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[原文翻译] 膨化处理或复合酶添加对冷榨豆饼营养价值的影响

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发表于 2017-2-13 17:47:59 | 显示全部楼层 |阅读模式


  2016. J. Anim. Sci. 94(12):5230-5238

  膨化处理或复合酶添加对冷榨豆饼营养价值的影响
  T. A. Woyengo , R. Patterson and C. L.Levesque

冷摘豆饼_副本.jpg

  本试验旨在探明冷榨豆饼(CP-SBC)中氨基酸和净能的标准回肠消化率(SID),以及膨化的或添加复合酶的冷榨豆饼对生长猪的影响。将8头回肠插有瘘管的试验猪(初始重为79.7 ± 3.97 kg)采用4 × 4拉丁方设计喂以4种日粮,每种日粮重复测试8次。日粮分别为添加有冷榨豆饼、膨化冷榨豆饼和含复合酶豆饼(每公斤添加1200U的木聚糖酶、150U的葡聚糖酶、500U纤维素酶、60U的甘露聚糖酶、700U的转化酵素、5000U的蛋白酶、12000U的淀粉酶0.5 克Superzyme-CS)的玉米淀粉基础日粮和一个无氮日粮。

  将冷榨豆饼作为冷榨豆饼日粮里唯一的蛋白来源。冷榨豆饼日粮中玉米淀粉相较糖和豆油的比例与无氮日粮是相同的,因此可用差别法对冷榨豆饼的能量消化率进行计算。本试验使用的冷榨豆饼是将大豆加热到105℃保持60分钟后移至低于42℃(料筒温度)的环境下压制而成的。以干物质计,冷榨豆饼和膨化冷榨豆饼分别内含47.8%和47.1%的粗蛋白、15.6%和10.5% 酸性洗涤纤维、7.23%和8.85%的粗脂肪、3.11%和3.08%的赖氨酸、2.25和3.70 单位/千克的胰蛋白酶抑制剂。膨化过程将冷榨豆饼的氨基酸标准回肠消化率平均提高了12%。膨化过程也将冷榨豆饼的净能值从每千克干物质具有2743kcal提高到了2853kcal(P < 0.001)。冷榨豆饼日粮中添加复合酶后Arg和Pro的标准回肠消化率显著提高(P< 0.05),Ile和Tyr的标准回肠消化率有提高的趋势(P < 0.1)。然而,复合酶的添加并没有影响冷榨豆饼的净能值。

  综上所述,本试验采用的冷榨豆饼可作为猪料中氨基酸和能量的替代原料,且冷榨后的膨化过程可提高其营养价值。本试验选用的复合酶改善了部分氨基酸的消化率,但对冷榨豆饼的能量消化率和净能值的作用有限。

  Nutritive value of extruded or multi-enzyme supplemented cold-pressed soybean cake for pigs

  T. A. Woyengo , R. Patterson and C. L.Levesque

  The objectives were to determine the standardized ileal digestibility (SID) of AA and NE value of cold-pressed soybean cake (CP-SBC), and the effect of extrusion or adding multi-enzyme to CP-SBC diet for growing pigs. Eight ileal-cannulated pigs (initial BW = 79.7 ±3.97 kg) were fed 4 diets in a replicated 4 × 4 Latin square design to give 8 replicates per diet. Diets included a corn starch-based diet with CP-SBC, extruded CP-SBC, and SBC plus multi-enzyme (1,200 U of xylanase, 150 U of glucanase, 500 U of cellulase, 60 U of mannanase, 700 U of invertase, 5,000 U of protease, and 12,000 U of amylase/kilogram of diet; Superzyme-CS, 0.5 g/kg); and a N-free diet. The CP-SBC was the sole source of protein in the CP-SBC-containing diets. The ratio of corn starch to sugar and soybean oil in CP-SBC-containing diets was identical to the N-free diet to allow calculation of energy digestibility of CP-SBC by the difference method. The evaluated CP-SBC had been produced by heating the soybean seed at 105°C for 60 min followed by pressing of the heated soybean seeds at less than 42°C (barrel temperature). On a DM basis, CP-SBC and extruded CP-SBC contained 47.8 and 47.1% CP, 15.6 and 10.5% ADF, 7.23 and 8.85% ether extract, 3.11 and 3.08% Lys,and 2.25 and 3.70 trypsin inhibitor units per mg, respectively. Extrusion increased (P < 0.001) the SID of AA for the CP-SBC by an average of 12%. Also, extrusion increased (P < 0.001) the NE value of the CP-SBC from 2,743 to 2,853 kcal/kg of DM. Supplementation of CP-SBC diet with the multi-enzyme increased (P < 0.05) the SID of Arg and Pro, and tended to increase (P <0.1) the SID of Ile and Tyr. However, the multi-enzyme supplementation did not affect the NE value of CP-SBC. In conclusion, the CP-SBC evaluated in the present study could be an alternative source of AA and energy in swine diets, and its nutritive value can be increased by extrusion following cold-pressing.The multi-enzyme used in this study improved the digestibility of some AA, but had limited effect on energy digestibility and hence NE value of the CP-SBC。

  翻译:李光燃 来源:猪营养国际论坛CSIS

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 楼主| 发表于 2017-7-6 09:57:25 | 显示全部楼层
综上所述,本试验采用的冷榨豆饼可作为猪料中氨基酸和能量的替代原料,且冷榨后的膨化过程可提高其营养价值。本试验选用的复合酶改善了部分氨基酸的消化率,但对冷榨豆饼的能量消化率和净能值的作用有限。
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发表于 2017-7-7 20:53:53 | 显示全部楼层
冷榨豆饼(中温瓦饼),它的配方价值不等同于豆粕+油
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发表于 2017-7-8 15:10:11 | 显示全部楼层
:hua::hua:
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