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发酵菜籽饼在生长猪上的营养价值评定

DOI: 10.3969/j.issn.1006-267x.2014.07.025

Keywords: 发酵菜籽饼,表观消化率,氨基酸表观回肠消化率,氮利用率,生长猪

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Abstract:

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4d后,进行4d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%)、12.98MJ/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。

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