Evaluation of Nutrient Utilization of Sugar Residue and Soy Sauce Residue in Meat Ducks
[Objective]The nutritional value,nutrient digestibility,metabolizable energy,and ileal amino acid digestibility of sugar residue and soy sauce residue were evaluated and determined in meat ducks.[Method]Metabolic energy and nutrient digestibility were measured using the empty-force-feeding method.A total of 24 ducks were selected and randomly divided into sugar residue and soy sauce residue groups,with 12 replicates in each group and 1 duck per replicate.The feed weight was 60 g,and the experimental duration for feed withdrawal and collection of manure samples was both 48 hours.Meat duck feces samples were collected to determine the contents of dry matter,crude protein,ether extract,crude fiber,neutral detergent fiber,acid detergent fiber,and total energy.The digestibility of amino acids in the ileum was determined using nitrogen free diet method and terminal ileum method.A total of 60 ducks were randomly divided into the sugar residue,sugar residue N-free diet,soy sauce residue,and soy sauce residue N-free diet groups,with 5 replicates in each group and 3 ducks per replicate.After the adaptation period of 3 days,the experimental feed was fed separately,and after 4 h,the intestinal contents were collected and measured for amino acid content.[Result]The dry matter content of sugar residue was 89.70％,the crude protein was 21.98％,and the gross energy was 26.47 MJ/kg.The dry matter content of soy sauce residue was 89.53％,the crude protein was 26.65％,and the gross energy was 24.06 MJ/kg.The metabolic test results showed that the apparent metabolizable energy of sugar residue and soy sauce residue in meat ducks was 18.09 and 8.59 MJ/kg,dry matter digestibility was 57.46％and 44.61％,and ether extract digestibility was 84.88％and 84.43％,respectively.The results of ileal amino acid digestibility showed that the highest apparent ileal digestibility in sugar residue and soy sauce residue was lysine,which were 92.75％and 55.60％,respectively.[Conclusion]Sugar residue and soy sauce residue were rich in crude protein and amino acids,and the utilization rate of crude fat and crude protein of meat ducks were obviously high,which could be developed as feed materials for meat ducks.
万方数据
维普
