棉籽饼粕脱毒作饲料蛋白质资源的现状与对策

棉籽饼粕是我国一种重要的饲用饲用蛋白资源。由于棉粕中含有棉酚毒素，因而限制了饲料等方面的利用。虽然以往已有多种棉粕的脱毒方法，但均未能完好地解决工业化生产中的问题，或脱毒饼粕营养损失过大，未能大面积推广应用。因此，我国目前绝大多数棉粕仅作肥料使用用，饲料的利用率不足１５％。本文仅就棉粕脱毒饲料的各种技术的现状与进展，以及饲料资源的开与与农牧结合的模式做一分析，并提出相应的对策。     

饲料配方对牛奶品质的影响

综述了饲料中的脂肪、蛋白质、氨基酸、乙酸钠、缓冲剂、微量元素和维生素等配方对奶牛乳脂率、乳蛋白率和乳蛋白质产量的影响,旨在优化奶牛的饲料配方,提高牛奶的品质,满足人们的生活需求。     

不同处理对棉粕储存期间品质的影响

该研究考察了不同方法处理的棉粕,在自然条件下储存15个月的新鲜度和品质变化规律。结果表明,未处理组棉粕的挥发性盐基氮(T–VBN)和硫代巴比妥酸值(TBA)随储存时间的延长而逐渐升高,酸价(AV)先上升后下降。不同处理可显著抑制长时间储存棉粕的T–VBN、AV和TBA的增加,其抑制效果为1 h脱水>0.5 h脱水>9 mm颗粒>3 mm颗粒。     

棉籽饼粕化学脱毒作饲料蛋白质（1）

报告了采用新型棉粕脱棉酚化学添加剂，使棉酚处于双烯酮异构体之状态中，在温度M＜105℃，时间＜30min，添加剂量为6.5％～7.5％的条件下，将粕中游离棉酚降至＜0.040％。全（总）棉酚＜10％，蛋白质保证≥40％，达到国内外公定的饲料标准。商业化生产不改变现有制油工艺，经饲养肉鸡试验表明，脱酚粕有益于饲料的转化，降低了棉酚在鸡的肝脏、肌肉和血清中的残留量，减少了棉酚对肝脏、睾丸的损伤，为棉粕脱棉酚作饲料蛋白质提出了新的有效方法和技术。     

棉籽饼粕化学脱毒作饲料蛋白质研究（2）

报告了采用新型棉粕脱棉酚化学添加剂，使棉酚处于双烯酮异构体之状态中，在温度〈105℃，时间〈30min，添加剂量为6．5％～7．5％的条件下，将粕中游离棉酚降至＜0．040％。全（总）棉酚＜10％，蛋白质保证≥40％，达到国内外公定的饲料标准。商业化生产不改变现有制油工艺，经饲养肉鸡试验表明，脱酚粕有益于饲料的转化，降低了棉酚在鸡的肝脏、肌肉和血清中的残留量，减少了棉酚对肝脏、睾丸的损伤，为棉粕脱棉酚作饲料蛋白质提出了新的有效方法和技术。     

茶粉饲料添加剂对鸡蛋黄品质的影响

分析在蛋鸡饲料中添加茶粉对鸡蛋黄重要品质的影响,对实验数据进行单因素方差分析。结果表明:随着茶粉添加量的增加蛋黄色泽越来越深(P0.01);添加茶粉对鸡蛋黄中胆固醇含量有极显著影响(P0.01),1%的茶粉添加量使鸡蛋黄中胆固醇降低9.8%;添加茶粉对鸡蛋黄中VA含量有显著影响(P0.05),1.5%的茶粉添加量使鸡蛋黄中VA含量增加22%;添加茶粉对鸡蛋黄中VE含量有极显著影响(P0.01),0.5%、1%、1.5%的茶粉添加量使鸡蛋黄中VE含量增加23.52%、50.59%、68.10%;茶粉饲料添加剂能明显改善鸡蛋黄质构和鸡蛋黄口感。综合考虑认为添加量在1%~1.5%较合适。     

原料配方与操作参数对挤压饲料品质的影响

论述了挤压饲料的主要特点，基本原料配方和操作参数对挤压饲料品质的影响，详细介绍了螺杆结构，螺杆转速等变化对水产饲料膨化率的影响。     

微生物发酵改善棉粕饲用品质的研究

利用热带假丝酵母JD-9和干酪乳杆菌MX-48发酵棉粕,达到改善棉粕饲用品质的目的.结果表明:发酵后棉粕中游离棉酚含量从发酵前520 mg/kg降低至270 mg/kg,脱毒率达到48.1％;棉粕中小肽含量由发酵前的3.46％提高到14.43％;总氨基酸和必需氨基酸含量分别提高了10.81％和11.57％,其中赖氨酸和蛋氨酸含量分别提高了11.24％和35.48％;植酸含量从1.83％降到0.29％,相应的无机磷含量从0.08％提高到0.51％;粗纤维含量由发酵前的12.0％降低至10.2％,降解率达15％;pH下降至4.66,有益代谢产物乳酸含量达到6.0％.     

不同来源食用纤维性能的研究

农副产品如谷物、蔬菜、豆类、甜菜以及海藻类等加工过程产出的副产物是生产膳食纤维的丰富资源.这些富含纤维的副产物可以强化食品营养、增加食品纤维含量,因而得到热量低、低胆固醇和脂肪含量少的健康食品.膳食纤维也可以作为功能性成分改变产品如水合作用、持油能力、粘性、质地、感现性和货架期等物性和结构性能.     

Replacing human-edible feed ingredients with by-products increases net food production efficiency in dairy cows

Global demand for food is increasing, and use of large amounts of potentially human-edible feedstuffs for dairy cows is an important concern. The present study examined whether feeding a by-product-based concentrate combined with high-quality grass silage to high-producing dairy cows affected feed intake and milk production compared with a conventional diet, as well as the effect on efficiency of human food production. In a changeover experiment with four 21-d periods, 24 dairy cows in mid-lactation were offered 9.6 kg of dry matter per day with 1 of 4 concentrates and high-quality grass silage ad libitum. The control concentrate was based on cereal grain (wheat, oat, and barley) and soybean meal, whereas the 3 by-product-based concentrates contained sugar beet pulp in combination with mainly heat-treated rapeseed meal, distillers grain, or a mixture of both. All diets were formulated to be isoenergetic and isonitrogenous. The cows had 10-fold higher starch intake when fed the control diet than when fed the by-product-based concentrates. Silage intake (13 kg of dry matter/d) and milk production (33 kg of energy-corrected milk/d) were not affected by the change in diet. Therefore, replacing cereals and soybean meal with human-inedible by-products in a high-quality forage diet to dairy cows increased net food protein production substantially without lowering milk production.     

高温菜籽粕醇洗制取饲用浓缩蛋白工艺条件的研究

研究以高温菜籽粕为原料,利用醇洗工艺制取优质饲用浓缩蛋白的最佳工艺条件.通过单因素及正交实验得到最佳工艺条件为:乙醇体积分数70％,固液比1∶7,醇洗温度50℃,醇洗次数3次,醇洗时间50 min.醇洗菜籽浓缩蛋白的蛋白质含量由高温菜籽粕的40.21％提高至61.02％,硫苷含量由45.21 μmol/g降至5.25 μmol/g,植酸含量由2.48％降至0.55％,单宁含量由1.92％降至0.36％,蛋白质必需氨基酸含量由13.50％提高至19.32％,KOH蛋白质溶解度由39.09％提高至53.18％,粗纤维含量由10.12％降低至9.68％.利用高温菜籽粕制取的醇洗菜籽浓缩蛋白是蛋白质含量高、低抗营养因子残留及必需氨基酸含量高、蛋白质溶解度高且适口性好的优质饲用浓缩蛋白.     

Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed

The effect of processing conditions on protein digestibility and fluorodinitrobenzene (FDNB)‐reactive (available) lysine in the production of fish meal and extruded fish feed has been studied under pilot and commercial conditions using mink as model animals. Fish meal produced under pilot‐plant conditions at processing temperatures below 70–80 °C (FM1) had protein digestibility of 929 (grams of protein digested per 1000 g protein consumed) compared with 905 when processed at temperatures above 100 °C (FM2). A low‐temperature‐processed commercial fish meal (CFM1) had protein digestibility of 940 compared with 888 for a standard commercial fish meal (CFM2). Pilot‐produced extruded fish feed had protein digestibility of 913 when based on FM1 as the main protein source (95% of total protein) compared with 892 when based on FM2. Commercial extruded fish feed had protein digestibility of 912 when based on CFM1 compared with 871 when based on CFM2. Varying extrusion conditions at the pilot scale, ie temperatures from 100 to 126 °C and moisture contents from 21 to 12%, did not affect protein digestibility. Similarly, under commercial conditions, variation in temperature from 89 to 110 °C and moisture from 24.5 to 19.5% did not affect FDNB‐reactive lysine and protein digestibility. The FDNB‐reactive lysine content and protein digestibility of the extruded feed were less than the values calculated from the ingredient mixture before extrusion. Thus, despite different extrusion conditions not giving different FDNB‐reactive lysine and protein digestibility, the total process, ie extrusion, drying and oil coating, caused a reduction. Copyright © 2003 Society of Chemical Industry     

基于棉籽粕优质水产饲料配方的优化

该文利用棉籽粕替代水产饲料中鱼粉,作为主要蛋白源,以降低养殖成本,改善水体生态环境.以蛋白质和磷的体外消化率为评价指标,对棉籽粕以及钙磷的添加量做了优化.结果表明,棉籽粕替代33.33％的鱼粉,磷需要量为0.8％,并添加2.0％石粉时,饲料的体外消化率达到最大值.     

多菌种固态发酵对豆粕、棉籽粕和花生粕组成的混合蛋白原料的影响

以枯草芽孢杆菌和保加利亚乳杆菌为试验菌株,对豆粕、棉籽粕和花生粕组成的混合蛋白原料样品进行多菌种发酵处理,检测发酵过程中的活菌数和营养物质的变化。结果表明:发酵结束后混合蛋白原料样品中枯草芽孢杆菌活菌数为3.1×108cfu/g,保加利亚乳杆菌活菌数为4.45×108cfu/g,乳酸含量为1.98%,大分子蛋白几乎完全分解成小分子蛋白,粗蛋白质含量比发酵前提高了7.89%,寡肽含量比发酵前提高了129.36%,抗营养因子(水苏糖和棉籽糖)几乎完全降解,同时产生了一定量的还原糖。     

Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield

Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making properties and yield is not known. Norwegian Red dairy cows (n = 48) in early or mid lactation were divided in 3 groups and fed a ration consisting of grass silage and concentrate, where the concentrates were barley based but with different additional protein sources. These were: completely barley based with no additional protein source (BAR), additional protein from SBM, or additional protein from yeast (Cyberlindnera jadinii; YEA). The SBM and YEA concentrates had a higher protein content than the barley concentrate. Four batches of cheese were made from pooled milk from each of the 3 groups of dairy cows. Milk samples were collected 5 times during the experiment. Milk from cows fed BAR concentrate showed inferior cheese-making properties (lower casein content, longer renneting time, lower content of phosphorus, and lower cheese yield) compared with SBM and YEA concentrates. Overall, SBM or YEA bulk milk had similar cheese-making properties, but when investigating individual milk samples, YEA milk showed better coagulation properties.     

无鱼粉蛋白饲料必需氨基酸平衡模式研究

研究以罗非鱼肉作为参考蛋白模式,采用5种化学分析方法评估无鱼粉罗非鱼实验配方及对照组中必需氨基酸的营养价值。结果表明实验配方及对照组的氨基酸组成合理,必需氨基酸平衡。配方1的必需氨基酸指数、氨基酸比值系数分及必需氨基酸相对比值均优于其他各组,各实验配方组的必需氨基酸的化学评分都达到了平衡。养殖试验的结果表明:实验配方1为最佳配方组,氨基酸组成模式基本符合罗非鱼生长的营养需求,罗非鱼的增重率为158%,饵料系数为124%。因此利用无鱼粉饲料氨基酸的平衡,可有效提高罗非鱼的生长性能、饲料转化率及蛋白效率。     

不同贮藏方法对鸭汤营养成分和感官品质的影响

为探讨不同贮藏方法对鸭汤营养成分和感官品质的影响,以新鲜鸭汤为对照,分别研究了速冻、缓冻和高温杀菌对鸭汤感官评价、可溶性固形物、粗蛋白、氨基态氮、粗脂肪和TBARS值的影响。结果表明,速冻组鸭汤感官评价、可溶性蛋白和氨基态氮与对照组无显著差异(p>0.05),而粗蛋白和粗脂肪显著降低(p<0.05),TBARS值显著升高(p<0.05),对照组和速冻组粗蛋白分别为2.92%和2.56%、粗脂肪分别为0.53%和0.37%、TBARS值分别为0.57和0.74 mg/kg。与对照组相比,缓冻组鸭汤氨基态氮差异不显著(p>0.05),感官评价、可溶性固形物、粗蛋白和粗脂肪显著降低(p<0.05),TBARS值显著升高(p<0.05)。与对照组相比,高温组鸭汤感官评价、可溶性固形物、粗蛋白和粗脂肪显著降低(p<0.05),氨基态氮和TBARS值显著升高。此外,速冻组鸭汤感官评价、可溶性固形物和粗蛋白含量均显著高于缓冻组和高温组(p<0.05)。综上所述,速冻处理能够最大限度保持鸭汤的营养成分和感官品质,本文为汤煲产品的贮藏保鲜提供了一种新方法。      

饵料中不同鱼饲比对黄鳝生长性能和肉质的影响

探索饵料中不同鱼饲比对黄鳝生长性能和肉质的影响。结果表明:当饵料中鱼饲比从T(4∶1)降到T(1∶2),黄鳝的生长性能未受到影响;当鱼饲比降至T(1∶4),黄鳝的相对增重率显著下降。与野生黄鳝相比,采用冰鲜鱼与膨化饲料投喂的黄鳝,其基本营养成分蛋白质和部分氨基酸含量略低于野生黄鳝,随着饵料中鱼饲比的不断降低,黄鳝肌肉蛋白质含量和部分氨基酸含量也有下降的趋势。     

不同低聚糖对小龙虾饲料物理指标及消化特性的影响

为研究不同低聚糖对小龙虾饲料品质的影响,分别将低聚异麦芽糖和低聚木糖以不同添加量添加至饲料中,混匀制粒后测定饲料的含粉率、质量体积、硬度、黏弹性、沉降速度、吸水性、稳定性等物理指标,在此基础上进行体外模拟消化试验.试验结果表明,较低添加量下低聚异麦芽糖饲料的含粉率、硬度和黏弹性高于低聚木糖,较高添加量下则相反;低聚木糖...