Cristobal M, Utterback P L, Stein H H, Parsons C M
Department of Animal Sciences, University of Illinois, Urbana 61801.
Department of Animal Sciences, University of Illinois, Urbana 61801.
Poult Sci. 2025 Jun 1;104(9):105386. doi: 10.1016/j.psj.2025.105386.
The objective was to evaluate the nutritional value of conventional soybean meal (SBM-CV), fermented SBM-CV (FSBM), full-fat soybeans (FFSB), and fermented FFSB (FFFSB). In Experiments 1 and 2, two precision-fed rooster assays were conducted to determine nitrogen-corrected true metabolizable energy (TME) and standardized amino acid digestibility (SAAD) among the test ingredients using conventional and cecectomized roosters, respectively. Fermentation increased TME in SBM-CV, whereas fermentation reduced TME in FFSB (interaction, P < 0.05). Fermentation did not affect SAAD in SBM-CV or FFSB, but fermentation reduced digestibility of Lys in both SBM-CV and FFSB (P < 0.05). In Experiment 3, an ad libitum-fed broiler chicken assay was conducted to determine apparent ileal digestibility (AID) and total tract retention (TTR) of P at 2 Ca levels among the test ingredients in diets containing either 0.2 or 0.75 % Ca. Greater AID of P was observed at the low Ca level than at the high Ca levels, whereas at the high Ca level, fermentation increased AID and TTR of P for both conventional and full-fat ingredients (interaction, P < 0.05). In Experiments 4 and 5, two 17 d chick trials were conducted to determine P bioavailability for the test ingredients relative to KHPO using crossbred chicks (Experiment 4) and another similar trial using SBM-CV and FSBM in commercial broiler chicks (Experiment 5). Multiple regression analysis of bone ash in mg/tibia and % on supplemental P intake yielded slope-ratio relative bioavailability values (RBV) of P from 23 % to 48 %. Fermentation did not affect RBV of P in SBM-CV but increased the RBV in FFSB in crossbred chicks. In commercial broiler chicks, fermentation did not affect RBV of P in SBM-CV. In summary, fermentation increased TME in SBM-CV and generally had no significant effect on SAAD. Fermentation had a positive effect on AID and TTR of P for both SBM-CV and FFSB when diets contained 0.75 % Ca, and increased RBV of P for FFSB in crossbred chicks.
本研究旨在评估常规豆粕（SBM-CV）、发酵常规豆粕（FSBM）、全脂大豆（FFSB）和发酵全脂大豆（FFFSB）的营养价值。在实验1和实验2中，分别使用常规公鸡和去盲肠公鸡进行了两项精确饲喂公鸡试验，以测定各试验原料间的氮校正真代谢能（TME）和标准化氨基酸消化率（SAAD）。发酵提高了SBM-CV中的TME，而发酵降低了FFSB中的TME（交互作用，P<0.05）。发酵对SBM-CV或FFSB中的SAAD没有影响，但发酵降低了SBM-CV和FFSB中赖氨酸的消化率（P<0.05）。在实验3中，进行了一项自由采食肉鸡试验，以测定在两种钙水平下，含0.2%或0.75%钙的日粮中各试验原料磷的表观回肠消化率（AID）和全肠道存留率（TTR）。在低钙水平下观察到的磷AID高于高钙水平，而在高钙水平下，发酵提高了常规原料和全脂原料磷的AID和TTR（交互作用，P<α05）。在实验4和实验5中，进行了两项为期17天的雏鸡试验，分别使用杂交雏鸡（实验4）和在商品肉鸡雏鸡中使用SBM-CV和FSBM进行另一项类似试验（实验5），以测定各试验原料相对于KHPO的磷生物利用率。对每克胫骨骨灰毫克数和补充磷摄入量百分比进行多元回归分析，得出磷的斜率比相对生物利用率值（RBV）为23%至48%。发酵对杂交雏鸡中SBM-CV的磷RBV没有影响，但提高了FFSB中磷的RBV。在商品肉鸡雏鸡中，发酵对SBM-CV中磷的RBV没有影响。总之，发酵提高了SBM-CV中的TME，且通常对SAAD没有显著影响。当日粮含0.75%钙时，发酵对SBM-CV和FFSB中磷的AID和TTR均有积极影响，并提高了杂交雏鸡中FFSB的磷RBV。
