Farran M T, Barbour G W, Uwayjan M G, Ashkarian V M
Department of Animal Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El-Solh, Lebanon.
Poult Sci. 2001 Jul;80(7):931-6. doi: 10.1093/ps/80.7.931.
In two experiments we evaluated the effect of water and acetic acid soaking on ME, apparent amino acid (AA) availability, and true AA availability of vetch (V) and ervil (E) seeds. In Experiment 1, the feedstuffs were untreated (U) V or coarsely ground V soaked in water (1:10, wt/vol) at 40 C for 72 h with a water change every 12 h (40WV), vetch soaked in 1% acetic acid for 24 h at 40 C (40AAV) or at room temperature (RTAAV), or dehulled soybean meal (SBM). In Experiment 2, E seeds were subjected to the same soaking methods, and the ingredients were UE, 40WE, 40AAE, RTAAE, and SBM. Each feedstuff was precision-fed to five individually caged mature ISA Brown roosters. A group of five roosters was used to correct for metabolic and endogenous energy and amino acid losses. The AME, AMEn, TME, and TMEn of UV and UE (in parentheses) were 2,558 (2,663), 2,840 (3,098), 3,026 (3,154), and 2,934 (3,176) kcal/kg DM, respectively, and were, in general, higher than those of SBM. The TMEn of V increased as a result of soaking in water or acetic acid, whereas that of E decreased in 40WE and RTAAE by 492 and 920 kcal/kg DM, respectively (P < 0.05). The apparent availability of most essential amino acids in UV and UE was lower (P < 0.05) than that of SBM. Acetic acid soaking of V, irrespective of temperature, and E at 40 C resulted in apparent AA availability similar to that of SBM except for Met. The true AA availability of V treated or not, and that of E soaked at 40 C, were similar to that of SBM. Results indicated that UV and UE are energy rich ingredients but detrimental to amino acid availability. Soaking the seeds in acetic acid at room temperature and at 40 C improved the nutritional value of V and E, respectively.
在两项试验中，我们评估了水浸和醋酸浸对巢菜（V）和草香豌豆（E）种子的代谢能（ME）、表观氨基酸（AA）利用率及真氨基酸利用率的影响。在试验1中，饲料原料包括未处理的（U）巢菜、在40℃下于水中（1:10，重量/体积）浸泡72小时且每12小时换水一次的粗磨巢菜（40WV）、在40℃下于1%醋酸中浸泡24小时的巢菜（40AAV）或在室温下浸泡的巢菜（RTAAV），以及去皮豆粕（SBM）。在试验2中，草香豌豆种子采用相同的浸泡方法，原料包括U草香豌豆、40W草香豌豆、40AA草香豌豆、RTAA草香豌豆和SBM。每种饲料原料精确饲喂给五只单独关在笼中的成年ISA褐壳蛋鸡。使用一组五只蛋鸡来校正代谢和内源能量及氨基酸损失。UV和UE（括号内）的AME、AMEn、TME和TMEn分别为2558（2663）、2840（3098）、3026（3154）和2934（3176）kcal/kg干物质，总体上高于SBM。巢菜经水浸或醋酸浸后TMEn增加，而草香豌豆在40W草香豌豆和RTAA草香豌豆中TMEn分别降低492和920 kcal/kg干物质（P<0.05）。UV和UE中大多数必需氨基酸的表观利用率低于SBM（P<0.05）。巢菜无论在何种温度下经醋酸浸，以及草香豌豆在40℃下经醋酸浸，除蛋氨酸外，其表观氨基酸利用率与SBM相似。巢菜无论是否处理，以及草香豌豆在40℃下浸泡后的真氨基酸利用率与SBM相似。结果表明，UV和UE是能量丰富的原料，但对氨基酸利用率不利。在室温及40℃下将种子浸泡在醋酸中分别提高了巢菜和草香豌豆的营养价值。
