本试验旨在通过消化代谢试验和回肠末端食糜采集试验对4种不同来源醋糟（江苏镇江香醋、山西老陈醋、四川阆中保宁醋和甘肃酒泉黑醋）在生长猪上的有效能值和氨基酸消化率进行评价，为其在猪生产中应用提供数据参考和科学依据。试验1选取10头80日龄且体重[（21.90±2.56）kg]相近的健康"杜×长×大"三元杂交阉公猪，按照不完全拉丁方设计随机分成5组，共进行3期试验（每期试验预试期7 d，正试期3 d，试验期共30 d），每组共6个重复，每个重复1头猪。对照组饲喂玉米型基础饲粮，试验组分别以15%的4种醋糟等比例替代基础饲粮中的玉米。采用全收粪法测定4种醋糟生长猪消化能和代谢能。试验2选取12头80日龄且体重[（20.10±2.74）kg]相近的健康"杜×长×大"三元杂交阉公猪进行回肠末端简单T型瘘管安装，按照不完全拉丁方设计随机分为6组，共进行3期试验（每期试验预试期8 d，正试期2 d，试验期共30 d），每组共6个重复，每个重复1头猪。对照组饲喂基础饲粮，试验组分别以4种醋糟中的蛋白质作为饲粮氨基酸的唯一来源，无氮饲粮被用来计算基础内源性氨基酸的损失。正试期收集回肠食糜用于测定氨基酸的表观回肠消化率（AID）和标准回肠消化率（SID）。结果表明：1）以干物质为基础，江苏镇江香醋醋糟、山西老陈醋醋糟、四川阆中保宁醋醋糟、甘肃酒泉黑醋醋糟在生长猪上的消化能和代谢能分别为11.63和10.89 MJ/kg、11.70和10.90 MJ/kg、12.33和11.42 MJ/kg以及11.92和11.11 MJ/kg，且均显著低于对照组（P<0.05），4种醋糟之间有效能值差异不显著（P>0.05）。2）4种不同来源醋糟饲粮粗蛋白质和总氨基酸AID和SID显著低于对照组饲粮（P<0.05），而甘肃酒泉黑醋醋糟在4种醋糟中的粗蛋白质和氨基酸消化率较高。综上所述，4种不同来源醋糟在生长猪上的有效能值和回肠末端氨基酸消化率有较大差异，其中甘肃酒泉黑醋醋糟粗蛋白质和氨基酸消化率较高。

This study was conducted to evaluate the effective energy value and amino acid digestibility of 4 different source vinegar residue (Zhenjiang vinegar residue in Jiangsu province, Shanxi mature vinegar residue, Langzhong Baoning vinegar residue in Sichuan province and Jiuquan black vinegar residue in Gansu province) in growing pigs by digestion and metabolism experiment and terminal ileum chyme collection experiment, in order to provide data reference and scientific basis for its application in pig production. In experiment 1, a total of 10 healthy 80-day-old "Duroc×Landrace×Yorkshire" barrows with a similar body weight of (21.90±2.56) kg were selected and randomly divided into 5 groups according to an incomplete Latin square design for a total of 3 phase trials (for each trial, the pre-trial period was 7 days, the formal period was 3 days, and the trial period was 30 days in total) with total 6 replicates in each group and 1 pig in each replicate. The control group was fed a corn-type basal diet, and the experimental groups were fed 4 kinds of vinegar residue with 15% ratio to replace the corn in the basal diet, respectively. The digestive energy and metabolic energy of 4 kinds of vinegar residue in growing pigs were determined by a total fecal collection method. In experiment 2, a total of 12 healthy 80-day-old "Duroc×Landrace×Yorkshire" barrows with a similar body weight of (20.10±2.74) kg were selected to install simple T-type fistula at the end of ileum, and randomly divided into 6 groups according to an incomplete Latin square design for a total of 3 phase trials (for each trial, the pre-trial period was 8 days, the formal period was 2 days, and the trial period was 30 days in total) with total 6 replicates in each group and 1 pig in each replicate. The control group was fed a corn-type basal diet. In the experimental groups, proteins from 4 kinds of vinegar residue were used as the sole source of dietary amino acids. Nitrogen-free diet was used to calculate the loss of basic endogenous amino acids. The apparent ileal digestibility (AID) and the standard ileal digestibility (SID) of amino acids were determined by collecting ileal chyme during the trial period. The results showed as follows: 1) based on dry matter, the digestive energy and metabolic energy of Zhenjiang vinegar residue in Jiangsu province, Shanxi mature vinegar residue, Langzhong Baoning vinegar residue in Sichuan province and Jiuquan black vinegar residue in Gansu province were 11.63 and 10.89 MJ/kg, 11.70 and 10.90 MJ/kg, 12.33 and 11.42 MJ/kg and 11.92 and 11.11 MJ/kg in growing pigs, respectively, which were significantly lower than those in the control group (P<0.05). There were no significant difference in effective energy value among 4 kinds of vinegar residue (P>0.05). 2) The AID and SID of crude protein and total amino acid in 4 different source vinegar residue were significantly lower than those in the control group (P<0.05), and the digestibility of crude protein and amino acid of Jiuquan black vinegar residue in Gansu province among 4 kinds of vinegar residue was higher. In conclusion, the effective energy value and amino acid digestibility in terminal ileum of 4 kinds of vinegar residue from different sources on growing pigs are significantly different, among which the crude protein and amino acid digestibility of Jiuquan black vinegar residue in Gansu province is higher.