葡萄糖处理豆粕对蛋白质保护效果的研究

以3头装有永久性瘤胃瘘管的中国荷斯坦奶牛为试验动物,采用尼龙袋法研究分别添加0、1%、3%、5%、7%、9%葡萄糖保护豆粕,对奶牛瘤胃内不同时间点DM、CP消失率及其动态降解率的作用效果。结果表明:在不同时间点下,提高葡萄糖添加量可使DM、CP消失率逐渐降低,所有试验组与未处理组差异均极显著(P<0.01),DM、CP有效降解率降低最高分别达28.78%和24.82%,不同添加量下,添加量为7%、9%的2组组间差异不显著(P>0.05)。本试验结果证明,葡萄糖加热处理是一种有效保护豆粕蛋白质的方法,且葡萄糖的适宜添加水平为7%。

Effect of Glucose Treatment on Degradability of Soybean Meal Proteins in Dairy Cows

This study was carried out to determine the effects of glucose treatments(0, 1, 3, 5, 7and 9 g/kg DM) of soybean meal(SBM) on in situ rumen degradability characteristics in cows.Three ruminally cannulated Horstan cows were used to measure in situ rumen degradability characteristics of dry matter(DM) and crude protein(CP) of soybean meal samples at different time.The result showed that glucose treatment reduced rumen effective protein and dry matter degradability values of SBM(k=0.05h-1) by increasing the content of glucose with a significant difference between the experimental group and control group(P < 0.01).The reduction in the effective degradability of CP and DM were 28.78% and 24.82%, respectively.However, the treatment of SBM with 7 and 9 g/kg of DM had not significant difference(P > 0.05).It was concluded that SBM proteins can be effectively protected from degradation in the rumen by glucose treatment and the suitable content of glucose was shown to be 7 g/kg of DM.