Feed Resources Development

Evaluation of Nutrient Value of Fermented Rapeseed Cake in Growing Pigs

  • FU Min ,
  • HE Jun ,
  • YU Bing ,
  • MAO Xiangbing ,
  • ZHENG Ping ,
  • HUANG Zhiqing ,
  • YU Jie ,
  • CHEN Daiwen
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  • Animal Nutrition Institute, Sichuan Agricultural University, Ya'an 625014, China

Received date: 2014-01-06

  Online published: 2014-07-01

Abstract

A total of 24 healthy crossbred (Duroc×Landrace×Large White) barrows with an initial body weight of (26.56±0.76) kg were used to study the nutrient value of fermented rapeseed cake (FRSC) by solid-state fermentation with multi-strains. Those pigs were randomly allotted to 4 dietary treatments with 6 replicates per treatment. The 4 diets were N-free diet, corn-soybean basal diet, rapeseed cake (RSC)-diet and FRSC-diet (35% protein of basal diet were substituted by FRSC or RSC). The digestive and metabolic trial consisted of a 4-d diet adaptation and a 4-d feces and urine collection. Then all pigs were slaughtered after intravenous anesthesia to collect ileal digesta. Nutrient digestibility and availability, apparent ileal digestibility (AID) and standardized ileal digestible (SID) of amino acids were measured. The experimental results showed that the apparent digestibilities of crude protein, dry matter and gross energy of FRSC were 70.00%, 82.36% and 81.15%, respectively, which were significantly higher than those of RSC (P<0.05); nitrogen apparent (true) digestibility, nitrogen apparent (true) availability and digestible energy of FRSC were 70.00% (88.57%), 65.78% (72.35%) and 12.98 MJ/kg, respectively, which were significantly higher than those of RSC (P<0.05). Compared with RSC, the AID of Lys, Met, Trp and Thr of FRSC were 74.13%, 85.76%, 57.57% and 67.12%, respectively; except for Met, Trp, Phe and Tyr, the AID of essential amino acid and non-essential amino acid were significantly higher than those of RSC (P<0.05), and SID followed a similar pattern as AID. Overall, the nutrient digestibility and availability of RSC are improved by solid-state fermentation with multi-strains.

Cite this article

FU Min , HE Jun , YU Bing , MAO Xiangbing , ZHENG Ping , HUANG Zhiqing , YU Jie , CHEN Daiwen . Evaluation of Nutrient Value of Fermented Rapeseed Cake in Growing Pigs[J]. Chinese Journal of Animal Nutrition, 2014 , 26(7) : 1916 -1924 . DOI: 10.3969/j.issn.1006-267x.2014.07.025

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