储藏对配合饲料蛋白质营养价值的影响

Effects of the Nutritive Value of Protein in Diet in Storage

采用三因素二次回归正交组合设计 ,研究了贮藏中温度 (6～ 42℃ )、时间 (3～ 5 7d)、水分 (9%～ 18% )三因素动态变化对 10～ 2 0kg仔猪配合饲料蛋白质营养价值的影响。结果表明 :贮藏中温度升高极显著降低全价颗粒饲料蛋白质溶解度 (PS)和总赖氨酸 (TLys)含量 (P <0 0 1) ,显著降低有效赖氨酸 (ALys)和蛋氨酸 (Met)含量 (P <0 0 5 ) ;时间延长极显著降低PS、TLys和Met含量 (P <0 0 1) ,显著降低ALys含量 (P <0 0 5 ) ;水分增加极显著降低PS和TLys含量 (P <0 0 1) ,温度与时间互作极显著降低PS(P <0 0 1) ,温度与水分互作极显著降低TLys含量(P <0 0 1) ;水分增加呈二次曲线降低粗蛋白 (CP)含量 (P <0 0 5 ) ,温度、时间、水分均对真蛋白 (TP)含量无显著影响 (P >0 0 5 )。全价颗粒饲料在储藏中含水量高于 12 12 % ,增加CP含量损失 ;温度、时间、水分高于 18 45℃、2 0 95d、12 0 4% ,降低PS ;温度高于 8 5 5℃ 。

The experiment was conducted to study the effects of temperature, time and moisture on protein nutritive value in piglet(10～20kg) diet with the three factors quadratic regression right cross design. The variability of nutritive value of protein in diet was studied under different temperature (6～42℃), time(3～57days) and moisture(9%～18%) in storage. The results showed as follows: The temperature significantly reduced the protein solubility and total lysine(P<0 01), and reduced the amounts of available lysine and methoinine(P<0 05); The time significantly reduced the protein solubility, total lysine and methoinine(P<0 01), and reduced the amount of available lysine(P<0 05); The moisture reduced the protein solubility and total lysine(P<0.01). The interaction of temperature and time reduced the protein solubility significantly(P<0 01), The interaction of temperature and moisture reduced the amount of total Lysine(P<0 01).The temperature, time or moisture had no significantly effect on amount of the true protein(P>0 05); Protein solubility was decreased when the temperature, time and moisture were higher than 18 45℃, 20 95 days and 12 04%; The moisture matching with the minimum loss of crude protein was under 12 12%, and the available Lysine was decreased when temperature was higher than 8 55℃ in the diet.