This experiment was conducted to study the effects of non-starch polysaccharides (NSP) enzymes on metabolizable energy and energy metabolizability of 14 kinds of cereal and its by-products of meat ducks. A total of 56 healthy adult meat ducks with the body weight about 2.0 kg were randomly divided into 7 groups with 8 replicates in each group and 1 duck in each replicate. Five metabolic test periods were carried out by hunger strike-gavage method to determine apparent energy metabolizability (AME), true energy metabolizability (TME), apparent energy metabolizability and true energy metabolizability of 14 kinds of cereals and their by-products [corn, corn sugar residue, corn distiller dried grains with solubles (DDGS), paddy, broken rice, rice bran, rice bran meal, wheat grain, secondary flour, wheat middling, wheat bran, barley grain, oat bran and brewers grain] before and after adding NSP enzymes, and to establish metabolizable energy prediction equations. The results showed that 14 kinds of cereal and its by-products adding with NSP enzymes could improve AME and TME of ducks. The AME of barley grain and oat bran was increased by 7.78% and 12.62%(P>0.05), respectively; the AME of brewers dried grain, wheat middling, corn DDGS and corn was increased by 8.07%, 5.67%, 3.66% and 3.30% (P>0.05), respectively. The range of effective nutrient improvement value (ENIV) of metabolizable energy on cereal and its by-products adding with NSP enzymes was 0.10 to 0.76 MJ/kg.The AME and TME prediction equations of cereal and its by-products were showed as follows: AME=12.406+0.214CP-0.154NDF (R2=0.737), TME=13.477+0.213CP-0.152NDF (R2=0.737). In conclusion, cereal and its by-products adding with NSP enzymes can improve AME, TME and spparent energy metabolizability of meat ducks.
ZHANG Xu
,
HUANG Shengmin
,
JIANG Guitao
,
LIN Qian
,
HU Yan
,
LI Haobang
,
DAI Qiuzhong
. Effects of Non-Starch Polysaccharides Enzymes on Energy Utilization of Cereals and Their By-Products of Meat Ducks[J]. Chinese Journal of Animal Nutrition, 2014
, 26(2)
: 482
-488
.
DOI: 10.3969/j.issn.1006-267x.2014.02.025
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