NSP酶对大麦体外消化的影响

The Effect of NSP Enzyme on digestion of Barley in vitro

大麦体外消化试验结果揭示,添加NSP酶（GXC）使大麦中干物质、粗蛋白、粗灰分、无氮浸出物、粗脂肪和粗纤维的消化率分别提高了18.13％、20.27％、15.99％、16.42％、和26.93％和30.02％;大麦中各种氨基酸体外消化率显著提高,幅度为11.83％～61.39％;添加NSP酶使大麦胚乳细胞壁在体外完全降解;消化过滤液中葡萄糖和总氨基酸含量分别提高了17.58％和10.26％;而粘度降低了4.51％。

The digestive experiment in vitro showed that supplement of NSP Enzyme (GXC) significantly increased the digestibility of DE, CP, CA, NND, EE and CF of barley respectively by 18.13% ,20.27% ,15.99% ,16.42% ,26. 93% and 30.02% ,inhanced the digestibility of AA by 11.83 - 61.39% .NSP Enzyme (GXC) made endosperm cell wall of barley degrade completely,increased glucose and amino acid in digestive solution filtrated by 17.58% and 10.26% respectively and decreased the filtrate viscosity by 4.51% .