Determination of effective energy value and terminal ileal amino acid digestibility of vegetable residue in growing pigs
The study aimed to determine the effective energy value and ileal digestibility of amino acids in growing pigs for vegetable residues and fermented vegetable residues.Experiment 1:Eighteen'Duroc × Landrace × Yorkshire'castrated male pigs with an average weight of(24.15±1.60)kg were randomly divided into three groups,with six replicates per group,and each replicate consisted of one pig.The groups were fed with a basal diet,vegetable residues diet,and fermented vegetable residues diet,respectively,and the effective energy value was determined using the total fecal collection method.Experiment 2:Eighteen'Duroc × Landrace × Yorkshire'castrated male pigs with an average weight of(25.31±1.40)kg,equipped with a T-type ileal cannula,were randomly divided into three groups,with six replicates per group,and each replicate consisted of one pig.They were fed with a nitrogen-free diet,vegetable residues diet,and fermented vegetable residues diet,respectively,and the ileal digestibility of amino acids was determined using the direct method.The results showed that the digestible energy value and metabolizable energy value for growing pigs fed with vegetable residues were 9.46 and 9.03 MJ/kg,respectively,for those fed with fermented vegetable residues,the values were 9.67 and 9.25 MJ/kg,respectively.The apparent and standard ileal digestibility of amino acids for vegetable residues were 21.41％～54.50％and 30.43％～58.26％,respectively.For fermented vegetable residues,the values were 22.02％～63.28％and 26.43％～67.36％,respectively.Compared with vegetable residues,the standard ileal digestibility of crude protein,lysine,methionine,cysteine,valine,alanine,glycine,and tyrosine in fermented vegetable residues was significantly increased(P＜0.05).The study indicates that the ileal digestibility of crude protein,lysine,and methionine in fermented vegetable residues is higher than that in vegetable residues.
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