四川农业大学学报 ›› 2000, Vol. 18 ›› Issue (03): 256-259.doi: 10.16036/j.issn.1000-2650.2000.03.016

• 研究快报 • 上一篇    下一篇

储藏对配合饲料蛋白质营养价值的影响

王之盛, 何键, 周安国, 陈德, 范蓉, 程雪花   

  1. 四川农业大学 动物营养研究所, 四川 雅安 625014
  • 收稿日期:2000-04-06 出版日期:2000-09-30 发布日期:2017-04-21

Effects of the Nutritive Value of Protein in Diet in Storage

WANG Zhi-sheng, HE Jian, ZHOU An-guo, CHEN De, FAN Rong, CHENG Xue-hua   

  1. Research Institute of Animal Nutrition, Sichuan Agricultural University, Yaan 625014, Sichuan, China
  • Received:2000-04-06 Online:2000-09-30 Published:2017-04-21

摘要: 采用三因素二次回归正交组合设计,研究了贮藏中温度(6~42℃)、时间(3~57d)、水分(9%~18%)三因素动态变化对10~20kg仔猪配合饲料蛋白质营养价值的影响。结果表明:贮藏中温度升高极显著降低全价颗粒饲料蛋白质溶解度(PS)和总赖氨酸(TLys)含量(P<0.01),显著降低有效赖氨酸(ALys)和蛋氨酸(Met)含量(P<0.05);时间延长极显著降低PS、TLys和Met含量(P<0.01),显著降低ALys含量(P<0.05);水分增加极显著降低PS和TLys含量(P<0.01),温度与时间互作极显著降低PS (P<0.01),温度与水分互作极显著降低TLys含量(P<0.01);水分增加呈二次曲线降低粗蛋白(CP)含量(P<0.05),温度、时间、水分均对真蛋白(TP)含量无显著影响(P>0.05)。全价颗粒饲料在储藏中含水量高于12.12%,增加CP含量损失;温度、时间、水分高于18.45℃、20.95d、12.04%,降低PS;温度高于8.55℃,ALys含量损失增加。

关键词: 配合饲料, 蛋白质营养价值, 温度, 时间, 水分, 储藏

Abstract: The experiment was conducted to study the effects 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 in diet was studied under different temperature (6~42℃), time(3~57 days) and moisture(9%~18%) in storage. The results showed as follows:The temperature significantly reduced the protein solubility and total lysine(P<0.01), and reduced the amounts of available lysine and methoinine(P<0.05); The time significantly reduced the protein solubility, total lysine and methoinine(P<0.01), and reduced the amount of available lysine(P<0.05); The moisture reduced the protein solubility and total lysine(P<0.01). The interaction of temperature and time reduced the protein solubility significantly(P<0.01), The interaction of temperature and moisture reduced the amount of total Lysine(P<0.01).The temperature, time or moisture had no significantly effect on amount of the true protein(P>0.05); Protein solubility was decreased when the temperature, time and moisture were higher than 18.45℃, 20.95 days and 12.04%; The moisture matching with the minimum loss of crude protein was under 12.12%, and the available Lysine was decreased when temperature was higher than 8.55℃ in the diet.

Key words: DIET, PROTEIN NUTRITIVE VALUE, STORAGE, TEMPERATURE, TIME, MOISTURE

中图分类号: 

  • S816.15