Effects of Dietary Fermented Soybean Curd Residue Supplemental Level on Digestion and Metabolism of Different Goat Breeds

LIU Yuan; WU Xianfeng; WANG Yinggang; LI Wenyang

doi:10.3969/j.issn.1006-267x.2022.10.050

2022 , Vol. 34 >Issue 10: 6565 - 6575

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.10.050

RESEARCH PAPER

Effects of Dietary Fermented Soybean Curd Residue Supplemental Level on Digestion and Metabolism of Different Goat Breeds

LIU Yuan ,
WU Xianfeng ,
WANG Yinggang ,
LI Wenyang

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1. Institute of Animal Husbandry and Veterinary, Fujian Academy of Agricultural Science, Fuzhou 350013, China;
2. Fujian Key Laboratory of Animal Genetics and Breeding, Fuzhou 350013, China;
3. College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou 350001, China

Received date: 2022-04-11

Online published: 2022-10-17

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Abstract

In order to improve the utilization efficiency of fermented soybean curd residue in meat goats, the conventional nutrient contents of fermented soybean curd residue were analyzed in this study, and its digestion and metabolism tests were carried out in different meat goat breeds. Goat breeds and fermented soybean curd residue supplemental level were used as the analysis factors, and a two factors 3×4 randomized block design was adopted, twenty-four growing wethers of three breeds of meat goats [Nubia goats, weighted (15.40±1.23) kg; Mindong goats, weighted (15.38±1.32) kg; Fuqing goats, weighted (15.46±1.27) kg] with good condition were selected and randomly divided into 4 groups with 6 replicates per group and 1 goat per replicate. Goats in each group were fed the basal diet (control group, CON group) and experimental diets which supplemented with 10% (FSR10 group), 20% (FSR20 group) and 30% fermented soybean curd residue (FSR30 group), respectively. The pre-experimental period lasted for 10 days, and the experimental period lasted for 7 days. The results showed as follows: 1) the gross energy (GE) of fermented soybean curd residue was 16.07 MJ/kg, and the crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), crude ash (Ash), calcium and phosphorus contents were 17.06%, 52.81%, 24.10%, 3.40%, 0.44% and 0.18%. 2) The interaction of goat breeds and fermented soybean curd residue supplemental level had no significant effects on dry matter intake (DMI), average daily gain (ADG), initial body weight (IBW) and body final weight (FBW) (P>0.05), while goat breeds and fermented soybean curd residue supplemental level significantly affected the DMI and ADG (P < 0.05). 3) The interaction of goat breeds and fermented soybean curd residue supplemental level had no significant effects on total intestinal apparent digestibility of dry matter (DM), organic matter (OM), CP, GE, NDF and ADF (P>0.05); the fermented soybean curd residue supplemental level significantly affected the total intestinal apparent digestibility of DM, OM, CP, GE, NDF and ADF (P < 0.05), while the goat breeds only significantly affected the total intestinal apparent digestibility of ADF (P < 0.05). 4) The interaction of goat breeds and fermented soybean curd residue supplemental level significantly affected the urine nitrogen, deposition nitrogen, nitrogen deposition rate and nitrogen biological value (P < 0.05), but had no significant effects on nitrogen intake and fecal nitrogen (P>0.05). The nitrogen use efficiency of FSR10 group was better than that of other groups, and the nitrogen use efficiency of Mindong goats was better than that of Fuqing goats and Nubia goats. In conclusion, both goat breeds and fermented soybean curd residue supplemental level can affect the digestion, absorption and utilization of fermented soybean curd residue; under the similar weight, the nitrogen digestion and utilization ability of Mindong goats for fermented soybean curd residue is better than that of Nubian goats; the suitable dietary supplemental level of fermented soybean curd residue of fattening goats is 10% to 20%.

Key words： fermented soybean curd residue; meat goats; apparent digestibility

Cite this article

LIU Yuan , WU Xianfeng , WANG Yinggang , LI Wenyang . Effects of Dietary Fermented Soybean Curd Residue Supplemental Level on Digestion and Metabolism of Different Goat Breeds[J]. Chinese Journal of Animal Nutrition, 2022 , 34(10) : 6565 -6575 . DOI: 10.3969/j.issn.1006-267x.2022.10.050

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