挤压膨化方式对青海省蚕豆营养价值的影响研究

Effect of extruded popping on nutritional value of soybean of Qinghai province

研究针对青海省具有的蚕豆资源优势结合研制高原牦牛犊牛专用培育料需要的实际,采用挤压膨化方式进行蚕豆的变性加工处理,并利用体外产气技术进行其营养价值的评定研究,结果表明:蚕豆经膨化后,自身的营养成分除水分和粗纤维含量下降外,其它养分含量无明显变化。体外发酵24～72h产气量膨化蚕豆均高于未膨化组(P<0.05),同时,膨化蚕豆体外发酵OMD、DE、ME均略高于未膨化处理组(P>0.05),且有机物质消化率蚕豆膨化组较未膨化组提高2.95%,消化能、代谢能膨化蚕豆较未膨化组分别提高3.15%、3.28%。为高原蛋白饲料资源的高效利用和牦牛犊牛专用培育料的研制提供理论依据和技术参数。

The study was based on the resource advantage of soybean in Qinghai province and the requirement of developing special cultivation feed on plateau yak calves,soybean was processed by adopting extruded popping,and its nutritional value was evaluated by using in vitro gas technology,the results showed that after extruded popping,moisture and crude fibre content of soybean was declining,other nutrients' content had no apparently change.The gas production of soybean fermented by in vitro 24 h to 72 h were higher than the group of no extruded popping(P<0.05),at the same time,OMD,DE and ME of bean in vitro slightly higher than the group of no extruded popping(P>0.05),and the digestibility rate of organic matter is improved by 2.95% than the group of no extruded popping,DE and ME were improved by 3.15%,3.28% than the group of no extruded popping respectively.Which were to provide theoretical basis and technical parameters for efficient utilization of protein feed resources and development of special cultivation feed on yak calves of Qinghai plateau.