12个豆粕样品鸭代谢能值及氨基酸消化率的比较研究

Differences in Metabolizable Energy and True Amino Acid Digestibility of Twelve Savhean Meal Samnles in Adult Dncks

本试验旨在通过研究鸭对12个豆粕样品的能量和氨基酸生物学利用率的差异,探讨豆粕原料中主要养分生物学效价的变异因素。试验采用单因素完全随机设计,以每个豆粕样品为1个处理,每个处理4个重复,每个重复3只鸭,以排空强饲法测定12个豆粕样品的代谢能值及氨基酸真消化率。结果表明,3#豆粕样品的鸭代谢能值最高,显著高于4#、8#、9#、10#、11#、12#豆粕样品的代谢能值(P<0.05)。7#豆粕样品的鸭代谢能值次之,显著高于8#、11#、12#豆粕样品的代谢能值(P<0.05)。在氨基酸消化率的差异上,7#、8#、9#豆粕样品的总氨基酸真消化率显著高于1#、2#、3#、4#、5#、12#豆粕样品(P<0.05)。除6#、7#、8#、9#豆粕样品问、2#、3#豆粕样品与1#、4#样品问在17种氨基酸的真消化率上无显著性差异外(P>0.05),其他样品两两间在某些氨基酸的真消化率上均存在显著性差异(P<0.05)。从豆粕的化学成分与代谢能及氨基酸真消化率的相关关系看,不同来源豆粕代谢能值的差异可能与豆皮的含量有关,而氨基酸真消化率的差异可能与大豆的来源及生产工艺有关。

The differences in metabolizable energy and true amino acid digestibility of 12 soybean meal samples using adult ducks as experimental animals were investigated to study the variation in the bioavailability of macronutrients of soybean meals. A completely randomized design was used and each sample of soybean meal was a treatment with 4 replicates each and 12 ducks in each replicate. Sibbald＇s emptying-force-feeding method was used to determine the metablizable energy and true amino acid digestibility of soybean meals. The results showed that the metabolizable energy of sample 3 was significantly higher than that of samples 4, 8, 9, 10, 11, 12 （P〈0.05） and sample 7 was significantly higher than that of samples 8, 11, 12 （P〈0.05）. The true digestibilities of total amino acids of sample 7, 8, 9 were significantly higher than those of samples 1, 2, 3, 4, 5, 12 （P〈0.05）. There was no significant difference in the true digestibilities of 17 amino acids among samples 6, 7, 8, 9, and between samples 2, 3 and samples 1, 4 （P〉0.05）. There was significant difference in the true digestibility of some amino acids among other samples （P〈0.05）. In conclusion, according to the relationship between the chemical compositions and metabolizable energy, true amino acid digestibility of 12 soybean meals, the difference in metabolizable energy of soybean meals was probably related to the percentage of soybean hull, however, the difference in true amino acid digestibility was related to the origin of soybean and production process.