甲醛保护豆饼的动态降解及其对日粮体外发酵影响的研究

STUDIES ON THE KINETIC DEGRADATION OF SBM PROTECTED WITH HCHO AND ITS EFFECT ON IN VITRO FERMENTATION OF THE DIET

研究了不同浓度甲醛保护豆饼蛋白质后对蛋白质动态降解以及日粮体外发酵的影响。结果表明,当甲醛水平为0.6g/100gCP时,蛋白质的快速降解部分减少,慢速降解部分增加,降解速度变慢。根据降解模型p=a+b(1-e^(-ct))判断,0.6％的甲醛即能增加过瘤胃蛋白30％,又不会对蛋白质过保护。用甲醛保护豆饼配合日粮时,对有机物的降解率和有机物合成微生物的效率没有显著影响(P>0.05),但是甲醛保护能使可降解氮的利用效率从0.7928提高到0.8482(P<0.05)。

The kinetic degradation of SBM protected with HCHO and its effect on the fermentation of the diet in virto were studied here.The results showed that the degradability of SRM proteett.d with 0.6g HCHO/100g CP decreased by 30 percent (P<0.05)The diet with protected SBM as the part of dietary nitrogen source had the similar OM degradability compared with the control diet (P>0.05),but RDN conversion efficiency for HCHO protecting diet was significantly higher than for the control diet(P<0.05)