预处理对甲鱼饲用红鱼粉蛋白质离体消化率的影响

Effects of Pretreatment on Digestibility of Proteins in Brown Fishmeal for Soft Shell Turtle in Vitro

采用离体消化法,以甲鱼的胃、肠道的粗酶液作为酶原,测定了红鱼粉经不同预处理后蛋白质的离体消化率。试验结果表明:甲鱼对挤压膨化处理的红鱼粉蛋白质的离体消化率最高,其次为直接加热处理的红鱼粉,环模制粒和未经水热处理的红鱼粉的效果较差;挤压膨化使甲鱼饲用红鱼粉的蛋白质表观消化率提高16.20%。

The effects of pretreatment on digestibility of proteins in brown fishmeal were determined by the stomach and intestinal enzymes of soft shell turtle in vitro. The results showed that the digestibility of crude proteins decreased as extruded, direct-heated, un-disposed, and granulated brown fishmeal in turn, and the digestibility of proteins in the extruded brown fishmeal used for soft shell turtle feed increased by 16.20%.