Molecular Nutrition

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

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

Received date: 2017-12-09

  Online published: 2018-06-20

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%.

Cite this article

YANG Yaoxiang, DONG Xiaofang, TONG Jianming . Evaluation of Nutrient Value of Vinegar Residue and Fermented Vinegar Residue for Laying Hens[J]. Chinese Journal of Animal Nutrition, 2018 , 30(6) : 2352 -2358 . DOI: 10.3969/j.issn.1006-267x.2018.06.040

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