0.05),but the content of unavailable fiber(CC)in pepper was relatively higher.The contents of non-structural carbohydrate(CNSC)and carbohydrate(CA)in spinach residues,rape residues,cabbage residues and milk cabbage residues were higher(P<0.05).The results indicated that the nutrient composition of different parts and different vegetables of the same vegetable had great differences.Combined with the data,the dietary value of cucumber residues,rape residues,cabbage residues and milk cabbage residues was higher.

关 键 词：饲料资源开发 尾菜 饲用价值 康奈尔净碳水化合物-蛋白质体系 反刍动物饲料 

分 类 号：S816.5[农业科学—饲料科学]