菜籽饼粕论文：菜籽饼粕化学组成消化能回肠表观消化率回肠标准消化率生长猪

菜籽饼粕论文：菜籽饼粕化学组成消化能回肠表观消化率回肠标准消化率生长猪

【中文摘要】本研究通过3个试验系统测定了9种不同来源菜籽饼粕的化学组成、对生长猪的消化能值及氨基酸回肠消化率,探讨不同来源、不同加工工艺对菜籽饼粕营养价值的影响,建立相关营养价值参数。试验一不同来源菜籽饼粕化学组成特点从油菜籽主产省份四川、湖北和湖南三省采集有代表性的菜籽饼粕样品9个,其中高温压榨菜籽饼4个,预压-浸提菜籽粕5个,测定饼粕中常规养分、主要抗营养因子和氨基酸等的含量,研究不同来源菜籽饼粕的化学组成特点。结果表明,除粗脂肪、总能和蛋白溶解度外,不同来源菜籽饼粕中常规养分含量无显著差异(P>0.05)。不同加工工艺对菜籽饼粕干物质、粗蛋白、粗灰分、钙、总磷及有机物的含量无显著影响(P>0.05),对抗营养因子异硫氰酸酯和嗯唑烷硫酮的含量也无显著影响(P>0。

05)。与高温压榨菜籽饼相比,预压-浸提菜籽粕中粗脂肪和总能含量显著降低(P0.05),而干物质、有机物和粗蛋白的表观消化率差异极显著(P<0.01)。与菜籽饼相比,菜籽粕中干物质、有机物、总能、粗蛋白、中性洗涤纤维以及酸性洗涤纤维的全肠道消化率极显著提高(P<0.01)。菜籽饼和菜籽粕平均消化能值分别为11.96和12.75 MJ ／kg(干物质基础,下同)。试验三不同来源来源菜籽饼粕对生长猪氨基酸回肠消化率测定旨在测定8种(除去试验一中的4号样品)不同来源菜籽饼粕对生长猪的氨基酸回肠表观消化率和标准消化率。选取初

始体重相近(33.21±1.56 kg)、在回肠末端安装简单T型瘘管并恢复良好的DLY生长阉公猪12头,随机分配到2个6×6拉丁方中,每个拉丁方中均含1个无氮饲粮,1个基础饲粮和4个试验饲粮。除无氮饲粮外,其余饲粮粗蛋白水平均为14%。基础饲粮为玉米-豆粕型,菜籽饼粕提供试验饲粮粗蛋白的40%。试验共6期,每期7 d,前5d为适应期,后2d收集回肠食糜。运用外源指示剂法(Cr203)测定基础饲粮和试验饲粮氨基酸回肠表观消化率,采用套算法计算菜籽饼粕氨基酸回肠表观消化率。无氮饲粮用于估测基础内源氨基酸损失以计算菜籽饼粕氨基酸回肠标准消化率。结果表明,除蛋氨酸外,不同来源菜籽饼粕中其它氨基酸回肠表观(标准)消化率差异显著(P<0.05)。赖氨酸、蛋氨酸、苏氨酸和色氨酸四种必需氨基酸回肠表观消化率变化范围依次为41.73-60.19%、69.35-76.90%、50.72-61.37%和52.49-68.14%,

回肠标准消化率变化范围依次为48.65-66.14%、73.85-81.15%、57.42-67.67%和57.10-73.04%。与菜籽饼相比,菜籽粕中绝大部分氨基酸回肠表观(标准)消化率显著提高(P<0.01)。综上所述,菜籽粕主要养分全肠道表观消化率及氨基酸回肠消化率显著高于菜籽饼。菜籽粕营养价值明显优于菜籽饼。

【英文摘要】Three trials were conducted to measure the chemical characteristics, digestive energy (DE) and amino acid (AA) ileal digestibility coefficients of nine different rapeseed cakes/meals samples in growing pig. Another purpose of this research was to investigate the effects of various

processing technology on nutritive value of different rapeseed cakes/meals.Exp.1 Chemical characteristics of different rapeseed cakes/mealsNine different rapeseed cakes/meals samples were collected from three mian provinces producing rapeseeds in china. The three provinces are Sichuan, Hubei and Hunan province. Additionally, collected rapeseed samples were four rapeseed cakes (RSC) produced by high temperature press and five rapeseed meals (RSM) produced by prepress-solvent extraction. The concentrations of proximate nutrients, isothiocyanate (ITC), oxazolidine (OZT) and AA were measured to study the chemical characteristics and its influencing factors of different rapeseed cakes/meals. The results indicated that there was no significant difference in proximate nutrients among different rapeseed cakes/meals except ether extract (EE) and protein solubility (PS). Different processing technology had no significant effect on the contect of dry matter (DM), crude protein (CP), ash, Ca, Total P and organics matter (OM) (P>0.05), similar results found in ITC and OZT. RSC was, however, greater in EE (P0.05), especially for Lys (P0.05). Nonetheless, the ATTD of DM, OM and CP were difference significantly among different rapeseed cakes/meals

(P0.05).Exp.3 Determination of ileal amino acid digestibility