品种和加工方式对双低菜粕有效能和氨基酸有效性的影响

用精确饲喂技术评价了3个品种的中国双低油菜和1个加拿大卡诺拉的脱脂种籽和商品饼粕的能量和氨基酸的有效性。结果表明,4个脱脂种籽的氮校正真代谢能和氨基酸真消化率没有差异（P＞0．05）;而4个商品饼粕的脱脂样品的氮校正真代谢能和氨基酸真消化率有极显著或显著差异。研究结果证实,不适当的加工方式不仅降低了氨基酸的有效性,而且影响家禽对能量的利用效率。     

不同方法处理的芝麻粕营养价值评定

选用5头健康、体重35 kg左右,在回肠末端安装简单“T”型瘘管的杂交阉公猪(杜×长×大),采用有重复5×5拉丁方设计,测定经不同方法处理的4种芝麻粕(发酵芝麻粕+赖氨酸(FSML),酶解芝麻粕(ESM),发酵芝麻粕(FSM)和普通芝麻粕(SM))饲喂生长猪的消化能、代谢能,粗蛋白表观消化率及真消化率、磷消化率和氨基酸回肠末端表观消化率及真消化率.结果表明:不同处理方法显著影响芝麻粕能量、磷和粗蛋白的利用率,并且改善了部分氨基酸回肠末端表观消化率及真消化率.FSM和FSML的粗蛋白表观消化率、粗蛋白真消化率和磷消化率均显著高于SM和ESM (P ＜0.05).相对于ESM,FSM和FSML的消化能均提高了6.29％,代谢能均提高了7.85％ (P ＜0.05).FSML的苏氨酸、苯丙氨酸、赖氨酸和丝氨酸的回肠末端表观消化率相对于SM分别提高了4.42个百分点、9.30个百分点、7.28个百分点和4.12个百分点(P＜0.05);FSM和FSML的苯丙氨酸回肠末端表观消化率与真消化率均显著高于SM和ESM (P ＜0.05);但SM的丙氨酸回肠末端表观消化率较FSM提高了3.74个百分点(P＜0.05).FSM的脯氨酸回肠末端真消化率相对于ESM和SM分别提高了9.06个百分点和9.86个百分点(P＜0.05).结果显示,芝麻粕发酵后可以提高芝麻粕能量、粗蛋白、磷和部分氨基酸的利用率.     

日粮纤维水平对鹅内源氨基酸排泄量和氨基酸真消化率的影响

30只42日龄鹅为试验动物,以砻糠和玉米秸秆为主要纤维源,在日粮等能量等蛋白的前提下,采用同位素示踪技术,研究了不同日粮粗纤维水平（3％、5％、7％、9％和11％）对鹅内源氨基酸排泄量和氨基酸真消化率的影响。结果表明,内源氨基酸排泄量指标,CF11组（最高）比CF3组（最低）升高了92．13％（P〈0．01）;氨基酸真消化率指标,CF11组（最低）比CF5组（最高）降低了39．88％（P〈0．01）;粗纤维水平在3％。7％范围内随粗纤维水平增加,鹅内源氨基酸排泄量有升高的趋势,但差异不显著（P〉0．05）,氨基酸真消化率较高且较稳定（P〉0．05）;粗纤维在7％-11％范围内随着粗纤维水平的增加,内源氨基酸排泄量极显著升高（P〈0．01）,氨基酸真消化率极显著降低（P〈0．01）。     

不同处理复合油菜籽对蛋鸡的营养价值评定

通过动物实验测定不同处理的复合油菜籽代谢能和营养物质的消化利用率,评定其对蛋鸡的营养价值。实验材料为破碎复合油菜籽、熟化复合油菜籽和膨化复合油菜籽。1)真代谢能法(TME)测定油菜籽代谢能与营养物质利用率:将64只30周龄、体重(3. 00±0.03) kg的海兰褐种公鸡,随机分为4组,分别强饲破碎复合油菜籽、熟化复合油菜籽、膨化复合油菜籽或绝食。2)氨基酸回肠消化率的测定:将48只25周龄、体重(2. 50±0. 02) kg的海兰褐蛋鸡,随机分成3组,分别饲喂纯合无氮饲粮、破碎复合油菜籽半纯合饲粮、膨化复合油菜籽半纯合饲粮。实验结果表明:1) TME法测定结果:熟化复合油菜籽和膨化复合油菜籽的TME值分别为14. 41、14. 59 MJ/kg;与破碎复合油菜籽相比,膨化复合油菜籽的粗脂肪和粗蛋白质表观利用率分别提高21. 79%和25. 22%(P 0. 01);除甘氨酸、组氨酸外,膨化复合油菜籽的氨基酸全肠道表观利用率和真利用率高于破碎复合油菜籽(P 0. 01)和熟化复合油菜籽(P 0. 05);熟化复合油菜籽大部分氨基酸全肠道利用率高于破碎复合油菜籽(P 0. 05)。2)氨基酸回肠消化率:与破碎复合油菜籽相比,膨化油菜籽的各氨基酸回肠表观消化率和回肠标准消化率得到了极显著的提高(P 0. 01),除了组氨酸外,膨化复合油菜籽各氨基酸回肠表观消化率、氨基酸回肠标准消化率都大于83%。复合油菜籽经加热处理尤其是135℃膨化后表观代谢能、粗脂肪、粗蛋白质、氨基酸利用率得到大幅度提高。     

氨基酸的有效性对于蛋白消化率校正氨基酸评分的影响

蛋白质的传统化学评分是基于相关的氨基酸组成，蛋白消化率校正氨基酸评分综合了蛋白质的传统化学评分和氨基酸有效性的生物学评价。随着蛋白消化率校正氨基酸评分的产生，对于膳食蛋白品质的评价有了一个飞跃。本文重点研究测定蛋白中氨基酸有效性的问题，并讨了采用回肠消化率，粪便消化率，真消化率，实际消化率对于评价蛋白品质的不同影响。     

肉仔鸡对膨化羽毛粉氨基酸消化率、代谢能的测定

利用优化工艺参数条件生产出的膨羽毛粉,饲喂肉仔鸡以测定产品的氨基酸消化率和真代谢能,旨在验证该工艺参数在工艺化生产上的重视性并进行产品的营养价值评定。结果表明：膨化羽毛粉的所氨基酸真消化率母鸡为８８．９％±０．０４９％,公鸡为８３．６％±０．０５０％;胱氨酸的真消化率依次为８６．８％±０．０２１％,８３．１％±０．０２５％;真代谢能依次为１３．５３ＭＪ／ｋｇ,１３．１１ＭＪ／ｋｇ。表明该工艺参数是     

生长猪对植物性蛋白饲料中氨基酸表观和真利用率的研究

用4头安装有简单T型回肠瘘管的生长肥育猪,测定豆饼、花生饼、葵花饼和菜籽饼在猪的全消化道和回肠末端的表观和真氨基酸利用率。测试饼粕以玉米淀粉为基础,配合成14％的粗蛋白水平。体内的代谢氨基酸和代谢N是采用饲喂合成的无N日粮进行测定。在回肠末端测定的表观和真氨基酸利用率,花生饼与葵花饼基本相似,两者显著高于豆饼,后者又显著高于菜籽饼,但在全消化道的测定值,豆饼与花生饼、葵花饼之间没有显著差异。对于必需氨基酸,豆饼中的氨基酸、缬氨酸利用率最低,赖氨酸较高;花生饼和葵花饼中的赖氨酸值最低,蛋氨酸值较高;菜籽饼中的蛋氨酸和赖氨酸值最低。豆饼、花生饼、葵花饼和菜籽饼中的赖氨酸、蛋氨酸和苏氨酸的回肠末端真利用率分别为37.0、85.4、83.6和64.2％;81.9、95.1、95.7和40.7％;83.8、90.7、69.9和75.5％。利用率最高的必需氨基酸是精氨酸。豆饼和菜籽饼中氨基酸的粪分析值显著高于回肠分析值,其中赖氨酸、蛋氨酸和苏氨酸分别相差4.7、9.5％:8.2、7.6％和3.1、12.8％。葵花饼中除赖氨酸以外的必需氨基酸、粪分析与回肠分析值没有显著差异。花生饼的粪分析值一般说来比回肠分析值低,其中赖氨酸、苏氨酸和蛋氨酸分别相差2.3、5.1和11.6％。粪分析的蛋白质消化率与平均氨基酸利用率相近,但回肠分析的蛋白质消化率显著低于氨基酸利用率的平均值。除菜籽饼外,回肠分析的赖氨酸真利用率与蛋白质真消化率值是相近的。     

霉变对豆粕营养价值的影响

本试验应用鸡真代谢能法和瘤胃尼龙袋法研究霉变豆粕的干物质、粗蛋白质、氨基酸利用率、代谢能 ,以此评定霉变对豆粕营养价值的影响。结果表明 :豆粕中霉菌含量由 2千个 /g增加到 30千个 /g ,豆粕的干物质、粗蛋白质利用率变化不大 (p >0 .0 5 ) ;霉菌数含量增加到 80千个 /g时 ,干物质、粗蛋白质利用率下降 ,但差异不显著 (p >0 .0 5 ) ;霉菌数含量增加到 14 0千个 /g时 ,干物质、粗蛋白质利用率显著下降 (p <0 .0 5 )。总氨基酸的平均利用率、必需氨基酸平均利用率随霉菌含量的增加而下降 ,当含量增加到 80千个 /g ,氨基酸平均利用率才极显著下降 (p <0 .0 1) ;代谢能受霉菌的影响较小 ,霉菌数超过 80千个 /g时代谢能下降但是各组平均数差异不显著 (p >0 .0 5 )。豆粕中霉菌含量由 2千个 /g增加到 80千个 /g ,豆粕的干物质、粗蛋白质瘤胃 2 4h降解率总体表现为下降 ,但差异不显著 (p >0 .0 5 ) ;豆粕中霉菌含量增加到 14 0千个 /g ,豆粕的干物质、粗蛋白质瘤胃 2 4h降解率明显下降 (p <0 .0 5 )。     

不同品种早稻糙米养分利用率的研究

以艾维菌成年公鸡为试验对象 ,采用真代谢能 (TME)法研究湖北省 8种早稻糙米营养物质的利用率及代谢能值并与玉米比较。结果表明 ,8种早稻糙米的物质、粗脂肪和总能的表现利用率和真利用率平均分别为 83.15 %和 85 .93%、94 .6 7%和 95 .0 3%、93.37%和 95 .71% ,高于玉米 (P <0 .0 1) ,粗蛋白的表观利用率和真利用率平均分别为 4 8.37%和 5 2 .92 % ,显著高于玉米 (P <0 .0 5 )。苏氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸和精氨酸的表观利用率和真利用率平均为 79.32 %和 79.4 9%、83.5 4%和 83.6 8%、81.13%和 81.30 %、83.5 1%和 83.6 3%、82 .0 2 %和 82 .19%、82 .4 8%和 82 .6 2 %、90 .88%和 90 .92 % ,高于玉米 (P <0 .0 1) ,胱氨酸和蛋氨酸的表观利用率和真利用率平均分别为 80 .16 %和 80 .6 5 %、72 .76 %和 72 .91% ,显著高于玉米 (P <0 .0 5 )。表观代谢能和真代谢能值均高于玉米 ,分别为 16 .38MJ kg和 16 .6 8MJ kg。其中表观代谢能与玉米间差异极显著 (P <0 .0 1) ;除鄂早 6号 (P >0 .0 5 ) ,真代谢能与玉米间差异显著 (P <0 .0 5 )。糙米的营养价值相当于或高于玉米 ,是一种良好的能量饲料。     

中国双低菜粕抗营养因子研究注

对中国培养的3个双低油菜粕和加拿大卡诺拉的1个商品粕和相应的实验室脱脂种籽中寡聚糖、日粮纤维、硫苷和植酸等抗营养成分进行了研究。日粮纤维的组成包括碳水化合物成分－非淀粉多糖（包托中性糖和糖醛酸）和非碳水化合物成分（蛋白质、矿物质、木质素和多酚）。结果表明：4个品种双低菜粕中寡聚糖含量为2.0%－2.5%,品种间差异不大。过热加工显著增加了样品中日粮纤维中蛋白质含量,而非淀粉多糖变化不大。4个品种脱脂种籽中硫苷的种类和含量差异均较大;过热加工显著降低了商品加工的粕4－羟基－3－吲哚甲基硫苷的水平,但105℃的热处理时样品中仍存在黑芥子酶活性,表明热处理温度不足。另外,双低菜粕中还存在2.5%-3.0%的植酸,植酸磷含量为0.8%,占总磷含量的75％－80％。     

两种油料蛋白制备及其功能性研究

以脱脂紫苏籽粕和南瓜籽粕为原料,采用碱溶酸沉法分别制备紫苏籽分离蛋白和南瓜籽分离蛋白。结果表明,制备的紫苏籽分离蛋白和南瓜籽分离蛋白中蛋白质含量分别为89.64%和90.39%,氨基酸组成平衡,必需氨基酸组成模式符合FAO/WHO标准。SDS-PAGE显示,紫苏籽分离蛋白和南瓜籽分离蛋白分别由4条、8条带组成。两种分离蛋白与大豆分离蛋白功能性质比较表明,紫苏籽分离蛋白和南瓜籽分离蛋白的溶解性、乳化性和乳化稳定性、起泡性和泡沫稳定性均较好,3种分离蛋白的持水性和持油性相差不大。     

火麻仁蛋白与大豆蛋白的营养评价及比较

为明确火麻仁蛋白的基本组成及营养价值,以大豆蛋白为参比,对脱脂火麻仁粕蛋白质含量、矿物质元素、氨基酸构成以及蛋白质营养价值（如必需氨基酸比值、氨基酸比值系数、氨基酸比值系数评分、氨基酸评分、化学评分、必需氨基酸指数、营养指数、预测生物价）进行了评价比校,为火麻仁蛋白的开发和应用提供数据参考。结果表明:脱脂火麻仁粕的钾钠比为大豆的7.5倍,其Cu、Fe、P、Zn、Mg、Mn元素含量均高于大豆。而脱脂大豆粕和脱脂火麻仁粕的蛋白质含量分别为40.23%和62.61%、总氨基酸含量分别为1065.67 mg/g蛋白和1174.58 mg/g蛋白、必需氨基酸含量占比分别为40.02%和41.68%。同时,火麻仁蛋白必需氨基酸指数为106.23、营养指数为66.50、预测生物价为104.72,营养价值更加接近理想蛋白模式。由此可见,脱脂火麻仁粕的营养价值堪比脱脂大豆粕,可以作为一种新型的植物蛋白资源来供产业的开发和应用。     

Nutritional assessment of defatted oil meals of melon (Colocynthis citrullus L.) and fluted pumpkin (Telfaria occidentalis hook) by chick assay

Analytical data on fatty acid, amino acid and mineral content of defatted melon seed and fluted pumpkin seed are presented and discussed. Also discussed are experimental data on availability of amino acids and minerals in these meals. Defatted melon seed and fluted pumpkin seed have protein contents of 66.20% and 66.54%, respectively, with an excellent pattern of amino acids, containing higher levels of most essential amino acids (except lysine) than soya bean meal. Amino acid availability is high (melon seed 95.30%, pumpkin seed 93.12%) and similar to the level in soya bean meal (94.31%). Mineral availability is significantly lower in melon seed (53.63%) and soya bean meal (54.94%) than in pumpkin seed (58.84%). The potential for increased dietary utilisation of melon and fluted pumpkin meals and flours to meet the dietary needs of monogastric animals as well as human subjects is discussed.     

Ileal digestibility of defatted soybean,lupin and chickpea seed meals in cannulated Iberian pigs: I. Proteins

Five castrated male Iberian pigs (100 ± 2 kg body weight) fitted with T‐shaped cannulas at the terminal ileum were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean, lupin or chickpea seed meals and contained similar levels of digestible energy (14.2–15.1 kJ g^?1) and protein (107 g kg^?1). Protein‐free and a hydrolysed casein diets were used to study endogenous ileal amino acid flows. Chromium oxide (10 g kg^?1 diet) was added to the diets as an indigestible marker. Ileal flows in pigs fed the hydrolysed casein diet were different (p < 0.05) in amino acid contents and composition from those on the protein‐free diet. Ileal sialic acid flows in pigs fed lupin‐ or chickpea‐based diets were higher (p < 0.05) than those of animals fed soybean or casein diets. Among essential amino acids, only the apparent ileal digestibilities of phenylalanine and valine in lupin meal were lower (p < 0.05) than those in soybean. Apparent ileal digestibilities of lupin aspartate and proline, together with chickpea aspartate, were also lower (p < 0.05) than those of soybean. True ileal digestibility of nitrogen in pigs fed lupin or chickpea meals, calculated according to values from animals fed the protein‐free diet, was lower (p < 0.05) than that for soybean or casein. Among individual essential amino acids, only the true ileal digestibility of phenylalanine in lupin was lower (p < 0.05) than that in soybean. True ileal digestibility of nitrogen calculated according to values obtained with pigs fed a hydrolysed casein diet was not different among soybean, lupin or chickpea meals. Among essential amino acids, only the true ileal digestibilities of isoleucine and lysine in chickpea were lower (p < 0.05) than those of soybean. It is concluded that true ileal nitrogen and amino acid digestibilities of lupin and chickpea meals are comparable to those of defatted soybean in Iberian pigs. The results with protein‐free diets tended to underestimate endogenous protein secretion in pigs fed on diets containing protein. Copyright © 2005 Society of Chemical Industry     

膨化蓖麻粕的饲用

用强饲法测定膨化蓖麻粕的鸡代谢能和真可消化氨基酸 .在此基础上 ,进行肉用仔鸡和生长猪的饲养试验 .试验结果 :膨化蓖麻粕的鸡代谢能为 9.2 9MJ/kg ,各种氨基酸消化率为 :Asp86.7% ,Thr 77.3 % ,Ser 81 .1 % ,Glu 90 .0 % ,Gly 54.2 % ,Ala 78.5% ,Cys 82 .9% ,Val83 .2 % ,Met80 .2 % ,Ile 83 .2 % ,Leu 81 .3 % ,Tyr 79.6% ,Phe 84 .4 % ,Lys 74 .3 % ,His 90 .5% ,Arg 92 .3 % .肉鸡饲养试验表明 ,前、中、后期分别加 3 %、6%、9%的膨化蓖麻粕对肉鸡生长无不良影响 .生长猪试验表明 ,前期加 5%的膨化蓖麻粕对猪无不良影响 ,后期加 1 6%的膨化蓖麻粕对猪的生长也无不良影响 .以上结果表明 ,膨化蓖麻粕是一种营养价值良好的饲料资源 .     

Full-fat sunflower seed as a protein source for broiler chicks

The protein quality of hulled full-fat sunflower seed (HFFSS) was evaluated and compared to that of soyabean meal in two experiments with broiler chicks. In the first experiment, PER and NPR indexes were determined. The results showed that, when fed as the sole source of dietary protein (90 g crude protein kg⁻¹ diet), the performance as well as PER and NPR values of chicks fed HFFSS were much poorer than those of chicks fed soyabean meal. The protein quality of HFFSS was improved greatly by lysine supplementation. The PER and NPR values for HFFSS supplemented with 0.2 and 0.4% of L -lysine equalled and even became superior to those estimated for soyabean. In the second experiment, apparent and true ileal digestibilities of nitrogen and amino acids were calculated. The apparent but not the true digestibility of the mean of amino acids was significantly lower (P < 0.01) in HFFSS than in soyabean meal (0.838 vs 0.902 and 0.932 vs 0.957, respectively). The results also showed that lysine from HFFSS was less digestible than that from soyabean meal, the apparent as well as the true digestibility values being lower in the former. © 1999 Society of Chemical Industry     

Some aspects of the biochemistry and nutritive value of the water melon seed (Citrullus vulgaris, Schrad).

The proximate composition, amino acid profile of the protein, mineral and fatty acid constituents of melon seed were studied by chemical analysis, column chromatography for amino acids and gas chromatography for fatty acids. Two hundred and sixteen, male weanling albino rats of the Wistar strain, 28–30 days old and weighing on the average 50–55 g were used in three experiments to study the protein quality of melon seed meals with and without amino acid supplementation. The raw and fried undefatted melon seed meals (RUM and FUM), had crude protein and fat contents of between 31–37% and 54–57%, depending on the variety, while the raw and fried defatted meals (RDM and FDM) had 69–78% and 1.1–2.7% respectively. Crude fibre levels were low in all samples. Melon seed contained high amounts of Ca, P, Mg, K, Zn and Fe. The fat comprised the following percentage acids: linoleic (52.3–57.9), oleic (13.6–21.7), palmitic (11.1–18.6), and stearic (13.0–16.8). The fairly high iodine value (113.1–118.7) and saponification number (192.8–194.6) confirmed the unsaturated nature of the melon seed oil. Lysine and methionine were the amino acids in shortest supply while threonine was marginal. The tryptophan content (2.21 g/16 g N) was higher than in most other plant protein sources. In studies with rats, the true digestibility of RUM, FUM, RDM and FDM were similar (range, 91–93%) and were comparable to that for soyabean meal (SBM), (91.74%), but lower than for whole hen's egg (WHE), (98.8%). RDM and FDM had superior protein quality indices compared to RUM and FUM. RUM, RDM, FUM, and FDM had p.e.r., n.p.r., n.p.u. and b.v. of 0.33, 1.53, 41.30 and 46.84; 0.93, 2.58, 49.74 and 52.84; 0.75, 2.02, 44.64 and 48.79; and 1.01, 2.67, 50.12 and 54.18 respectively, which were significantly (P<0.05) inferior to those for SBM and WHE (1.91, 3.89, 61.33 and 65.85; and 4.77, 6.14, 94.86 and 96.94). Feeding FDM at increasing protein levels (10, 15, and 20%) resulted in increasing liveweight gains, improved p.e.r. up to 15%, but did not significantly alter the n.p.u. and b.v. Amino acid supplementation of 10% protein FDM diet, confirmed that lysine is the most limiting amino acid in melon seed meal for rat growth, followed by methionine and threonine. The levels of tryptophan and isoleucine were found to be adequate.     

Countercurrent extraction-isoelectric precipitation of sunflower seed protein isolates

A countercurrent extraction-isoelectric precipitation procedure for the preparation of protein isolates from defatted sunflower seed meal is described. Using 0.04M NaOH and a solvent:meal ratio of 20:1, as much as 95% of meal nitrogen was extracted. Precipitation at pH 4.0 resulted in an isolate containing 88.4% of the meal protein. Using 0.1% sodium sulphite with the alkaline solution in the countercurrent extraction resulted in a white, bland and highly pure protein isolate. Isolated sunflower seed protein is limiting in the amino acid lysine, while other essential amino acids are present in amounts which meet the dietary requirements of chicks and human adults.     

The quality of protein-enriched products from sunflower seeds. 1. The effect of various production processes on the nutritive value of meals and protein isolates

Globulin isolates from native sunflower seed and industrial extraction meal obtained by extraction with different electrolyte solutions and subsequent isoelectric precipitation are relatively poor in the essential amino acids lysine, threonine, and methionine as compared to defatted seed meals. On the other hand, albumins separated by means of polyanionic complexing agents (sodium alginate and aluminium potassium sulphate) are relatively rich in these amino acids, and albumin-globulin-co-precipitates have a correspondingly balanced amino-acid composition, being also reflected by nutrition physiological values as BW, NPU, and EAA-index. As compared to seed meals protein isolates are characterized furthermore by a better protein digestibility.     

焙炒时间对芝麻油风味及芝麻氨基酸含量的影响

本文主要研究焙炒时间对芝麻油挥发性风味成分及芝麻中氨基酸含量(以芝麻脱脂粕中氨基酸含量为依据)的影响。经过不同时间焙炒的芝麻,用水代法提油,然后采用顶空固相微萃取(HS-SPME)结合GC/MS技术,检测芝麻油中的挥发性风味成分。随着焙炒时间的延长,吡嗪类、吡咯类、吡啶和嘧啶类、含硫类、呋喃类、酚类物质的相对含量逐渐增多,醛类、醇类、烃类和环氧烃类等物质的含量逐渐减少。对芝麻脱脂粕中18种氨基酸含量的检测数据显示,随着焙炒程度加深,氨基酸含量呈总体下降趋势,其中精氨酸、丝氨酸、赖氨酸和胱氨酸的含量减少明显,这4种氨基酸对芝麻油香味的形成可能起到了重要的作用。