饲料调质温度对维生素和氨基酸的影响研究

Study of the Effect of Feed Tempering Temperature on Vitamins and Amino Acids

为研究不同调质温度对饲料中维生素和氨基酸的影响,试验选取北方某饲料厂两种不同饲料品种的半成品饲料,分别在65℃和85℃模拟调质温度和140 s模拟调质时间条件下处理饲料样品,并将样品寄送检测维生素和氨基酸的含量变化。结果表明:1)高温调质会显著或极显著增加饲料中维生素A、E、C和泛酸的损失率,并且随着调质温度的升高,维生素A、E、C和泛酸的损失率有增加趋势,温度升高与维生素损失率有正相关关系。2)85℃模拟调质温度下,赖氨酸、蛋氨酸和苏氨酸稳定性都有显著或极显著降低,色氨酸变化不显著。

The purpose of this research was to study the effects of different tempering temperatures on vitamins and amino acids in feed.Two kinds of semi-finished feeds were selected from a feed factory in North China.The feed samples were treated under the simulated tempering temperature of 65℃and 85℃and the simulated tempering time of 140 s.Samples were sent to be tested for changes in vitamin and amino acid.The results showed as follows:1)The loss rates of vitamins A,E,C and pantothenic acid in fodder were significantly or extremely significantly increased by high temperature,and the loss rates tended to increase with the rise of tempering temperature,and there was positive correlation between temperature and vitamin loss rates.2)The stability of lysine,methionine and threonine was significantly or extremely significantly decreased at 85℃,while the change of tryptophan was not significant.