Kim B G, Liu Y, Stein H H
Department of Animal Sciences, University of Illinois at Urban-Champaign, Urbana 61801.
Department of Animal Sciences, University of Illinois at Urban-Champaign, Urbana 61801
J Anim Sci. 2014 Dec;92(12):5476-84. doi: 10.2527/jas.2013-7416. Epub 2014 Nov 3.
Two experiments were conducted to determine the DE, ME, and standardized total tract digestibility (STTD) of P in 2 novel sources of yeast (C-yeast and S-yeast) and in brewers' yeast, fish meal, and soybean meal fed to growing pigs. The 2 new sources of yeast are coproducts from the dry-grind ethanol industry. The concentrations of DM, GE, and P were 94.8%, 5,103 kcal/kg, and 1.07% in C-yeast; 94.4%, 4,926 kcal/kg, and 2.01% in S-yeast; 93.6%, 4,524 kcal/kg, and 1.40% in brewers' yeast; 91.4%, 4,461 kcal/kg, and 3.26% in fish meal; and 87.7%, 4,136 kcal/kg, and 0.70% in soybean meal, respectively. The DE and ME in each of the ingredients were determined using 42 growing barrows (28.9±2.18 kg BW). A corn-based basal diet and 5 diets containing corn and 24% to 40% of each test ingredient were formulated. The total collection method was used to collect feces and urine, and the difference procedure was used to calculate values for DE and ME in each ingredient. The concentrations of DE in corn, C-yeast, S-yeast, brewers' yeast, fish meal, and soybean meal were 4,004, 4,344, 4,537, 4,290, 4,544, and 4,362 kcal/kg DM (SEM=57), respectively, and the ME values were 3,879, 3,952, 4,255, 3,771, 4,224, and 4,007 kcal/kg DM (SEM=76), respectively. The ME in S-yeast and fish meal were greater (P<0.05) than the ME in corn and brewers' yeast, whereas the ME in C-yeast and soybean meal were not different from those of any of the other ingredients. The STTD of P in the 5 ingredients was determined using 42 barrows (28.3±7.21 kg BW) that were placed in metabolism cages. Five diets were formulated to contain each test ingredient as the sole source of P, and a P-free diet was used to estimate the basal endogenous loss of P. Feces were collected for 5 d using the marker to marker method after a 5-d adaptation period. The STTD of P in brewers' yeast (85.2%) was greater (P<0.05) than the STTD of P in all the other ingredients except S-yeast (75.7%). The STTD of P in C-yeast (73.9%) was not different from the STTD of P in S-yeast and fish meal (67.3%) but was greater (P<0.05) than the STTD of P in soybean meal (56.7%). In conclusion, the 2 novel sources of yeast contain similar or greater concentrations of energy compared with brewers' yeast, corn, fish meal, and soybean meal, and the STTD of P in the 2 yeast products is not different from the STTD of P in fish meal.
进行了两项试验，以测定两种新型酵母（C-酵母和S-酵母）、啤酒酵母、鱼粉和豆粕中磷的消化能（DE）、代谢能（ME）和标准化全肠道消化率（STTD），这些原料被饲喂给生长猪。这两种新型酵母是干磨乙醇工业的副产品。C-酵母中干物质（DM）、总能（GE）和磷的浓度分别为94.8%、5103千卡/千克和1.07%；S-酵母中分别为94.4%、4926千卡/千克和2.01%；啤酒酵母中分别为93.6%、4524千卡/千克和1.40%；鱼粉中分别为91.4%、4461千卡/千克和3.26%；豆粕中分别为87.7%、4136千卡/千克和0.70%。使用42头生长育肥猪（体重28.9±2.18千克）测定每种原料的DE和ME。配制了一种玉米基础日粮和5种日粮，每种日粮包含玉米和24%至40%的每种试验原料。采用全收粪法收集粪便和尿液，并采用差减法计算每种原料的DE和ME值。玉米、C-酵母、S-酵母、啤酒酵母、鱼粉和豆粕中DE的浓度分别为4004、4344、4537、4290、4544和4362千卡/千克干物质（标准误=57），ME值分别为3879、3952、4255、3771、4224和4007千卡/千克干物质（标准误=76）。S-酵母和鱼粉中的ME高于（P<0.05）玉米和啤酒酵母中的ME，而C-酵母和豆粕中的ME与其他任何原料中的ME无差异。使用42头置于代谢笼中的育肥猪（体重28.3±7.21千克）测定5种原料中磷的STTD。配制了5种日粮，每种日粮将每种试验原料作为磷的唯一来源，并使用无磷日粮估计磷的基础内源损失。在5天的适应期后，采用指示剂法收集5天的粪便。啤酒酵母中磷的STTD（85.2%）高于（P<0.05）除S-酵母（75.7%）外的所有其他原料中磷的STTD。C-酵母中磷的STTD（73.9%）与S-酵母和鱼粉中磷的STTD（67.3%）无差异，但高于（P<0.05）豆粕中磷的STTD（56.7%）。总之，与啤酒酵母、玉米、鱼粉和豆粕相比，这两种新型酵母含有相似或更高浓度的能量，并且这两种酵母产品中磷的STTD与鱼粉中磷的STTD无差异。
