H L QUNH CHU nh gi gi tr dinh d ng trong kh d u u tng...

NH GI GI TR DINH D NG TRONG KH D U U TNG V U TNG NGUYN D U KHI S D NG LM TH C N NUI G TH T

H L Qunh Chu1, H Trung Thng1, V Ch Cng2 v m Vn Ti n1
1

Khoa Chn nui - Th y, Tr ng i h c Nng Lm, i h c Hu , 102 Phng Hng Tp. Hu 2 Vi n Chn nui Th y Phng T Lim H N i *Tc gi lin h : H Trung Thng -1Khoa Chn nui - Th y, Tr ng i h c Nng Lm, i h c Hu , 102 Phng Hng Tp. Hu Tel: (054)3525439 / 0914285308, Fax: (054)3524923; Email: hotrungthong@yahoo.com

ABSTRACT
Nutritional evaluation of soybean meal and full-fat soybean for broiler The aim of this study was to evaluate the nutritional value of soybean meal and full-fat soybean for broiler. Fullfat soybeans were processed by roasting, boiling and extrusion to remove the anti-nutritional factors before they can be used as feed ingredients. Luong Phuong chickens at 35 days of age were used in the trials. A total of 05 diets including 01 basal diet and 04 test diets were used in this study. The 04 test diets were obtained through replacing 20% of basal diet by 04 kinds of soybean. The values of MEN and digestibility coefficients in soybeans were calculated by difference method. Results of study showed that in despite of no significant variation in chemical compositions, a remarkable difference on MEN values between roasted and boiled full-fat soybean meals was observed. The MEN values varied from 11.95 MJ/kg as-fed basis in roasted batch to 17.30 MJ/kg asfed basis in extruded batch. Meanwhile, the MEN value of soybean meal was only 7.46 MJ/kg as-fed basis. Besides, the apparent digestibility coefficients of nutrients in soybean meal and extruded full-fat soybean were evaluated. The results showed that nutrients in the test ingredients were well digested. The ileal CP digestibility coefficients of soybean meal and extruded full-fat soybean were 84.07% and 83.64%, respectively. With regarding ether extractives, crude fiber and nitrogen-free extractives, the apparent digestibility coefficients determined in ileum were lower than in excreta. The total digestibility coefficients of EE, CF and NfE of extruded full-fat soybean were higher than those of soybean meal. Key words: Soybean, broiler, nitrogen-corrected metabolizable energy (MEN), digestibility

TV N Cc kh u ph n cho gia c m c xy d ng d a trn 2 y u t l gi tr dinh d ng c a th c n v nhu c u dinh d ng c a con v t. Vi c nh gi chnh xc gi tr nng l ng trao i v hm l ng cc ch t dinh d ng trong th c n l r t quan tr ng, ph c v cho vi c thi t l p kh u ph n t i u cho gia c m. T nm 1989, Furuya v Kaji ch ra r ng vi c thi t l p kh u ph n d a trn thnh ph n cc ch t dinh d ng tiu ha s cho k t qu chnh xc hn so v i thnh ph n cc ch t dinh d ng t ng s . Thnh ph n cc ch t dinh d ng tiu ha trong th c n c th c xc nh b ng phng php in vivo. T l tiu ha bi u ki n cc ch t dinh d ng c a th c n cho gia c m c xc nh b ng cch phn tch d ch h i trng (t l tiu ha h i trng) ho c ch t th i (t l tiu ha ton ph n). Tuy nhin, i v i protein v amino acid, vi c nh gi t l tiu ha ton ph n s khng chnh xc do ho t ng ln men c a vi sinh v t ru t gi. V v y, phn tch d ch h i trng l m t phng php ng tin c y nh m nh gi tiu ha amino acid v protein gia c m (Ravindran v Bryden,1999). V i hm l ng protein c gi tr sinh h c cao, u tng l ngu n protein th c v t quan tr ng trong chn nui. u tng c th c s d ng trong cc kh u ph n cho gia sc, gia c m d ng nguyn d u ho c kh d u. Do c ch a protein v lipid t ng s v i t l cao, u tng nguyn d u c xem l lo i nguyn li u thch h p, c th s d ng thay th m t ph n cho ng c c khi thi t l p cc kh u ph n giu nng l ng (Varga-Visi v cs, 2006). Tuy nhin, trong h t u tng c ch a cc y u t khng dinh d ng lm gi m kh nng tiu ha v h p thu amino acid ng v t. Do , vi c b t ho t cc y u t khng dinh d ng l r t c n thi t tr c khi s d ng u tng nguyn d u lm th c n cho gia sc, gia c m. Theo Pali v cs (2008),
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VI N CHN NUI - T p ch Khoa h c Cng ngh Chn nui - S 28-Thng 02-2011

cc y u t khng dinh d ng trong u tng c th b ph h y b ng phng php x l nhi t ho c tc ng c h c. Nghin c u ny c th c hi n nh m xc nh gi tr nng l ng trao i c hi u ch nh nit v t l tiu ha cc ch t dinh d ng t ng s trong kh d u u tng v u tng nguyn d u ( c x l cc ch t khng dinh d ng theo 03 phng php khc nhau) khi s d ng lm th c n cho g, t gp ph n ph c v cho vi c xy d ng c s d li u th c n v l p kh u ph n t i u cho gia c m n c ta. V T LI U V PHNG PHP NGHIN C U ng v t v th c n th nghi m T ng s 150 con g Lng Ph ng 35 ngy tu i c tr ng l ng ng u (trung bnh: 514 g/con) c b tr ng u nhin vo 75 ci trao i ch t, t l tr ng/mi m i ci l 1/1. Cc kh u ph n c s d ng trong nghin c u ny bao g m 01 kh u ph n c s (KPCS) v 04 kh u ph n ch a th c n th nghi m. M i th nghi m c ti n hnh trn 30 con g v i 5 l n l p l i. Th c n th nghi m bao g m 01 m u kh d u u tng v 03 m u u tng nguyn d u. H t u tng c mua trn a bn t nh Th a Thin Hu . Sau khi c tr n u, h t u tng c x l cc ch t khng dinh d ng theo 02 phng php khc nhau (rang v lu c). u tng nguyn d u p n c mua Vi t Nam. Cc thng tin v th c n th nghi m c trnh by b ng 1. B ng 1. Ngu n g c v phng php x l cc m u u tng th nghi m TT 1 2 M u u tng Kh d u u tng u tng 1 (nguyn d u) K hi u SBM N1 Ngu n g c n Hu Phng php x l Rang th cng b ng than cho n khi h t u chuy n sang mu vng, gin v c mi thm Lu c 100oC trong 40 pht (Eheukwumere v cs, 2008) p n

3 4

u tng 2 (nguyn d u) u tng 3 (nguyn d u)

N2 N3

Hu Vi t Nam

Kh u ph n c s c thi t k p ng y nhu c u c a g th t theo khuy n co c a NRC (1994) v TCVN (1994) (Vi n Chn nui, 2001) (b ng 2). Cc kh u ph n ch a th c n th nghi m c thi t l p b ng cch thay th 20% kh u ph n c s b ng th c n th nghi m. Celite (Celite 545RVS, Nacalai Tesque, Japan) c b sung vo cc kh u ph n v i t l 1,5% lm ch t ch th . Sau khi tr n u cc nguyn li u, cc kh u ph n th nghi m c p vin v s y kh 60oC, sau c l y m u phn tch thnh ph n cc ch t dinh d ng t ng s . B ng 2. Thnh ph n nguyn li u c a kh u ph n c s

TT 1 2
2

Thnh ph n nguyn li u Cm g o B t ng

T l (%) 5,50 60,27

TT 6 7

Thnh ph n nguyn li u Premix vitamin* Premix vi khong**

T l (%) 0,20 0,25

H L QUNH CHU nh gi gi tr dinh d ng trong kh d u u tng...

3 4 5

B t c cm B ts n Kh d u u tng

7,50 2,00 23,00

8 9 10

B t CaCO3 Methionine DCP

0,74 0,03 0,51

* Bio-pharmachemie (Bio-ADE+B.complex premix), 1kg ch a: 3.100.000 UI vitamine A, 1.100.000 UI vitamine D3, 300 UI vitamine E, 320 mg B1, 140 mg B2 1.000 mg niacinamide, 600 mg B6, 1.200 mcg B12, 1.000 mg vitamine C, 130 mg acid folic. ** Bio-pharmachemie (Bio-chicken minerals); 1 kg ch a: 10.800 mg Mn, 2.160 mg Fe, 7.200 mg Zn, 1.260 mg Cu, 144 mg Iodine, 21,6 mg Co, 14,4 mg Se, 40 mg acid folic, 4.800 mcg biotin, 20.000 mg Choline chloride

Nui g v thu m u Th nghi m ko di trong 7 ngy, trong 4 ngy u tin l giai o n thch nghi v 3 ngy sau l giai o n thu m u. Ch cho n c p d ng l cho n t do. Trong giai o n thu gom m u, ch t th i t ng ci trao i ch t c thu 2 l n/ ngy, cho vo h p ng b o qu n m u, v n ch t n p v b o qu n nhi t -20oC. Khi k t thc giai o n thu m u, tr n u m u ch t th i c a g 3 ci trao i ch t (pooled m u) trong cng 1 l n l p l i thu c trong 3 ngy v b o qu n -20oC cho n khi phn tch. Vo ngy th 8 c a th nghi m, ton b g c gi t m . Xc nh v tr h i trng v thu m u h i trng c ti n hnh theo phng php c m t b i Bryden v Li (2004). H i trng c xc nh t ti th a Meckel n i m cch van h i manh trng 4 cm. D ch tiu ha ph n n a sau h i trng c a 6 con g 3 ci trao i ch t trong cng 1 l n l p l i (do pooled m u) c cho vo cng m t h p ng m u, v n ch t n p v gi -20oC ngay sau khi thu m u. Phn tch ha h c v tnh k t qu M u ch t th i v m u d ch h i trng c s y kh 60oC. M u th c n, m u ch t th i v d ch h i trng c nghi n qua sng 0,5 mm tr c khi em phn tch. T t c cc phn tch u c ti n hnh t i Phng Th nghi m Trung tm, Khoa Chn nui Th y, Tr ng i h c Nng Lm Hu theo cc tiu chu n Vi t Nam (TCVN) v AOAC (1990). M u th c n, m u d ch h i trng v m u ch t th i c phn tch v t ch t kh (DM), protein th (CP), lipid t ng s (EE), x th (CF), khong t ng s (Ash), khong khng tan trong acid (AIA). Nng l ng t ng s (GE) trong m u th c n v ch t th i c xc nh b ng h th ng bomb calorimeter bn t ng (Parr 6300). Do vi c xc nh t l tiu ha ton ph n NDF ch c th c hi n i v i m u kh d u u tng v m u u tng nguyn d u p n, cc m u th c n kh u ph n c s , cc kh u ph n ch a 20% u tng (kh d u hay nguyn d u p n) v m u ch t th i c a g khi cho n b ng cc kh u ph n tng ng c s d ng phn tch hm l ng NDF. Hm l ng nit trong m u ch t th i v m u d ch h i trng c phn tch trn m u ti. Hm l ng AIA trong m u th c n, m u ch t th i v m u d ch h i trng c xc nh theo phng php c a Vogtmann v cs (1975). Gi tr nng l ng trao i bi u ki n (ME) c a cc kh u ph n th nghi m c tnh theo cc cng th c sau: MEd = GEd GEe AIAd/AIAe (Scott v Hall, 1998). Trong , MEd l gi tr nng l ng trao i bi u ki n c a kh u ph n (kcal/kg DM), GEd l nng l ng t ng s c a kh u ph n (kcal/kg DM), GEe l gi tr nng l ng t ng s c a ch t th i (kcal/kg DM), AIAd l hm l ng khong khng tan trong acid trong kh u ph n (%DM), AIAe l hm l ng khong khng tan trong acid trong ch t th i (%DM). Gi tr nng l ng trao i bi u ki n c hi u ch nh b ng l ng nit tch ly v i h s f = 8,22 kcal/g theo cng th c sau: MEN = ME - 8,22 NR; v i NR = (Nd Ne AIAd/AIAe) 1000/100 (Lammers v cs, 2008). Trong , MEN l nng l ng trao i c tnh b ng kcal/kg DM; 8,22 l nng l ng c a uric acid (kcal/g) (Hill v Anderson, 1958), NR l l ng
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VI N CHN NUI - T p ch Khoa h c Cng ngh Chn nui - S 28-Thng 02-2011

nit tch ly (g/kg), Nd l l ng nit trong kh u ph n (%DM), Ne l l ng nit trong ch t th i (%DM). T l tiu ha cc ch t dinh d ng trong m t kh u ph n c tnh theo cng th c: DD = (1 [(ID AF) / [(IF AD)] ) 100 (Huang v cs, 2005). Trong , DD l t l tiu ha h i trng (ho c ton ph n) bi u ki n c a ch t dinh d ng trong kh u ph n (%), ID l hm l ng AIA trong kh u ph n (mg/kg), AF l hm l ng ch t dinh d ng trong d ch h i trng (ho c ch t th i) (mg/kg), IF l hm l ng AIA trong d ch h i trng (ho c ch t th i) (mg/kg), AD l hm l ng ch t dinh d ng trong kh u ph n (mg/kg). Gi tr nng l ng trao i c hi u ch nh nit (MEN) v t l tiu ha cc ch t dinh d ng trong th c n th nghi m c tnh theo phng php sai khc (Villamide v cs, 1997; Robbins v Firman, 2005; Oryschak v cs, 2010). X l th ng k S li u th nghi m c x l s b b ng Microsoft Excel v phn tch th ng k theo phng php th ng k sinh v t h c trn ph n m m SPSS 15.0. K t qu th nghi m c trnh by trong cc b ng s li u l gi tr trung bnh sai s c a s trung bnh (SEM). Tukey test c s d ng so snh gi tr trung bnh v i tin c y 95%. Cc gi tr trung bnh c coi l khc nhau c ngha th ng k khi p 0,05. K T QU V TH O LU N Thnh ph n cc ch t dinh d ng t ng s c a cc m u u tng th nghi m u tng l ngu n th c n protein th c v t quan tr ng trong dinh d ng ng v t. Ngoi hm l ng protein cao c gi tr sinh h c, ch t bo t u tng nguyn d u cn gp ph n cung c p nng l ng cho qu trnh sinh t ng h p protein (Varga-Visi v cs, 2006). K t qu phn tch b ng 3 cho th y vi c s d ng cc phng php x l cc y u t khng dinh d ng khc nhau (rang v lu c) khng gy tc ng l n n thnh ph n cc ch t dinh d ng t ng s trong u tng. Khng c s bi n ng ng k v hm l ng cc ch t dinh d ng t ng s trong 03 m u u tng nguyn d u th nghi m. Hm l ng protein t ng s c a 03 m u u tng nguyn d u dao ng t 37,45 - 38,34% DM. Hm l ng ch t bo trong u tng nguyn d u chi m t 20,96% DM n 21,54% DM. Trong khi hm l ng protein t ng s v ch t bo trong kh d u u tng l n l t l 49,85% DM v 8,00% DM. Trong cc m u u tng th nghi m, gi tr nng l ng t ng s th p nh t kh d u u tng (4475,80 kcal/kg DM) v cao nh t u tng nguyn d u x l b ng cch lu c 100oC trong 40 pht (5688,93 kcal/kg DM). Tuy nhin, s chnh l ch v hm l ng nng l ng t ng s trong 03 m u u tng nguyn d u l r t th p. B ng 3. Thnh ph n dinh d ng c a cc m u u tng th nghi m

TT 1 2 3 4
4

M u u tng SBM N1 N2 N3

DM (%) 92,25 90,68 88,68 93,12

CP (%DM) 49,85 37,45 37,77 38,34

Thnh ph n dinh d ng EE Ash CF (%DM) (%DM) (%DM) 8,00 1,48 6,35 20,96 5,46 6.83 21,35 5,40 6,77 21,54 5,44 6,58

NfE (%DM) 34,32 29,29 28,70 28,11

GE (kcal/kg DM) 4475,80 5555,07 5688,93 5666,57

H L QUNH CHU nh gi gi tr dinh d ng trong kh d u u tng...

(SBM: kh d u u tng; N1: u tng rang; N2: u tng lu c; N3: u tng p n; DM: v t ch t kh; CP: protein th; EE: lipid t ng s ; Ash: khong t ng s ; CF: x th; NfE: d n xu t khng nit; GE: nng l ng t ng s )

B ng 4. Thnh ph n dinh d ng c a cc kh u ph n th nghi m TT 1 2 3 4 5 Thnh ph n dinh d ng Kh u ph n DM CP EE Ash CF NDF GE AIA (%) (%DM) (%DM) (%DM) (%DM) (%DM) (kcal/kg DM) (%DM) KPCS 86,38 23,59 4,92 6,91 3,14 12,70 4512,88 2,10 KSBM 87,10 27,89 5,56 6,36 3,89 15,32 4530,93 2,17 KN1 88,71 25,11 8,42 7,17 4,30 4690,98 2,12 KN2 92,63 25,98 8,59 7,08 4,05 4732,59 1,97 KN3 87,93 26,21 8,69 7,12 3,81 13,19 4750,68 1,91

(KPCS: kh u ph n c s ; KSBM: kh u ph n ch a 20% kh d u u tng; KN1: kh u ph n ch a 20% u tng rang; KN2: kh u ph n ch a 20% u tng lu c; KN3: kh u ph n ch a 20% u tng p n; DM: v t ch t kh; CP: protein th; EE: lipid t ng s ; Ash: khong t ng s ; CF: x th; GE: nng l ng t ng s ; AIA: khong khng tan trong acid; -: khng phn tch)

Gi tr nng l ng trao i c hi u ch nh nit trong u tng K t qu b ng 5 cho th y gi tr ME c a cc kh u ph n ch a cc lo i u tng th nghi m bi n ng t 2808,97 3300,76 kcal/kg DM. S sai khc v hm l ng nit tch ly t cc kh u ph n th nghi m l khng c ngha th ng k (p > 0,05). Gi tr nng l ng trao i c hi u ch nh nit c a cc kh u ph n ch a 20% u tng dao ng t 2675,09 kcal/kg DM (KSBM) n 3176,79 kcal/kg DM (KN3). B ng 5. Gi tr MEN c a cc kh u ph n ch a u tng Ch s ME Nit tch ly n v tnh Kcal/kg DM g/kg DM Kcal/kg DM MJ/kg DM MEN Kcal/kg NT MJ/kg NT KPCS 2974,87a 53,33 13,896a 1,243 2860,65a 45,33 11,97a 0,19 2471,04a 39,15 10,34a 0,16 KSBM 2808,97b 21,66 16,287a 1,449 2675,09b 11,28 11,19b 0,05 2330,02b 9,83 9,75b 0,04 KN1 3032,36a 31,07 13,884a 1,752 2918,23a 19,37 12,21a 0,08 2588,64c 17,18 10,83c 0,07 KN2 3228,42c 19,95 14,196a 0,243 3111,73c 18,44 13,02c 0,08 2882,41d 17,08 12,06d 0,07 KN3 3300,76c 16,87 15,082a 0,533 3176,79c 15,98 13,29c 0,07 2793,36d 14,06 11,69d 0,06

(KPCS: kh u ph n c s ; KSBM: kh u ph n ch a 20% kh d u u tng; KN1: kh u ph n ch a 20% u tng rang; KN2: kh u ph n ch a 20% u tng lu c; KN3: kh u ph n ch a 20% u tng p n; DM: v t ch t kh, NT: nguyn tr ng; Cc gi tr trung bnh trong cng m t hng c t nh t m t ch ci gi ng nhau th s sai khc khng c ngha th ng k v i p > 0,05)

B ng 6. Gi tr MEN c a kh d u u tng v u tng nguyn d u Ch s MEN n v tnh Kcal/kg DM Kh d u u tng 1932,87a 56,41 u tng rang 3148,56b 96,84 u tng lu c 4116,05c 92,22 u tng p n 4441,36c 79,72
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VI N CHN NUI - T p ch Khoa h c Cng ngh Chn nui - S 28-Thng 02-2011

MJ/kg DM Kcal/kg NT MJ/kg NT MEN* MEN** Kcal/kg DM Kcal/kg DM

8,09a 0,24 1783,04a 52,04 7,46a 0,22 2913,43 -

13,17b 0,41 2855,03b 87,81 11,95b 0,37 3666,73

17,22c 0,39 3650,06c 81,78 15,27c 0,34 3695,03

18,58c 0,33 4135,77d 74,42 17,30d 0,31 3718,12

DM: v t ch t kh, NT: nguyn tr ng; MEN* : gi tr MEN c tnh t cng th c c a Janssen v cs (1979)(tdt NRC, 1994): MEN (kcal/kg DM) = 2702 57,4 CF + 72,0 EE; MEN** : gi tr MEN c tnh t cng th c c a Janssen (1989) (tdt NRC, 1994): MEN (kcal/kg DM) = 2769 - 59,1 CF + 62,1 EE; Cc gi tr trung bnh trong cng m t hng c t nh t m t ch ci gi ng nhau th s sai khc khng c ngha th ng k v i p > 0,05)

Gi tr nng l ng trao i c hi u ch nh nit c a cc m u u tng th nghi m c tnh b ng phng php sai khc. K t qu b ng 6 cho th y gi tr MEN kh d u u tng l 1932,87 kcal/kg DM hay 1783,04 kcal/kg nguyn tr ng (NT). Gi tr nng l ng trao i c hi u ch nh nit trong 03 m u u tng nguyn d u dao ng t 3148,56 kcal/kg DM ( i v i u tng rang) n 4441,36 kcal/kg DM ( i v i u tng p n). Ngoi ra, k t qu nghin c u cng cho th y chnh l ch v gi tr MEN trong 02 m u u tng nguyn d u x l b ng phng php rang v lu c ln n 23,51% (3148,56 kcal/kg DM so v i 4116,05 kcal/kg DM). Trong khi , xt theo tr ng thi v t ch t kh, s sai khc v gi tr MEN trong m u u tng nguyn d u c x l b ng phng php lu c 100oC trong 40 pht v m u u tng c x l b ng phng php p n l khng c ngha v m t th ng k (p = 0,059). Nh v y, c th th y r ng vi c x l cc ch t khng dinh d ng b ng phng php rang th cng lm gi m gi tr nng l ng trao i trong u tng khi so v i phng php lu c. i u ny c th l do vi c x l nhi t b ng phng php rang thc y ph n ng Maillard gi a nhm amino c a amio acid v ng kh , t lm gi m gi tr nng l ng trong th c n (Qin v cs, 1998). Ng c l i, phng php p n v i nguyn l s d ng nhi t cao trong th i gian ng n l phng php r t c hi u qu trong vi c gy bi n tnh cc ch t khng dinh d ng trong th c n. p l c c t o ra trong qu trnh p n cn lm thay i k t c u c a th c n, tng n nh c a ch t bo v gi tr sinh h c c a protein trong u tng (Loon, 1997). Trong khi , theo Vi n Chn nui (2001) v L Vn Knh (2003), gi tr nng l ng trao i c a kh d u u tng n l 2361,7 kcal/kg v 2534 kcal/kg tnh theo nguyn tr ng, cao hn l n l t l 32,45% v 42,12% so v i k t qu trong nghin c u ny. Tng t i v i u tng rang, gi tr nng l ng trao i tham kh o t Vi n Chn nui (2001) v L Vn Knh (2003) cao hn t 18,04 36,11% so v i k t qu c a chng ti. Ng c l i, theo L Vn Knh (2003), gi tr nng l ng trao i trong u tng p n l 3484 kcal/kg nguyn tr ng, th p hn 15,76% so v i k t qu trong nghin c u ny. i u ny c th gi i thch l do s sai khc gi a k t qu xc nh gi tr nng l ng trao i b ng phng php th nghi m in vivo v phng php c tnh. K t qu B ng 6 cng ch ra s sai khc ng k gi a gi tr MEN c tnh v gi tr MEN thu c t th nghi m in vivo cng nh s sai khc gi a cc k t qu MEN c tnh khi s d ng cc cng th c khc nhau. Kho ng chnh l ch gi a gi tr MEN trong nghin c u ny so v i gi tr c tnh t thnh ph n cc ch t dinh d ng t ng s theo cc cng th c c a Janssen (1989) (tdt NRC, 1994) dao ng t -33,66% n +19,45%. M t khc, ngay c trong tr ng h p cng s d ng phng php in vivo xc nh gi tr nng l ng trao i c a th c n cng cho k t qu khc nhau gi a cc nhm tc gi . Theo Longo v cs (2004), gi tr MEN c a
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H L QUNH CHU nh gi gi tr dinh d ng trong kh d u u tng...

kh d u u tng l 2085 kcal/kg NT (hay 8,72 MJ/kg NT), cao hn so v i k t qu trong nghin c u ny (7,46 MJ/kg NT). M t s nhm nghin c u khc nh De Avila v cs (2006), Nouri-Emamzadeh v cs (2008), Donkoh v Attoh-Kotoku (2009) thng bo r ng, gi tr nng l ng trao i trong kh d u u tng ln n 8,91 10,05 MJ/kg NT. i v i u tng nguyn d u, k t qu nghin c u Zonta v cs (2004) cho th y gi tr MEN c a u tng rang l 4296 kcal/kg DM, cao hn k t qu trong nghin c u ny (3148,56 kcal/kg DM). Ng c l i, theo nhm tc gi trn, nng l ng trao i c hi u ch nh nit trong u tng p n ch kho ng 3674 kcal/kg DM, th p hn so v i k t qu nghin c u c a chng ti (4441,36 kcal/kg NT). K t qu nghin c u c a Kan v cs (1988) trn g broiler cng ch ra r ng gi tr nng l ng trao i c a u tng nguyn d u trong kho ng t 3251 - 3692 kcal/kg DM hay t 13,60 15,45 MJ/kg DM. T l tiu ha cc ch t dinh d ng c a kh d u u tng v u tng p n B ng 7. T l tiu ha bi u ki n cc ch t dinh d ng c a cc kh u ph n th nghi m Ch s TLTH h i trng TLTH ton ph n CP (%) EE (%) CF (%) NfE (%) EE (%) CF (%) NDF (%) NfE (%) KPCS 62,25 0,69 63,00 1,22 6,65 0,42 74,09 0,60 69,22 3,90 13,85 0,31 27,63 0,90 81,94 0,66 KSBM 66,61 0,31 63,96 0,09 17,93 0,24 73,47 0,67 69,28 0,10 25,56 0,26 40,46 0,20 83,63 0,36 KN3 65,53 0,20 64,91 0,47 18,10 0,32 77,65 0,15 71,30 0,45 25,95 0,30 38,68 0,38 84,79 0,21 Kh d u u tng 84,07 1,55 67,81 0,43 63,05 1,24 71,01 1,25 69,49 0,52 72,43 1,28 91,77 1,01 90,40 1,79 u tng p n 83,64 1,02 72,56 2,33 63,93 1,62 91,90 0,77 79,64 2,23 74,36 1,51 82,86 1,92 96,20 1,07

(KPCS: kh u ph n c s ; KSBM: kh u ph n ch a 20% kh d u u tng; KN3: kh u ph n ch a 20% u tng p n; CP: protein th; EE: lipid t ng s ; CF: x th; NfE: d n xut khng nit)

T l tiu ha ch t dinh d ng t ng s c a kh d u u tng v u tng p n c xc nh 2 m c l h i trng (t l tiu ha h i trng) v ton b ng tiu ha (t l tiu ha ton ph n) b ng phng php sai khc. Do ho t ng c a vi sinh v t t p trung ru t sau v cc v tr h p thu chnh c a amino acid l khng trng v h i trng, t nm 1968, Payne v cs cho r ng phn tch h i trng l phng php ng tin c y hn so v i phn tch ch t th i khi nh gi tiu ha protein v amino acid (tdt Bryden v Li, 2004). K t qu b ng 7 cho th y s chnh l ch v t l tiu ha CP h i trng trong kh d u u tng v u tng nguyn d u p n l khng ng k (84,07% so v i 83,64%). K t qu ny tng t v i k t qu nghin c u c a Bryden v Li (2004), Huang v cs (2007). Theo cc nhm tc gi trn t l tiu ha bi u ki n CP h i trng trong kh d u u tng g broiler l kho ng 85 86%. Tuy nhin, k t qu nghin c u c a Kan v cs (1988) cho th y t l tiu ha CP trong u tng nguyn d u g broiler dao ng t 87 91%, cao hn k t qu trong nghin c u ny. K t qu b ng 7 cng cho th y t l tiu ha h i trng cc ch t dinh d ng t ng s trong cc th c n th nghi m c xu h ng th p hn so v i t l tiu ha ton ph n. i u ny hon ton h p l do cc ch t dinh d ng c ti p t c tiu ha v h p thu ru t gi nh ho t ng c a vi sinh v t. Tuy nhin, m c tiu ha cc ch t dinh d ng ru t gi l khng gi ng nhau. Lipid ch y u c tiu ha v h p thu ru t non. Chnh v v y, khng c s chnh l ch l n gi a t l tiu ha lipid t ng s khi nh gi h i trng so v i t l tiu ha ton ph n c hai lo i th c n th nghi m (b ng 7). Ng c l i, do s phn gi i x x y ra ch y u manh
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VI N CHN NUI - T p ch Khoa h c Cng ngh Chn nui - S 28-Thng 02-2011

trng nh ho t ng c a cc vi sinh v t nn t l tiu ha x trong cc th c n th nghi m h i trng th p hn ng k so v i t l tiu ha ton ph n. T l tiu ha x th ton ph n trong 02 lo i u tng th nghi m chnh l ch khng ng k (72,43% i v i kh d u u tng v 74,36% i v i u tng p n). Trong khi , t l tiu ha NDF ton ph n kh d u u tng cao hn so v i u tng nguyn d u p n (91,77% so v i 82,86%). T l tiu ha NfE ton ph n u tng nguyn d u p n l kho ng 96,20%, cao hn so v i h s tiu ha NfE ton ph n trong kh d u u tng (90,40%). K T LU N V NGH Gi tr MEN c a u tng nguyn d u t cao nh t u tng p n (17,30 MJ/kg NT) v th p nh t u tng rang (11,95 MJ/kg NT). Trong khi , gi tr MEN trong kh d u u tng ch t 7,46 MJ/kg NT. Tnh chung cho c 04 m u u tng th nghi m, kho ng chnh l ch gi a gi tr MEN trong nghin c u ny so v i gi tr c tnh t thnh ph n cc ch t dinh d ng t ng s dao ng t -33,66% n +19,45% (khi p d ng cc cng th c c a Janssen, 1989). Cc ch t dinh d ng trong kh d u u tng v u tng p n c tiu ha t t. T l tiu ha bi u ki n CP h i trng c a kh d u u tng v u tng p n l n l t l 84,07% v 83,64%. T l tiu ha ton ph n i v i lipid t ng s , x t ng s v d n xu t khng nit trong u tng nguyn d u p n cao hn so v i trong kh d u u tng. TI LI U THAM KH O
AOAC, (1990). Official methods of analysis. Fifteenth edition. Published by the Association of Official Analytical Chemists, Inc., Arlington-Virginia-USA. Bryden WL and Li X, (2004). Utilisation of digestible amino acids by broilers. RIRDC Publication No 04/030. De Avila VS, Paula A, De Brum PAR, Jnior WB, Maier JC, (2006). Uso da metodologia de coleta total de excretas na determinao da energia metabolizvel em raes para frangos de corte ajustadas ou no quanto aos nveis de vitaminas e minerais. R Bras Zootec. 35(4): pp.1691-1695 (supl.) Donkoh A and Attoh-Kotobu V, (2009). Nutritive value of feedstuffs for poultry in Ghana: chemical composition, aparent metabolizable energy and ileal amino acid digestibility. Livestock Res Rural Dev. 21(3): http://www.lrrd.org/lrrd21/3/donk21032.htm. Eheukwumere FC, Ndubisi EC, Mazi FA, and Etusim PE, (2008). Growth, carcass and gut morphology of broiler finisher chickens fed raw and processed soybean seed meal. Res J Poult Sci. 2(3): pp. 49-52. Furuya S and Kaji Y, (1989). Estimation of the true ileal digestibility of amino acids and nitrogen from the apparent values for growing pigs. Anim Feed Sci Technol. 26: pp. 271 285. Hill FW and Anderson DL, (1958). Comparison of metabolizable energy and productive determinations with growing chicks. J Nutr. 64: pp. 587603. Huang KH, Ravindran V, Li X, Ravindran G, and L Bryden W, (2007). Apparent ileal digestibility of amino acids in feed ingredients determined with broilers and layers. J Sci Food Agric. 87: pp. 4753. Huang RL, Yin YL, Wu GY, Zhang YG, Li TJ, Li LL, Li MX, Tang ZR, Zhang J, Wang B, He JH, and Nie XZ, (2005). Effect of dietary oligochitosan supplementation on ileal digestibility of nutrients and performance in broilers. Poult Sci. 84: pp.1383-1388. Kan CA, Scheele CW and Janssen WMMA, (1988). The energy content of full-fat soya beans in meal and pelleted feeds for adult cocks and broilers. Anim Feed Sci Technol. 19: pp. 97-104. L Vn Knh, (2003). Thnh ph n ha h c v gi tr dinh d ng c a cc lo i th c n gia sc Vi t Nam. NXB Nng nghi p TPHCM. Lammers PJ, Kerr BJ, Honeyman MS, Stalder K, Dozier III WA, Weber TE, Kidd MT, and Bregendahl K, (2008). Nitrogen-corrected apparent metabolizable energy value of crude glycerol for laying hens. Poult Sci. 87: pp.104-107. 8

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Longo FA, Menten JFM, Pedroso AA, Figueiredo AN, Racanicci AMC, Gaiotto JB, and Sorbara JOB, (2004). Determination of the energetic value of corn, soybean meal and micronized full fat soybean for newly hatched chicks. Braz J Poult Sci. 6(3): pp. 147-151. Loon CY, (1997). Fullfat soybean meal production and utilization. In: Proceedings: 5th Regional ASA feed technology and nutrition workshop, 25-29 May 1997, The Westin Chiangmai, Thailand. MITA (P) No. 044/11/96. Nouri-Emamzadeh A, Yaghobfar A, Sadeghi AA, Mirhadi SA, and Chamani M, (2008). Determination of metabolizable energy in soybean, sunflower and canola meals using caecectomised and intact adult cockerels. J Anim Vet Adv. 7(3): pp. 235-238. NRC, (1994). Nutrition requirements of poultry. Ninth revised edition. National Academy Press, Washington D.C. Oryschak M, Korver D, Zuidhof M, Meng X, and Beltranena E, (2010). Comparative feeding value of extruded and nonextruded wheat and corn distillers dried grains with solubles for broilers. Poult Sci. 89: pp.21832196. Pali DV, Levi JD, Sredanovi SA and uragi OM, (2008). Quality control of full-fat soybean using urease activity: Critical assessment of the method. APTEFF. 39: pp.47-53. Qin GX, Verstegen MWA, and Van der Poel AFB, (1998). Effect of temperature and time during steam treatment on the protein quality of full-fat soybean from different origins. J. Sci. Food Agric. 77: pp.393398. Ravindran V and Bryden WL, (1999). Amino acid availability in poultry - in vitro and in vivo measurements. Aust J Agric Res. 50(5): pp.889 908. Robbins DH and Firman JD, (2005). Evaluation of the metabolizable energy of meat and bone meal for chickens and turkeys by various methods. Int J Poult Sci. 4 (9): pp.633-638. Scott TA and Hall JW, (1998). Using acid insoluble ash marker ratio (diet:digesta) to predict digestibility of wheat and barley metabolizable energy and nitrogen retention in broiler chicks. Poult Sci. 77: pp.674679. Varga-Visi , Albert Cs, Lki K, and Csap J, (2006). Evaluation of the inactivation of heat sensitive antinutritive factors in fullfat soybean. Krmiva. 48(4): pp. 201-205. Vi n Chn nui, (2001). Thnh ph n v gi tr dinh d ng th c n gia sc - gia c m Vi t Nam. NXB Nng nghi p H N i. Villamide MJ, Fuente JM, Perez de Ayala P, and Flores A, (1997). Energy evaluation of eight barley cultivars for poultry: Effect of dietary enzyme addition. Poult Sci. 76: pp.834-840. Vogtmann H, Pfirter HP, and Prabucki AL (1975). A new method of determining metabolisability of energy and digestibility of fatty acids in broiler diets. Br Poult Sci. 16(5): pp.531-534. Zonta MCM, Rodrigues PB, Zonta A, De Freitas RTF , Bertechini AG, Fialho ET, Pereira CR, (2004). Energia metabolizvel de ingredientes proticos determinada pelo mtodo de coleta total e por equaes de predio. Cinc. agrotec., Lavras. 28(6): pp. 1400-1407.

*Ng i ph n bi n : TS. Tr n Qu c Vi t ; TS. Th Thanh Vn