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首页> 外文期刊>Tropical Animal Health and Production >Study on the nutritional value and ruminal degradation characteristics of fermented waste vinegar residue by N. sitophila
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Study on the nutritional value and ruminal degradation characteristics of fermented waste vinegar residue by N. sitophila

机译：N.Sitophila发酵废醋残留物的营养价值和瘤胃降解特征研究

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摘要

Chemical composition and rumen degradability of waste vinegar residue (WVR) as roughage feed used for mutton sheep were evaluated in this work. Compared with the unfermented WVR, the WVR fermented by N. sitophila had more (P0.01) ash, crude protein (CP), and true protein (TP), less (P0.01) ether extract (EE), and significantly more carotenoid by about 27 times. But the contents of dry matter (DM), crude fiber (CF), neutral detergent fiber (NDF), and acid detergent fiber (ADF) had no obvious differences (P>0.05) between unfermented and fermented WVR. The results suggested that the nutritional value of fermented WVR was higher for mutton sheep as roughage feed than that of unfermented WVR. The effective degradability (ED) of DM was higher (P0.05) in sheep with fermented WVR-based diet. The ED of CP and NDF of fermented WVR was reduced (P0.01) compared with the unfermented WVR. The results further suggested that the fermentation improved the degradability of WVR, and the rumen degradability of protein by ruminal flora decreased in fermented WVR, saving more protein for the sheep post-ruminal digestion and absorption. Furthermore, the results presented here clearly indicated the potential of fermented WVR by N. sitophila as an unconventional and functional feedstuff with rich carotenoid for ruminants, which could reduce WVR discharge in vinegar brewing industry and improve ruminant production. This work laid a foundation for the development of ruminant carotenoid functional feed.
机译：在这项工作中评估了废醋残留物（WVR）作为用于羊肉绵羊的粗饲料的化学成分和瘤胃降解性。与未引用的WVR相比，N·锡氏菌属发酵的WVR具有更多（P <0.01）灰分，粗蛋白（CP）和真正的蛋白质（TP），较少（P <0.01）醚提取物（EE）和更大类胡萝卜素约27次。但干物质（DM），粗纤维（CF），中性洗涤剂纤维（NDF）和酸性洗涤剂纤维（ADF）的含量没有明显的差异（P> 0.05）在未发酵和发酵的WVR之间。结果表明，羊肉绵羊的发酵WVR的营养价值高于粗糙的WVR。 DM的有效降解性（ED）具有发酵的WVR饮食中的绵羊较高（P <0.05）。与未加入的WVR相比，降低了发酵的WVR的CP和NDF的NDF（P <0.01）。结果进一步表明，发酵改善了WVR的可降解性，蛋白质菌群中蛋白质的瘤胃降解性在发酵的WVR中降低，绵羊后腔消化和吸收的蛋白质节省更多蛋白质。此外，这里呈现的结果清楚地表明了N. sitophila的发酵WVR的潜力作为对反刍动物的富语内类胡萝卜素的非常规和功能饲料，这可以减少醋酿造行业的WVR放电，提高反刍动物生产。这项工作奠定了反刍动物类胡萝卜素功能饲料的基础。

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