应用Sibbald“TME”方法测定鸡饲料氨基酸利用率的研究

饲料氨基酸利用率的测定是进行可利用氨基酸营养研究的一项基础性工作。本研究利用去盲肠公鸡,应用Sibbald“TME”方法,测定了玉米、次粉、高粱、菜籽饼、棉籽饼、棉仁粕、胡麻饼、豆饼、豆粕、鱼粉、豌豆蛋白粉、绿豆蛋白粉、蚕豆蛋白粉的氨基酸表观和真消化率。氨基酸平均真消化率超过90%的依次为豆粕、蚕豆蛋白粉、鱼粉、绿豆蛋白粉、豌豆蛋白粉。消化率低于85％、高于80％的依次为高粱、玉米、次粉,消化率低于80％的依次为棉仁粕、豆饼、菜籽饼、胡麻饼、棉籽饼。所测饲料各氨基酸的平均真消化率大于85％的依次为谷氨酸、异亮氨酸、精氨酸、门冬氨酸、亮氨酸、苯丙氨酸、酪氨酸;消化率在80％～85％之间的依次为丝氨酸、缬氨酸、蛋氨酸、丙氨酸;小于80％的依次为苏氨酸、赖氨酸和胱氨酸。研究结果表明,不同饲料和不同氨基酸之间消化率存在很大的差异。内源氨基酸排泄量对低蛋白饲料氨基酸利用率存在较大的影响。适当的加工处理对于提高饼粕类饲料的氨基酸消化率具有重要意义。

Determination of Amino Acid Digestibility of Conventional Feedstuffs Using Caecectomized Cookerels

The determination of amion acid digestibility of feed stuffs is a fundmental work for ration formulation on amino acid basis. The amino acid digestibilities of corn, wheat middlings, sorghum, rapeseed meal, cottonseed meal (expeller), cottonseed meal (solvent), linseed meal,soybean meal (expeller), soybean meal ( solvent ), fishmeal, pea gluten meal, mung gluten meal,and faba gluten meal were determined with Sibbald"TME" method using caecumee tomized cookerels. The average true digestibilites of the amino acids (TDAA) of soybean meal (solvent), faba gluten meal,fish meal, mung gluten meal, and pea gluten meal exceeded 90%. The average TDAAS of sorghum, corn and wheat middlings were between 85% and 80%. The average TDAAS of cottonseed meal (solvent), soybean meal (ex peller), rapeseed meal, linseed meal and cottonseed meal (ex peller) were below 80%, with the cottonseed meal (expeller) having the lowest average TDAA. The average TDAAS of Glu, Iso, Arg, Asp, Leu, Phe and Tyr across the feedstuffs determined in the study ere greater than 85%. The average TDAAS of Ser,Val,Met and Ala were between 85% and 80%. The sverage TDAAS of Thr,Lys and Cys were less than 80%, with the Cys Having the lowest average TDAA. The results showed that there were great differences of TDAA among the feedstuffs and the amino acids. The amount of endogenous amino acid excreted had great infllu ence on the digestibility of low-protein feedstuffs. The re suits also indicated that proper processing was essential for the improvement of the amino acid availabity of oilseed meals.