Abstract
Two experiments were conducted to determine the digestibility of energy and Crude Protein (CP) in Korean Rice Wine Residues (RWR) using in vitro and in vivo approaches. In the in vitro experiment, 2-step and 3-step in vitro disappearance procedures were employed to determine in vitro Ileal Disappearance (IVID) and in vitro Total Tract Disappearance (IVTTD) of nutrients, respectively, in corn, a Soybean Meal-Wheat Mixture (SBMW), RWR and the experimental diets used in the in vivo experiment. In the in vivo experiment, 3 Jeju Island native pigs fitted with a T-cannula in the distal ileum with an initial mean body weight of 74.8±5.4 kg were individually housed in pens equipped with a feeder and a nipple drinker. A replicated 3×3 Latin square design was employed with 3 dietary treatments, 6 periods and 3 animals. Three experimental diets based on the corn and SBMW with a constant ratio (corn:SBMW = 3.06:1) were formulated to contain 0, 15 or 30% of RWR. All diets contained 0.5% chromic oxide as an indigestible index. Korean RWR had greater IVID of Dry Matter (DM) than corn and SBMW (p<0.05). The IVID of CP in RWR was less than that of corn and SBMW (p<0.05). The IVTTD of DM in RWR was greater than that of corn but less than that of SBMW (p<0.05). The IVID of CP linearly decreased as the inclusion rate of RWR increased (p<0.001). The digestible energy concentration (kcal/kg DM) in diets increased linearly with an increase in RWR in the diets (p = 0.001). The apparent and standardized ileal digestibility of CP in the diets showed a linear decrease (p<0.001) as the inclusion rate of RWR increased. In conclusion, Korean rice wine residues have a high digestible energy concentration and may be used in swine diets with attention to protein utilization.
Highlights
The use of by-products for livestock feeding has increased over the last few decades due to the fluctuations in the price of conventional feed ingredients
The objective of this study was to determine the Digestible Energy (DE) and digestibility of Crude Protein (CP) in Korean Rice Wine Residues (RWR) fed to pigs using in vitro and in vivo approaches
The in vitro Ileal Disappearance (IVID) of Dry Matter (DM) and CP were determined using a 2-step in vitro digestibility procedure described by Boisen and Fernández (1995) with minor modifications
Summary
The use of by-products for livestock feeding has increased over the last few decades due to the fluctuations in the price of conventional feed ingredients. When using the by-products in animal feeds, the knowledge of energy and nutrient availability in the byproduct feed ingredients is crucial (Rijal et al, 2009; NRC, 2012). A number of data have been reported to provide biological availability of energy and nutrients (Son et al, 2014; Casas et al, 2015; 2018; Sung et al, 2019). The RWR have been studied as an ingredient for cattle feeds (Piao et al, 2012; Jeong et al, 2016). There is no information on the nutritional values of RWR as an ingredient for swine diets
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