Evaluation of Nutrition Values of 4 Kinds of By-Products of Food Processing Using Cornell Net Carbohydrate and Protein System and National Research Council Models

GAO Hong; HAO Xiaoyan; ZHANG Xingyi; WANG Yizhen; LIN Cong; ZHANG Yonggen

doi:10.3969/j.issn.1006-267x.2016.10.041

2016 , Vol. 28 >Issue 10: 3359 - 3368

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.10.041

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Evaluation of Nutrition Values of 4 Kinds of By-Products of Food Processing Using Cornell Net Carbohydrate and Protein System and National Research Council Models

GAO Hong ,
HAO Xiaoyan ,
ZHANG Xingyi ,
WANG Yizhen ,
LIN Cong ,
ZHANG Yonggen

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Northeast Agricultural University, College of Animal Science and Technology, Harbin 150030, China

Received date: 2016-03-10

Online published: 2016-10-17

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Abstract

This study was conducted to evaluate the nutrition values of 4 kinds of by-products of food processing using Cornell net carbohydrate and protein system (CNCPS) and national research council (NRC) models. Dry corn gluten feed (DCGF), soybean hulls (SH), sugar beet pulp (SBP) and bear residue (BR) from four different pastures in northeast China were collected to determine nutrient compositions, and partition of the protein and carbohydrate subfractions using CNCPS system. The predicted nutrient supply of by-products of food processing was estimated based on CNCPS system. Finally, the digestible nutrient contents and energy values were predicted using NRC models. The results showed as follows:1) the contents of neutral detergent fiber (NDF) from high to low in turn were SH, SBP, DCGF and BR; the contents of non-protein nitrogen (NPN) from high to low in turn were DCGF, BR, SBP and SH; the content of acid detergent insoluble crude protein (ADICP) was the highest in SBP, the contents of others from high to low in turn were SH, DCGF and BR, the contents of ADICP in DCGF and BR had no significant difference (P>0.05). 2) The contents of non protein nitrogen (PA) from high to low in turn were DCGF, BR, SBP, SBP and SH; the contents of true protein (PB) from high to low in turn were SH, SBP, BR and DCGF; the contents of undegradable nitrogen (PC) from high to low in turn were BR, SBP, SH and DCGF. 3) The contents of microbial protein (MP) from high to low in turn were BR, SH, SBP and DCGF. 4) The contents of total digestible nutrients at maintenance (TDN_m) were higher in DCGF and BR, and there was no significant difference between them (P>0.05); the values of net energy for lactation at production level (NE_LP) from high to low in turn were BR, DCGF, SH and SBP, and the NE_LP in DCGF had no significant difference from BR and SH (P>0.05); the values of the metabolizable energy at production level (ME_P) from high to low in turn were BR, DCGF, SBP and SH. The results indicate that DCGF and SH can be used as a fiber source in dairy cattle feed; the contents of rumen bypass protein and MP are highest in BR, which can be used as a protein source in dairy cattle feed. The energy values from high to low in turn are BR, DCGF, SH and SBP.

Key words： by-product of food processing; nutrient component; energy values

Cite this article

GAO Hong , HAO Xiaoyan , ZHANG Xingyi , WANG Yizhen , LIN Cong , ZHANG Yonggen . Evaluation of Nutrition Values of 4 Kinds of By-Products of Food Processing Using Cornell Net Carbohydrate and Protein System and National Research Council Models[J]. Chinese Journal of Animal Nutrition, 2016 , 28(10) : 3359 -3368 . DOI: 10.3969/j.issn.1006-267x.2016.10.041

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