中国双低油菜饼粕与加拿大卡诺拉粕品质特性的化学评价

系统地评价了 3个中国双低油菜与加拿大卡诺拉的商品饼粕与脱脂种籽的蛋白质、氨基酸、蔗糖、寡聚糖、饲粮总纤维和灰分等化学特性 ,并对饲粮总纤维的构成成分及加工的影响进行了研究。饲粮总纤维由非淀粉多糖、木质素和多酚、细胞壁蛋白质和矿物质组成。 3个中国双低菜粕的粗蛋白、蔗糖及必需氨基酸含量均接近或高于卡诺拉帕 ,但饲粮总纤维含量显著不同 ,尤其是蛋白质含量由于加工方式不同变异极大。在试验室条件下加工的脱脂种籽样品与相应的饼粕样品相比 ,蔗糖、赖氨酸和饲粮纤维含量变化显著。因此 ,改进双低油菜的加工技术是提高饼粕质量的关键

Chemical Evaluation of Quality Characters of Chinese Double Low Rapeseed and Canola Meal

A comprehensive evaluation of the nutritive profiles of the meals and de fatted seed samples derived from 3 Chinese double low rapeseed varieties and 1 Canola were undertaken The evaluation involved the analysis of crude protein(CP),sucrose,oligosaccharides,total dietary fiber and ash The fiber components determined included non starch polysaccharides,lignin and ploy phenols,cell wall protein,and minerals On average,in comparision to Canola meal,Chinese double low rapeseed meals contained the similar or more amounts of sucrose,CP and lysine,but the much different amounts of DF,in particular,the cell wall protein,which depended on the processing methods In addition,the content of glucosinalates varied among the sample Comparing with the corresponding de fatted seed samples,the amounts of sucrose,lysine and dietary fiber varied obviously in terms of processing technology It may be surmised that the improvement of the processing technology is critical for the quality of Chinese double low meal