不同处理的生豆饼对肉鸡饲养效果的影响

Effects of Different Treatments for Raw Soybean Cake on Broiler′s Production Performance

分别用０３％Ｎａ２Ｓ２Ｏ５、２５０ｍｇ／ｋｇ硼砂、膨化、００３％Ｎａ２Ｓ２Ｏ５加膨化处理生豆饼。经测定脲酶活力分别为ΔｐＨ０３９、０３７９、０．３５６和０．２８５，比生豆饼（ΔｐＨ１３４）下降明显。饲养试验和消化试验的结果：处理各组耗料增重比与对照组（生豆饼组）相比，有不同程度的下降，但硼砂处理组和加０３％Ｎａ２Ｓ２Ｏ５膨化组的生长速度都低于对照组，各组干物质消化率差异不显著（Ｐ＞００５），粗蛋白消化率以膨化组最高。说明膨化处理生豆饼可提高生豆饼的营养价值。

Using 0.3% sodium metabisulphite (SMBS),250 mg/kg sodium tetraborate (STB),extruding prcess,0 3% SMBS and then extruding process (SMBS & EP), the soybean cake (RSC) was treated separately. Their urase activites are ΔpH 0.39,0.379,0.365,0.285,respectively,much lower than the RSC(ΔpH 1.34). The results of performance and digestive trials indicated,that feed/gain ratio (F/G) of the treated groups was lower than the control group (RSE). But the gain of STB group and SMBS & EP group decreased significantly compared with the control group. There was no difference on the digestibility of DM between all groups,the CP digestibility of the extruded group was the highest,i.e. The extruding process could improve the nutritive value of RSC.