摘要
本试验以未处理的玉米、蒸汽玉米、微化玉米、膨化玉米、爆破玉米为材料,采用化学成分分析、活体外人工瘤胃产气量试验,研究不同方法处理玉米对化学成分、淀粉糊化度和活体外发酵特性的影响。结果表明:不同方法处理玉米的淀粉、脂肪含量,淀粉糊化度、体外发酵的理论最大产气量、产气速度与NH3-N浓度均存在显著差异(P<0.05),而粗蛋白、体外发酵液pH及总VFA不存在显著差异(P>0.05)。综合比较得出,不同方法处理均可有效改善玉米的营养价值,且蒸汽处理为最经济的方法。
Various steaming corn, micronized corn, extruded corn and popped corn were used in the present study to compare the chemical compositions, starch gelatinization and ruminal fermentation characteristics in vitro of corn grains as affected by various processing based on chemical analysis, in vitro ruminal fermentation and gas production method. Results showed that the methods processing had significant differences （P〈0.05） on contents of starch and ether extract, starch gelatinization, potential gas production 48 h in vitro ruminal, gas production rate and NH3-N concentration fermentation medium. No differences on contents of crude protein, pH and VFA were obtained （P〉0.05）. It was concluded that methods of processing could improve feeding value of corn. Best effect was obtained with 45min steaming. And among the dealing ways, the steaming could obtain the best effect.
出处
《北京农学院学报》
2010年第2期37-39,共3页
Journal of Beijing University of Agriculture
基金
农业部948项目资助(2003-Z77)
关键词
玉米
化学成分
淀粉糊化度
活体外瘤胃发酵
corn
processing
chemical composition, starch gelatinization
ruminal fermentation in vitro
