摘要
本研究选用3头装有永久瘤胃瘘管和十二指肠“T”型瘘管的阉牛，采用移动尼龙袋法和三步法测定了15种饲料蛋白质的小肠消化率。结果表明，移动尼龙袋法测得的玉米蛋白粉、菜籽粕、豆粕、棉籽粕、花生饼、小麦麸、黄玉米、啤酒糟、米糠、玉米胚芽饼、酒糟蛋白、苜蓿、羊草、玉米秸秆和玉米青贮中蛋白质小肠消化率分别为90．60％、82．31％、96．32％、80．62％、95．58％、67．89％、89．86％、74．33％、58．65％、79．79％、90．42％、40．00％、44．88％、35．52％、10．52％。同时将三步法与移动尼龙袋法测得的消化率进行线性回归分析，结果显示．不同种类饲料蛋白质小肠消化率差异很大（10％～96％），作为一种简便、可靠的体外酶解评定方法．三步法与移动尼龙袋法呈线性正相关[Y=1．1851X-5．9468，n=15，R^2=0．8912；其中Y代表移动尼龙袋法所测饲料瘤胃非降解蛋白质的小肠消化率（％），X代表三步法所测的消化率结果（％）]。
Apparent small intestinal digestibility （Idg） of 15 feedstuffs was determined by the mobile nylon bag technique （MNBT） and three-step in vitro procedure respectively. Residues collected after 16 h rumen incubation by in situ technique were applied for the MNBT procedure through a T-type proximal duodenal cannula and in vitro procedure. The Idg determined by MNBT were 90.60% （corn gluten meal）, 82.31% （rape seed meal）, 96.32% （soybean meal）, 80.62% （cotton seed meal）, 95.58% （peanut cake）, 67.89% （wheat bran）, 89.86% （maize）, 74.33% （ brewer＇ s grains）, 58.65 % （ rice bran）, 79.79% （corn germ meal）, 90.42% （distillers dried grains with soluble）, 40.00% （alfalfa hay）, 44.88% （chinese wildrye）, 35.52% （corn straw） and 10.52% （corn silage）, respectively. The Idg of rumen undegraded crude protein （RUP） between the MNBT and three-step in vitro procedure was linearly correlated. The apparent small intestinal digestibility differed among feedstuffs（10% - 96% ）. A linear regression equation was presented between the MNBT and three-step in vitro procedure （ Y = 1.1851 X- 5.9468, n = 15, R^2 = 0.8912, where Y represents apparent Idg of CP with the mobile nylon bag technique, and X represents the digestibility estimated by three-step in vitro procedure）, which might be a simple, cheap, convenient and reliable method for feed evaluation in ruminants.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2007年第6期62-66,共5页
Journal of China Agricultural University
基金
公益性行业(农业)科研专项资助(NYHYZX07-036-04)
关键词
饲料评定
蛋白质
移动尼龙袋法
三步法
小肠消化率
feed evaluation
crude protein
mobile nylon bag technique
Three-step in vitro procedure
intestinal digestibility
