液态豆粕酶解发酵物对生长育肥猪的营养价值评定

Nutritional value evaluation of liquid enzymolysed and fermented soybean meal on growing pigs

用木瓜蛋白酶和酵母菌在液态状态下对豆粕进行酶解发酵,研究豆粕酶解发酵前后营养成分的变化,并通过猪消化试验对其进行了营养价值评定。结果显示:豆粕酶解发酵24h后,粗蛋白含量变化不显著(P>0.05),水溶性蛋白和小肽的含量显著提高(P<0.05);SDS-PAGE凝胶电泳图显示豆粕的大分子蛋白大部分已经被降解到了相对分子质量35 000以下;高分子蛋白质、中分子蛋白质的含量显著下降而低分子蛋白质的含量提高2.64倍(P<0.05);天冬氨酸、脯氨酸、丙氨酸、亮氨酸、赖氨酸含量以及总氨基酸含量有了显著的提高(P<0.05),精氨酸含量降低18.87%(P<0.05);猪消化试验表明豆粕液态酶解发酵物的粗蛋白、苏氨酸、甘氨酸、丙氨酸、胱氨酸、缬氨酸、蛋氨酸、异亮氨酸和酪氨酸的粪表观消化率和豆粕相比显著提高(P<0.05)。结果表明:豆粕经液态酶解发酵后蛋白质品质得到改善。

Soybean meal was enzymolysed and fermented by papain and Saccharomyces cerevisiae in the liquid state,and changes of nutrient contents was analyzed,and nutritional value assessed by swine digestion test in this paper. The results showed that contents of crude protein of liquid enzy-molysed and fermented soybean meal have no significant change （P〈0.05） ,the contents of water-soluble proteins and small peptides significantly increased （P〈0.05） ;SDS-PAGE gel electrophoresis showed that macromolecular protein meal was degraded to a molecular weight of less then 35 000 protein content of low molecular weight increase by 2.64 fold （P〈0.05）;aspartic acid, proline,alanine, leucine leucine, lysine, and total amino acid contents were significantly improved （P〈0.05）,arginine decreased by 18.87% （P〈0.05）;Swine digestion tests showed in soybean meal liquid enzymatic fermentation product, fecal digestibility of threonine, glycine, alanine, cysteine,valine, methionine, isoleucine and tyrosine significantly increased compared to soybean meal （P〈0.05）.