Li Enkai, Zhao Jinbiao, Liu Ling, Zhang Shuai
State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China.
Anim Nutr. 2018 Jun;4(2):228-233. doi: 10.1016/j.aninu.2018.01.001. Epub 2018 Jan 31.
The objectives of this study were to determine: 1) the effects of konjac flour residues and ramie on digestible energy (DE), metabolizable energy (ME) and apparent total tract digestibility (ATTD) of nutrients in diets fed to growing pigs, 2) the DE and ME contents of konjac flour residues and ramie. Thirty barrows were allotted to 1 of 5 treatments with 6 replicates per treatment. The 5 diets include a corn-soybean meal basal diet (CTL), konjac flour residues diets containing 15% konjac flour residues (LK) or 30% konjac flour residues (HK), and ramie diets containing 15% ramie (LR) or 30% ramie (HR). The experiment lasted 19 days, including 7 days for cage adaptation, 7 days for diet adaptation, and 5 days for total feces and urine collection. The energy values and ATTD of nutrients in each diet were determined, and DE and ME contents of konjac flour residues and ramie were calculated. The results showed that consumption of konjac flour residues significantly increased ( < 0.01) the fecal moisture content compared with the ramie treatment. The LK, HK and HR diets had lower ( < 0.01) DE values compared with the CTL diet. The HR diet had greater ( < 0.01) DE value compared with the HK diet. The LK and LR diets showed greater ( < 0.01) ATTD of DM, OM, GE and CP compared with the HK and HR diets. The HK diet had the lowest ( < 0.01) ATTD of ether extract (EE) among the 5 diets. No differences were observed for the ATTD of NDF and ADF among the 5 diets. Moreover, the DE and ME values of konjac flour residues under 2 inclusion levels (15% and 30%) were 11.66, 11.87 MJ/kg and 10.41, 10.03 MJ/kg, respectively. The corresponding values for ramie were 13.27, 13.16 MJ/kg and 13.07, 12.82 MJ/kg, respectively. In conclusion, the differences in fecal moisture content and the ATTD of EE among the 5 diets were mainly due to the different chemical compositions of konjac flour residues and ramie. Compared with konjac flour residues, ramie has greater DE and ME values under the same inclusion level.
1）魔芋粉残渣和苎麻对生长猪日粮中养分的消化能（DE）、代谢能（ME）和表观全肠道消化率（ATTD）的影响；2）魔芋粉残渣和苎麻的DE和ME含量。将30头公猪分配到5种处理中的1种，每种处理6个重复。5种日粮包括玉米-豆粕基础日粮（CTL）、含15%魔芋粉残渣的魔芋粉残渣日粮（LK）或含30%魔芋粉残渣的日粮（HK），以及含15%苎麻的苎麻日粮（LR）或含30%苎麻的日粮（HR）。试验持续19天，包括7天的笼舍适应期、7天的日粮适应期和5天的粪便和尿液总收集期。测定每种日粮中养分的能量值和ATTD，并计算魔芋粉残渣和苎麻的DE和ME含量。结果表明，与苎麻处理相比，食用魔芋粉残渣显著增加（P<0.01）粪便水分含量。与CTL日粮相比，LK、HK和HR日粮的DE值较低（P<0.01）。与HK日粮相比，HR日粮的DE值更高（P<0.01）。与HK和HR日粮相比，LK和LR日粮的DM、OM、GE和CP的ATTD更高（P<0.01）。HK日粮的乙醚提取物（EE）的ATTD在5种日粮中最低（P<0.01）。5种日粮中NDF和ADF的ATTD没有差异。此外，2种添加水平（15%和30%）下魔芋粉残渣的DE和ME值分别为11.66、11.87 MJ/kg和10.41、10.03 MJ/kg。苎麻的相应值分别为13.27、13.16 MJ/kg和13.07、12.82 MJ/kg。总之，5种日粮中粪便水分含量和EE的ATTD差异主要是由于魔芋粉残渣和苎麻的化学组成不同。与魔芋粉残渣相比，苎麻在相同添加水平下具有更高的DE和ME值。
