大豆磷脂对肉仔鸡脂肪沉积的影响

大豆磷脂是大豆油精制过程中的副产品———水化油脚及时加工制取的纯天然产品,因其具有乳化、分散、起泡、脱膜、降低黏度、保持水分、同蛋白质及淀粉结合等功能,在各行业中得到了广泛的应用。大豆磷脂在畜禽体内脂肪代谢、肌肉蛋白质沉积、神经系统发育和体内氧化发育等方面发挥着重要的作用。美国食品化学法典对商品磷脂作了如下定义:食品级磷脂来源于大豆与其他植物,他是由磷脂的丙酮不溶物组成的复杂混合物,其中主要是磷脂酰胆碱、磷脂酰乙醇胺及磷脂酰肌醇。大豆磷脂一般分为4类:浓缩磷脂,包括塑性磷脂与流质磷脂两种(脱色或非脱色型)…     

大豆磷脂油有效能值评定及其在仔猪饲粮中的应用效果

本研究包括2个试验,试验1旨在评定大豆磷脂油的有效能值;试验2旨在研究大豆磷脂油对断奶仔猪生长性能、血清脂质代谢及直肠微生物数量的影响。试验1(代谢试验):选用16头平均体重(27.54±1.20)kg的"杜×长×大"去势公猪,随机分为2个组,每个组8个重复,每个重复1头猪,分别饲喂基础饲粮和4%大豆磷脂油替换基础饲粮的试验饲粮,预试期5d,正试期4 d。试验2(饲养试验):选用54头23日龄断奶、初始体重(6.50±0.48)kg"杜×长×大"仔猪,按体重相近原则随机分为3个组,每个组6个重复,每个重复3头猪,分别饲喂基础饲粮(含2%大豆油,对照组)、1.0%磷脂油饲粮(大豆磷脂油等量替代基础饲粮中50%大豆油,即含1.0%大豆油+1.0%磷脂油)和1.5%磷脂油饲粮(大豆磷脂油等能替代基础饲粮中50%大豆油,即含1.0%大豆油+1.5%磷脂油),试验期35 d。代谢试验结果表明:大豆磷脂油的表观消化能为31.32 MJ/kg,表观代谢能为30.07 MJ/kg。饲养试验结果表明,与对照组相比:1)第15~35天,1.0%、1.5%磷脂油饲粮组仔猪平均日采食量(ADFI)分别提高了6.23%和3.13%(P0.05),平均日增重(ADG)分别提高了6.66%和5.28%(P0.05);第1~35天,1.0%磷脂油饲粮组仔猪ADFI和ADG分别提高了5.34%和5.64%(P0.05)。2)1.0%磷脂油饲粮组仔猪腹泻率和腹泻指数分别降低了5.81%和13.41%(P0.05)。3)1.0%磷脂油饲粮组仔猪血清甘油三酯和游离脂肪酸的含量分别降低了10.91%和12.80%(P0.05);1.5%磷脂油饲粮组血清甘油三酯、总胆固醇和高密度脂蛋白胆固醇含量分别降低了7.27%、5.33%和10.53%(P0.05)。4)第15天,1.0%和1.5%磷脂油饲粮组仔猪直肠粪便大肠杆菌数量分别降低了4.88%和4.12%(P0.05);第36天,1.0%磷脂油饲粮组仔猪直肠粪便大肠杆菌数量降低了4.88%(P0.05)。综上可见,大豆磷脂油的表观消化能为31.32 MJ/kg,表观代谢能为30.07 MJ/kg;饲粮添加1.0%大豆磷脂油等量替代基础饲粮中的大豆油,可一定程度提高仔猪ADFI和ADG,降低腹泻率和直肠粪便大肠杆菌数量。     

氯化钙的添加量对半硬质干酪品质影响研究

研究氯化钙的添加量对半硬质干酪品质的影响,以确定其最佳添加量。采用单因素试验设计,氯化钙的添加量分别为0、5、10、15、20g/100kg牛奶。在其它工艺条件相同的情况下,分别加工一批干酪,然后测定成熟干酪的性能指标。结果表明,随着氯化钙添加量的增加,干酪的感官评定值逐渐降低;干酪的硬度、pH4.6可溶性氮含量、游离氨基酸总量和水分含量逐渐增加,而pH值变化不大。以感官评定值为主指标,结合其它性能指标,确定氯化钙的最佳添加量为0-5g/100kg。     

饲用磷脂的特性与质量控制

饲用磷脂是从大豆油精炼过程中分离出来的胶质,是制油工业中重要的副产品。大豆中含有1.2%~3.2%的磷脂,在大豆制油过程中,毛油脱胶时分离出来的水化磷脂,经过提取和精制等加工过程可得到大豆磷脂系列产品,分别是浓缩磷脂、精制磷脂（精制浓缩磷脂、粉末磷脂）、卵磷脂、肌醇磷脂等。在饲料工     

复合大豆磷脂粉的生产工艺及在饲料中的应用

<正>在国内,早期用于饲料加工业的磷脂产品主要为浓缩磷脂(也称磷脂油)。此类产品因未标准化,产品的磷脂含量不一,粘度范围较宽。磷脂含量高,粘度大,流动性差,不易于泵送和喷涂添加;磷脂含量过     

磷脂对中华绒鳌蟹幼蟹生长和饲料利用的影响

以初始体重为(1.25±0.05)g的幼蟹为试验对象,生长试验周期为60 d,观察在饲料中添加不同比例的磷脂对幼蟹的生长性能及饲料利用率的影响。试验结果表明,添加2.00%和4.00%磷脂组幼蟹的终末体重、增重率、成活率均高于对照组,但差异不显著;试验组幼蟹的干物质摄食率、饲料转化率、蛋白质效率、蛋白质利用率、蟹体粗蛋白含量、粗脂肪含量和粗灰分含量均随饲料中磷脂含量的升高而提高,而蟹体水分含量则下降,但各组之间的差异不显著。因此,在饲料中添加2.00%-4.00%的磷脂可以有效地促进幼蟹的生长。     

油脂的添加形式和日粮类型对育肥猪生长、屠宰性能及养分消化率的影响

文章旨在研究不同日粮类型(小麦-大麦型或副产物型)和油脂的不同添加形式(直接添加或喷雾)对育肥猪生长、屠宰性能及养分消化率的影响。本研究分为两个试验部分,试验1选择180头平均体重为(50.45±3.52)kg的三元肥猪,随机分为6组,每组3个重复,每个重复10头猪,用于评估干物质、粗蛋白质、中性洗涤纤维、粗脂肪、能量和磷的消化率。日粮类型分为两种,即小麦-大麦型和副产物型(玉米蛋白粉、锯末、菜粕),油脂的添加形式也分为两种,即直接添加4%大豆油和1%大豆油+3%喷雾大豆油。试验2选择600头体重一致的三元肥猪,随机分为6组,每组5个重复,每个重复20头猪,用于评估日粮类型和油脂添加形式对生长和屠宰性能的影响。日粮组成同试验1,试验由14周龄开展到24周龄。结果 :小麦-大麦型或副产物日粮添加大豆油(4%大豆油或1%大豆油+3%喷雾大豆油)显著提高了粗脂肪和磷的表观消化率,显著降低了磷的排泄量(P 0.05)。小麦-大麦型日粮添加大豆油显著降低了氮的排泄量(P 0.05)。与添加4%大豆油相比,副产物型日粮添加1%大豆油+3%喷雾大豆油显著提高了粗脂肪的表观消化率(P 0.05)。小麦-大麦型日粮显著提高了育肥猪的日增重、末重、屠体重和消化能摄入量(P 0.05),显著降低了料重比(P 0.05)。结论 :小麦-大麦型较副产物型日粮提高了育肥猪的生长性能,两种类型日粮添加大豆油均可改善育肥猪的料重比,油脂添加形式对育肥猪生长性能和养分消化率无显著影响。     

不同来源油脂对蛋鸡生产性能和脂质代谢的影响

试验旨在研究不同来源油脂对蛋鸡生产性能和脂质代谢的影响。选取324只520日龄京粉I号商品蛋鸡按照产蛋率基本一致的要求，将试验鸡均分为3组，每组6个重复，每重复18只，分别饲喂含2%猪油、棕榈油、大豆油的日粮。预试期15 d，正试为期8周。结果表明：大豆油组平均蛋重高于猪油组和棕榈油组（P<0.05），且日均产蛋量最高、料蛋比最低（P>0.05）；大豆油组饲料粗脂肪表观代谢率较棕榈油组提高了15.26%(P<0.05)，而与猪油组间差异不显著；大豆油组肝脏总胆固醇和蛋黄甘油三酯含量低于猪油组（P<0.05）；与猪油组比，大豆油组降低了蛋黄中豆蔻酸和油酸含量（P<0.05），而提高了亚麻酸含量（P<0.05）；与棕榈油组比，大豆油组降低了豆蔻酸、棕榈酸和油酸含量，而提高了亚油酸和亚麻酸含量（P<0.05）。由上可见，与添加2%猪油和棕榈油比，在产蛋鸡后期饲用2%大豆油能使蛋鸡获得最高的产蛋性能，并具有改善鸡蛋脂肪酸沉积的效果。     

马铃薯秧青贮最佳水分及龙葵素含量变化的研究

试验旨在探究马铃薯秧青贮最佳水分,以降霜前鲜马铃薯秧为青贮原料,添加0.02 g/kg乳酸菌和5%玉米面进行青贮,45 d进行感官评定和发酵指标测定。结果表明,随着原料水分降低感官评定得分升高;水分含量89%,直接青贮腐败,水分降至70%、65%时,感官评定均达到2级上好;试验2组、试验3组、试验4组pH值均降至4.2;氨态氮含量随着原料水分降低呈降低趋势;干物质含量随着马铃薯秧水分含量降低呈升高趋势,各试验组差异极显著(P0.01);试验2组、试验3组、试验4组的粗蛋白质含量差异不显著(P0.05);试验1组中性洗涤纤维、酸性洗涤纤维均最低,试验3组、试验4组间差异不显(P0.05);4个试验组均产生了丁酸;龙葵素含量随水分含量降低呈下降趋势。试验表明,马铃薯秧添加0.02%乳酸菌和5%的玉米面水分调制65%青贮效果较好,实践中建议将马铃薯秧与可溶性糖含量高的饲草混贮,进一步提高青贮品质,降低龙葵素含量。     

日粮中添加大豆油对高温下蛋鸡产蛋性能、蛋品质及血清抗氧化能力的影响

为研究日粮中添加大豆油对高温条件下蛋鸡产蛋性能、蛋品质及血清抗氧化能力的影响。选取健康的41周龄京粉蛋鸡360只,随机分为4组,每组3个重复。其中处理Ⅰ、Ⅱ、Ⅲ组为试验组,分别添加10、20 g/kg和30 g/kg的新鲜大豆油代替等量玉米,处理IV组为对照组,饲喂基础日粮。预试1周,试验期为6周。结果表明,在热应激(26~33℃,平均29.5℃)状态下:(1)日粮中添加大豆油的处理Ⅰ、Ⅱ组产蛋率极显著高于处理Ⅲ组和对照组(P0.01),日粮中添加大豆油的处理组料蛋比较对照组分别降低5.56%、7.41%、6.94%(P0.01),日粮中添加大豆油的处理Ⅰ组平均每日总蛋重极显著高于处理Ⅱ、Ⅲ组和对照组(P0.01);(2)日粮中添加大豆油的处理Ⅱ组蛋黄重较对照组提高18.43%(P0.05),处理Ⅰ组蛋白高度较对照组提高26.48%(P0.05);(3)日粮中添加大豆油的处理Ⅱ组总抗氧化能力(T-AOC)较对照组提高32.41%(P0.05),丙二醛(MDA)含量较对照组降低51.21%(P0.05)。综上所述,高温应激下日粮中添加10~20 g/kg大豆油可显著提高蛋鸡生产性能,改善蛋鸡抗氧化能力。     

Influence of plant lecithin partly replacing rumen-protected fat on digestion, metabolic traits and performance of dairy cows

Nutrient digestibility, metabolic effects and performance were evaluated in lactating cows (n = 6 × 6) receiving diets containing one of four different lecithins (raw, deoiled and deoiled/partially hydrolysed soy lecithin, raw canola lecithin) or soybean oil in combination with Ca soaps of palm oil fatty acids in a ratio of 1 : 3. A diet supplemented only with Ca soaps served as a control. The complete diets consisted of forage and concentrate (0.62 : 0.38) and total lipid supplementation was 30 g fatty acids/kg dietary dry matter. Lecithins had no effect on milk yield and milk composition. Apparent digestibility of dry matter, organic matter and gross energy were highest in the control diet and lowest in the soybean oil diet (p < 0.1) with intermediate values for the lecithin‐supplemented diets. Soybean oil particularly reduced fibre digestibility (significant with hemicellulose), whereas this effect was reduced or even missing when lecithins, particularly raw canola lecithin and deoiled/hydrolysed soy lecithin, were used. The digestibility of total fatty acids was not affected by the treatments. The effects were also not significant for blood plasma traits except for insulin which was significantly higher with raw than with deoiled/hydrolysed soy lecithin. In conclusion, lecithins, particularly those technologically modified or of a low polyenoic fatty acid content, might be preferred to oils when used as an energy source whereas they failed to improve digestibility of rumen‐protected fats.     

Improving productive and reproductive performance of dual-purpose crossbred hens in the tropics by lecithin supplementation

In order to study the influence of lecithin and vegetable oils on improving productive and reproductive performance, egg quality, and metabolic profile of dual-purpose crossbred hens in the tropics, a total of 224 hens, 47-wk old, 112 each of Gimmizah and Silver Montazah strains were fed seven isonitrogenous diets. Experimental treatments consisted of feeding seven different diets to layers; four isocaloric diets containing either no added lipid (control), 3% vegetable oil mixture, 3% soy lecithin or 6% soy lecithin; and three high-energy level diets, containing an extra 3% vegetable oil mixture, 3% or 6% soy lecithin added to the control diet. Thus, the experimental design was factorial, consisting of seven lipid treatments by two strains of hens. Results indicate that 3% lecithin as an extra ME source, or feeding 11.72 MJ ME/kg diet containing the same level of lecithin, improved productive and reproductive performance of crossbred hens. Moreover, lecithin at 6% as an extra ME supplement significantly increased yolk percentage and improved Haugh unit score and yolk color, while increasing EE digestibility and plasma total lipids. Hen strain had a significant effect only on digestibility of OM, percentage liver and Haugh unit score, with the Gimmizah strain having higher values.     

Effect of soy lecithin on total cholesterol content,fatty acid composition and carcass characteristics in the Longissimus dorsi of Hanwoo steers (Korean native cattle)

This study aims to investigate the effect of soy lecithin on the total cholesterol content, the fatty acid composition and carcass characteristics in the Longissimus dorsi in Hanwoo steers. Hanwoo steers (24 head) were fed two diets: Control (CON) (concentrate + alcohol‐fermented feed (AFF)) and soy lecithin treatment (CON + soy lecithin at 0.5% of the AFF). Soy lecithin treatment increased average daily gain, serum concentrations of triglyceride, total cholesterol and high‐density lipoprotein‐cholesterol in the blood. A lower cholesterol concentration was found in the Longissimus dorsi for the soy lecithin diet compared to the CON diet. With respect to the marbling score and quality grade of Longissimus dorsi, soy lecithin supplementation significantly increased the C20:5n3, C22:4 and polyunsaturated fatty acids contents compared to the CON diet. Soy lecithin supplementation would alter the total cholesterol content, polyunsaturated fatty acid profile and meat quality of Longissimus dorsi.     

Protein and lipid sources affect cholesterol concentrations of juvenile Pacific white shrimp, Litopenaeus vannamei (Boone)

Two experiments were conducted to evaluate the effects of protein and lipid sources on cholesterol, AA, and fatty acid content, and on biological performance of juvenile Pacific white shrimp, Litopenaeus vannamei (Boone). In Exp. 1, seven isonitrogenous and isocaloric diets were prepared using fish meal; soybean meal; casein; fish meal + soybean meal; fish meal + casein; soybean meal + casein; and fish meal + soybean meal + casein. In Exp. 2, seven isonitrogenous and isocaloric diets were prepared using fish oil; soy oil; poultry fat; fish oil + soy oil; fish oil + poultry fat; soy oil + poultry fat; and fish oil + soy oil + poultry fat. Nine shrimp (average BW 570 mg) were stocked per 60-L tank, with three tanks per diet in each experiment. Shrimp were fed to apparent satiation twice daily for 28 d. Protein sources affected shrimp cholesterol, feed consumption, feed efficiency, protein consumption, protein efficiency ratio, and crude body fat (P < or = 0.05), but not weight gain, survival, hepatosomatic index, body protein, ash, and AA composition. Body (without hepatopancreas) cholesterol concentrations were the highest in shrimp fed the diet containing fish meal (0.81%), lowest for those fed the casein diet (0.64%), and intermediate in the other dietary treatment groups (range 0.71 to 0.74%). Lipid source also affected shrimp body cholesterol, body fatty acid profiles, and fatty acid profiles in the hepatopancreas (P < or = 0.05), but not growth performance, body protein, fat, ash, and cholesterol concentrations in the hepatopancreas. Shrimp fed the fish oil diet had the highest body cholesterol (0.75%), whereas those fed the soy oil or poultry fat diets were lowest (0.66 and 0.65%, respectively). Results indicate that by replacing fish meal and fish oil with soybean meal and soy oil, shrimp growth performance is not affected, but body cholesterol concentration is reduced.     

枯草芽孢杆菌发酵豆粕生产富含小肽饲料的工艺条件研究

本试验拟在大豆分离蛋白培养基上筛选出一株生长良好、对大豆蛋白水解能力较强的枯草芽孢杆菌菌株KF01。本文研究了KF01对豆粕原料进行固态发酵的工艺参数并进行了条件优化。结果表明,在固态豆粕物料初始含水量49%、KF01菌种接种量10%、料层厚度20cm、发酵时间48h、翻料次数4次的条件下,酸溶蛋白含量由3.5%提高到8%以上。该菌株可以用于豆粕原料蛋白的发酵生产富含小肽蛋白饲料。     

大豆卵磷脂对马精液冷冻保存的效果研究

为探索适宜浓度的大豆卵磷脂(soybean lecithin,SL)代替卵黄(egg yolk,EY)对马精液冷冻保存的效果,本试验分别以5%卵黄(V/V)和10%、20%、30%大豆卵磷脂(m/V)作为精液的冷冻保护剂冷冻解冻马精液,解冻后分别对精子细胞的运动参数、精子细胞膜的完整性、精子细胞脂质氧化物丙二醛的值和线粒体膜完整性进行检测。结果发现,精液冷冻解冻后,5%卵黄和10%、20%、30%大豆卵磷脂对精子的总运动精子数无显著影响(P>0.05),但30%大豆卵磷脂具有最大的原地摆动精子数和最小的直线前进精子数(P<0.05),其他运动参数差异不显著(P>0.05);20%大豆卵磷脂代替卵黄后具有最高的质膜完整性,同时产生最少的脂质氧化物丙二醛;线粒体膜电位经流式细胞仪检测时,30%大豆卵磷脂活精子高膜电位数最高,但与20%大豆卵磷脂之间差异不显著(P>0.05)。试验结果表明,20%大豆卵磷脂能够代替卵黄作为冷冻保护剂用于马精液的冷冻保存。     

大豆卵磷脂在犬粮中的应用前景

大豆卵磷脂（soybean lecithin）具有改善机体神经功能障碍及紊乱、恢复脑功能、增强记忆力、延缓衰老、防止动脉粥样硬化和防治糖尿病等功效.但目前的应用主要集中在畜禽营养学方面,并且作用机理尚不十分明确.本文主要综述了大豆卵磷脂的功能以及在犬粮中的应用前景.在生产商品犬粮过程中,可以将大豆卵磷脂作为功能性营养因子添加到犬粮中,以期改善犬的记忆和学习能力、提高免疫力和延长寿命等.由于大豆卵磷脂吸湿性强且不耐高温,可以考虑作为饲料预混剂或制作微胶囊饲料时添加,经过稳定化处理,保证其活性.     

Effects of exogenous emulsifiers and fat sources on nutrient digestibility, serum lipids, and growth performance in weanling pigs.

Three experiments were conducted to determine whether emulsifiers improve utilization of fat from diets for early-weaned pigs. In Exp. 1, 96 weanling pigs (17 d old) were used in metabolism cages, with main effects of fat source (soybean oil, tallow, lard, and coconut oil) and emulsifier treatment (no emulsifier, lecithin, and lysolecithin as 10% of the added fat). Soybean oil and coconut oil were more digestible than tallow and lard (P < .001). Tallow was more digestible when lecithin and lysolecithin were added (P < .007), and pigs fed lecithin had lower serum triglycerides and cholesterol than pigs fed lysolecithin (P < .03). In Exp. 2, 270 weanling pigs (21 d old) were used in a growth assay. Treatments were 1) control diet; 2) Diet 1 with soybean oil; 3) Diet 1 with tallow; 4, 5, and 6) Diet 3 with lecithin replacing 5, 10, and 30% of the tallow, respectively; and 7, 8, and 9) Diet 3 with lysolecithin replacing 5, 10, and 30% of the tallow, respectively. At d 14 of the experiment, digestibility of tallow was improved more by lecithin than lysolecithin (P < .008). For the total experiment (d 0 to 35), the control pigs had poorer gain:feed ratio than did the pigs fed the fat sources (P < .002). In Exp. 3, 420 weanling pigs (21 d old) were used. Treatments were 1) control diet with soybean oil; 2) Diet 1 with tallow; and 3, 4, and 5) Diet 2 with 10% of the added fat as soybean oil, lecithin, or monoglyceride, respectively. Adding soybean oil, lecithin, and monoglyceride to tallow increased digestibility of total fat (P < .07). From d 0 to 14, pigs fed soybean oil gained weight faster than pigs fed the other treatments (P < .06), and pigs fed tallow without emulsifiers had the lowest ADG. Considering all experiments, addition of emulsifiers increased digestibility of nutrients but had minimal effect on growth performance.     

发酵工艺参数对发酵豆粕营养成分的影响

为探讨发酵豆粕生产的最适条件,本研究测定不同的菌种接种量、发酵温度、水分、发酵时间、辅料等几种因子对豆粕发酵效果的影响。结果显示枯草芽孢杆菌、酿酒酵母菌、乳酸菌的添加比例分别为3‰、2‰、1‰,蛋白酶添加量为2‰,菌种活化时间为0.5 h,发酵的初始水分为38%,温度保持在30~42 ℃时,发酵豆粕的理化指标最优,其中小肽含量可达20%以上,乳酸含量可达3.5%以上,并且质量稳定。     

Influence of Process Parameters on Nutritional Components of Fermented Soybean Meal

To study the optimal condition of fermented soybean meal production, several factors were selected to study the effects of different strains inoculation quantity, fermentation temperature, moisture content, fermentation time and accessories on soybean meal fermentation.The results showed that when Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus addition proportions were 3‰, 2‰, 1‰, respectively, proteinase supplementation was 2‰, strains activation time was 0.5 h, initial moisture content was 38%, fermentation temperature kept at 30 to 42 ℃, physical and chemical indexes of fermented soybean meal were optimal, the contents of small peptide and lactic acid could reach more than 20% and 3.5%, respectively, and at the same time, quality of fermented soybean meal was very stable.