醋糟的营养价值及其对蛋鸡氮排泄的影响
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摘要
本论文共包括四个部分。首先采集了山西省不同地区多个企业的醋糟样品，并对其基本营养成分进行了测定；然后通过代谢试验测定了醋糟对蛋鸡的代谢能值；在醋糟营养价值测定的基础上通过日粮中添加不同水平的醋糟进行氮平衡试验，测定了醋糟对蛋鸡氮排泄的影响；最后通过研究醋糟对蛋鸡肠道微生物区系的影响，探讨了醋糟对蛋鸡氮排泄作用的可能机制。
试验一醋糟样品的采集与营养成分测定
本试验分别在山西省太原市区、清徐县、榆次县和太谷县的12家酿醋企业进行醋糟样品的采集，并测定了其水分、总能、中性洗涤纤维、酸性洗涤纤维、酸性洗涤木质素、粗蛋白质、粗脂肪、粗灰分以及氨基酸、微量元素、淀粉和有机酸等营养物质的含量。试验结果表明：①鲜醋糟初水分含量的平均值为70.92%；②醋糟的纤维含量丰富，其中风干醋糟的中性洗涤纤维和酸性洗涤纤维的平均含量分别为74.98%和52.51%；③醋糟含有一定量的蛋白质和淀粉，风干醋糟中其平均值分别为12.38%和19.26%；④醋糟中含有乙酸、乳酸、苹果酸、酒石酸、α-酮戊二酸等多种有机酸，风干样品中有机酸的总含量达2273.96mg/kg；⑤醋糟营养成分差异很大，多数指标的变异系数大于10%。
试验二醋糟的蛋鸡代谢能测定
本试验用醋糟分别替代蛋鸡日粮中5%、10%和15%的除矿物质和维生素的其它成分（玉米、大豆油、豆粕和蛋氨酸）进行10天的代谢试验，通过建立醋糟摄入量和相关能量值的回归关系，进而得出醋糟的表观代谢能和氮校正表观代谢能。结果表明：①醋糟表观代谢能与醋糟摄入量的回归关系为：Y=650.01X-7.94，r~2=0.930，由此得到醋糟的表观代谢能为650.01kcal/kg；②醋糟氮校正代谢能与醋糟摄入量的回归关系为：Y=716.01X-8.90，r~2=0.910，由此得到醋糟的氮校正表观代谢能的值为716.01kcal/kg。
试验三醋糟对蛋鸡氮排泄的影响
本试验在玉米-豆粕型日粮中分别添加0%、2%、4%和6%的醋糟，并调整各组日粮使其能量、粗蛋白质及蛋氨酸和赖氨酸水平一致，进行12天的氮平衡试验，通过测定蛋鸡摄入氮、排泄氮以及尿酸氮和氨态氮的值研究添加醋糟对蛋鸡氮排泄的影响。结果表明：日粮中添加2%的醋糟对蛋鸡能量、中性洗涤纤维和酸性洗涤纤维以及粗蛋白质的消化率没有显著影响；日粮中添加4%的醋糟显著提高了蛋鸡粗蛋白质的消化率（P＜0.01）；日粮中添加4%的醋糟显著降低了蛋鸡粪尿中氮（P＜0.05）和尿酸（P＜0.01）的排泄量；日粮中添加6%的醋糟显著降低了蛋鸡尿酸的排泄量以及尿酸氮占排泄氮的比例（P＜0.01）。
试验四醋糟对蛋鸡肠道微生物区系的影响
本试验在玉米-豆粕型日粮中分别添加0%、2%和4%的醋糟，并调整各组日粮使其能量、粗蛋白质及蛋氨酸和赖氨酸水平一致，进行27天的试验，提取回肠和盲肠食糜细菌DNA，进行细菌rDNAV3区序列PCR扩增，用DGGE法测定添加不同比例醋糟后蛋鸡肠道微生物区系的变化。结果表明：日粮中添加4%的醋糟降低了蛋鸡回肠和盲肠中细菌的多样性，4%醋糟组盲肠和回肠电泳图谱中的条带数的香浓指数均显著低于对照组（P＜0.01）；日粮中添加2%的醋糟对蛋鸡回肠和盲肠中DGGE电泳的条带数和香浓指数均没有显著影响。
This thesis included four parts. Firstly, waste vinegar residue (WVR) samples were collected fromvinegar factories located in different areas of the Shanxi province and prepared for evaluation of basicnutrient components. And then, apparent metabolizable energy of WVR was evaluated. Moreover,different amounts of WVR were included in a corn-soybean meal-based diet and nutrient digestibilityand nitrogen excretion were measured. At last, the influence of WVR on microbiaota profile of layinghens was evaluated to explore the underlying mechanisms for the alleviating effects of WVR onnitrogen excretion in laying hens.
Exp.1Sample collection and nutrient components evaluation of waste vinegar residue
Twelve representative WVR samples were collected in Taiyuan city, Qingxu county, Yuci countyand Taigu county of Shanxi province in order to evaluate moisture, gross energy, nertral detergent fiber,acid detergent fiber, acid detergent lignin, crude protein, ether extract, ash, amino acids, trace elements,starch and organic acids. The results showed that the average of original moisture content was70.92%.WVR was riched in fiber with the74.98%of neutral detergent fiber and52.51%of acid detergent fiber.Crude protein and starch content of WVR were12.38%and19.26%, respectively. Organic acids inWVR included acetic acid, lactic acid, malic acid, tartaric acid and α-ketoglutaric acid with total amountof2273.96mg/kg. There was great variation in nutrient among different WVR samples with variablecoefficient value of most traits more than10%.
Exp.2Evaluation of apparent metabolizable energy of waste vinegar residue in laying hens
The aim of this study was to evluated apparent metabolizable energy (AME) of WVR in layinghens. The AME value and the nitrogen-corrected apparent metabolizable energy (AMEn) of WVR werestudied by feeding hens with a complete corn-soybean meal basal diet and three other diets inwhich10%,15%, and20%of the energy-and amino acid-yielding ingredients (corn,soybean meal, soy oil, and DL-methionine) of the basal diet were replaced with WVR. Theregression of WVR-associated ME intake in kcal against WVR intake in kg generated the followingequation: Y=650.01X-7.94, r~2=0.930, which indicated an AME value of650.01kcal/kg for the WVR.The regression of WVR-associated AMEn intake in kcal against WVR intake in kg generated thefollowing equation: Y=716.01X–8.90, r~2=0.910, which indicated an AMEn value of716.01kcal/kgfor the WVR.
Exp.3Effects of inclusion of waste vinegar residue in the diet on nitrogen excretion in laying hens
0%,2%,4%, and6%of WVR were included in a corn-soybean meal-based diet with the samelevel of metabolizable energy, crude protein, methionine and lysine among different diet and nutrientdigestibility and nitrogen excretion were measured. During the12-d period, nitrogen intake, nitrogenexcretion, uric acid nitrogen and ammonium nitrogen were evaluated in laying hens. The results showedthat inclusion of2%WVR in the diet did not affect the digestibility of energy, neutral detergent fiber,acid detergent fiber and crude protein. Diet including4%of WVR increased total tract apparentdigestibility (TTADs) of nitrogen (P＜0.01) of hens. Inclusion of6%of WVR in the diet resulted inlower TTADs of dry matter (P＜0.01). Inclusion of4%of WVR in the diet significantly decreased thenitrogen excretion (P＜0.05) and uric acid N excretion (P <0.01). Inclusion of6%of WVR in the dietsignificantly decreased uric acid excretion (P＜0.01) and uric acid nitrogen (%of N excretion, P＜0.01).
Exp.4Effects of inclusion of waste vinegar residue in the diet on intestinal microflora of layinghens
In this trial, three experimental diets, including a corn and soybean meal-based control diet andtwo other diets formulated with2%and4%of WVR were fed to laying hens for27days. All of thediets were formulated with the same level of metabolizable energy, crude protein, methionine and lysine.DNA was extracted from digesta in ileum and cecum of laying hens,16S rDNA V3region wasamplified by PCR and denaturing gradient gel electrophoresis (DGGE) was performed. The resultsshowed that inclusion4%of WVR reduced the number of DGGE bands and Shannon index for ileumand cecum (P <0.01). Inclusion of2%WVR had no significant effect on the number of DGGE bandsand Shannon index for ileum and cecum.
试验一醋糟样品的采集与营养成分测定
本试验分别在山西省太原市区、清徐县、榆次县和太谷县的12家酿醋企业进行醋糟样品的采集，并测定了其水分、总能、中性洗涤纤维、酸性洗涤纤维、酸性洗涤木质素、粗蛋白质、粗脂肪、粗灰分以及氨基酸、微量元素、淀粉和有机酸等营养物质的含量。试验结果表明：①鲜醋糟初水分含量的平均值为70.92%；②醋糟的纤维含量丰富，其中风干醋糟的中性洗涤纤维和酸性洗涤纤维的平均含量分别为74.98%和52.51%；③醋糟含有一定量的蛋白质和淀粉，风干醋糟中其平均值分别为12.38%和19.26%；④醋糟中含有乙酸、乳酸、苹果酸、酒石酸、α-酮戊二酸等多种有机酸，风干样品中有机酸的总含量达2273.96mg/kg；⑤醋糟营养成分差异很大，多数指标的变异系数大于10%。
试验二醋糟的蛋鸡代谢能测定
本试验用醋糟分别替代蛋鸡日粮中5%、10%和15%的除矿物质和维生素的其它成分（玉米、大豆油、豆粕和蛋氨酸）进行10天的代谢试验，通过建立醋糟摄入量和相关能量值的回归关系，进而得出醋糟的表观代谢能和氮校正表观代谢能。结果表明：①醋糟表观代谢能与醋糟摄入量的回归关系为：Y=650.01X-7.94，r~2=0.930，由此得到醋糟的表观代谢能为650.01kcal/kg；②醋糟氮校正代谢能与醋糟摄入量的回归关系为：Y=716.01X-8.90，r~2=0.910，由此得到醋糟的氮校正表观代谢能的值为716.01kcal/kg。
试验三醋糟对蛋鸡氮排泄的影响
本试验在玉米-豆粕型日粮中分别添加0%、2%、4%和6%的醋糟，并调整各组日粮使其能量、粗蛋白质及蛋氨酸和赖氨酸水平一致，进行12天的氮平衡试验，通过测定蛋鸡摄入氮、排泄氮以及尿酸氮和氨态氮的值研究添加醋糟对蛋鸡氮排泄的影响。结果表明：日粮中添加2%的醋糟对蛋鸡能量、中性洗涤纤维和酸性洗涤纤维以及粗蛋白质的消化率没有显著影响；日粮中添加4%的醋糟显著提高了蛋鸡粗蛋白质的消化率（P＜0.01）；日粮中添加4%的醋糟显著降低了蛋鸡粪尿中氮（P＜0.05）和尿酸（P＜0.01）的排泄量；日粮中添加6%的醋糟显著降低了蛋鸡尿酸的排泄量以及尿酸氮占排泄氮的比例（P＜0.01）。
试验四醋糟对蛋鸡肠道微生物区系的影响
本试验在玉米-豆粕型日粮中分别添加0%、2%和4%的醋糟，并调整各组日粮使其能量、粗蛋白质及蛋氨酸和赖氨酸水平一致，进行27天的试验，提取回肠和盲肠食糜细菌DNA，进行细菌rDNAV3区序列PCR扩增，用DGGE法测定添加不同比例醋糟后蛋鸡肠道微生物区系的变化。结果表明：日粮中添加4%的醋糟降低了蛋鸡回肠和盲肠中细菌的多样性，4%醋糟组盲肠和回肠电泳图谱中的条带数的香浓指数均显著低于对照组（P＜0.01）；日粮中添加2%的醋糟对蛋鸡回肠和盲肠中DGGE电泳的条带数和香浓指数均没有显著影响。
This thesis included four parts. Firstly, waste vinegar residue (WVR) samples were collected fromvinegar factories located in different areas of the Shanxi province and prepared for evaluation of basicnutrient components. And then, apparent metabolizable energy of WVR was evaluated. Moreover,different amounts of WVR were included in a corn-soybean meal-based diet and nutrient digestibilityand nitrogen excretion were measured. At last, the influence of WVR on microbiaota profile of layinghens was evaluated to explore the underlying mechanisms for the alleviating effects of WVR onnitrogen excretion in laying hens.
Exp.1Sample collection and nutrient components evaluation of waste vinegar residue
Twelve representative WVR samples were collected in Taiyuan city, Qingxu county, Yuci countyand Taigu county of Shanxi province in order to evaluate moisture, gross energy, nertral detergent fiber,acid detergent fiber, acid detergent lignin, crude protein, ether extract, ash, amino acids, trace elements,starch and organic acids. The results showed that the average of original moisture content was70.92%.WVR was riched in fiber with the74.98%of neutral detergent fiber and52.51%of acid detergent fiber.Crude protein and starch content of WVR were12.38%and19.26%, respectively. Organic acids inWVR included acetic acid, lactic acid, malic acid, tartaric acid and α-ketoglutaric acid with total amountof2273.96mg/kg. There was great variation in nutrient among different WVR samples with variablecoefficient value of most traits more than10%.
Exp.2Evaluation of apparent metabolizable energy of waste vinegar residue in laying hens
The aim of this study was to evluated apparent metabolizable energy (AME) of WVR in layinghens. The AME value and the nitrogen-corrected apparent metabolizable energy (AMEn) of WVR werestudied by feeding hens with a complete corn-soybean meal basal diet and three other diets inwhich10%,15%, and20%of the energy-and amino acid-yielding ingredients (corn,soybean meal, soy oil, and DL-methionine) of the basal diet were replaced with WVR. Theregression of WVR-associated ME intake in kcal against WVR intake in kg generated the followingequation: Y=650.01X-7.94, r~2=0.930, which indicated an AME value of650.01kcal/kg for the WVR.The regression of WVR-associated AMEn intake in kcal against WVR intake in kg generated thefollowing equation: Y=716.01X–8.90, r~2=0.910, which indicated an AMEn value of716.01kcal/kgfor the WVR.
Exp.3Effects of inclusion of waste vinegar residue in the diet on nitrogen excretion in laying hens
0%,2%,4%, and6%of WVR were included in a corn-soybean meal-based diet with the samelevel of metabolizable energy, crude protein, methionine and lysine among different diet and nutrientdigestibility and nitrogen excretion were measured. During the12-d period, nitrogen intake, nitrogenexcretion, uric acid nitrogen and ammonium nitrogen were evaluated in laying hens. The results showedthat inclusion of2%WVR in the diet did not affect the digestibility of energy, neutral detergent fiber,acid detergent fiber and crude protein. Diet including4%of WVR increased total tract apparentdigestibility (TTADs) of nitrogen (P＜0.01) of hens. Inclusion of6%of WVR in the diet resulted inlower TTADs of dry matter (P＜0.01). Inclusion of4%of WVR in the diet significantly decreased thenitrogen excretion (P＜0.05) and uric acid N excretion (P <0.01). Inclusion of6%of WVR in the dietsignificantly decreased uric acid excretion (P＜0.01) and uric acid nitrogen (%of N excretion, P＜0.01).
Exp.4Effects of inclusion of waste vinegar residue in the diet on intestinal microflora of layinghens
In this trial, three experimental diets, including a corn and soybean meal-based control diet andtwo other diets formulated with2%and4%of WVR were fed to laying hens for27days. All of thediets were formulated with the same level of metabolizable energy, crude protein, methionine and lysine.DNA was extracted from digesta in ileum and cecum of laying hens,16S rDNA V3region wasamplified by PCR and denaturing gradient gel electrophoresis (DGGE) was performed. The resultsshowed that inclusion4%of WVR reduced the number of DGGE bands and Shannon index for ileumand cecum (P <0.01). Inclusion of2%WVR had no significant effect on the number of DGGE bandsand Shannon index for ileum and cecum.
引文
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