68个去皮和带皮豆粕的氨基酸组成及其回归估测

DETERMINATION AND PREDICTION OF THE AMINO ACIDS OF 68 DEHULLED AND REGULAR SOYBEAN MEALS

采集美国、巴西、中国加工的11个去皮豆粕和中国13个省市的51个大、中、小型企业加工的57个带皮豆粕,对其必需氨基酸组成进行比较研究。结果显示:去皮豆粕优于带皮豆粕。去皮豆粕的赖氨酸(88%干物质基础)为3.08%,比带皮豆粕高0.09%P(<0.01);其它氨基酸如Ile、Lys、Met、Phe、Cys和总必需氨基酸(P<0.01),Leu、Thr和V alP(<0.05)的含量均高于带皮豆粕。本次研究建立了以豆粕中粗蛋白质含量为自变量估测豆粕中必需氨基酸含量的有效方程;Lys、Thr、Trp、Met+Cys和Arg的回归估测值与实测值的差异较小,差异度分别为0.95%、0.30%和-2.19%;通过豆粕粗蛋白质含量回归估测Lys、Thr和Arg含量是可行的。

The following soybean meal samples were collected for analyzing：11 dehulled soybean meals from America,Brazil and China;57 regular soybean meals from thirteen provinces or cities in China and their soybeans from America,Brazil,Argentina and China.The results showed that,on the average,there were significant differences in crude protein and Ile,Lys,Met,Phe and essential amino acids （P〈0.01）,Leu, Thr and Val（P〈0.05）.The compositions of crude protein and Lysine（standardized DM 88%） were 46.72% and 3.08%,respectively;and were higher 1.64% and 0.09% than that of regular soybean meals （P〈0.01）, respectively.The prediction equations for indispensable amino acids were established from crude protein contents in soybean meal by linear regression.The regression coefficients of Lys,Thr,Trp,Met＋Cys and Arg were 0.722,0.732,0.682,0.752 and 0.761（P〈0.01）,respectively.There were small deferences between the predicated and determined values of Lys,Thr and Arg,and those percentages of the difference（DIFF%）were 0.95%,0.30% and -2.19%,respectively.The result indicatd that the prediction equations of Lys,Thr and Arg established in this experiment were suitable to predict Lys,Thr and Arg values in soybean meal.