动物营养学报 >

2018 , Vol. 30 >Issue 6: 2352 - 2358

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.06.040

饲料资源开发 Feed Resources Development

醋糟和发酵醋糟在蛋鸡上的营养价值评定

展开
  • 中国农业科学院北京畜牧兽医研究所, 北京 100193
杨耀翔(1991-),男,山西柳林人,硕士,从事家禽营养与饲料科学研究。E-mail:yyx1859@163.com

收稿日期: 2017-12-09

  网络出版日期: 2018-06-20

基金资助

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）

收起

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

Expand
  • Institute of Animal Science, Chinese Academy of Agricultural Science, Beijing 100193, China

Received date: 2017-12-09

  Online published: 2018-06-20

Fold

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%。

关键词： 醋糟; 发酵醋糟; 蛋鸡; 营养价值

本文引用格式

杨耀翔, 董晓芳, 佟建明 . 醋糟和发酵醋糟在蛋鸡上的营养价值评定[J]. 动物营养学报, 2018 , 30(6) : 2352 -2358 . DOI: 10.3969/j.issn.1006-267x.2018.06.040

Abstract

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 randomly 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 substituted the basal diet for 10%, 15% and 20% VR, respectively, and those in groups 5 to 7 were fed the experimental 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 diets (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 suggested that substitute ratio of VR and FVR is 20%.

Key words： vinegar residue; fermented vinegar residue; laying hens; nutrient value

参考文献

[1] SONG Z T,DONG X F,TONG J M,et al.In sacco evaluation of ruminal degradability of waste vinegar residue as a feedstuff for ruminants[J].Animal Production Science,2013,53(4):292-298.  

[2] WANG Z H,DONG X F,ZHANG G Q,et al.Waste vinegar residue as substrate for phytase production[J].Waste Management & Research,2011,29(12):1262-1270.  

[3] 田波,赵顺华,张俊红,等.醋糟资源化利用研究进展[J].中国酿造,2017,36(3):1-4.

[4] 王芳,上官明军,张变英,等.山西省醋糟资源现状及其在动物生产中的应用[J].畜禽业,2014(10):44-46.

[5] SONG Z T,DONG X F,TONG J M,et al.Effects of waste vinegar residue on nutrient digestibility and nitrogen balance in laying hens[J].Livestock Science,2012,150(1/2/3):67-73.

[6] SONG Z T,DONG X F,TONG J M,et al.Effects of inclusion of waste vinegar residue in the diet of laying hens on chyme characteristics and gut microflora[J].Livestock Science,2014,167:292-296.

[7] 花卫华,单昊书,徐志伟,等.醋糟对湖羊羔羊育肥效果的研究[J].安徽农业科学,2008,36(32):14105,14112.

[8] 马希景,李中利.醋糟饲喂肉兔的效果试验[J].中国养兔杂志,2003(4):14-15.

[9] 曹亮.日粮中不同醋糟添加水平对獭兔的影响研究[D].硕士学位论文.太谷:山西农业大学,2014:8-21.

[10] 陈永霞,单昊书,王寿宽,等.干醋糟饲喂肉猪试验[J].上海畜牧兽医通讯,2008(1):35.

[11] 杨庆文,彭晓光,杨林娥,等.醋糟的开发与利用[J].山西农业科学,2009,37(2):44-46.

[12] 崔耀明.山西老陈醋醋糟混菌发酵菌种筛选及其发酵条件优化[D].硕士学位论文.北京:中国农业科学院,2015.

[13] 周安国,陈代文.动物营养学[M].3版.北京:中国农业出版社,2011:148-150.

[14] CHERBUT C,AUBE A C,MEKKI N,et al.Digestive and metabolic effects of potato and maize fibres in human subjects[J].British Journal of Nutrition,1997,77(1):33-46.  

[15] 吴端钦,贺志雄.醋糟在动物营养中应用的研究进展[J].饲料博览,2011(5):50-51.

[16] BELINKY P A,FLIKSHTEIN N,LECHENKO S,et al.Reactive oxygen species and induction of lignin peroxidase in Phanerochaete chrysosporium[J].Applied and Environmental Microbiology,2003,69(11):6500-6506.  

[17] TIEN M,KIRK T K.Lignin-degrading enzyme from the hymenomycete Phanerochaete chrysosporium Burds[J].Science,1983,221(4611):661-663.  

[18] WANG C H,HSEU T H,HUANG C M.Induction of cellulase by cello-oligosaccharides in Trichoderma koningii G-39[J].Journal of Biotechnology,1988,9(1):47-59.  

[19] 邹德勋,郑瑾,刘瑛颖,等.康氏木霉利用废酒糟产纤维素酶的研究[J].太阳能学报,2012,33(3):355-358.

[20] SOHAIL M,SIDDIQI R,AHMAD A,et al.Cellulase production from Aspergillus niger MS82:effect of temperature and pH[J].New Biotechnology,2009,25(6):437-441.  

[21] SCHUSTER E,DUNN-COLEMAN N,FRISVAD J C,et al.On the safety of Aspergillus niger:a review[J].Applied Microbiology and Biotechnology,2002,59(4/5):426-435.

[22] DRIOUCH H,HÄNSCH R,WUCHERPFENNIG T,et al.Improved enzyme production by bio-pellets of Aspergillus niger:targeted morphology engineering using titanate microparticles[J].Biotechnology and Bioengineering,2012,109(2):462-471.  

[23] 王志红.无花果曲霉利用醋糟产植酸酶发酵条件与植酸酶分离纯化及性质的研究[D].博士学位论文.北京:中国农业科学院,2009:5-15.
Options
文章导航

/

〈 〉

    联系我们

  • 地址：北京市海淀区圆明园西路2号
    　　　中国农业大学动科动医大楼153室
  • 邮编：100193
  • 电话：010－62817823
  • 网址：http://www.chinajan.com
  • E-mail：cjan@chinajan.com
京公网安备 11010802041926号    京ICP备17050989号-2