摘要
本研究采用三因素二次回归正交组合设计 ,探讨了热加工中温度 (2 7～ 143℃ )、时间 (0 2 5～ 5 0min)、水分(9%～ 2 7% )三因素动态变化对 10～ 2 0kg仔猪配合饲料蛋白质营养价值的影响 ,以粗蛋白 (CP)、真蛋白 (TP)、有效赖氨酸 (ALys)、总赖氨酸 (TLys)、蛋白质溶解度 (PS)和蛋氨酸 (Met)含量作为主要评价指标。结果表明 :加工中温度升高极显著降低全价粉料总赖氨酸含量 (P <0 .0 1) ,显著降低蛋白质溶解度 (P <0 .0 5 ) ;时间对蛋白质营养价值无显著影响 (P >0 0 5 ) ;水分增加有利于减少CP、ALys、TLys含量的损失 (P <0 0 1) ;温度与时间互作极显著降低ALys含量和显著降低TLys含量 (P <0 0 5 ) ;温度、时间均对CP、TP含量影响不显著 (P >0 0 5 )。全价粉料中含水量分别高于 19 0 5 %、13 42 % ,可相应降低全价粉料中粗蛋白、有效赖氨酸的含量损失 ;温度低于 2 8 12℃和水分高于 12 40 % ,可降低总赖氨酸含量损失。
One experiment was conducted to study the effect of temperature, time and moisture on protein nutritive value in piglet (10～20kg) diet with the three factors quadratic regression right cross design. The variability of nutritive value of protein was studied under different temperature (27～143℃), time (0.25～50min) and moisture (9%～27%) by heat process. The crude protein, true protein, protein solubility, available lysine, total lysine and methionine were used as main indexes to evaluate protein nutritive value in the experiment. The results are as follows: The temperature reduces the amount of total lysine significantly (P<0.01), and the protein solubility (P<0.05). The time has no significant effect on protein value (P>0.05). While the moisture reduces the losses of crude protein, available Lysine and total lysine (P<0.01), the interaction of temperature and time reduces the amount of available lysine(P<0.01), and reduces total lysine significantly (P<0.05), but the temperature or time has no significant effect on the amount of the crude protein and true protein in the diet (P>0.05). The amount of the losses of crude protein, available lysine are reduced when the moisture contents in the diet are higher than 19.05%, 13.42%, respectively; but for the least loss of total lysine, the proper value of temperature is less than 28.21℃ and moisture is higher than 12.40%, respectively.
出处
《四川农业大学学报》
CSCD
2000年第1期57-61,共5页
Journal of Sichuan Agricultural University
基金
四川农业大学科技基金资助
