青霉素菌体蛋白营养价值评定及应用效果研究

Nutritoinal Evaluation and Use of Penicillin Fermentation Culture as a Feed Ingredient for Laying Hens

分析结果表明：青霉素菌体蛋白含粗蛋白质４１．０％，钙１．４４％，总磷１．１１％，代谢能水平为９．９６ＫＪ／ｇ，５种主要的氨基酸含量如下：赖氨酸１．８４％，蛋氨酸０．６０％，胱氨酸０．６２％，苏氨酸１．７８％，色氨酸０．５０％；表观消化率分别为：８８．４％，９０．７％，６１．９％，８０．４％，９１．４％。通过饲养实验说明，在蛋鸡全价料中添加３％、５％、７％的青霉素菌体蛋白。

The data of analyses for penicillin fermentation culture(PFC) are as follows:crude protein 41%;Ca 1.44%;total P 1.11%;metabolizable energy 9.96KJ/g;Lys 1.84%;Met 0.60%;Cys 0.62%;Thr 1.78%;Trp 0.50%;the apparent amino acid digestibility(AAAD) are Lys 88.4% Met90.7%,Cys 61.9%,Thr 80.4% and Trp 91.4%. The result of feeding trial showed that PFC can be used in layer diet at 3%～7% inclusion ratio and with no significant influence on performance of laying hens compared with the corn-soy bean diet with out PFC.