味精菌体蛋白对鸡蛋白质和氨基酸利用率的影响

Effects of monosodium glutamate on digestibility of crude proteins and amino acids in the chicken

选用24只2 kg左右的蛋公鸡,随机分组进行4个处理,每个处理6只鸡。前3个处理分别给每只鸡强饲占体重4%的待测原料(豆粕、玉米蛋白粉和味精菌体蛋白),第4个处理作为内源对照组,测定内源排泄量,以评定味精菌体蛋白对鸡蛋白质和氨基酸利用率的影响。结果表明,味精菌体蛋白粗蛋白含量达到71.45%,分别比豆粕和玉米蛋白粉高64.03%和22.32%;味精菌体蛋白粗蛋白表观消化率和真消化率、总氨基酸表观消化率和真消化率均极显著低于豆粕和玉米蛋白粉(P<0.01);而干物质表观消化率和真消化率三者间无显著差异(P>0.05);在已测定的17种氨基酸中,除甘氨酸外,味精菌体蛋白粉其他氨基酸表观消化率和真消化率均极显著低于豆粕和玉米蛋白粉(P<0.01)。这表明味精菌体蛋白的蛋白质和氨基酸利用率低于豆粕和玉米蛋白粉。

The experiment was conducted to investigate the effect of monosodium glutamate products （MSGP） on crude protein and amino acid digestibility in the chicken. Roosters （2 kg） of 24 were allocated randomly into four treatments, 6 birds in each treatment. In the first three treatments, each rooster was tub fed 3% weight experimental diets. In the 4 th treatment, 6 birds were deprived of diet for endogenous excretion determination. The results showed that the crude protein in MSGP was 71.45%, 64.03% and 22. 32% higher than that of SM and CGM, respectively. Apparent and true digestibility of crude protein and total amino acid in MSGP were significantly lower than that in SM and CGM （P〈0. 01 ）, but apparent and true digestibility of dried matter was not significant different （P〉0. 05）. The apparent and true digestibility of single amino acid in MSGP was significantly lower than that in SM and CGM （P〈0. 01 ）, besides Glycin. Together, our results suggested that the availability of CP and AA in MSGP were significantly lower than that in SM and CGM.