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.