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上海产羊牌淡乳儿糕,历史悠久,销售量大。但它纯系大米和面粉制成,蛋白质质量不高,赖氨酸含量低,钙磷比值不恰当。为了逐步提高它的质量,采用L-赖氨酸盐酸盐、碳酸钙进行强化,除分析其营养成分及氨基酸组成外,并进行动物实验,以观察其营养价值。 实验动物为Wistar种系大鼠,体重50～70g,72只,雌雄各半。饲以羊牌淡乳儿糕者为对照组,淡乳儿糕补充赖氨酸0.25％,及碳酸钙0.3％为实验组,实验组饲料中赖氨酸:色氨酸=4:1,钙:磷=1.5:1。 生长实验进行四周,实验组平均体重由59.4g增加到112.9g,对照组由59.2g增加到72.4g,经统计处理前者体重增长显著高于后者(P<0.01)。此外,氮平衡、蛋白质吸收率、氮功效、蛋白质生物价的均数皆为前者略高于后者。骨髂检查表明:骨长度、骨重、骨密度以及骨钙骨磷含量均以实验组显著优于对照组。 上述强化乳儿糕若再补充适量维生素B_1、B_2、C,经动物实验表明其生长效果更佳。
Sheep in Shanghai brand baby milk cake, has a long history, large sales. But it is purely made of rice and flour, protein quality is not high, low lysine content, calcium and phosphorus ratio is not appropriate. In order to gradually improve its quality, the use of L-lysine hydrochloride, calcium carbonate to strengthen, in addition to analysis of its nutritional content and amino acid composition, and animal experiments to observe the nutritional value. Experimental animals Wistar germ-line rats, weighing 50 ~ 70g, 72, male and female. The sheep fed with mild milk cake as control group, light milk cake added lysine 0.25%, and calcium carbonate 0.3% for the experimental group, experimental group feed lysine: tryptophan = 4: 1, calcium: phosphorus = 1.5: 1. The growth test was carried out for four weeks. The average weight of the experimental group increased from 59.4g to 112.9g, while the control group increased from 59.2g to 72.4g. The weight gain of the former was significantly higher than the latter (P <0.01). In addition, the nitrogen balance, protein absorption rate, nitrogen efficiency, protein mean value of the former are slightly higher than the latter. Bone iliac examination showed that: bone length, bone weight, bone mineral density and bone calcium phosphate content were significantly better than the experimental group. If the above-mentioned fortified baby cake is supplemented with appropriate amount of vitamin B_1, B_2, C, the animal experiment shows that the growth effect is better.