菜籽饼品质分析及其在肉鸡日粮中的应用

Quality analysis of rapeseed cake and its application in broiler diets

试验旨在评估高温加工过程对菜籽饼品质的影响及其在肉鸡日粮中的应用价值,首先对菜籽饼的品质进行了检测分析,然后采用单因子随机分组设计,选取30日龄矮脚黄公鸡270只,随机分为3组(对照组和试验1、2组),每组3个重复,每个重复30只鸡,各试验组分别在基础日粮中添加0%、4%、8%的菜籽饼,试验为期4周。结果表明,菜籽饼由于经过高温热榨处理,颜色呈深褐色,蛋白质溶解度降低至17.09%,中性洗涤纤维含量升高至42.98%,赖氨酸、精氨酸等氨基酸含量均不同程度降低。试验期末,试验1组、试验2组与对照组相比,肉鸡的体重、日采食量、平均日增重、料重比差异均不显著(P>0.05),但试验1组料肉比有所降低,且鸡饲料成本最低,表现出较好的经济效益。由此可见,菜籽饼品质虽有一定程度下降,但在肉鸡日粮中添加适宜用量可一定程度提高经济效益。

The experiment was conducted to study the effects of high-temperature processing on rapeseed cake quality and its application value in diet for broilers.A total of 270 30-day-old yellow dwarf cocks were randomly allocateol to 3 groups with 3 replicates of 30 each（control group,group 1,group 2）.The control group was fed with basal diet and group 1 and 2 were fed with basal diet added 4 % and 8 % rapeseed cake.The experiment lasted for four weeks.The results showed that：rapeseed cake had deep brown color by high-temperature processing,protein solubility decreased to 17.09 %,neutral detergent fiber increased to 42.98 %,and almost all amino acids decreased in different degrees like lysine and arginine,etc.Compared with the control group,there were no significant effects on body weight,average daily feed intake,average daily weight gain and feed gain ratio in the experimental group 1 and 2（P 0.05）.The minimum feed cost was group 1,which had better economic benefit.Therefore,rapeseed cake quality was decreased in some degree,but it had a good economic benefit with adding a suitable amount in the diet.