Study on feeding value of 9 common vegetable residues
The purpose of this study was to explore the feeding value of 9 kinds of common vegetable tails,in order to provide theoretical reference for alleviating the shortage of feed resources in China and promote the sustainable development of animal husbandry and feed industry.The study evaluated the feeding value of 9 common vegetables and their residues in Yanqing area of Beijing by using the cornell net carbohydrate and protein system(CNCPS)to divide protein and carbohydrate.The results showed that there were significant differences in the nutritional components of vegetable residues and edible parts(P＜0.05),and there were also significant differences among different vegetables(P＜0.05).From the conventional nutrient content of feed,the water content of 9 kinds of vegetable residues was high,and the dry matter(DM)content of vegetable residues was 2.8％～9.6％.The crude protein(CP)content of rape residues,cabbage residues and milk cabbage residues was the highest,followed by cucumber,pepper and spinach(P＜0.05).The crude ash(Ash)content was generally high.According to the results of CNCPS system analysis,the content of carbohydrate(CHO)in rattan vegetables such as cucumber,pepper and tomato was significantly higher than that in other varieties of vegetable residues(P＜0.05),but the content of unavailable fiber(CC)in pepper was relatively higher.The contents of non-structural carbohydrate(CNSC)and carbohydrate(CA)in spinach residues,rape residues,cabbage residues and milk cabbage residues were higher(P＜0.05).The results indicated that the nutrient composition of different parts and different vegetables of the same vegetable had great differences.Combined with the data,the dietary value of cucumber residues,rape residues,cabbage residues and milk cabbage residues was higher.
feed resource developmentvegetable residuesfeeding valuecornell net carbohydrate and protein systemfeed for ruminants
万方数据
维普
