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    李小霞, 柳碧薇, 雷小婷, 胡文锋, 潘庆. 养殖鱼类对干啤酒糟和发酵啤酒糟饲料的表观消化率[J]. 华南农业大学学报, 2016, 37(5): 1-6. DOI: 10.7671/j.issn.1001-411X.2016.05.001
    引用本文: 李小霞, 柳碧薇, 雷小婷, 胡文锋, 潘庆. 养殖鱼类对干啤酒糟和发酵啤酒糟饲料的表观消化率[J]. 华南农业大学学报, 2016, 37(5): 1-6. DOI: 10.7671/j.issn.1001-411X.2016.05.001
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    LI Xiaoxia, LIU Biwei, LEI Xiaoting, HU Wenfeng, PAN Qing. Apparent digestibility coefficients of dried or fermented brewer's grains for cultured fish[J]. Journal of South China Agricultural University, 2016, 37(5): 1-6. DOI: 10.7671/j.issn.1001-411X.2016.05.001
    Citation: LI Xiaoxia, LIU Biwei, LEI Xiaoting, HU Wenfeng, PAN Qing. Apparent digestibility coefficients of dried or fermented brewer's grains for cultured fish[J]. Journal of South China Agricultural University, 2016, 37(5): 1-6. DOI: 10.7671/j.issn.1001-411X.2016.05.001
    shu

    养殖鱼类对干啤酒糟和发酵啤酒糟饲料的表观消化率

    Apparent digestibility coefficients of dried or fermented brewer's grains for cultured fish

      摘要
    • 摘要:
      目的  研究草鱼Ctenopharyngodon idellus、尼罗罗非鱼Oreochromis niloticus、黄颡鱼Peltobagrus fulvidraco和高体革鯻 Scortum barcoo对干啤酒糟和发酵啤酒糟干物质、粗蛋白质、粗脂肪和粗纤维的表观消化率，评价干啤酒糟和发酵啤酒糟对鱼类的营养价值。
      方法  以Cr2O3为外源指示剂，以70%基础饲料和30%待测饲料组成试验饲料，饲养试验鱼4周后，用虹吸法收集粪便。
      结果  不同鱼种对干啤酒糟和发酵啤酒糟饲料的表观消化率存在极显著差异(P < 0.001)；草鱼和尼罗罗非鱼对干啤酒糟和发酵啤酒糟饲料的表观消化率显著高于黄颡鱼和高体革鯻(P < 0.05)；经发酵处理后，4种试验鱼对发酵啤酒糟饲料中主要营养成分的表观消化率均显著高于对干啤酒糟饲料的表观消化率(P < 0.05)。
      结论  草食性和杂食性鱼类可以较好地利用干啤酒糟，而肉食性鱼类的利用能力较差；发酵处理使鱼类对干啤酒糟的利用能力得到有效改善；发酵啤酒糟可在草食性和杂食物性鱼类中适量应用，但在肉食性鱼类中仍要限制其用量。

       

      Abstract:
      Objective To determine the apparent digestibility of dry matter, crude protein, crude lipid and crude fiber of dried or fermented brewer's grains in grass carp (Ctenopharyngodon idellus), tilapia (Oreochromis niloticus), yellow catfish (Peltobagrus fulvidraco) and Scortum barcoo.
      Method The experimental diets were consisted of 70% basal diet and 30% test feed ingredients, and Cr2O3 was added as an exogenous indicator. The fecal samples were collected by siphon after four weeks of feeding.
      Result The apparent digestibility coefficients of dried and fermented brewer's grains in different fish were significantly different (P < 0.001). The apparent digestibility coefficients of dried and fermented brewer's grains in grass carp and tilapia were significantly higher compared with those in yellow catfish and Scortum barcoo (P < 0.05). After fermentation, the apparent digestibility coefficients of fermented brewer's grain significantly increased compared to those of dried brewer's grain in four fish species(P < 0.05).
      Conclusion Herbivorous and omnivorous fish can utilize the dried brewer's grain better compared with carnivorous fish. The utilization of dried brewer's grain in fish can be improved by fermentation. Fermented brewer's grain can be used in considerable amounts for herbivorous and omnivorous fish, but only in limited amounts for carnivorous fish.

       

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