| 影响鱼粉胃蛋白酶消化率的因素之探讨 |
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| 引用本文： | 王联珠,谭乐义,李晓川,翟毓秀,陈远惠.影响鱼粉胃蛋白酶消化率的因素之探讨[J].海洋水产研究,2005,26(6):50-54. |
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| 作者姓名： | 王联珠 谭乐义 李晓川 翟毓秀 陈远惠 |
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| 作者单位： | 1. 国家水产品质量监督检验中心,青岛,266071
2. 青岛出入境检验检疫局,266002 |
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| 摘 要： | 鱼粉消化率是鱼粉含有可被动物体消化吸收的蛋白质含量的真实反映，是评价鱼粉质量的重要指标。本文讨论了原料鱼的新鲜度、鱼粉生产工艺、贮藏时间、脂肪含量、氨基酸组成等对鱼粉胃蛋白酶消化率的影响，并对本研究的进一步工作做了讨论。
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| 关 键 词： | 鱼粉 胃蛋白酶消化率 影响因素 |
| 文章编号： | 1000-7075（2005）06-0050-05 |
| 收稿时间： | 2004-11-16 |
| 修稿时间： | 2005-06-10 |
Study on the factors affecting the pepsin digestibility of fishmeal |
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| WANG Lian-zhu,TAN Le-yi,LI Xiao-chuan,ZHAI Yu-xiu,CHEN Yuan-hui.Study on the factors affecting the pepsin digestibility of fishmeal[J].Marine Fisheries Research,2005,26(6):50-54. |
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| Authors: | WANG Lian-zhu TAN Le-yi LI Xiao-chuan ZHAI Yu-xiu CHEN Yuan-hui |
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| Abstract: | The pepsin digestibility is the reflection of the content of protein that can be di gested in fishmeal, and it is an important guide line for establishing the quality of fishmeal. Some factors affecting the pepsin digestibility of fishmeal such as storage time, processing temperature, fat,and amino content were discussed in this thesis and the further study was also discussed. |
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| Keywords: | Fishmeal Pepsin digestibility Affecting factors |
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