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標題: 膨化處理或復合酶添加對冷榨豆餅營養價值的影響 [打印本頁]

作者: 畜牧編輯 時間: 2017-2-13 17:47
標題: 膨化處理或復合酶添加對冷榨豆餅營養價值的影響

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

　　膨化處理或復合酶添加對冷榨豆餅營養價值的影響

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

(, 下載次數: 166)

　　本試驗旨在探明冷榨豆餅（CP-SBC）中氨基酸和凈能的標準回腸消化率（SID），以及膨化的或添加復合酶的冷榨豆餅對生長豬的影響。將8頭回腸插有瘺管的試驗豬（初始重為79.7 ± 3.97 kg）采用4 × 4拉丁方設計喂以4種日糧，每種日糧重復測試8次。日糧分別為添加有冷榨豆餅、膨化冷榨豆餅和含復合酶豆餅（每公斤添加1200U的木聚糖酶、150U的葡聚糖酶、500U纖維素酶、60U的甘露聚糖酶、700U的轉化酵素、5000U的蛋白酶、12000U的淀粉酶0.5 克Superzyme-CS）的玉米淀粉基礎日糧和一個無氮日糧。

　　將冷榨豆餅作為冷榨豆餅日糧里唯一的蛋白來源。冷榨豆餅日糧中玉米淀粉相較糖和豆油的比例與無氮日糧是相同的，因此可用差別法對冷榨豆餅的能量消化率進行計算。本試驗使用的冷榨豆餅是將大豆加熱到105℃保持60分鐘后移至低于42℃（料筒溫度）的環境下壓制而成的。以干物質計，冷榨豆餅和膨化冷榨豆餅分別內含47.8%和47.1%的粗蛋白、15.6%和10.5% 酸性洗滌纖維、7.23%和8.85%的粗脂肪、3.11%和3.08%的賴氨酸、2.25和3.70 單位/千克的胰蛋白酶抑制劑。膨化過程將冷榨豆餅的氨基酸標準回腸消化率平均提高了12%。膨化過程也將冷榨豆餅的凈能值從每千克干物質具有2743kcal提高到了2853kcal（P < 0.001）。冷榨豆餅日糧中添加復合酶后Arg和Pro的標準回腸消化率顯著提高（P< 0.05），Ile和Tyr的標準回腸消化率有提高的趨勢（P < 0.1）。然而，復合酶的添加并沒有影響冷榨豆餅的凈能值。

　　綜上所述，本試驗采用的冷榨豆餅可作為豬料中氨基酸和能量的替代原料，且冷榨后的膨化過程可提高其營養價值。本試驗選用的復合酶改善了部分氨基酸的消化率，但對冷榨豆餅的能量消化率和凈能值的作用有限。

　　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。

　　翻譯：李光燃來源：豬營養國際論壇CSIS

作者: 畜牧編輯 時間: 2017-7-6 09:57
綜上所述，本試驗采用的冷榨豆餅可作為豬料中氨基酸和能量的替代原料，且冷榨后的膨化過程可提高其營養價值。本試驗選用的復合酶改善了部分氨基酸的消化率，但對冷榨豆餅的能量消化率和凈能值的作用有限。

作者: clczsok 時間: 2017-7-7 20:53
冷榨豆餅（中溫瓦餅），它的配方價值不等同于豆粕+油

作者: chenxy125 時間: 2017-7-8 15:10

:hua::hua:

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