Yellow wine lees low-protein daily ration formula and application thereof

Abstract

The invention discloses a yellow wine lees low-protein daily ration formula and application thereof. The daily ration formula comprises a brooding period daily ration formula and a growing period daily ration formula. Each of the brooding period daily ration formula and the growing period daily ration formula comprises the following components: corn, soybean meal, wheat bran, yellow wine lees, soybean oil, calcium hydrophosphate, mountain flour, sodium chloride, DL-methionine, L-lysine sulfate, L-threonine, tryptophan, isoleucine, L-arginine, potassium magnesium sulfate, choline chloride, phytase, broiler multivitamin and organic polymineral. According to the yellow wine lees low-protein daily ration formula disclosed by the invention, the use amount of the soybean meal is reduced, and the intestinal morphology can be improved, the flora structure can be optimized and the nitrogen emission can be reduced on the basis of not influencing the production performance and meat quality of meat ducks.

Description

Technical Field

[0001] The present invention belongs to the field of feeds, and particularly relates to a low-protein diet formula for yellow rice wine lees and its application. Background Art

[0002] In China's livestock and poultry breeding industry, corn-soybean meal-based diets are the main feed types, and the proportion of soybean meal is usually 23% - 30% of the total feed ingredients, which exacerbates the consumption of protein resources. In recent years, due to the decline in soybean production, the price of soybeans has been running at a high level. To reduce the threat to the livestock industry, it is the key to solve the problem by applying various technical means to promote the reduction and substitution of corn and soybean meal in livestock and poultry feeds and achieve the efficient utilization of feed nutrients.

[0003] The traditional high-protein diet model leads to serious protein waste. Livestock cannot fully digest and utilize the ingested protein, and the undigested part is discharged in the form of fecal nitrogen. Nitrogen emissions from livestock and poultry breeding are a major component of environmental pollution. This extensive utilization method not only exacerbates resource waste but also causes environmental problems such as water eutrophication.

[0004] A low-protein diet is a feed technology based on the theory of protein and amino acid nutritional balance, based on the available energy (net energy) system. By precisely adding appropriate amino acids and their derivatives, it can meet the nutritional needs of animals and reduce the usage of protein raw materials. Reasonably reducing the protein level in the feed while meeting the growth needs of livestock and poultry is the current research focus in the field of livestock and poultry breeding. Compared with the traditional feeding method, low-protein diets have the advantages of reducing feed costs, reducing nitrogen and phosphorus emissions, and improving the growth performance of livestock and poultry. On the premise of balancing essential amino acids and optimizing the diet structure, low-protein diets can not only reduce the usage of soybean meal in the process of poultry breeding, reduce the feed cost in the process of poultry farming, but also improve the utilization efficiency of nutrients and reduce nitrogen emissions without compromising the growth performance of poultry, and even improve the health status of poultry. However, it should be noted that low-protein diets may damage intestinal integrity in poultry breeding, thereby triggering a systemic inflammatory response and inhibiting the growth performance of poultry.

[0005] With the rapid development of the livestock industry, it has brought great pressure to the feed raw material market. As one of the essential substances for animal production, protein feeds are facing an increasingly serious shortage crisis. Currently, unconventional protein feed resources mainly refer to alternative raw materials other than traditional mainstream protein sources such as soybean meal and fish meal, including plant-based unconventional protein feeds, animal-based unconventional protein feeds, insect proteins, single-cell proteins, etc.

[0006] As a by - product of the brewing industry, distillers' grains are widely used due to their low cost and rich nutrition. Their components include nutrients such as crude starch, crude fat, crude fiber, vitamins, and trace minerals. When used as feed raw materials, they can effectively alleviate the shortage of feed resources in the livestock industry. The resource utilization of distillers' grains can not only reduce environmental pollution but also save breeding costs, contributing to the sustainable development of the livestock industry. Currently, distillers' grains feed is widely used in ruminants, but relatively less in pigs and poultry.

[0007] Cherry Valley meat ducks belong to the fast - growing meat duck breed, which can be marketed in a short time and meet the growing demand for poultry products. Therefore, it is necessary to develop a low - protein diet formula that can replace soybean meal for Cherry Valley meat ducks.

[0008] It should be noted that the information disclosed in the above - mentioned background technology section is only used to enhance the understanding of the background of the present disclosure. Therefore, it may include information that does not constitute the prior art known to those of ordinary skill in the art. Summary of the Invention

[0009] The purpose of the present invention is to provide a low - protein diet formula for yellow rice wine distillers' grains and its application, which can improve intestinal morphology, optimize the microbial community structure, and reduce nitrogen emissions without affecting the production performance and meat quality of meat ducks.

[0010] To achieve the above object, the present invention provides a low-protein diet formula for yellow rice wine lees, and the diet formula includes: a brooding period diet formula and a growing period diet formula; the brooding period diet formula includes the following components in mass fractions: 58.98 - 64.04% corn, 15.77 - 29.64% soybean meal, 3.93 - 5.70% wheat bran, 1.04 - 6.12% yellow rice wine lees, 1.89 - 2.11% soybean oil, 1.46 - 1.48% calcium hydrogen phosphate, 1.05 - 1.12% limestone powder, 0.29 - 0.32% sodium chloride, 0.28 - 0.36% DL-methionine, 0.43 - 0.91% L-lysine sulfate, 0.15 - 0.27% L-threonine, 0.04 - 0.09% tryptophan, 0.03 - 0.17% isoleucine, 0.06 - 0.35% L-arginine, 0.16 - 1.12% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals; the growing period diet formula includes the following components in mass fractions: 64.46 - 72.28% corn, 8.92 - 22.44% soybean meal, 5.25 - 5.89% wheat bran, 1.60 - 6.65% yellow rice wine lees, 0.78 - 1.74% soybean oil, 1.38 - 1.43% calcium hydrogen phosphate, 0.97 - 1.03% limestone powder, 0.29 - 0.31% sodium chloride, 0.23 - 0.30% DL-methionine, 0.24 - 0.71% L-lysine sulfate, 0.08 - 0.19% L-threonine, 0.03 - 0.08% tryptophan, 0.02 - 0.16% isoleucine, 0.06 - 0.35% L-arginine, 0.23 - 1.26% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals.

[0011] Preferably, in the nutritional components of the brooding period diet formula, the crude protein content is 17.01 - 19.51%.

[0012] Preferably, in the nutritional components of the brooding period diet formula, the lysine content is 1.10%, the methionine content is 0.54, the methionine and cystine content is 0.80%, the threonine content is 0.75%, the tryptophan content is 0.23%, the arginine content is 1.23%, the isoleucine content is 0.73%, the available phosphorus content is 0.42%, the Na content is 0.15 - 0.16%, the Cl content is 0.24%, the K content is 0.77%, the Ca content is 0.92%, and the AME is 12.14%.

[0013] Preferably, in the nutritional components of the growing period diet formula, the crude protein content is 14.50 - 17.00%.

[0014] Preferably, in the nutrient components of the growth-stage diet formula, the lysine content is 0.85%, the methionine content is 0.47 - 0.52, the methionine and cystine content is 0.70%, the threonine content is 0.60%, the tryptophan content is 0.19%, the arginine content is 1.05%, the isoleucine content is 0.63%, the available phosphorus content is 0.40%, the total phosphorus content is 0.65 - 0.69%, the Na content is 0.15 - 0.16%, the Cl content is 0.24%, the K content is 0.70%, the Ca content is 0.85%, and the AME is 12.14%.

[0015] The second object of the present invention is to provide the application of the yellow rice wine lees low-protein diet formula in improving the growth performance of Cherry Valley meat ducks.

[0016] The third object of the present invention is to provide the application of the yellow rice wine lees low-protein diet formula in improving the meat quality of Cherry Valley meat ducks. The growth-stage diet formula comprises the following components by mass fraction: 64.46% corn, 22.44% soybean meal, 5.89% wheat bran, 1.60% yellow rice wine lees, 1.74% soybean oil, 1.38% calcium hydrogen phosphate, 0.97% limestone powder, 0.31% sodium chloride, 0.23% DL-methionine, 0.24% L-lysine sulfate, 0.08% L-threonine, 0.03% tryptophan, 0.02% isoleucine, 0.06% L-arginine, 0.23% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers, and 0.1% organic multi-minerals. In the nutrient components of the growth-stage diet formula, the crude protein content is 17.00%; or, the growth-stage diet formula comprises the following components by mass fraction: 65.97% corn, 19.73% soybean meal, 5.77% wheat bran, 2.6% yellow rice wine lees, 1.58% soybean oil, 1.39% calcium hydrogen phosphate, 0.98% limestone powder, 0.31% sodium chloride, 0.24% DL-methionine, 0.34% L-lysine sulfate, 0.10% L-threonine, 0.04% tryptophan, 0.05% isoleucine, 0.12% L-arginine, 0.46% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers, and 0.1% organic multi-minerals. In the nutrient components of the brooding-stage diet formula, the crude protein content is 16.50%.

[0017] The fourth object of the present invention is to provide the application of the low-protein rice wine lees diet formula in improving nitrogen emission reduction in Cherry Valley meat ducks. The brooding period diet formula comprises the following components by mass fraction: 61.11-64.04% corn, 15.77-24.05% soybean meal, 4.54-5.70% wheat bran, 3.10-6.12% rice wine lees, 1.89-2.00% soybean oil, 1.47-1.48% calcium hydrogen phosphate, 1.08-1.12% limestone powder, 0.31-0.32% sodium chloride, 0.32-0.36% DL-methionine, 0.62-0.91% L-lysine sulfate, 0.20-0.27% L-threonine, 0.06-0.09% tryptophan, 0.09-0.17% isoleucine, 0.18-0.35% L-arginine, 0.55-1.12% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals. In the nutritional components of the brooding period diet formula, the crude protein content is 17.01-18.51%; the growing period diet formula comprises the following components by mass fraction: 64.46% corn, 22.44% soybean meal, 5.89% wheat bran, 1.60% rice wine lees, 1.74% soybean oil, 1.38% calcium hydrogen phosphate, 0.97% limestone powder, 0.31% sodium chloride, 0.23% DL-methionine, 0.24% L-lysine sulfate, 0.08% L-threonine, 0.03% tryptophan, 0.02% isoleucine, 0.06% L-arginine, 0.23% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals. In the nutritional components of the growing period diet formula, the crude protein content is 17.00%; or, the growing period diet formula comprises the following components by mass fraction: 70.67% corn, 11.60% soybean meal, 5.42% wheat bran, 5.65% rice wine lees, 0.98% soybean oil, 1.42% calcium hydrogen phosphate, 1.02% limestone powder, 0.29% sodium chloride, 0.29% DL-methionine, 0.62% L-lysine sulfate, 0.17% L-threonine, 0.07% tryptophan, 0.13% isoleucine, 0.29% L-arginine, 1.06% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals. In the nutritional components of the brooding period diet formula, the crude protein content is 15.00%.

[0018] The fifth object of the present invention is to provide the application of the low-protein diet formula of yellow rice wine lees in improving the intestinal morphology and intestinal microbial flora structure of Cherry Valley meat ducks. The growth period diet formula comprises the following components by mass fraction: 70.67% corn, 11.60% soybean meal, 5.42% wheat bran, 5.65% yellow rice wine lees, 0.98% soybean oil, 1.42% calcium hydrogen phosphate, 1.02% stone powder, 0.29% sodium chloride, 0.29% DL-methionine, 0.62% L-lysine sulfate, 0.17% L-threonine, 0.07% tryptophan, 0.13% isoleucine, 0.29% L-arginine, 1.06% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals. Among the nutritional components of the brooding period diet formula, the crude protein content is 15.00%. The low-protein diet formula of yellow rice wine lees can increase the villus length of the duodenum and reduce the crypt depth of the duodenum.

[0019] The low-protein diet formula of yellow rice wine lees and its application of the present invention have the following advantages: (1) The CP level of the brooding period diet is reduced from 20.01% to 17.01%, and the growth performance of Cherry Valley meat ducks is not affected. The maximum dosage of yellow rice wine lees can reach 6.12%; the CP level of the growth period diet is reduced from 17.50% to 16.00%, and the growth performance, slaughter performance and organ index of Cherry Valley meat ducks are not affected. The maximum dosage of yellow rice wine lees can reach 3.65%; (2) When the CP level of the brooding period diet is reduced from 18.51% to 17.01%, the serum uric acid and urea nitrogen levels of Cherry Valley meat ducks both decrease; when the CP level of the growth period diet is reduced from 17.50% to 14.50%, the serum uric acid and urea nitrogen levels of Cherry Valley meat ducks decrease significantly; when the diet CP level is reduced by 1-3 percentage points, the serum GH, T3, and T4 levels of the brooding period and growth period both increase significantly; (3) When the CP level of the growth period diet is 16.00% CP, the breast muscle color, pH, and shear force of Cherry Valley meat ducks do not change significantly. When the CP level is reduced by 0.5-3 percentage points, the amino acid content and medium- and long-chain fatty acid content of the breast muscle of Cherry Valley meat ducks are not affected by the diet crude protein level;

[0020] (4) The low-protein diet of yellow rice wine lees has a significant impact on the intestinal morphological structure of Cherry Valley meat ducks in the growth period. There is no significant change in the cecal microbial structure, but the dominant flora in different groups is significantly different; (5) The low-protein diet of yellow rice wine lees can reduce the nitrogen emission of Cherry Valley meat ducks. When the CP level of the brooding period diet is 17.51% CP, the nitrogen emission rate of Cherry Valley meat ducks decreases by 35.05%. When the CP level of the growth period diet is 15.00% CP, the nitrogen emission rate of Cherry Valley meat ducks decreases by 41.41%; (6) As a rich protein resource, rice wine lees can replace part of soybean meal, and the crude protein level in the brooding period can be reduced from 20.01% to 17.01%, and the crude protein level in the growing period can be reduced from 17.50% to 15.50%, which has no significant impact on the growth performance and meat quality of meat ducks, especially Cherry Valley ducks. Description of the Drawings

[0021] Figure 1 This is the quadratic regression graph of different crude protein levels of the present invention and the growth performance of meat ducks in the brooding and growing periods.

[0022] Figure 2 This is the result of the impact of different low-protein level diets of the present invention on the intestinal morphology of meat ducks in the growing period.

[0023] Figure 3 This is the PCoA analysis of the present invention based on the OTU level and the Bray-Curtis algorithm.

[0024] Figure 4 This is the abundance of cecal microorganisms at the phylum level of meat ducks in the growing period of the present invention.

[0025] Figure 5 This is the LEfSe cladogram of cecal microorganisms of meat ducks in the growing period of the present invention. Detailed Embodiments

[0026] Next, the technical solutions in the embodiments of the present invention will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0027] It should be noted that: for those not specified in the embodiments, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. For the instruments not specified in the manufacturer, they are all conventional products that can be purchased commercially. For the raw materials and reagents not specified in the manufacturer, they are all commercially available products or can be prepared by known methods.

[0028] In the present invention, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents and concentrations, are only for the sake of simplicity and convenience. Accordingly, the description of the numerical range or percentage range should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values within the range (including integers and fractions).

[0029] The features mentioned in the present invention can be combined arbitrarily as long as there is no contradiction in the combination of these features, and all possible combinations should be considered as the scope described in this specification. Each feature disclosed in the specification can be replaced by any alternative feature that can provide the same, equivalent or similar purpose. Therefore, unless otherwise specified, the disclosed features are only general examples of equivalent or similar features.

[0030] In the following experiments, the data were expressed in the form of "mean ± standard error" of each group of samples. All data were analyzed using SPSS software, and the significance of the results was judged by the P-value. Statistically, a P-value less than 0.05 was considered a significant difference, a P-value between 0.05 and 0.1 indicated a statistical trend, and a P-value greater than 0.1 indicated no significant difference.

[0031] Experimental Example 1 Effects of Low-protein Diet Formulation of Yellow Rice Wine Lees on Growth Performance and Slaughter Performance of Cherry Valley Ducks 1. Animal Experiment and Diet The animal experiment was carried out at Huzhou Haiguan Agricultural Development Co., Ltd. Five hundred and four 1-day-old healthy Cherry Valley ducks were selected. They were randomly divided into 7 groups, with 6 replicates in each group and 12 ducks in each replicate.

[0032] The diet type was corn-soybean meal-yellow rice wine lees type. The basal diet referred to the "Feeding Standard for Ducks" (NYT2122-2012). The crude protein in the experimental group diets was gradually reduced by 0.5% on the basis of the basal diet. At the same time, by supplementing crystal amino acids and mineral feed additives such as potassium sulfate and magnesium, the essential amino acids and electrolytes in the duck diets were fully balanced. The composition and nutrient levels of the experimental diets are shown in Tables 1 and 2.

[0033] The feeding period was 42 days, and it was divided into the brooding period (1-14 days) and the growing period (15-42 days) for feeding. The ducks were raised on the ground, with free access to food and water, and sufficient light was maintained daily. Conventional immunization was carried out by administering drugs through drinking water 3 days before the experiment. The temperature was maintained at 33 °C from 1 to 3 days of the experiment, and then gradually decreased to about 25 °C until the 7th day. After that, the temperature was maintained at 16 to 22 °C, and good ventilation was maintained. The health status of the ducks was observed every day, and the feed intake and body weight were recorded every week.

[0034] Table 1 Composition and Nutritional Components of Feed Raw Materials in Each Group during the Brooding Period (%)

[0035] Table 2 Composition and Nutritional Components of Feed Raw Materials in Each Group during the Growing Period (%)

[0036] 2. Sample Collection One day before the end of the brooding and growing periods, feed was withheld 8 h in advance. One experimental duck with a body weight close to the average weight was randomly selected from each replicate of each group for wing vein blood sampling. After standing for 30 min, the serum was collected by centrifugation at 4 °C and 3,000 r / min and stored at -20 °C for later use. After blood sampling, the slaughter performance of the experimental ducks was measured. The right pectoral muscle of the meat ducks was taken for meat quality analysis, and the cecal contents were stored in a -80 °C refrigerator.

[0037] 3. Determination of production performance During the experiment, the growth performance of the meat ducks was measured in replicates. The health status of the experimental meat ducks was observed every day, the daily feed intake and the number of deaths were recorded, the remaining feed amount was recorded weekly, the feed intake was accurately recorded, and the meat ducks were weighed on days 1, 7, 14, 21, 28, 35, and 42, and the body weight data was recorded. At the end of the experiment, the average daily feed intake (ADFI), average daily gain (ADG), and feed conversion ratio (FCR) were calculated. The calculation formulas are as follows:

[0038] Average daily gain (g / (duck·d)) = (final weight - initial weight) / (number of days × number of ducks in the replicate group) Average daily feed intake (g / (duck·d)) = total feed intake / (number of days × number of ducks in the replicate group) Feed conversion ratio = average daily feed intake / average daily gain As shown in Table 3, during the brooding period, compared with the control group, there were no significant differences in the body weight, total weight gain, and average daily gain among the groups on day 14 ( P >0.05). The average daily feed intakes of the 18.51% CP group, 18.01% CP group, 17.51% CP group, and 17.01% CP group were significantly lower than those of the control group ( P <0.05), and the feed conversion ratios of all experimental groups were significantly lower than those of the control group ( P <0.05); as shown in Table 4, during the growing period, compared with the control group, the average daily feed intakes of the 15.00% CP group and 14.50% CP group were significantly lower than those of the control group ( P <0.05), the average daily gains of the 15.50% CP group, 15.00% CP group, and 14.50% CP group were significantly lower than those of the control group ( P <0.05), and the feed conversion ratios of the 16.50% CP group, 15.00% CP group, and 14.50% CP group were significantly higher than those of the control group ( P <0.05).

[0039] Table 3 Effects of different low-protein-level diets on the growth performance of brooding meat ducks

[0040] Table 4 Effects of different low-protein-level diets on the growth performance of growing meat ducks

[0041] As shown Figure 1 in the figure, it is the quadratic regression graph of different crude protein levels of the present invention and the growth performance of meat ducks during the brooding period and the growing period. Through regression analysis, it is found that there is a quadratic curve relationship between different crude protein levels and the growth performance of meat ducks ( P <0.05). Taking the x-axis as the dietary crude protein level and the y-axis as the estimation index, a quadratic regression equation is established, and the results are shown in Figure 1 . From the regression equation, the crude protein levels at which the growth performance of meat ducks reaches the best under different levels of low-protein diets can be calculated. Among them, when the dietary crude protein level is in the range of 17.93% - 22.00%, the growth performance of brooding meat ducks will increase with the increase of the dietary protein level; when the dietary crude protein level is in the range of 17.13% - 17.25%, the growth performance of growing meat ducks will increase with the increase of the dietary protein level.

[0042] 4. Determination of slaughter performance On the 42nd day of the experiment, 1 meat duck was randomly selected from each replicate of each group for slaughter. The live weight, dressed weight, eviscerated weight, breast muscle weight, leg muscle weight and abdominal fat weight of the meat duck were weighed, and its dressing percentage (DP), semi-eviscerated percentage (HEP), eviscerated percentage (EP), breast muscle percentage (BMP), leg muscle percentage (LMP), abdominal fat percentage (AEP) were measured. The liver, kidney, spleen and bursa of Fabricius were weighed and the indices of each internal organ were calculated. The measurement method was carried out in accordance with "Nomenclature and Measurement Statistics of Poultry Production Performance" (NY / T823 - 2020). The calculation formulas are as follows:

[0043] Dressing percentage (%) = (dressed weight / live weight) × 100% Semi-eviscerated percentage (%) = (semi-eviscerated weight / live weight) × 100% Eviscerated percentage (%) = (eviscerated weight / live weight) × 100% Breast muscle percentage (%) = (breast muscle weight / eviscerated weight) × 100% Leg muscle percentage (%) = (leg muscle weight / eviscerated weight) × 100% Abdominal fat percentage (%) = abdominal fat weight / (abdominal fat weight + eviscerated weight) × 100% Organ index (%) = organ weight / live weight × 100% As can be seen from Table 5, compared with the control group, there were no significant differences in the dressing percentage, eviscerated percentage, semi-eviscerated percentage and leg muscle percentage of the different low-protein level diet groups of growing meat ducks ( P (P>0.05)), the breast muscle percentages of the 15.00% CP group and the 14.50% CP group were significantly lower than those of the control group ( P (P<0.05)), and the abdominal fat percentage of the 15.00% CP group was significantly higher than that of the control groupP (<0.05). In addition, compared with the control group, there were no significant differences in the organ indices among the different low-protein-level diet groups ( P (>0.05) (Table 6).

[0044] Table 5 Effects of Different Low-Protein-Level Diets on Slaughter Performance of Growing Meat Ducks

[0045] Table 6 Effects of Different Low-Protein-Level Diets on Organ Indices of Growing Meat Ducks

[0046] Experimental Example 2 Effects of Low-Protein Diet Formulation of Yellow Rice Wine Lees on Serum Indexes of Cherry Valley Meat Ducks 1. Serum Biochemical Indexes Blood was collected from the experimental ducks in the animal experiment of Experimental Example 1 to detect the contents of total protein (TP), albumin (ALB), globulin (GLB), uric acid (UA), and blood urea nitrogen (BUN) in the serum. The specific test method was as follows: determination was carried out using a Roche automatic biochemical analyzer, and the test kits were all purchased from Roche Shanghai Co., Ltd., and the reagent preparation and operation steps were carried out according to the instructions.

[0047] As shown in Table 7, during the brooding period, compared with the control group, there were no significant differences in total protein, albumin, globulin, and blood urea nitrogen among the groups ( P (>0.05); the A / G ratios of the 19.01% CP group, 18.51% CP group, 18.01% CP group, 17.51% CP group, and 17.01% CP group were significantly higher than those of the control group ( P (<0.05); the uric acid of the 19.01% CP group, 18.51% CP group, 18.01% CP group, 17.51% CP group, and 17.01% CP group was significantly lower than that of the CON1 group ( P (<0.05). We further detected the serum biochemical indexes of growing meat ducks. As shown in Table 8, compared with the control group, there were no significant differences in total protein, albumin, globulin, and A / G ratio among the growing groups ( P (>0.05); while the contents of uric acid and blood urea nitrogen were significantly lower than those of the control group ( P (<0.05).

[0048] Table 7 Effects of Different Low-Protein-Level Diets on Serum Biochemical Indexes of Brooding Meat Ducks

[0049] Table 8 Effects of Different Low-Protein-Level Diets on Serum Biochemical Indexes of Growing Meat Ducks

[0050] 2. Hormone Index Detection Blood was collected from the experimental ducks in the animal experiment of Experimental Example 1, and the hormone indexes in the serum were detected: growth hormone (GH), triiodothyronine (T3), and thyroxine (T4) in the serum. The specific test method was as follows: It was determined using an enzyme-linked immunosorbent assay kit, and all the test kits were purchased from Wuhan Huamei Biotechnology Co., Ltd. The reagent preparation and operation steps were carried out according to the instructions.

[0051] As can be seen from Table 9, during the brooding period, compared with the control group, the growth hormone and triiodothyronine in different low-protein diet groups were significantly increased ( P <0.05); the thyroxine in the 19.01% CP group, 18.51% CP group, 18.01% CP group, 17.51% CP group, and 17.01% CP group was significantly higher than that in the control group ( P <0.05). As can be seen from Table 10, during the growing period, compared with the control group, the triiodothyronine in different low-protein diet groups was significantly increased (P<0.05); the growth hormone and thyroxine in the 16.50% CP group, 16.00% CP group, 15.50% CP group, 15.00% CP group, and 14.50% CP group were significantly higher than those in the control group (P<0.05).

[0052] Table 9 Effects of Different Low-Protein Level Diets on Serum Hormones of Broiler Ducks during the Brooding Period

[0053] Table 10 Effects of Different Low-Protein Level Diets on Serum Hormones of Broiler Ducks during the Growing Period

[0054] Experimental Example 2 Effects of the Formula of Low-Protein Diet with Rice Wine Lees on the Meat Quality of Cherry Valley Ducks For the experimental ducks in the animal experiment of Experimental Example 1, on the 42nd day of the experiment, after slaughter, the right pectoral muscle of the meat duck was taken for meat quality analysis. The measurement method referred to "Meat Quality Determination of Livestock and Poultry" (NY / T1333-2007), and the pH value, meat color, shear force, and drip loss were measured. All the detected muscle samples needed to remove fascia and connective tissue. In addition, the amino acid and fatty acid composition contents of the pectoral muscle were measured. Specifically as follows:

[0055] 1. pH Value Measurement When measuring the pH value, it was measured using a German MATTHAUS / PH-STAR carcass muscle pH direct measuring instrument 45 minutes after slaughter. Three places of the pectoral muscle were cut open to expose the inner muscle, and the corrected pH meter electrode tip was completely embedded in the muscle. After the pH value reading was stable, it was read and recorded, and the average value was taken.

[0056] 2. Meat Color Detection The detection content of flesh color includes: brightness L*, redness a*, and yellowness b*. It was measured using a 3nh NR110 precision color difference meter 45 minutes after slaughter. When measuring, three places on the surface of the pectoral muscle were selected and the average value was taken.

[0057] 3. Shear force measurement When measuring the shear force, three 1-cm-thick pectoral muscle strips at different positions were cut and measured using an American G-R / GR-150 muscle tenderness meter, and the average value was taken.

[0058] 4. Drip loss measurement A 1-cm×1-cm×1-cm cube of pectoral muscle was cut and placed in a drip loss tube, and the weight before dripping was recorded. It was placed vertically in a cool place (3 - 9°C). After 24 hours, the weight after dripping was recorded, and the drip loss was calculated using the following formula: Drip loss (%) = [(weight before dripping - weight after dripping) / weight before dripping] × 100% 5. Determination of the amino acid composition content of pectoral muscle The method for determining the amino acid composition content of fresh pectoral muscle samples of meat ducks refers to "Determination of Amino Acids in Foods" (GBT5009.124 - 2003). 0.5 g of meat sample was placed in a 20-mL ampoule bottle, 10 mL of 6 mol / L hydrochloric acid was added, and it was sealed with an alcohol burner. The treated ampoule bottle was placed in an incubator at 110°C and hydrolyzed for 22 hours, then taken out and cooled to room temperature. The sample solution was transferred to a 50-mL volumetric flask, and the ampoule bottle was rinsed several times with deionized water, fixed volume, sealed, and mixed evenly. 1 mL of the sample solution was taken into a 40×25-mm glass weighing dish, evaporated to dryness in a 65°C water bath, 1 mL of 0.02 mol / L hydrochloric acid was added and completely dissolved by ultrasound, filtered through a 0.22-μm filter membrane, diluted 4 times with 0.02 mol / L hydrochloric acid, and then placed in the instrument injection bottle for testing. Analysis was carried out using an LA8080 high-speed amino acid analyzer (Hitachi Scientific Instruments (Beijing) Co., Ltd.).

[0059] Chromatographic conditions: Na + type cation exchange resin chromatographic column; separation chromatographic column temperature 57°C; mobile phase flow rate 0.45 mL / min; reaction column temperature 135°C; reaction solution flow rate 0.30 mL / min; detection wavelength 570 nm.

[0060] 6. Determination of the fatty acid composition of pectoral muscle Accurately weigh an appropriate amount of the sample (fresh breast muscle of meat ducks) into a 2 mL centrifuge tube, accurately add 1 mL of chloroform-methanol (chloroform:methanol volume ratio = 2:1) solution, add 100 mg of glass beads, place it in a high-throughput tissue grinder and oscillate at 55 Hz for 1 min, repeat 2 times, ultrasonicate at room temperature for 30 min, centrifuge at 12000 rpm at 4 °C for 10 min, and transfer all the supernatant to a 10 mL glass centrifuge tube; accurately add 2 mL of 1% sulfuric acid-methanol solution, mix well and oscillate; esterify in a water bath at 80 °C for 30 min; take it out and cool, accurately add 1 mL of n-hexane for extraction, oscillate and mix well, let it stand for 2 min, then add 5 mL of H2O (4 °C) for washing, centrifuge at 3500 rpm at 4 °C for 10 min; accurately pipette 700 μL of the supernatant into a 2 mL centrifuge tube, then add 100 mg of anhydrous sodium sulfate powder to remove excess water, oscillate and mix well; after diluting the sample 4 times, accurately pipette 300 μL of the diluted solution into a 2 mL centrifuge tube, add 15 μL of 500 ppm methyl salicylate as the internal standard, oscillate and mix well, pipette an appropriate amount of the supernatant into the detection bottle for chromatographic analysis.

[0061] The chromatographic conditions were a Thermo Trace 1300 gas chromatography system, a Thermo TG-FAME capillary column (50 m * 0.25 mm ID * 0.20 μm); split injection, injection volume 1 μL, split ratio 8:1. The injection port temperature was 250 °C; the ion source temperature was 300 °C; the transfer line temperature was 280 °C. The initial temperature of the programmed temperature rise was 80 °C, held for 1 min; increased to 160 °C at 20 °C / min, held for 1.5 min; increased to 196 °C at 3 °C / min, held for 8.5 min; finally increased to 250 °C at 20 °C / min, held for 3 min. The carrier gas was helium, and the carrier gas flow rate was 0.63 mL / min. The mass spectrometry conditions were a Thermo TSQ 9000 mass spectrometer, an electron impact ionization (EI) source, a SIM scanning mode, and an electron energy of 70 eV. The GC-MS method was used for determination, and the calculation formula for the content was as follows (Equation 1), and the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) were calculated.

[0062] Content = C (μg / mL) × 1 × 4 / Sampling amount (mg) × 1000 (Equation 1) The L value of the breast muscle * is related to the surface liquid exudation of the meat sample, the muscle color saturation, and the surface exudate secretion amount; the a * value is mainly regulated by the myoglobin content in the tissue, and the relationship between the two is positively correlated; the b * value is significantly correlated with the pigment content in the feed. Generally, a lower L* value and higher a * values together indicate a better meat quality grade. Shear force is a quantitative index of tenderness; high drip loss usually leads to deterioration of chicken flavor and quality decline; in addition, pH value is the core evaluation index of meat quality, and the decline rate and amplitude of postmortem muscle pH value can directly affect meat color, tenderness, flavor, water holding capacity and shelf life. As can be seen from Table 11, compared with the control group, there were no significant differences in the shear force and pH of the pectoralis major muscle in each growth period group ( P >0.05); the L value of the pectoralis major muscle color in the 17.00% CP group, 16.50% CP group and 14.50% CP group was significantly lower than that of the control group ( P <0.05); the a value of the pectoralis major muscle color in the 17.00% CP group was significantly lower than that of the control group ( P <0.05), and the a value of the pectoralis major muscle color in the 15.50% CP group was significantly higher than that of the control group ( P <0.05); the b value of the pectoralis major muscle color in the 17.00% CP group and 16.50% CP group was significantly lower than that of the control group ( P <0.05); the drip loss of the pectoralis major muscle in the 16.00% CP group, 15.50% CP group, 15.00% CP group and 14.50% CP group was significantly higher than that of the control group ( P <0.05), and the drip loss in the 15.50% CP group was the largest.

[0063] Table 11 Effects of different low-protein-level diets on the physical indexes of meat quality of growing Pekin ducks

[0064] As can be seen from Table 12, compared with the control group, except that the histidine content was significantly reduced in the low-protein diets at different levels ( P <0.05), the differences in the levels of the remaining amino acids among the groups were not significant ( P >0.05).

[0065] Table 12 Effects of different low-protein-level diets on the amino acid content of the pectoralis major muscle in the growth period

[0066] Note: 1. "*" indicates essential amino acids, and "△" indicates flavor amino acids.

[0067] Experimental Example 3 Effects of the formula of low-protein diets with rice wine lees on nitrogen emissions of Cherry Valley ducks For the experimental ducks in the animal experiment of Experimental Example 1, for the low-protein diets with different crude protein levels in each test group, 500.00 g of fresh and dry feed was taken and placed in a sealed bag, a total of 14 portions, and stored at -4.00 °C for testing.

[0068] Three days before the end of each feeding stage, excreta were collected every 24 h in replicates (removing feathers, chaff and other debris as much as possible). After the sample collection, the fecal samples of the brooding period were mixed evenly, about 100.00 g were collected in a sealed bag, and about 20.00 mL of 10.00% tartaric acid was added to fix the nitrogen in the fresh feces; during the growing period, the fecal samples of 3 days were mixed evenly and divided into two parts. One part was added with about 20.00 mL of 10.00% tartaric acid per 100.00 g of fresh feces to fix the nitrogen in the fresh feces; the other part was collected fresh feces, and 20.00 g of fresh duck feces were collected in a sealed bag per replicate and stored in a cool place (3.00 - 9.00 °C).

[0069] Determination of nutritional components in feed samples: 500.00 g of 14 diet samples were taken respectively, and the crude protein content was determined according to the detection method of "Determination of crude protein in feed - Kjeldahl method" (GB / T6432 - 2018); the acid - insoluble ash content was determined by the ignition treatment method according to "Determination of hydrochloric acid - insoluble ash in feed" (GB / T23742 - 2009).

[0070] Using acid - insoluble ash as an endogenous indicator to calculate the crude protein digestibility, and then calculate the nitrogen emission rate. The calculation formulas are as follows:

[0071] Crude protein digestibility (%) = 100% - (crude protein content in feces × acid - insoluble ash content in feed) / (crude protein content in feed × acid - insoluble ash content in feces) × 100% Nitrogen emission rate (%) = 100% - crude protein digestibility As can be seen from Table 13 and Table 14, after the dietary crude protein level decreased, the nitrogen emission rate decreased to varying degrees in both periods. During the brooding period, compared with the control group, the nitrogen emission rates of the 18.51% CP group, 18.01% CP group, 17.51% CP group and 17.01% CP group all decreased significantly ( P <0.05), and the nitrogen emission rates decreased by 36.44%, 31.68%, 35.05% and 13.66% respectively. During the growing period, compared with the control group, the nitrogen emission rates of the 17.00% CP group and 15.00% CP group both decreased significantly ( P <0.05), and the nitrogen emission rates decreased by 46.74% and 41.41% respectively.

[0072] Table 13 Effects of different low - protein - level diets on nitrogen emission rate of broiler ducks during the brooding period

[0073] Table 14 Effects of different low - protein - level diets on nitrogen emission rate of broiler ducks during the growing period

[0074] Experimental Example 4 Detection of Intestinal Morphology of Cherry Valley Ducks Fed with Low-protein Diets Containing Yellow Rice Wine Lees 1. Intestinal Morphology For the experimental ducks in the animal experiment of Experimental Example 1, on the 14th and 42nd days of the experiment, the duodenum, jejunum, and ileum of the meat ducks were separated. 2-5 cm of each intestinal segment was selected, fixed overnight with 4% paraformaldehyde, and then the tissue was taken out from the fixative and trimmed. Then, the tissue was dehydrated successively with gradient alcohol, followed by paraffin embedding and sectioning. Hematoxylin and eosin staining was used, and after staining, the sections were sealed with neutral gum. An upright microscope NIKON Eclipse ci, software NIS_F_Ver43000_64bit_E, and imaging system NIKON digital sight DS-FI2 were used to collect images of the sections. ImageJ was used to measure the villus length (V), crypt depth (C), and calculate the villus-crypt ratio (V / C). The villus length was defined as the distance from its tip to the crypt junction, and the crypt depth was defined as the invagination depth between adjacent villi. Five fields of view were selected for each tissue section to measure the villus length and crypt depth. The average value was taken as the measured value.

[0075] As shown in Table 15 and Figure 2 it can be seen that during the growth period, compared with the control group, the villus length of the duodenum in the 17.00% CP group and 15.00% CP group was significantly increased ( P <0.05), while the villus length of the duodenum in the 16.00% CP group, 15.50% CP group, and 14.50% CP group was significantly decreased ( P <0.05); the crypt depth of the duodenum in the 16.50% CP group, 16.00% CP group, 15.00% CP group, and 14.50% CP group was significantly decreased ( P <0.05). Compared with the control group, the villus length of the jejunum in the 17.00% CP group was significantly decreased ( P <0.05), while the villus length of the jejunum in the 15.50% CP group was significantly increased ( P <0.05); the crypt depths of the jejunum in the 17.00% CP group and 14.50% CP group were both significantly decreased ( P <0.05); the villus-crypt ratios of the jejunum in the 17.00% CP group and 14.50% CP group were both significantly increased ( P <0.05). Compared with the control group, the villus lengths of the ileum in the 17.00% CP group, 16.00% CP group, 15.50% CP group, and 14.50% CP group were all significantly increased ( P <0.05); the crypt depths of the ileum in the 17.00% CP group, 16.00% CP group, and 15.50% CP group were all significantly increased ( P(<0.05), the crypt depth of the ileum in the 14.50% CP group was significantly reduced ( P <0.05); the villus-crypt ratio of the ileum in the 14.50% CP group was significantly increased ( P <0.05).

[0076] Table 15 Effects of different low-protein level diets on amino acid contents in pectoral muscles during the growth period (unit: μm)

[0077] 2. Determination of intestinal microbial flora structure The V3-V4 region of the 16S rRNA gene in cecal contents was sequenced based on the Illumina MiSeq high-throughput sequencing platform. The raw data of each sample were spliced to obtain the valid data of the sample. Based on the valid data, the Qiime platform was used for clustering and dividing operational taxonomic units (OTUs). According to the clustering results of OTUs of each sample, species annotation was performed on the sequences of OTUs of each sample. By performing abundance clustering, Venn diagram, diversity, and difference analysis on the obtained OTUs, information on species richness and sample evenness of each group, and information on common and unique OTUs among different groups were obtained; the differences in community structure among different samples were explored through principal component analysis (PCoA); linear discriminant analysis (LDA) was used to identify the differential flora in each group. For the results of LDA analysis, to determine the evolutionary group characteristics of significantly different bacterial groups from the phylum to the genus level, a phylogenetic tree was used to display the differential species and their evolutionary relationships. The sequencing work was completed by Shanghai Majorbio Bio-Pharm Technology Co., Ltd.

[0078] (1) α-diversity analysis As shown in Table 16, the Ace and Chao indices were not significant among groups ( P >0.05). Compared with the control group, the shannon index in the 17.00% CP group and the 16.50% CP group was significantly reduced ( P <0.05). Regarding the differences in α-diversity existing in each experimental group, it shows that there are significant differences in the microbial richness of the ceca of meat ducks with the decrease of protein level.

[0079] Table 16 Effects of different low-protein level diets on the α-diversity index of cecal microorganisms in growing meat ducks

[0080] (2) β-diversity analysis As Figure 3 shown, this is the PCoA analysis of the present invention based on the OTU level and the Bray-Curtis algorithm. From Figure 3It can be seen that PCoA analysis shows that the microbial community structures among groups during the growth period are different. The results of Anoism group detection show that there are significant differences in the composition of the microbial flora among groups ( P <0.05). The contribution rates of the main components PC1 and PC2 in PCoA analysis are 16.25% and 10.73% of the total variables respectively. The projection distances between samples of each group in the figure are relatively close, and the microbial community structures of most samples among groups are similar. Among them, the projection distance between the two samples of the 17.00% CP group and the control group is far, and the samples are completely separated.

[0081] (3)Analysis of the composition of the microbial flora Starting from the taxonomic level, the dominant species of the cecal microbial flora of Cherry Valley meat ducks during the growth period were analyzed.

[0082] As Figure 4 shown, this is the abundance of the cecal microorganisms of the meat ducks during the growth period of the present invention. It can be seen from Figure 4 that at the phylum level, the dominant phyla in the intestinal microorganisms of each group are, in descending order of relative abundance: Bacteroidota (Bacteroidetes), Bacillota (Bacillota), Deferribacterota (Deferribacterota), Actinomycetota (Actinobacteriota), Thermodesulfobacteriota (Thermodesulfobacteriota), Cyanobacteriota (Cyanobacteria), Pseudomonadota (Proteobacteria), Campylobacterota (Campylobacterota), Verrucomicrobiota (Verrucomicrobiota), Elusimicrobiota (Lachnospirales Incertae Sedis), Spirochaetota (Spirochaetota), Fusobacteriota (Fusobacteriota), Synergistota (Synergistota), Patescibacteria (Patellibacterota), Chloroflexota (Chloroflexota). Among them, the core microbial flora is Bacteroidota (Bacteroidetes), Bacillota (Bacillota), Deferribacterota (Deferribacterota), Actinomycetota (Actinobacteriota), with relative abundances of 48.38% - 61.67, 31.05% - 45.19%, 0.28% - 8.17% and 1.17% - 4.65% respectively, while the abundances of other phyla are all less than 1%.

[0083] It can be seen from Table 17 that compared with the control group, the relative abundances of Actinomycetota (Actinobacteriota) in the experimental groups were all significantly reduced ( P <0.05), and the abundance of the 14.50% CP group was the lowest. The relative abundance of Deferribacterota (Deferribacterota) in the 15.50% CP group was significantly increased (P <0.05).

[0084] Table 17 Species with relative abundance > 1% in the cecal microbiota of growing Pekin ducks at the phylum level

[0085] (4) Differences in gut microbiota between groups To identify different biomarkers of gut microbiota in Pekin ducks fed different low-protein diets, linear discriminant analysis effect size (LEfSe) analysis was used, and the P values of non-parametric Kruskal-Wallis (KW) and Wilcoxon rank-sum tests were < 0.05, and the LDA score was > 2.

[0086] As Figure 5 shown, this is the LEfSe cladogram of the cecal microbiota of growing Pekin ducks in the present invention. It can be Figure 5 seen that a total of 33 specific biomarkers were identified in the cecal contents of long-term Pekin ducks. Among them, the differential flora in the cecum of the growing control group was significantly enriched in Coriobacteriia, the differential flora in the cecum of the 17.00% CP group was significantly enriched in Prevotellaceae, the differential flora in the cecum of the 16.50% CP group was significantly enriched in Clostridia, and the differential flora in the cecum of the 16.00% CP group was significantly enriched in Erysipelotrichales.

[0087] In summary, in the present invention, replacing part of the soybean meal with yellow rice wine lees, reducing the crude protein level from 20.01% to 17.01% during the brooding period does not affect the growth performance of Pekin ducks, but can improve the feed-to-weight ratio and reduce nitrogen emissions in serum and feces. At this time, the soybean meal usage decreases from 32.42% to 15.77%, and the yellow rice wine lees usage can reach 6.12%; during the growing period, the crude protein level can be reduced from 17.50% to 15.50%, which has no significant impact on the growth performance and meat quality of Pekin ducks, and increases the abundance of beneficial gut flora. At this time, the soybean meal usage decreases from 25.6% to 14.24%, and the yellow rice wine lees usage can reach 4.65%.

[0088] Although the content of the present invention has been described in detail through the above preferred embodiments, it should be recognized that the above description should not be considered as a limitation of the present invention. After those skilled in the art have read the above content, various modifications and substitutions to the present invention will be obvious. Therefore, the protection scope of the present invention should be defined by the appended claims.

Claims

1. A low-protein diet formula for yellow rice wine lees, characterized in that, The diet formula includes: a brooding period diet formula and a growing period diet formula; The brooding period diet formula includes the following components by mass fraction: 58.98 - 64.04% corn, 15.77 - 29.64% soybean meal, 3.93 - 5.70% wheat bran, 1.04 - 6.12% yellow rice wine distillers grains, 1.89 - 2.11% soybean oil, 1.46 - 1.48% calcium hydrogen phosphate, 1.05 - 1.12% limestone powder, 0.29 - 0.32% sodium chloride, 0.28 - 0.36% DL-methionine, 0.43 - 0.91% L-lysine sulfate, 0.15 - 0.27% L-threonine, 0.04 - 0.09% tryptophan, 0.03 - 0.17% isoleucine, 0.06 - 0.35% L-arginine, 0.16 - 1.12% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals; The growing period diet formula includes the following components by mass fraction: 64.46 - 72.28% corn, 8.92 - 22.44% soybean meal, 5.25 - 5.89% wheat bran, 1.60 - 6.65% yellow rice wine distillers grains, 0.78 - 1.74% soybean oil, 1.38 - 1.43% calcium hydrogen phosphate, 0.97 - 1.03% limestone powder, 0.29 - 0.31% sodium chloride, 0.23 - 0.30% DL-methionine, 0.24 - 0.71% L-lysine sulfate, 0.08 - 0.19% L-threonine, 0.03 - 0.08% tryptophan, 0.02 - 0.16% isoleucine, 0.06 - 0.35% L-arginine, 0.23 - 1.26% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers and 0.1% organic multi-minerals.

2. The low-protein diet formula for yellow rice wine lees according to claim 1, characterized in that, Among the nutritional components of the brooding period diet formula, the crude protein content is 17.01 - 19.51%.

3. The low-protein diet formula for yellow rice wine lees according to claim 2, characterized in that, Among the nutritional components of the brooding period diet formula, the lysine content is 1.10%, the methionine content is 0.54, the methionine and cystine content is 0.80%, the threonine content is 0.75%, the tryptophan content is 0.23%, the arginine content is 1.23%, the isoleucine content is 0.73%, the available phosphorus content is 0.42%, the Na content is 0.15 - 0.16%, the Cl content is 0.24%, the K content is 0.77%, the Ca content is 0.92%, and the AME is 12.14%.

4. The low-protein diet formula for yellow rice wine lees according to claim 1, wherein, Among the nutritional components of the growing period diet formula, the crude protein content is 14.50 - 17.00%.

5. The formula of the low-protein diet for yellow rice wine lees according to claim 4, wherein Among the nutritional components of the growth-stage diet formula, the lysine content is 0.85%, the methionine content is 0.47 - 0.52, the methionine and cystine content is 0.70%, the threonine content is 0.60%, the tryptophan content is 0.19%, the arginine content is 1.05%, the isoleucine content is 0.63%, the available phosphorus content is 0.40%, the total phosphorus content is 0.65 - 0.69%, the Na content is 0.15 - 0.16%, the Cl content is 0.24%, the K content is 0.70%, the Ca content is 0.85%, and the AME is 12.14%.

6. Application of the low-protein rice wine lees diet formula according to any one of claims 1 - 5 in improving the growth performance of Cherry Valley meat ducks.

7. Use of the low-protein diet formula of yellow rice wine lees according to any one of claims 1 to 5 in improving the meat quality of Cherry Valley ducks, characterized in that The growth-stage diet formula contains the following components by mass fraction: 64.46% corn, 22.44% soybean meal, 5.89% wheat bran, 1.60% rice wine lees, 1.74% soybean oil, 1.38% calcium hydrogen phosphate, 0.97% limestone powder, 0.31% sodium chloride, 0.23% DL-methionine, 0.24% L-lysine sulfate, 0.08% L-threonine, 0.03% tryptophan, 0.02% isoleucine, 0.06% L-arginine, 0.23% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% broiler multi-vitamin, and 0.1% organic multi-mineral. Among the nutritional components of the growth-stage diet formula, the crude protein content is 17.00%; Or, the growth-stage diet formula contains the following components by mass fraction: 65.97% corn, 19.73% soybean meal, 5.77% wheat bran, 2.6% rice wine lees, 1.58% soybean oil, 1.39% calcium hydrogen phosphate, 0.98% limestone powder, 0.31% sodium chloride, 0.24% DL-methionine, 0.34% L-lysine sulfate, 0.10% L-threonine, 0.04% tryptophan, 0.05% isoleucine, 0.12% L-arginine, 0.46% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% broiler multi-vitamin, and 0.1% organic multi-mineral. Among the nutritional components of the brooding-stage diet formula, the crude protein content is 16.50%.

8. Use of the low-protein diet formula of yellow rice wine lees according to any one of claims 1 to 5 in improving the reduction of nitrogen emissions in Cherry Valley meat ducks, characterized in that, The brooding-stage diet formula contains the following components by mass fraction: 61.11 - 64.04% corn, 15.77 - 24.05% soybean meal, 4.54 - 5.70% wheat bran, 3.10 - 6.12% yellow rice wine lees, 1.89 - 2.00% soybean oil, 1.47 - 1.48% calcium hydrogen phosphate, 1.08 - 1.12% limestone powder, 0.31 - 0.32% sodium chloride, 0.32 - 0.36% DL-methionine, 0.62 - 0.91% L-lysine sulfate, 0.20 - 0.27% L-threonine, 0.06 - 0.09% tryptophan, 0.09 - 0.17% isoleucine, 0.18 - 0.35% L-arginine, 0.55 - 1.12% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers, and 0.1% organic multi-minerals. In the nutritional components of the brooding-stage diet formula, the crude protein content is 17.01 - 18.51%. The growing-stage diet formula contains the following components by mass fraction: 64.46% corn, 22.44% soybean meal, 5.89% wheat bran, 1.60% yellow rice wine lees, 1.74% soybean oil, 1.38% calcium hydrogen phosphate, 0.97% limestone powder, 0.31% sodium chloride, 0.23% DL-methionine, 0.24% L-lysine sulfate, 0.08% L-threonine, 0.03% tryptophan, 0.02% isoleucine, 0.06% L-arginine, 0.23% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers, and 0.1% organic multi-minerals. In the nutritional components of the growing-stage diet formula, the crude protein content is 17.00%; or, the growing-stage diet formula contains the following components by mass fraction: 70.67% corn, 11.60% soybean meal, 5.42% wheat bran, 5.65% yellow rice wine lees, 0.98% soybean oil, 1.42% calcium hydrogen phosphate, 1.02% limestone powder, 0.29% sodium chloride, 0.29% DL-methionine, 0.62% L-lysine sulfate, 0.17% L-threonine, 0.07% tryptophan, 0.13% isoleucine, 0.29% L-arginine, 1.06% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers, and 0.1% organic multi-minerals. In the nutritional components of the brooding-stage diet formula, the crude protein content is 15.00%.

9. Use of the low-protein diet formula of yellow rice wine lees according to any one of claims 1 to 5 in improving the intestinal morphology and intestinal microbiota structure of Cherry Valley meat ducks, characterized in that, The growth-stage diet formula contains the following components by mass fraction: 70.67% corn, 11.60% soybean meal, 5.42% wheat bran, 5.65% yellow rice wine distillers grains, 0.98% soybean oil, 1.42% calcium hydrogen phosphate, 1.02% limestone powder, 0.29% sodium chloride, 0.29% DL-methionine, 0.62% L-lysine sulfate, 0.17% L-threonine, 0.07% tryptophan, 0.13% isoleucine, 0.29% L-arginine, 1.06% potassium magnesium sulfate, 0.1% choline chloride, 0.02% phytase, 0.1% multi-vitamins for broilers, and 0.1% organic multi-minerals. Among the nutritional components of the brooding-stage diet formula, the crude protein content is 15.00%. The low-protein diet formula with yellow rice wine distillers grains can increase the villus length of the duodenum and reduce the crypt depth of the duodenum.

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