Digestible energy and metabolizable energy contents of konjac flour residues and ramie in growing pigs

Abstract

The objectives of this study were to determine: 1) the effects of konjac flour residues and ramie on digestible energy (DE), metabolizable energy (ME) and apparent total tract digestibility (ATTD) of nutrients in diets fed to growing pigs, 2) the DE and ME contents of konjac flour residues and ramie. Thirty barrows were allotted to 1 of 5 treatments with 6 replicates per treatment. The 5 diets include a corn-soybean meal basal diet (CTL), konjac flour residues diets containing 15% konjac flour residues (LK) or 30% konjac flour residues (HK), and ramie diets containing 15% ramie (LR) or 30% ramie (HR). The experiment lasted 19 days, including 7 days for cage adaptation, 7 days for diet adaptation, and 5 days for total feces and urine collection. The energy values and ATTD of nutrients in each diet were determined, and DE and ME contents of konjac flour residues and ramie were calculated. The results showed that consumption of konjac flour residues significantly increased (P < 0.01) the fecal moisture content compared with the ramie treatment. The LK, HK and HR diets had lower (P < 0.01) DE values compared with the CTL diet. The HR diet had greater (P < 0.01) DE value compared with the HK diet. The LK and LR diets showed greater (P < 0.01) ATTD of DM, OM, GE and CP compared with the HK and HR diets. The HK diet had the lowest (P < 0.01) ATTD of ether extract (EE) among the 5 diets. No differences were observed for the ATTD of NDF and ADF among the 5 diets. Moreover, the DE and ME values of konjac flour residues under 2 inclusion levels (15% and 30%) were 11.66, 11.87 MJ/kg and 10.41, 10.03 MJ/kg, respectively. The corresponding values for ramie were 13.27, 13.16 MJ/kg and 13.07, 12.82 MJ/kg, respectively. In conclusion, the differences in fecal moisture content and the ATTD of EE among the 5 diets were mainly due to the different chemical compositions of konjac flour residues and ramie. Compared with konjac flour residues, ramie has greater DE and ME values under the same inclusion level.

Effects of brown rice particle size on energy and nutrient digestibility in diets for young pigs and adult sows

“…The amino acids in ingredients were analyzed according to Li et al. (). In brief, the 15 amino acids were analyzed with 6 N HCl hydrolysis at 110°C for 24 hr using an Amino Acid Analyzer (Hitachi L‐8900, Tokyo, Japan).…”

“…Corn and brown rice were analyzed for Calcium and phosphorus (AOAC, 2007;Method 985.01 Method 990.03). The amino acids in ingredients were analyzed according to Li et al (2018). The GE in brown rice, experimental diets, urine, and fecal samples were determined using an Isoperibol Calorimeter (Parr 6300 Calorimeter, Moline, IL, USA) with benzoic acid as a standard.…”

“…For weanling and growing pigs, total feces and urine were collected according to the methods described by Li, Zhao, Liu, and Zhang (2018). Specifically, feed refusals and spillage were collected twice daily to be dried and weighed.…”

“…The GE in brown rice, experimental diets, urine, and fecal samples were determined using an Isoperibol Calorimeter (Parr 6300 Calorimeter, Moline, IL, USA) with benzoic acid as a standard. The amino acids in ingredients were analyzed according to Li et al (2018). In brief, the 15 amino acids were analyzed with 6 N HCl hydrolysis at 110°C for 24 hr using an Amino Acid Analyzer (Hitachi L-8900, Tokyo, Japan).…”

Evaluation of energy values of high-fiber dietary ingredients with different solubility fed to growing pigs using the difference and regression methods

“…The DE and ME of the DFRB determined by the difference method with different inclusion levels (10%, 20%, and 30%, respectively) were also within the range of published data ( Kunrath et al., 2010 ; NRC, 2012 ; Huang et al., 2018a ). There were no effects of different inclusion levels on the DE or ME of these 2 high-fiber ingredients with different solubility estimated by the difference method, which agreed with previous studies that different inclusion levels of wheat bran (15% and 30%, respectively), canola meal (15% and 30%, respectively), SBP (15% and 30%, respectively; 14.6%, 24.4%, 34.2%, 43.9%, and 53.7%, respectively), corn germ meal (15% and 30%, respectively; 4.85%, 9.70%, 19.40%, 29.10%, 38.80%, and 48.50%, respectively), konjac flour residues (15% and 30%, respectively), and ramie (15% and 30%, respectively) in test diets did not affect the DE and ME in these high-fiber ingredients for pigs determined by difference method ( Jaworski et al., 2016 ; Kim et al., 2018 ; Li et al., 2018 ; Navarro et al., 2018 ; Zhang et al., 2018 , 2019 ). This may indicate that the difference method could be applied to estimate the energy values for most ingredients.…”