用Sibbald“TME”方法研究加工处理对饲料中氨基酸利用率的影响

Research for Influence of Different Treatments on Availability of Amino Acids by Using Sibbald “TME” Method

利用正常的艾维因公鸡 ,应用Sibbald“TME”方法 ,测定了湖北省内热处理程度不同的花生粕、棉籽粕和菜籽粕 (饼 )的氨基酸真利用率。总必需氨基酸平均真利用率花生粕Ⅰ为 90 .8%、花生粕Ⅱ为 83.8%、棉籽粕Ⅰ为 79.5 %、棉籽粕Ⅱ为 71 .8%、菜籽饼为 84.4%、菜籽粕为 82 .4%。研究结果表明

Avain cockerels and sibbald “TME” method were used to determine AA true availabicity of different heat treatments of groundnut meal, cottonseed meal and rapeseed meal in Hubei province. The total AA true availability of groundnut meal Ⅰ,groundnut meal Ⅱ, cottonseed meal Ⅰ, cottonseed meal Ⅱ, rapeseed meal Ⅰ and rapeseed meal Ⅱ were 90.8%, 83.8%, 79.5%, 71.8%, 84.4% and 82.4% respectively. The results indicated that proper processing was essential for the improvement of the amino acid availability of oilseed meals.