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三种形式的豌豆粉(未经处理-NAT日粮、高压灭菌处理-AC日粮和烘箱干燥处理-DC日粮)添加到鲤鱼苗(Cyprinus carpio L.)日粮中,作为蛋白源替代对照组日粮中的鱼粉和豆粕。试验期49d,测定饲喂对照组日粮(CTR日粮)和添加豌豆粉(豌豆粉经过不同的热加工工艺处理)试验组日粮鲤鱼的增重、饲料转换率、蛋白质效率和净氮利用率。CTR组和NAT组鲤鱼平均终体重(MFW)和特定生长率(SGR)差异显著(P<0.05)(平均终体重分别为30.69g和25.70g,特定生长率分别为2.84g和2.51g),AC组(MFW,28.40g)和DC组(MFW,29.34g)平均终体重与CTR组相比差异不显著(P>0.05)。连续的消化试验作为生长试验的补充试验。养分和能量的表观消化率系数(ADCs)反映了第一阶段试验结果的趋势。CTR组养分和能量的表观消化率最高。AC组和DC组的表观消化率高于NAT组。总而言之,DC组表观消化率系数与AC组相比较高。结论:热加工工艺可以在一定程度上改善豌豆粉的营养。在鲤鱼生长性能、饲料利用效率和表观消化率方面,干热处理较湿热处理有效。
Three forms of pea flour (untreated-NAT diet, autoclaved-AC diet and oven-dried diet-DC diet) were added to the diet of Cyprinus carpio L. as a protein source Fish meal and soybean meal in the control diet. During the experimental period of 49 days, the diets fed the control diet (CTR diet) and the pea meal (pea flour treated with different thermal processes) were tested in the experimental group. Diet Carp weight gain, feed conversion rate, protein efficiency and net nitrogen utilization rate. The average body weight (MFW) and specific growth rate (SGR) of carps in CTR and NAT groups were significantly different (P <0.05) (average final body weight was 30.69g and 25.70g, specific growth rates were 2.84g and 2.51g respectively) The average final body weight of AC group (MFW, 28.40g) and DC group (MFW, 29.34g) was not significantly different from that of CTR group (P> 0.05). Continuous digestion test as a supplementary test of growth test. Apparent digestibility coefficients (ADCs) of nutrients and energy reflect the trend of the first-phase test results. The apparent digestibility of nutrient and energy in CTR group was the highest. The apparent digestibility of AC group and DC group was higher than that of NAT group. In conclusion, the apparent digestibility coefficient of DC group is higher than that of AC group. Conclusion: Thermal processing can improve the nutrition of pea flour to a certain extent. In the carp growth performance, feed efficiency and apparent digestibility, dry heat treatment is more effective than wet heat treatment.