蔬菜尾菜的生长猪有效能值和回肠末端氨基酸消化率的测定  

Determination of effective energy value and terminal ileal amino acid digestibility of vegetable residue in growing pigs

作　　者：赵雨杰 杨凯 李忠 张帆 王婧 谭碧娥 印遇龙[1,2] 马晓康 ZHAO Yu-jie;YANG Kai;LI Zhong;ZHANG Fan;WANG Jing;TAN Bi-e;YIN Yu-long;MA Xiao-kang

机构地区：[1]湖南农业大学动物科学技术学院,湖南长沙410128 [2]中国科学院亚热带农业生态研究所,湖南长沙410125

出　　处：《饲料研究》2024年第13期32-36,共5页Feed Research

基　　金：云南省重大科技专项计划(项目编号:202202AE090032)。

摘　　要：研究旨在测定蔬菜尾菜和发酵蔬菜尾菜的生长猪有效能值和回肠末端氨基酸消化率。试验一:选取18头体重为(24.15±1.60) kg的“杜×长×大”去势公猪,随机分成3组,每组6个重复,每个重复1头猪,各组分别饲喂基础饲粮、蔬菜尾菜饲粮和发酵蔬菜尾菜饲粮,采用全收粪法测定其有效能值。试验二:选取18头体重为(25.31±1.40) kg“杜×长×大”去势公猪并装有T型瘘管,随机分成3组,每组6个重复,每个重复1头猪,分别饲喂无氮饲粮、蔬菜尾菜饲粮和发酵蔬菜尾菜饲粮,采用直接法测定回肠末端氨基酸消化率。结果显示:蔬菜尾菜的生长猪消化能值和代谢能值分别为9.46和9.03 MJ/kg;发酵蔬菜尾菜的生长猪消化能值和代谢能值分别为9.67和9.25 MJ/kg。蔬菜尾菜的表观和标准回肠末端氨基酸消化率分别为21.41%~54.50%和30.43%~58.26%;发酵蔬菜尾菜的表观和标准回肠末端氨基酸消化率分别为22.02%~63.28%和26.43%~67.36%。与蔬菜尾菜相比,发酵蔬菜尾菜中的粗蛋白、赖氨酸、蛋氨酸、胱氨酸、缬氨酸、丙氨酸、甘氨酸、酪氨酸标准回肠末端消化率显著提高(P<0.05)。研究表明,发酵蔬菜尾菜的粗蛋白、赖氨酸和蛋氨酸回肠末端消化率高于蔬菜尾菜。The study aimed to determine the effective energy value and ileal digestibility of amino acids in growing pigs for vegetable residues and fermented vegetable residues.Experiment 1:Eighteen'Duroc×Landrace×Yorkshire'castrated male pigs with an average weight of(24.15±1.60)kg were randomly divided into three groups,with six replicates per group,and each replicate consisted of one pig.The groups were fed with a basal diet,vegetable residues diet,and fermented vegetable residues diet,respectively,and the effective energy value was determined using the total fecal collection method.Experiment 2:Eighteen'Duroc×Landrace×Yorkshire'castrated male pigs with an average weight of(25.31±1.40)kg,equipped with a T-type ileal cannula,were randomly divided into three groups,with six replicates per group,and each replicate consisted of one pig.They were fed with a nitrogen-free diet,vegetable residues diet,and fermented vegetable residues diet,respectively,and the ileal digestibility of amino acids was determined using the direct method.The results showed that the digestible energy value and metabolizable energy value for growing pigs fed with vegetable residues were 9.46 and 9.03 MJ/kg,respectively,for those fed with fermented vegetable residues,the values were 9.67 and 9.25 MJ/kg,respectively.The apparent and standard ileal digestibility of amino acids for vegetable residues were 21.41%~54.50%and 30.43%~58.26%,respectively.For fermented vegetable residues,the values were 22.02%~63.28%and 26.43%~67.36%,respectively.Compared with vegetable residues,the standard ileal digestibility of crude protein,lysine,methionine,cysteine,valine,alanine,glycine,and tyrosine in fermented vegetable residues was significantly increased(P<0.05).The study indicates that the ileal digestibility of crude protein,lysine,and methionine in fermented vegetable residues is higher than that in vegetable residues.

关 键 词：生长猪 蔬菜尾菜 发酵蔬菜尾菜 有效能 氨基酸消化率 

分 类 号：S828[农业科学—畜牧学]