Chinese Journal of Animal Nutrition >

2025 , Vol. 37 >Issue 5: 2822 - 2836

DOI: https://doi.org/10.12418/CJAN2025.236

REVIEW

Research Progress on Nutritional Value of Distiller's Grains and Fermented Distiller's Grains and Their Application in Pig Production

  • CHEN Bao , 1, 2 ,
  • FAN Zhiyong 2 ,
  • WANG Li 1 ,
  • LI Ping , 1, *
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  • 1 Guangdong Key Laboratory of Animal Breeding and Nutrition, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Swine and Poultry Breeding Industry, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
  • 2 College of Animal Sciences and Technology, Hunan Agricultural University, Changsha 410128, China
* associate professor, E-mail:

Received date: 2024-09-25

  Online published: 2025-05-14

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Abstract

China's feed production ranks first in the world, but conventional feed raw materials such as corn and soybean meal are largely dependent on imports, so it is very important to develop unconventional feed resources. Distiller's grain is a by-product in the process of distiller's production, fermented distiller's grains are the products obtained by solid fermentation of Saccharomyces cerevisiae with distiller's grains as the substrate. Distiller's grain and fermented distiller's grains both have the advantages of rich nutrients and low price, and can be used as unconventional feed to partially replace corn and soybean meal and reduce feed cost. The nutrient composition, feed utilization methods, effective energy value of pigs and amino acid digestibility of distiller's grains and fermented distiller's grains and their application in pig production were summarized in this paper, aiming to provide reference for their efficient utilization of distiller's grains for pig feed raw materials.

Key words： distiller's grains; fermented distiller's grains; pigs; nutritional value; application

Cite this article

CHEN Bao , FAN Zhiyong , WANG Li , LI Ping . Research Progress on Nutritional Value of Distiller's Grains and Fermented Distiller's Grains and Their Application in Pig Production[J]. Chinese Journal of Animal Nutrition, 2025 , 37(5) : 2822 -2836 . DOI: 10.12418/CJAN2025.236

当前,我国常规饲料原料存在严重短缺问题,无法满足日益增长的养殖业需求,导致以玉米和豆粕为主的常规饲料原料严重依赖进口。2023年度,我国粮食进口总量达到了1.6亿t,其中,大豆以9 941万t占据主导地位[1],而玉米紧随其后,进口总量达到了2 713万t[2]。2020年,我国农业农村部就下达了《饲料中玉米豆粕减量替代工作方案》,开发非常规饲料原料资源减量替代饲料中玉米和豆粕,是实现我国畜牧业可持续发展的重要途径[3]。
我国白酒产业规模巨大,据统计,在2015—2022年期间,我国白酒年均产量约为960万t[4]。白酒糟作为白酒生产过程中的副产物,是以高粱、小麦、大麦等谷物为原料,以稻壳等为填充辅料,经固态发酵、蒸馏等提取白酒后的残渣。发酵白酒糟(如酿酒酵母发酵白酒糟)是以鲜白酒糟为基质,经酿酒酵母等固体发酵、自溶、干燥、粉碎后得到的产品。白酒糟和发酵白酒糟富含碳水化合物、蛋白质、矿物质等营养物质以及有机酸、黄酮和生物碱等生物活性物质[5-6],是一种良好的饲料资源,具有一定的饲喂价值。因此,白酒糟和发酵白酒糟作为动物非常规饲料原料,对其进行高效开发利用,既能减少玉米和豆粕等原料的使用,同时还能减少因白酒糟未能及时利用而引起的环境污染问题。本文对白酒糟和发酵白酒糟的营养成分、饲料化利用方式、猪有效能值和氨基酸消化率及其在猪生产中的应用进行综述,并对二者进行部分比较,以期为白酒糟和发酵白酒糟作为猪饲料原料的开发应用提供参考依据。

1 白酒糟和发酵白酒糟的化学成分

1.1 白酒糟和发酵白酒糟的常规营养成分

不同类型白酒糟和发酵白酒糟的常规营养成分如表1所示。从表1中可以看出,发酵白酒糟粗蛋白质含量的平均值为25.26%,高于白酒糟(20.01%);粗纤维含量成分差异较大,通过将白酒糟中的稻壳等填充物去除可以有效降低粗纤维的含量,提高白酒糟的营养价值[7]。不同来源白酒糟在其他营养成分之间也存在较大差异,原因可能受酿酒原料和酿造工艺的影响,另外原料的选择、品种、生长气候、肥料、土壤以及生产和收割方法都会影响原料的营养成分,进而影响白酒糟的营养价值[8-10]。此外,酿造过程中的工艺、温度、酿造时间、填充剂的使用等因素以及对白酒糟进行发酵处理也会对白酒糟的营养价值产生影响[11-13]。
表1 不同类型白酒糟和发酵白酒糟的常规营养成分(干物质基础)

Table 1 Conventional nutritional composition of different types of distiller's grains and fermented distiller's grains (DM basis) %

项目
Items		 干物质
DM		 粗蛋白质
CP		 粗脂肪
EE		 粗纤维
CF		 粗灰分
Ash		 中性洗
涤纤维
NDF		 酸性洗
涤纤维
ADF		 钙
Ca		 总磷
TP		 参考文献
References
白酒糟Distiller's grain 39.48 15.05 1.70 — 10.37 52.55 43.54 — — 张强等[14]
白酒糟Distiller's grain 51.08 18.84 9.62 — 6.42 64.94 49.57 0.34 0.65 梅世慧等[15]
白酒糟Distiller's grain 89.70 14.70 3.36 19.30 13.10 — — — — 张慧等[16]
浓香型白酒糟Highly-flavor type distiller's grains 89.40 16.75 4.83 28.57 9.91 53.40 45.93 0.46 0.32 李倩等[17]
浓香型白酒糟Highly-flavor type distiller's grains 93.01 16.73 — 24.23 10.72 60.97 42.52 0.30 0.28 周芯宇等[18]
浓香型白酒糟Highly-flavor type distiller's grains 94.19 15.43 — — 11.21 56.53 45.48 0.29 0.25 汪成等[13]
浓香型白酒糟Highly-flavo type distiller's grains 39.22 14.85 4.35 — 11.75 64.35 16.82 — — 尹梦丽等[19]
酱香型白酒糟Sauce-flavor type distiller's grain 92.04 21.84 — 24.99 9.15 59.96 36.79 0.28 0.29 周芯宇等[18]
酱香型白酒糟Sauce-flavor type distiller's grain 90.84 29.49 10.11 19.62 — 44.80 — 0.45 0.48 司维江等[20]
酱香型白酒糟Sauce-flavor type distiller's grain 88.70 24.12 7.95 17.12 10.13 43.54 36.92 0.58 0.59 李倩等[17]
高粱白酒糟Sorghum distiller's grain 88.47 19.24 2.08 13.25 4.35 37.16 26.69 0.45 0.35 陈冬梅等[21]
高粱白酒糟Sorghum distiller's grain 93.62 16.82 4.20 25.64 11.20 55.21 38.58 — — 董文轩等[22]
高粱-小麦-豌豆白酒糟Sorghum-wheat-pea distiller's grains 93.44 18.87 3.93 24.32 11.06 56.34 39.88 — — 董文轩等[22]
高粱-大米白酒糟Sorghum-rice distiller's grains 91.97 21.59 4.70 19.69 9.43 50.71 36.77 — — 董文轩等[22]
去壳白酒糟Shelled distiller's grains 90.93 31.20 3.34 6.03 5.32 — — 0.25 0.26 艾蓉等[7]
去壳白酒糟Shelled distiller's grains 88.00 17.40 4.20 8.40 9.80 — — 1.22 0.57 夏先林等[23]
去壳白酒糟Shelled distiller's grains 89.14 27.31 2.97 7.29 1.76 13.53 6.72 0.81 0.77 陈冬梅等[21]
白酒糟平均值Average value of distiller's grains 82.54 20.01 4.81 18.34 9.11 51.00 35.86 0.49 0.44
发酵白酒糟Fermented distiller's grains 89.00 24.35 — 11.30 — 38.19 27.16 0.59 0.23 曹广等[24]
发酵白酒糟Fermented distiller's grains 90.00 21.10 9.05 13.50 7.80 — — — — 张慧等[16]
发酵白酒糟Fermented distiller's grains 89.35 24.21 6.51 — 11.65 36.56 23.33 0.43 0.76 徐镀涵等[25]
酱香型发酵白酒糟Sauce-flavor type fermented distiller's grains 94.08 25.50 — — 8.33 43.36 34.66 0.36 0.39 汪成等[13]
酱香型发酵白酒糟Sauce-flavor type fermented distiller's grains 90.39 30.90 10.18 17.60 — — — 0.51 0.50 司维江等[20]
酱香型发酵白酒糟Sauce-flavor type fermented distiller's grains 94.16 25.50 — 21.82 10.91 57.21 46.61 0.33 0.47 周芯宇等[18]
发酵白酒糟平均值Average value of fermented distiller's grains 91.16 25.26 8.58 16.06 9.67 43.83 32.94 0.44 0.47

除干物质外,其余营养成分含量均为干物质基础。—表示无数据,下表同。

Except for dry matter, the contents of other nutrients were based on dry matter. — represents no data, the same as below.

1.2 白酒糟和发酵白酒糟的氨基酸含量

不同类型白酒糟和发酵白酒糟的氨基酸含量如表2所示。从表2中可以看出,白酒糟的必需氨基酸中赖氨酸和苏氨酸含量分别为0.38%和0.49%,低于发酵白酒糟的0.87%和0.80%;蛋氨酸和色氨酸含量分别为0.31%和0.37%,高于发酵白酒糟的0.25%和0.26%;白酒糟的非必需氨基酸中天冬氨酸、甘氨酸和谷氨酸含量分别为0.99%、0.58%和3.21%,低于发酵白酒糟的1.51%、0.91%和4.26%。
表2 不同类型白酒糟和发酵白酒糟的氨基酸含量(干物质基础)

Table 2 Amino acids contents of different types of distiller's grains and fermented distiller's grains (DM basis) %

项目
Items		 必需氨基酸EAA 非必需氨基酸NEEA 参考文献
References
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 胱氨
酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
白酒糟Distiller's grain 0.45 0.42 0.65 1.49 0.63 0.12 0.75 0.50 — 0.87 1.17 0.99 — 3.79 0.62 1.36 0.66 0.33 田璐[26]
白酒糟Distiller's grain 1.15 0.69 1.32 2.02 0.91 0.48 1.18 0.62 1.04 1.55 — — 0.31 — — — — 1.91 王晓力等[27]
白酒糟Distiller's grain 0.45 0.41 0.46 1.21 0.31 0.21 0.78 0.33 — 0.56 0.95 0.87 0.35 3.33 0.56 1.35 0.52 0.67 张玉诚等[28]
白酒糟Distiller's grain 0.49 0.33 0.59 1.25 0.10 0.17 0.71 0.44 1.53 0.64 0.95 0.88 0.75 2.09 0.50 0.96 0.52 0.33 谢正军等[29]
白酒糟Distiller's grain 0.49 0.34 0.56 1.20 0.21 0.10 0.69 0.39 0.12 0.79 0.83 0.94 0.89 2.66 0.59 0.89 0.35 0.29 魏来[30]
高粱白酒糟
Sorghum distiller's grain		 0.48 0.31 0.62 1.38 0.29 0.43 0.86 0.46 0.15 0.62 1.07 0.90 — 2.92 0.60 2.33 0.55 0.65 徐建[31]
高粱白酒糟
Sorghum distiller's grain		 0.54 0.37 0.74 2.40 0.35 0.19 0.95 0.61 0.20 0.94 1.67 1.22 0.77 3.74 0.58 1.47 0.84 0.63 陈冬梅等[21]
高粱-大米白酒糟
Sorghum-rice distiller's grains		 0.38 0.38 0.62 1.34 0.60 0.38 0.85 0.44 — 0.67 0.90 0.84 — 3.14 0.48 0.34 0.59 0.42 Huang等[32]
高粱-大米白酒糟
Sorghum-rice distiller's grains		 0.56 0.31 0.60 1.40 0.31 0.44 0.82 0.47 0.14 0.61 1.07 0.94 — 2.92 0.56 2.64 0.59 0.65 徐建[31]
高粱-糯米白酒糟
Sorghum-glutinous rice
distiller's grains		 0.50 0.29 0.60 1.43 0.29 0.27 0.83 0.47 0.07 0.60 1.07 0.97 — 3.21 0.60 2.78 0.59 0.59 徐建[31]
高粱-玉米白酒糟
Sorghum-corn distiller's grains		 0.44 0.22 0.52 1.15 0.21 0.30 0.64 0.41 0.15 0.53 1.02 0.85 — 2.85 0.57 2.29 0.50 0.49 徐建[31]
高粱-小麦白酒糟
Sorghum-wheat distiller's grains		 0.63 0.32 0.74 1.70 0.33 0.52 1.00 0.53 0.10 0.66 1.21 1.05 — 3.18 0.62 2.70 0.65 0.83 徐建[31]
无糠壳高粱白酒糟
Sorghum distiller's grains
without bran shell		 0.65 0.44 0.91 3.01 0.38 0.37 1.82 0.74 0.24 1.51 2.07 1.46 0.88 4.64 0.69 1.82 1.03 0.78 陈冬梅等[21]
白酒糟平均值
Average value of distiller's grains		 0.55 0.37 0.69 1.61 0.38 0.31 0.91 0.49 0.37 0.81 1.17 0.99 0.66 3.21 0.58 1.74 0.62 0.66
发酵白酒糟
Fermented white distiller's grains		 0.66 0.62 0.94 2.02 0.61 0.20 0.99 0.74 — 1.17 1.63 1.43 — 5.02 0.85 1.68 0.91 0.48 田璐[26]
发酵白酒糟
Fermented distiller' s grains		 0.53 0.30 0.59 1.42 0.70 0.30 0.99 0.64 — 0.95 1.32 1.14 0.20 3.64 0.68 0.87 0.75 0.34 郑梓等[33]
发酵白酒糟
Fermented distiller's grains		 0.62 0.49 0.51 1.56 0.65 0.29 0.82 0.46 — 0.96 1.35 1.18 0.31 3.67 0.96 1.40 0.64 0.71 张玉诚等[28]
发酵白酒糟
Fermented distiller's grains		 0.47 0.35 0.62 1.30 0.46 0.13 0.85 0.56 0.11 1.03 1.29 1.17 0.45 3.75 0.77 1.53 0.51 0.56 魏来[30]
发酵高粱-大米白酒糟
Fermented sorghum-rice
distiller's grains		 1.31 0.53 1.02 1.07 0.99 0.21 1.19 1.11 — 1.34 1.47 2.11 — 5.83 1.03 0.39 1.53 0.66 Huang等[32]
发酵白酒糟
Fermented distiller's grains		 1.43 1.37 1.02 3.72 1.86 0.46 1.96 1.45 0.41 2.19 2.62 3.10 0.53 4.37 1.44 1.75 1.42 1.04 陈颖等[34]
发酵白酒糟
Fermented distiller's grains		 0.65 0.55 0.64 1.79 0.83 0.18 0.92 0.64 — 1.07 0.92 0.47 — 3.51 0.64 1.00 0.49 0.47 陈颀等[35]
发酵白酒糟平均值
Average value of fermented
distiller's grains		 0.81 0.60 0.76 1.84 0.87 0.25 1.10 0.80 0.26 1.24 1.51 1.51 0.37 4.26 0.91 1.23 0.89 0.61

2 白酒糟的饲料化利用方式

目前,白酒糟的饲料化利用方式主要有鲜饲、干燥和微生物发酵等。

2.1 鲜饲

新鲜的白酒糟直接饲喂成本低,简单又方便,但其水分含量为60%~70%,且含糖量较高,容易造成霉菌污染,因此难以长期保存。如果鲜酒糟直接饲喂动物处理不当,会引起动物营养不良;再者,酒精中毒等问题也可能对动物造成危害[36]。因此,如果不进行科学的贮存,不仅会降低白酒糟的品质,还会对动物的健康造成危害。当前,为防止鲜酒糟霉变腐败,主要采取以下贮存方式:白酒糟+秸秆、白酒糟+食用盐、白酒糟+氯化铵等,不仅可以有效地防止新鲜白酒糟霉变,还能提高白酒糟的品质,进而促进动物生长[37]。

2.2 干燥

白酒糟干燥后更利于脱壳、粉碎等处理,可以更长期的储存和远距离运输。白酒糟中的谷壳会降低其营养价值,但谷壳可以通过分离工艺进行回收,分离后的白酒糟粗纤维含量降低,粗蛋白质含量增加,营养价值相应提高,从而可提高白酒糟的饲用价值。夏先林等[23]采用脱谷壳处理的白酒糟后代替猪、鸡饲粮中的其他原料,提高了白酒糟利用率。此外,粉碎工艺可以提高麦麸的可溶性膳食纤维含量,改善粗饲料的适口性,使其更易于消化吸收[38]。通过粉碎、挤压可以改变大分子物质的含量,如粗纤维含量显著降低,粉碎破坏了原有的紧密结构,导致纤维中一些化学键断裂,将一些不溶性纤维转化为可溶性纤维,从而最终提高了可溶性纤维含量[39]。研究表明,白酒糟经过挤压、粉碎后,粗蛋白质含量无明显变化,但总氨基酸和必需氨基酸含量显著增加[40]。这些变化有利于白酒糟的进一步利用。然而,有研究表明,玉米酒糟如果干燥加热不当,会导致蛋白质利用率降低[41]。因此,白酒糟干燥处理时,过高的温度或过长的时间会导致其营养成分被破坏,降低其营养价值。

2.3 微生物发酵

微生物发酵是指利用微生物,在适宜的条件下,将原料经过特定的代谢途径转化为人类所需要的产物的过程。微生物发酵生产水平主要取决于菌种本身的遗传特性和培养条件。利用微生物发酵可以提高饲料原料的营养价值,提高适口性[42-44]。白酒糟多用固态发酵进行处理从而生产出发酵白酒糟,由于白酒糟中缺乏含碳物质,通常在发酵过程中会添加玉米粉、麦麸和花生秧等为微生物提供碳源,有助于提高发酵白酒糟的粗蛋白质含量[19]。其次,菌种的数量、发酵条件(如发酵温度、发酵时间、接种量、接种比例等)将导致白酒糟营养物质的含量也有所不同。从表3中可以看出,不同菌种在适宜的发酵工艺参数时,白酒糟的品质可得到改善。而如何提升白酒糟利用价值的关键技术,也是近年来白酒糟领域研究的重点。
表3 白酒糟的固态发酵条件和营养物质含量变化

Table 3 Solid state fermentation conditions and nutrient content changes of distiller's grains

选用菌种
Selective strains		 发酵温度
Fermentation
temperature/℃		 发酵时间
Fermentation
time/h		 接种量
Inoculation
amount/%		 接种比例
Inoculation
proportion		 常规营养物质含量变化
Changes of conventional
nutrient content		 参考文献
References
粪肠球菌、黑曲霉、植物乳杆菌、酿酒酵母复合益生菌
Enterococcus faecalis, Aspergillus niger, Lactobacillus plantarum and saccharomyces cerevisiae complex probiotics		 30 120 8 1∶1∶1∶1 白酒糟粗蛋白质含量提高34.46%,中性
洗涤纤维含量降低35.28%,酸性洗涤
纤维含量降低54.02%		 梅世慧等[15]
酿酒酵母、米曲霉、黑曲霉
Saccharomyces cerevisiae, Aspergillus
oryzae and Aspergillus niger		 38 120 — 2∶1∶1 白酒糟真蛋白质含量提高17% 司维江等[20]
纤维素酶、酵母菌
Cellulose enzyme and yeast		 30 72 0.90 2∶1 白酒糟粗蛋白质含量提高60.43% 杨丽华等[45]
枯草芽孢杆菌、热带假丝酵母菌
Bacillus subtilis and Candida tropicalis		 37 48 15 1∶1 白酒糟粗蛋白质含量提高16.7% 刘瑞娟等[46]
枯草芽孢杆菌、白地霉、热带假丝酵母
Bacillus subtilis, Geotrichum candidum
and Candida utilis		 30 72 15 1∶1∶1 白酒糟粗蛋白质含量可以达到48.26%,
真蛋白质含量可以达到74.63%,粗纤维
含量降低为16.57%		 于海漫[47]
白地霉、绿色木霉、米曲霉、枯草芽孢杆菌
Geotrichum candidum, Trichoderma,
Aspergillus oryzae and Bacillus subtilis		 30 72 10 1∶1∶1∶1 发酵白酒糟的真蛋白质含量
比发酵前提高57.85%		 张玉诚等[28]

3 白酒糟和发酵白酒糟的营养价值

3.1 白酒糟和发酵白酒糟的猪有效能值

白酒糟和发酵白酒糟的猪有效能值如表4所示。从表4中可以看出,白酒糟和发酵白酒糟的总能平均值分别为4 066和4 948 kcal/kg(1 kcal=4.19 kJ),白酒糟的消化能和代谢能平均值分别为1 776和1 482 kcal/kg,低于发酵白酒糟的2 784和2 681 kcal/kg,这可能是由于白酒糟的粗纤维含量较高,而饲料中粗纤维含量过高会降低饲料能量利用率[48],因此导致白酒糟的能量利用率较低。另外,原料组成、酿造工艺、处理方式以及参考的计算公式有所不同,可能也导致了白酒糟有效能值之间的差异[49]。
表4 不同类型白酒糟和发酵白酒糟的猪有效能值(干物质基础)

Table 4 Available energy values to pigs of different types of distiller's grain and fermented distiller's grains (DM basis) kcal/kg

项目Items 总能GE 消化能DE 代谢能ME 净能NE 参考文献References
白酒糟Distiller's grain 3 975 1 183 1 140 — 何英[50]
白酒糟Distiller's grain 4 494 2 359 — — 李云萍[51]
白酒糟Distiller's grain 3 967 2 101 — — 夏先林等[23]
白酒糟Distiller's grain 3 979 1 628 1 477 884 熊本海等[52]
白酒糟Distiller's grain 3 979 1 791 1 625 972 熊本海等[52]
高粱白酒糟Sorghum distiller's grain 4 223 1 606 1 510 — 董文轩等[22]
高粱白酒糟Sorghum distiller's grain 3 990 1 711 — — 徐建[31]
高粱-大米白酒糟
Sorghum-rice distiller's grains		 4 039 1 554 — — 徐建[31]
高粱-大米白酒糟
Sorghum-rice distiller's grains		 4 438 1 876 1 680 — 董文轩等[22]
高粱-糯米白酒糟
Sorghum-glutinous rice distiller's grains		 4 051 1 656 — — 徐建[31]
高粱-玉米白酒糟
Sorghum-corn distiller's grains		 3 520 1 594 — — 徐建[31]
高粱-小麦白酒糟
Sorghum-wheat distiller's grains		 4 111 1 637 — — 徐建[31]
高粱-小麦-豌豆白酒糟
Sorghum-wheat-pea distiller's grains		 4 223 1 568 1 460 — 董文轩等[22]
去谷壳白酒糟
Remove the husks and distiller's grains		 3 939 2 598 — — 夏先林等[23]
白酒糟平均值
Average value of distiller's grains		 4 066 1 776 1 482 928
发酵白酒糟Fermented distiller's grains 4 668 2 808 — — 陈颀等[35]
发酵白酒糟Fermented distiller's grains 5 227 2 760 2 611 — 陈颖等[34]
发酵白酒糟平均值
Average value of fermented distiller's grains		 4 948 2 784 2 611 —

原参考文献数据已进行换算,数据单位统一为kcal/kg(1 kcal=4.19 kJ)。

The original reference data have been converted, and the data unit is unified as kcal/kg (1 kcal=4.19 kJ).

3.2 白酒糟和发酵白酒糟的猪氨基酸消化率

白酒糟和发酵白酒糟的猪氨基酸消化率如表5所示。从表5中可以看出,不同种类和处理方式白酒糟和发酵白酒糟的猪氨基酸表观回肠消化率(AID)、标准回肠消化率(SID)和真回肠消化率(TID)的详细数据。由于不同白酒糟原料中氨基酸与粗纤维的差异、干燥温度、干燥时间以及猪的品种差异等因素导致,因此,白酒糟的氨基酸在猪消化道中的消化率较低,进而影响蛋白质的消化率[31]。由于必需氨基酸的整体平均消化率较低,这意味着白酒糟作为饲料原料时,需要额外补充这些氨基酸。
表5 不同类型白酒糟和发酵白酒糟的猪氨基酸消化率(干物质基础)

Table 5 Amino acids digestibility of distiller's grain and fermented distiller's grain fed to pigs (DM basis) %

项目
Items		 必需氨基酸EAA 非必需氨基酸NEEA 参考文献
References
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 胱氨
酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
高粱白酒糟
Sorghum distiller's grain (AID)		 59.98 41.25 38.85 43.17 10.29 44.90 50.25 39.14 36.61 29.88 43.83 43.44 — 51.70 38.36 13.11 65.20 52.11 徐建[31]
高粱-大米白酒糟
Sorghum-rice distiller's
grains (AID)		 47.60 39.60 39.30 45.10 46.10 50.50 41.70 40.80 — 41.20 45.80 42.70 — 53.40 41.00 67.90 46.30 36.50 Huang等[32]
高粱-大米白酒糟
Sorghum-rice distiller's
grains (AID)		 48.19 55.15 41.43 39.88 5.18 52.43 49.63 45.59 31.79 31.25 48.94 46.20 — 52.97 41.72 16.13 59.04 46.27 徐建[31]
高粱-糯米白酒糟
Sorghum-glutinous rice
wine grains (AID)		 44.01 60.39 22.58 37.27 -0.45 56.09 35.19 38.75 32.65 17.19 35.79 45.37 — 43.57 35.20 -0.08 52.01 43.70 徐建[31]
高粱-玉米白酒糟
Sorghum-corn distiller's
grains (AID)		 21.87 33.91 46.79 38.08 -1.31 40.77 42.57 38.03 23.93 34.57 46.13 22.35 — 49.30 29.25 6.40 63.21 51.09 徐建[31]
高粱-小麦白酒糟
Sorghum-wheat distiller's
grains (AID)		 44.37 54.50 36.83 37.98 5.51 65.72 37.76 42.65 34.65 29.55 44.33 41.15 — 54.87 45.08 30.50 52.15 40.43 徐建[31]
浓香型白酒糟
Highly-flavor type distiller's
grains (SID)		 53.47 — — 45.51 14.92 69.83 — 53.06 37.40 37.35 — — — — — — — — 李云萍[51]
高粱白酒糟
Sorghum distiller's grain (TID)		 66.17 48.55 47.81 48.68 19.24 63.92 56.23 49.86 41.49 37.65 53.31 49.94 — 55.83 55.97 14.89 74.19 60.08 徐建[31]
高粱-糯米白酒糟
Sorghum-glutinous rice
distiller's grain (TID)		 49.40 67.68 30.60 41.79 8.47 71.96 40.40 48.55 37.84 23.18 44.19 51.59 — 47.08 50.62 1.53 60.31 50.92 徐建[31]
高粱-玉米白酒糟
Sorghum-corn distiller's
grains (TID)		 28.40 41.96 55.63 43.80 8.90 59.30 49.10 49.35 29.30 41.63 56.15 29.44 — 53.49 47.25 8.20 73.09 59.36 徐建[31]
高粱-小麦白酒糟
Sorghum and wheat distiller's
grains (TID)		 52.12 63.05 46.98 44.19 17.36 85.21 44.94 55.27 40.50 38.04 54.57 48.93 — 59.69 64.53 39.40 62.76 49.87 徐建[31]
高粱-大米白酒糟
Sorghum-rice distiller's
grains (TID)		 55.28 63.17 52.02 45.86 15.30 71.45 56.22 57.13 34.41 40.15 58.83 53.26 — 57.39 59.66 17.95 68.20 54.37 徐建[31]
发酵高粱-大米白酒糟
Fermented sorghum-rice
distiller's grains (AID)		 86.10 67.50 75.60 51.50 73.10 61.70 69.70 79.30 — 77.40 75.10 80.30 — 81.80 76.40 81.90 83.00 66.20 Huang等[32]
白酒糟发酵粉
Distiller's grains fermented
powder (SID)		 57.91 59.18 53.95 55.97 63.12 63.53 55.94 53.75 73.19 56.06 50.04 57.11 65.49 47.33 40.25 25.27 51.47 21.17 陈颖等[34]

AID:表观回肠消化率 apparent ileal digestibility;SID:标准回肠消化率 standard ileal digestibility;TID:真回肠消化率 true ileal digestibility。

4 白酒糟和发酵白酒糟在猪生产中的应用

4.1 白酒糟在猪生产中的应用

干燥后的白酒糟作为饲料可以提高猪的生产性能。夏明亮等[53]选用200头97日龄的“杜×长×大”三元杂交生长育肥猪进行试验,对照组饲喂玉米-豆粕型基础饲粮,试验组在基础饲粮基础上分别使用5%、10%和15%的白酒糟替代部分玉米和豆粕,试验期29 d,结果表明,白酒糟对育肥猪的平均日增重、料重比、平均日采食量无显著差异。但是,由于白酒糟粗纤维含量较高,矿物质和维生素含量较低,且残留有黄曲霉毒素和酒精等有害物质,因此要科学利用,否则可能会造成畜禽中毒、便秘等危害[54-56]。艾蓉等[7]评价了湿磨预处理去壳茅台酱香型白酒糟蛋白粉的应用效果,选取36头平均体重为36 kg的“杜×长×大”三元杂交育肥猪,随机分为对照组和试验组,试验分为试验前期31 d和试验后期43 d,共计74 d,试验组去壳茅台酱香型白酒糟蛋白粉的添加量为试验前期10%和后期15%,结果发现对照组和试验组的体重、平均日增重、平均日采食量和料重比没有显著差异,但试验组育肥猪肌肉中的氨基酸含量有所提升,脂肪酸含量显著升高。白酒糟在仔猪和母猪上的应用较少,这是由于仔猪的消化系统尚未完全发育,对饲料的适应性较差以及白酒糟中的酒精和其他成分可能对母猪和胎儿造成不良影响。

4.2 发酵白酒糟在猪生产中的应用

白酒糟经过发酵以后营养成分在一定程度上有所提升,提升了白酒糟的应用价值,对于不同阶段的猪应用效果也不同。Huang等[55]选取了48头平均体重为(5.77±0.21) kg的断奶仔猪,随机分为对照组和试验组,对照组饲喂基础饲粮,试验组添加100 g/kg发酵白酒糟,结果发现饲喂发酵白酒糟提高了1~7日龄仔猪平均日增重和平均采食量,但对8~28日龄的仔猪平均日增重和平均采食量无影响;仔猪腹泻率降低了40.51%,料重比降低了7.89%。发酵白酒糟可以通过影响整体代谢和粪便微生物群来达到有益效果,如影响三羧酸循环(TCA)中间产物的含量以促进能量代谢,降低炎症,影响支链氨基酸代谢以提高免疫功能,降低牛磺酸的含量以促进脂质代谢等。黎智华等[56]使用发酵白酒糟对24头21日龄的去势“杜×长×大”断奶仔猪进行试验,对照组饲喂基础饲粮,试验组分别用2%、4%和6%的发酵白酒糟等量替代基础饲粮,在平均体重分别为10和25 kg左右时的2个阶段分别进行试验,结果表明饲粮中添加2%的发酵白酒糟可以提高断奶仔猪的生长性能,但长期饲喂会使断奶仔猪对营养物质的消化代谢降低。罗振福[57]选用300头平均体重为(12.0±0.3) kg的“杜×长×大”仔猪,在饲粮中添加3%的发酵白酒糟,有效降低了仔猪的腹泻指数和粪便的pH,提高了粪便的含水率,降低了仔猪对饲粮中粗蛋白质、粗脂肪和粗纤维的表观消化率。
Li等[58]使用24头平均体重为(42.28±1.23) kg的“杜×长×大”三元杂交公猪,分别添加5%、10%和15%酵母菌发酵的茅台酒糟等比例替代基础饲粮,结果表明饲粮中添加发酵白酒糟对猪的增重没有显著影响,肠道中的直链脂肪酸含量随着发酵白酒糟添加量的增加而升高;添加15%发酵白酒糟可有效改善猪肠道中的有益菌如双歧杆菌、芽孢杆菌等的丰度,减少大肠杆菌以及潜在病原体埃希氏菌等有害菌的丰度。张慧等[16]采用体外消化胃蛋白酶-胰酶二步法测定了白酒糟和发酵白酒糟的干物质消化率(37.80%和42.12%)、粗蛋白质消化率(57.76%和62.29%)和粗纤维消化率(14.83%和20.89%);然后,选取28头平均体重为(52.57±1.61) kg育肥猪,分别用6%的发酵白酒糟替代部分玉米、麸皮和豆粕等饲料原料,结果显示用6%发酵白酒糟替代麸皮等粗纤维含量较高的饲料原料有利于育肥猪的生长性能,降低饲料成本。不同比例发酵白酒糟替代部分玉米-豆粕型饲粮,可以改善育肥猪的机体代谢和抗氧化能力,其作用效果与替代量有关[59]。
Song等[60]选取24头妊娠85 d的母猪,随机分别为对照组和添加2%和4%再发酵高粱干酒糟的试验组,结果表明添加4%的再发酵高粱干酒糟能显著提高母猪的采食量、仔猪成活率和仔猪断奶体重,同时也提高了母猪乳中粗脂肪和干物质含量,改善了妊娠母猪的健康。蒋载阳等[61]在哺乳期母猪饲粮中添加4%的发酵白酒糟,发现母猪血清中免疫球蛋白G(IgG)含量增加,有利于增强母猪的免疫性能。
以上研究结果表明,白酒糟和发酵白酒糟用作猪的饲料原料是可行的,可在生产中替代一定量的玉米、豆粕和小麦麸等常规饲料原料,适量的白酒糟对猪的生产性能、免疫性能以及改善肠道微生物等有一定的促进作用,但在猪生产中应用时,应当严格控制用量,确保猪的健康和生产性能。

5 小结

综上所述,白酒糟和发酵白酒糟在猪生产中展现出了良好的应用效果,可作为非常规饲料原料使用,然而与以往常用的大宗饲料原料(如玉米和豆粕等)相比,目前针对白酒糟和发酵白酒糟的营养价值评定研究仍不完善。未来的研究工作应考虑将不同的酿酒原料、加工工艺和利用方式与白酒糟和发酵白酒糟的饲料化应用结合起来,尽可能最大程度地提升白酒糟和发酵白酒糟的营养物质含量和消化率、改善肠道有益微生物菌群以及消除白酒糟的抗营养因子等,并对经过不同改良加工工艺后的各类型白酒糟进行更系统全面地营养价值评定,以提升白酒糟在动物生产中的应用价值。

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