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Study on the nutritional value and ruminal degradation characteristics of fermented waste vinegar residue by N. sitophila

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Abstract

Chemical composition and rumen degradability of waste vinegar residue (WVR) as roughage feed used for mutton sheep were evaluated in this work. Compared with the unfermented WVR, the WVR fermented by N. sitophila had more (P < 0.01) ash, crude protein (CP), and true protein (TP), less (P < 0.01) ether extract (EE), and significantly more carotenoid by about 27 times. But the contents of dry matter (DM), crude fiber (CF), neutral detergent fiber (NDF), and acid detergent fiber (ADF) had no obvious differences (P > 0.05) between unfermented and fermented WVR. The results suggested that the nutritional value of fermented WVR was higher for mutton sheep as roughage feed than that of unfermented WVR. The effective degradability (ED) of DM was higher (P < 0.05) in sheep with fermented WVR-based diet. The ED of CP and NDF of fermented WVR was reduced (P < 0.01) compared with the unfermented WVR. The results further suggested that the fermentation improved the degradability of WVR, and the rumen degradability of protein by ruminal flora decreased in fermented WVR, saving more protein for the sheep post-ruminal digestion and absorption. Furthermore, the results presented here clearly indicated the potential of fermented WVR by N. sitophila as an unconventional and functional feedstuff with rich carotenoid for ruminants, which could reduce WVR discharge in vinegar brewing industry and improve ruminant production. This work laid a foundation for the development of ruminant carotenoid functional feed.

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Abbreviations

WVR:

Waste vinegar residue

CP:

Crude protein

TP:

True protein

EE:

Ether extract

DM:

Dry matter

CF:

Crude fiber

NDF:

Neutral detergent fiber

ADF:

Acid detergent fiber

ED:

Effective degradability

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Acknowledgements

The authors thank the members of the Fermentation Engineering Laboratory at the College of Animal Science and Veterinary Medicine, Shanxi Agricultural University for their help.

Funding

This study was supported by the Key Research and Development Program of Shanxi Province (Nos. 201603D221027-3), Shanxi Province Science and Technology Innovation Program for Excellent Talents (Nos. 201705D211029), Science and Technology Development Program of Jinzhong (Nos. N1612), and China Agriculture Research System (Nos. CARS-38).

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Author notes

  1. Ci Liu, Lin Zhang, and Jiye Yang contributed equally to this work and should be considered co-first authors.

Authors and Affiliations

  1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, 030801, Taigu, People’s Republic of China

    Ci Liu, Lin Zhang, Jiye Yang, Qianqian Wang, Jianxin Zhang & Shuming Chen

  2. Shanxi Animal Genetic and Breeding Center, 030027, Taiyuan, People’s Republic of China

    Jiye Yang

  3. Animal Husbandry Bureau of Youyu County, 037200, Youyu, People’s Republic of China

    Wenjia Zhang

  4. Key Laboratory for Food Science & Engineering, Harbin University of Commerce, 150076, Harbin, People’s Republic of China

    Jiaying Xin

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  1. Ci Liu
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Correspondence to Shuming Chen.

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Procedures involving sheep manipulations were approved by the Institutional Animal Care and Use Committee of Shanxi Agricultural University under the approved protocol.

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Liu, C., Zhang, L., Yang, J. et al. Study on the nutritional value and ruminal degradation characteristics of fermented waste vinegar residue by N. sitophila. Trop Anim Health Prod 51, 1449–1454 (2019). https://doi.org/10.1007/s11250-019-01822-4

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