固态发酵醋糟饲料对育肥猪生长性能、养分表观消化率、血清指标及粪便中挥发性脂肪酸含量的影响

本试验旨在研究固态发酵醋糟饲料(SFVD)对育肥猪生长性能、养分表观消化率、血清指标及粪便中挥发性脂肪酸(VFA)含量的影响。选择体况相近[(59.04±0.33)kg]的健康“杜×长×大”三元杂交生长育肥猪60头,随机分为2个组,每组3个重复,每个重复10头猪。对照组饲喂基础饲粮+150 mg/kg土霉素钙,试验组饲喂基础饲粮+5%的SFVD。预试期6 d,正试期35 d。结果表明:与对照组相比,基础饲粮中添加5%的SFVD对育肥猪平均日采食量(ADFI)具有一定的促进趋势(P=0.056);显著降低了育肥猪饲粮中干物质(DM)、粗蛋白质(CP)、有机物(OM)和总能(GE)的表观消化率(P<0.05),对粗脂肪(EE)表观消化率有一定的促进趋势(P=0.052);显著提高了育肥猪血清谷草转氨酶(AST)和谷胱甘肽过氧化物酶(GSH-Px)活性(P<0.05),血清高密度脂蛋白(HDL)和免疫球蛋白A(IgA)含量也呈现出一定的升高趋势(P=0.055和P=0.077);显著提高了育肥猪粪便中丙酸含量(P<0.05),粪便中甲酸和总挥发性脂肪酸(TVFA)含量也呈现出一定的升高趋势(P=0.071和P=0.054)。由此可见,基础饲粮中添加5%的SFVD对育肥猪生长性能、肠道健康及免疫性能的提高具有潜在的促进作用。     

发酵全混合日粮对肉羊消化吸收功能和生长性能的影响研究

旨在探讨添加混合微生物菌剂的发酵全混合日粮(Fermented total mixed ration，FTMR)对肉羊营养物质消化吸收功能和生长性能的影响。通过发酵和肉羊饲喂试验，测定了FTMR的品质变化、营养物质表观消化率、肉羊瘤胃发酵情况及日增重。结果表明:1)全混合日粮发酵后pH和中性洗涤纤维含量显著降低，乳酸和乙酸含量显著增加(P<0.05)；2)试验组肉羊瘤胃液pH显著降低，氨态氮含量降低50%以上(P<0.05)；粗蛋白质、粗脂肪、中性洗涤纤维、酸性洗涤纤维和酸性洗涤木质素(ADL)的利用率均显著高于对照组(P<0.05)，尤其是ADL利用率提高了29.92%(P<0.05)。3)试验组平均日增重较对照组提高50%。综上，混合微生物菌剂加入全混合日粮发酵后，适口性增强，可改善肉羊瘤胃液环境，提高肉羊的消化吸收功能和生长性能，有利于提高秸秆饲料化利用效率。     

A two-year comparison on nutritive value and yield of eight lucerne cultivars and one red clover cultivar

Red clover (Trifolium pratense) and lucerne (Medicago sativa) are among the most common legume species used for ruminant feeding systems. Besides the greater nutritive quality and first-year ley yield compared to lucerne, red clover decreases its yield over the years. However, under unfavourable soil conditions the persistency of lucerne can be compromised, not performing as expected. This study compared yield and chemical composition of eight lucerne cultivars and one tetraploid red clover cultivar, with similar growth capacity as lucerne, replicated over two years. In the second year, four lucerne cultivars and the red clover cultivar were analysed for crude protein (CP) fractions, dry matter and neutral detergent fibre (NDF) digestibility. A randomized block design was used with three field blocks per cultivar for the multiple comparisons within each year. There were differences in DM yield, concentrations of CP and NDF and CP fractions among the lucerne cultivars, but the differences were inconsistent between years and between growth cycles within year. The red clover cultivar had lower CP and NDF concentrations than a majority of the lucerne cultivars, and greater in vitro organic matter digestibility compared to all of the lucerne cultivars. Also, the red clover cultivar had greater rumen undegradable-to-degradable CP ratio but confirmed its lower yield persistency compared to the lucerne cultivars.     

Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas

The aim of this work was to supplement masa made from nixtamalized white maize flour (NWMF) with anthocyanins (0.0, 0.03, 0.06 and 0.12 g/100 g of masa), and to evaluate the effects on the rheological properties of the masa and on color, staling, in vitro digestibility, and hardness of tortillas. Tortilla baking reduced the content of anthocyanins by about 10%. The color parameters of the tortillas added with anthocyanins was similar to that of tortillas made with blue maize. Attenuated total reflection ATR-FTIR spectra showed that the 1022/1047 peak ratio increased, indicative that retrogradation increased with storage time, but the ratio was significantly lower for tortillas with added anthocyanins than without them, and lower for higher anthocyanins concentration. Freshly made tortillas added with anthocyanins exhibited lower ready digestible (about 35%) and slowly digestible (about 20%), but higher resistant (about 45%) starch fractions. Tortillas with 0.12 g of anthocyanins showed significantly lower hardness than the control tortillas (without added anthocyanins). Both previous mentioned effects can be associated with retrogradation, which on turn could be linked to anthocyanins-starch complexes and inhibition of amylolytic enzymes.     

Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics

Arising from work showing that conventionally bred high protein digestibility sorghum types have improved flour and dough functionality, the flour and dough properties of transgenic biofortified sorghum lines with increased protein digestibility and high lysine content (TG-HD) resulting from suppressed synthesis of several kafirin subclasses, especially the cysteine-rich γ-kafirin, were studied. TG-HD sorghums had higher flour water solubility at 30 °C (p < 0.05) and much higher paste viscosity (41% higher) than their null controls (NC). TG-HD doughs were twice as strong as their NC and dynamic rheological analysis indicated that the TG doughs were somewhat more elastic up to 90 °C. CLSM of doughs and pastes indicated that TG-HD had a less compact endosperm protein matrix surround the starch compared to their NC. The improved flour and dough functional properties of the TG-HD sorghums seem to be caused by reduced endosperm compactness resulting from suppression of synthesis of several kafirin subclasses which modifies protein body and protein matrix structure, and to improved protein-starch interaction through hydrogen bonding specifically caused by reduction in the level of the hydrophobic γ-kafirin. The improved flour functionality of these transgenic biofortified sorghums can increase their commercial utility by complementing their improved nutritional quality.     

Using near‐infrared reflectance spectroscopy to predict the digestible protein and digestible energy values of diets when fed to barramundi,Lates calcarifer

This study examined the potential of using near‐infrared spectroscopy (NIRS) to predict nutrient digestibility parameters (digestible protein and digestible energy) of compound diets when fed to barramundi. A series of 60 diets were assessed for their protein and energy digestibilities in a series of five experiments over a 5‐year period from 2009 to 2014. Considerable variance was observed in the digestibility parameters of diets across the experiments, providing a suitable range in diet digestible protein and digestible energy values from which to develop a NIRS calibration. Samples of the same diets were also scanned using a diode array near‐infrared spectrophotometer (DA‐NIRS). The spectra were obtained by the DA‐NIRS and were chemometrically calibrated against the digestible value data using multivariate analysis software. The results in terms of standard error of cross‐validation (SECV), residual prediction deviation (RPD) and correlation coefficient (R²) show good relationships (R² > 0.8) between the predicted and observed parameters for both the digestible protein and digestible energy parameters assessed. This study therefore demonstrates that it is possible to use NIRS technology to provide rapid estimates of the digestible protein and digestible energy values of compound diets for barramundi in near real time.     

Effect of high inclusion of rendered animal by‐product ingredients on growth,digestibility and economic performances in climbing perch Anabas testudineus

A 70‐day growth trail was conducted to investigate the effects of inclusion of high levels of meat and bone meal (MBM) and protein concentrate (PC) on growth, digestibility and economic performances of climbing perch, Anabas testudineus. Four isonitrogenous diets were formulated by lowering the level of dietary fishmeal protein at 0 (D₁, control), 70 (D₂), 85 (D₃) and 100% (D₄) with a mixture of MBM and PC protein (1:1). Triplicate groups of 300 fish (mean weight of 0.80 g) stocked in each 40 m² pond and fed the respective test diets. A digestibility trial was conducted after the growth trial in indoor glass aquarium. The result showed that growth parameters were significantly decreased (P < 0.05) with fishmeal replacement levels. However, significant differences were not found in feed conversion ratio and survival of fish. No difference was also found in protein efficiency ratio among D1, D2 and D3. Similar to growth parameters, total fish production was highest in D1, intermediate in D2 and D3; and lowest in D4. Apparent digestibility coefficients of dry matter, protein and lipid were highest (P < 0.05) in D1 and lowest in D4. The economic analysis revealed that the benefit cost ratio was ranked by D₃ (1.81), D₂ (1.71), D₁ (1.66) and D₄ (1.46) respectively. Upon considering the overall performances and unavailability of finite protein sources, it can be concluded that 70–85% fishmeal could be replaced with a mixture of MBM and PC (1:1) in practical diets for climbing perch.     

Replacement of Fishmeal by a Mixture of Soybean Meal and Chlorella Meal in Practical Diets for Juvenile Crucian Carp,Carassius auratus

A growth trial was conducted to evaluate the effect of a mixture of soybean meal and Chlorella meal (SCM) as a dietary fishmeal (FM) substitute on growth performance, apparent digestibility coefficients (ADCs), digestive enzymatic activities, and histology of juvenile crucian carp, Carassius auratus. Five isonitrogenous and isoenergetic diets were formulated to replace 0 (SCM0), 25 (SCM25), 50 (SCM50), 75 (SCM75), and 100% (SCM100) of protein from FM with SCM, respectively. The diets were fed to triplicate groups of juvenile crucian carp for 6 wk. Weight gain, specific growth rate, feed intake, protein efficiency ratio, and intestinal digestive enzymatic activities (amylase, trypsin, and lipase) tended to decline with increasing FM replacement levels (P > 0.05). Dietary SCM substitution significantly influenced dry matter content in muscle, and crude protein and lipid contents in liver (P < 0.05). ADCs for dry matter, protein, lipid, energy, and most amino acids showed no significant differences between the control and SCM25 group, but tended to decline with replacement levels over 25%. Higher SCM substitution (50–100%) caused karyopyknosis and necrosis in liver, but intestinal histology did not show noticeable pathological changes. The present study indicated that FM could be replaced by 25% of SCM, without significant adverse growth performance, feed utilization, and histology of crucian carp.     

单宁酸对生长猪胃-小肠仿生消化中消化酶活性及饲粮粗蛋白消化率的影响

本试验旨在探讨单宁酸对生长猪胃、小肠仿生消化中消化酶活性及玉米-豆粕型饲粮干物质和粗蛋白消化率的影响，为评价单宁酸的生物学效应提供参考。试验一采用单因素完全随机设计，考察在无饲粮下2种单宁酸对猪模拟胃液、模拟小肠液消化酶活性的影响。设5个处理，单宁酸添加量分别为0 mg （胃液体积为20 mL，小肠液体积为22 mL）；单宁酸1，10 mg；单宁酸1，20 mg；单宁酸2，10 mg；单宁酸2，20 mg。测定各处理的胃蛋白酶、淀粉酶、胰蛋白酶和糜蛋白酶的活性。试验二考察玉米-豆粕型饲粮添加单宁酸对猪仿生消化中胃、小肠阶段消化酶活性及养分消化率的影响。采用单因素完全随机设计，设5个处理，单宁酸在饲粮中的含量分别为0 mg·（2 g）^-1；单宁酸1，10 mg·（2 g）^-1；单宁酸1，20 mg·（2 g）^-1；单宁酸2，10 mg·（2 g）^-1；单宁酸2，20 mg·（2 g）^-1。测定仿生消化中胃阶段0.5和4 h时胃蛋白酶活性，小肠阶段0.5、4和8 h时淀粉酶、胰蛋白酶和糜蛋白酶活性及生长猪胃-小肠仿生消化测定饲粮的干物质和粗蛋白消化率。结果表明：1）无饲粮的情况下，和空白对照组相比，2种单宁酸对模拟胃液中胃蛋白酶活性无显著影响（P>0.05），单宁酸1比单宁酸2更高地降低了模拟小肠液中淀粉酶、胰蛋白酶和糜蛋白酶的活性（P<0.05）。2）在饲粮进行仿生消化的胃消化0.5～4 h内，除4 h时10 mg·（2 g）^-1添加量外，添加单宁酸1时胃蛋白酶的活性均显著高于添加单宁酸2时的相应值（P<0.05），除单宁酸2在消化0.5 h外，2种单宁酸在添加10 mg·（2 g）^-1时胃蛋白酶活性均显著高于20 mg·（2 g）^-1添加量的相应值（P<0.05）。在小肠仿生消化0.5 h时，饲粮中添加单宁酸1、2的2个水平对消化液中淀粉酶活性无显著影响（P>0.05），但均显著降低了糜蛋白酶的活性（P<0.05）；单宁酸1的消化液中胰蛋白酶活性高于单宁酸2的相应值（P<0.05）。在小肠仿生消化4 h时，除添加水平为20 mg·（2 g）^-1时的糜蛋白酶活性外，饲粮中添加单宁酸1消化液中淀粉酶、糜蛋白酶活性高于添加单宁酸2的相应值，而胰蛋白酶活性低于添加单宁酸2的相应值（P<0.05）。单宁酸1、2的两个添加量均降低了胰蛋白酶和糜蛋白酶的活性（P<0.05）。在小肠仿生消化8 h时，饲粮中单宁酸的添加量影响了淀粉酶的活性，但单宁酸1和单宁酸2各两个添加量在淀粉酶的平均活性上无显著差异（P>0.05）。单宁酸1、2的两个添加量均降低了胰蛋白酶、糜蛋白酶的活性（P<0.05）。3）与对照组相比，两种单宁酸在两种添加水平下均显著降低了饲料粗蛋白消化率（P<0.05），且单宁酸2比单宁酸1更多地降低了饲粮粗蛋白的消化率（P<0.05）。综上所述，在有、无饲粮条件下，单宁酸对消化酶活性呈现不一致影响。单宁酸影响饲粮粗蛋白的消化率可能主要与消化液中糜蛋白酶活性降低以及单宁酸与饲粮中的化学成分形成螯合物降低了小肠消化酶的水解效率有关。