鸡、猪对血粉的氨基酸真消化率及其受蛋白酶调控影响的研究

STUDIES ON THE TRUE AMINO ACID DIGESTIBILITY OF BLOOD MEAL FOR POULTRY AND PIGS AND ITS CONTROLLING EFFECT BY ADDING PROTEINASE

本研究用去盲肠鸡和回—直肠吻合猪评定了饲用蒸煮血粉的氨基酸真消化率(TAAD),并探讨了添加酸性蛋白酶对蒸者血粉TAAD的调控效应。结果表明,蒸煮血粉平均TAAD在鸡(69.0％)明显低于猪(81.9％),而平均TAAD的酶促消化调控效应在鸡(11.2个百分点)明显高于猪(1.7个百分点)。

In this paper,the true ami no ncicl digestibilities (TAAD) of steamed blood meal were determined with caecectomized cockerel and with ileo-rectal anastomosised swine,respectively.And the controlling effects of adding acidic proteinase on TAAD of steamed blood meal were approached.The results showed that the average TAAD of steamed blood menl lor poultry (69.0%) was lower than for pigs (81.9%),but the controlling effect on average TAAD for poultry( 11.2%) was higher than for pigs (1.7%).