a Ministry of Agriculture Feed Industry Centre, State Key Laboratory of Animal Nutrition , China Agricultural University , Beijing , China.
Arch Anim Nutr. 2013;67(5):356-67. doi: 10.1080/1745039X.2013.837233.
Two experiments were conducted to determine the effects of inclusion level of wheat middlings and soya bean meal on apparent total tract digestibility (ATTD) of energy and chemical components of these ingredients in growing pigs. Furthermore, the effects of the inclusion level on their contents of digestible energy (DE) and metabolisable energy (ME) were also determined by the difference method. In Experiment 1, six diets were fed to 36 growing pigs according to a completely randomised design. The basal diet was a corn-soya bean meal diet while the other five diets contained 9.6%, 19.2%, 28.8%, 38.4% or 48.0% of wheat middlings added at the expense of corn and soya bean meal. The measured digestibility of energy and most nutrients of wheat middlings increased (p < 0.05) with increasing levels of that ingredient. Equations were obtained to predict digestibility by inclusion level. At an inclusion level of 9.6% wheat middlings, their DE contents were significantly lower (8.9 MJ/kg DM) than for the higher levels (10.7 to 11.9 MJ/kg DM, p < 0.01). In Experiment 2, three diets were fed to 18 growing pigs according to a completely randomised block design. The basal diet was a corn-based diet while the other two diets were based on corn and two levels of soya bean meal (22.2% and 33.6%). The content of DE in soya bean meal did not differ at 22.2% and 33.6% inclusion levels (16.2 and 16.3 MJ/kg DM, respectively), but the digestibility of dry matter (DM), organic matter and carbohydrates was increased at a higher inclusion level (p < 0.05). This study revealed that the estimated digestibility of nutrients from soya bean meal and wheat middlings was affected by their dietary inclusion levels. For soya bean meal, the estimated energy contents was independent of its inclusion level, but not for wheat middlings. Therefore, the inclusion level of wheat middlings has to be considered for estimating their energy value.
进行了两项实验，以确定麦麸和大豆粉的添加水平对生长猪这些原料的总能和化学成分的表观全肠道消化率（ATTD）的影响。此外，还通过差值法确定了添加水平对其可消化能（DE）和代谢能（ME）含量的影响。在实验 1 中，根据完全随机设计，用 36 头生长猪饲喂 6 种日粮。基础日粮为玉米-豆粕日粮，而其他 5 种日粮则分别用 9.6%、19.2%、28.8%、38.4%或 48.0%的麦麸替代玉米和豆粕。随着麦麸添加水平的增加，麦麸的能量和大多数养分的消化率均增加（p<0.05）。得出了预测消化率与添加水平的方程。在麦麸添加水平为 9.6%时，其 DE 含量显著低于高水平（10.7 至 11.9 MJ/kg DM，p<0.01）。在实验 2 中，根据完全随机区组设计，用 18 头生长猪饲喂 3 种日粮。基础日粮为玉米日粮，而另外两种日粮则以玉米和两种水平的大豆粉（22.2%和 33.6%）为基础。22.2%和 33.6%添加水平下大豆粉的 DE 含量没有差异（分别为 16.2 和 16.3 MJ/kg DM），但在较高的添加水平下，干物质（DM）、有机物和碳水化合物的消化率提高（p<0.05）。本研究表明，日粮中麦麸和大豆粉的养分估计消化率受其添加水平的影响。对于大豆粉，其估计能量含量与其添加水平无关，但麦麸则不然。因此，在估计麦麸的能量值时，必须考虑其添加水平。
