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试验采用离体研究方法,以草鱼肠道的粗酶液为酶源,测定了膨化和非膨化的7种原料:即鱼粉、豆粕、菜粕、棉粕、肉骨粉、次粉、玉米,在4.5h内氨基酸生成量随反映时间的关系和氨基酸的生成速度。用氨基酸生成速度表示蛋白质酶解速度。结果表明,1)豆粕、鱼粉、肉骨粉膨化后蛋白质酶解速度下降;玉米、菜粕、次粉膨化后蛋白质酶解速度上升,特别是玉米膨化后效果尤为明显;棉粕膨化后蛋白质酶解速度差异不显著;2)对非膨化饲料,蛋白质酶解速度表现为:鱼粉>肉骨粉>豆粕>棉粕>菜粕>次粉>玉米;3)对膨化饲料,蛋白质酶解速度为:膨化鱼粉>膨化玉米>膨化菜粕>膨化肉骨粉>膨化棉粕>膨化次粉>膨化豆粕。
In vitro experiments were carried out to determine the seven raw materials, namely, fish meal, soybean meal, rapeseed meal, cottonseed meal, meat and bone meal, meal and corn in puffed and non- Amino acid production within 4.5h reflect the relationship between the time and the rate of amino acid production. Amino acid production rate expressed by the rate of protein hydrolysis. The results showed that: 1) the rate of enzymatic degradation of protein was decreased after the puffing of soybean meal, fish meal and meat meal; the enzymatic hydrolysis rate of corn, rapeseed meal and secondary meal puffed up, especially the effect of puffed corn was more obvious; The speed of proteolysis for non-puffed feed was: fishmeal> MBM> soybean meal> cottonseed meal> rapeseed meal> secondary meal> corn; 3) For puffed feed, the rate of enzymatic digestion was: Fish meal> Expanded corn> Expanded rapeseed meal> Expanded meat and bone meal> Expanded cottonseed meal> Expanded flour> Expanded soybean meal.