Effect of Graded Levels of Fiber from Alfalfa Meal on Nutrient Digestibility and Flow of Fattening Pigs

文献类型： 外文期刊

第一作者： Chen Liang

作者： Chen Liang;Gao Li-xiang;Zhang Hong-fu

作者机构：

关键词： alfalfa;digestibility;fiber;flow;nutrient;pig

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2014 年 13 卷 8 期

页码：

收录情况： SCI

摘要： The fiber level and composition have an important effect on nutrient digestibility of swine diets. Little information is known about the effects of fiber level and composition from alfalfa meal on nutrient digestibility of fattening pigs fed a corn-soybean meal-based diet. The objective of this experiment was to determine the effects of alfalfa fiber on the growth performance, intestinal nutrient flow and apparent total tract digestibility (ATTD) of nutrients in fattening pigs. 24 barrows (Duroc x (Large White x Landrace), body weight=(60.6 +/- 0.7) kg) were randomly allotted to 4 treatments with 6 replicates of 1 pig per replicate. The pigs were provided a control diet or a diet containing 5, 10 or 20% of alfalfa meal during a 14-d experiment period. Average daily gain (ADG) and the ATTD of dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and gross energy (GE) reduced linearly as the level of alfalfa meal in the diet increased (P<0.01). The total tract flow of DM, OM, CP, NDF, ADF, and GE increased with the increase in dietary alfalfa (linear, P<0.05). Growth performance and nutrient digestion were not affected by inclusion of 5% alfalfa meal in the diet (P>0.05). A multiple linear regression analysis, taking into account both soluble and insoluble fiber intake, explained approximately 70% of the variation in the ATTD of DM, OM, NDF, and GE (P<0.01). In conclusion, alfalfa meal should be limited to less than 5% of the diet in fattening pigs to maximize growth performance and nutrient digestion. Soluble and insoluble fiber from alfalfa meal has the differential roles in nutrient digestion, which may help explain the main variation observed in nutrient digestibility. These findings suggest that knowledge of specific fiber components is necessary to accurately predict the effects of dietary fiber on nutrient digestibility.

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