菜籽饼脱毒方法的研究进展

菜籽饼是一种利用价值很高的高蛋白资源,但由于菜籽饼中含有硫甙、芥酸、植酸、单宁等有毒物质和抗营养成分,使其应用范围受到了限制.综述了物理法、化学法、生物法等脱毒方法,并对其应用前景进行了展望.     

菜籽饼脱毒方法的研究

为比较国内现行菜籽饼脱毒方法的效果和探索新的适合于饲料工业应用的脱毒方法,使用甘兰型甘油五号菜籽饼进行了3种脱毒方法,5种不同化合物处理的脱毒比较试验。结果表明:(1)坑埋法:菜籽饼添加水(对照)、硫酸亚铁、氯化钙、硫酸铜、高锰酸钾或尿素坑埋10天后,与坑埋前比较,各处理异硫氰酸盐和(口恶)唑烷硫酮的含量分别下降78、77、73、92、60和90%;88、69、83、17、96和98%,说明坑埋脱毒方法是有一定效果的,但其中除硫酸铜处理外,添加各种化合物后坑埋,与对照处理比较,毒素下降不明显。(2)蒸煮法:菜籽饼添加水(对照)、硫酸亚铁、氯化钙、硫酸铜、高锰酸钾或尿素蒸煮60分钟后与蒸煮前比较,异硫氰酸盐和(口恶)唑烷硫酮的含量分别下降92、72、89、63、85和95%;93、89、97、4、89和88%。说明蒸煮法脱毒是有一定效果的,添加各种化合物蒸煮后与对照处理比较,脱毒效果不显著。(3)紫外线照射:菜籽饼添加水(对照)或尿素照射4小时与照射前比较,异硫氰酸盐约下降64%左右,(口恶)唑烷硫酮虽有大幅度的下降,但变化不规律。加尿素照射与对照比较脱毒效果不明显。(4)通过上述试验可以看出,我国所用的几种主要菜籽饼脱毒方法,均有脱毒效果,但不适饲料工业应用。(5)值得注意的是:从坑埋和蒸煮两次脱毒试验的结果可以看出,菜籽饼添加硫酸铜后,未进行坑埋或蒸煮时与对照比较,异硫氰酸盐和(口恶)唑烷硫酮即下降了2/3左右。这可能系由于铜离子与菜籽饼中的两种毒素形成螯合物的缘故,此法简单易行,适合饲料工业应用。     

脱毒菜籽饼养猪试验报告

菜籽饼是含蛋白较丰富的饲料,但因含有葡萄糖硫甙、皂角苷、植酸和单宁素等,对畜禽存在着适口性差、采食量少,增重速度慢、饲料报酬低,以及引起脏器病变等问题(许荣梓,1987),一直未能得到很好利用.     

菜籽饼和脱毒菜籽饼对雏鸡的病理损害

在饲料中加入不同量的菜籽饼或脱毒菜籽饼作饲料喂雏鸡试验,以病理组织学方法观察菜籽饼毒素对雏鸡体内主要器官的损害。结果表明,菜籽饼和脱毒菜籽饼均能引起雏鸡器官的病理损害。其组织学变化,与上述物质饲喂猪、鸭所引起的病变一致。同时表明,在饲料中添加２．５％ 菜籽饼或７．５％ 脱毒菜籽饼,仍不是安全的做法。     

脱毒菜籽饼喂蛋鸡试验

脱毒菜籽饼喂蛋鸡试验广东湛江农业专科学校苏瑛河北迁安县首钢矿山农牧场付莉茹近几年来随着畜牧业的发展，蛋白质饲料日益显出紧缺，而菜籽饼中含粗蛋白约３５％，氨基酸组成与国际卫生组织推荐的理想蛋白十分接近，且来源丰富，但菜籽饼中含有如芥子俄、单宁、植酸等抗...     

三种脱毒方法对菜籽饼（粕）脱毒效果的比较

采用饲料分析方法、银量法和紫外分光光度法测定高温高压、酸处理及土炕加热三种不同脱毒处理后菜籽饼（粕）中营养成份及异硫氰酸盐（ＩＴＣ）、口恶唑烷硫酮（ＯＺＴ）和硫代葡萄糖甙含量。结果：高温高压法营养成份损失少，酸处理无氮浸出物及灰分含量增加，高温高压法对ＩＴＣ的脱毒效果明显优于酸处理法（Ｐ＜０．０１），但对ＯＺＴ的效果不及酸处理法和土法（Ｐ＜０．０１）；三种方法对硫代葡萄糖甙的效果无明显差异（Ｐ＞０．０５）。     

菜籽饼品质分析及其在肉鸡日粮中的应用

试验旨在评估高温加工过程对菜籽饼品质的影响及其在肉鸡日粮中的应用价值,首先对菜籽饼的品质进行了检测分析,然后采用单因子随机分组设计,选取30日龄矮脚黄公鸡270只,随机分为3组(对照组和试验1、2组),每组3个重复,每个重复30只鸡,各试验组分别在基础日粮中添加0%、4%、8%的菜籽饼,试验为期4周。结果表明,菜籽饼由于经过高温热榨处理,颜色呈深褐色,蛋白质溶解度降低至17.09%,中性洗涤纤维含量升高至42.98%,赖氨酸、精氨酸等氨基酸含量均不同程度降低。试验期末,试验1组、试验2组与对照组相比,肉鸡的体重、日采食量、平均日增重、料重比差异均不显著(P>0.05),但试验1组料肉比有所降低,且鸡饲料成本最低,表现出较好的经济效益。由此可见,菜籽饼品质虽有一定程度下降,但在肉鸡日粮中添加适宜用量可一定程度提高经济效益。     

响应曲面法优化淫羊藿黄酮提取工艺

在单因素试验基础上,采用响应面法的(Box-Benhnken)组合设计原理,对淫羊藿总黄酮的提取工艺参数进行优化。淫羊藿总黄酮的最佳提取工艺条件为:提取时间1.73 h、水料比31∶1(mL/g),温度67.5℃、乙醇浓度79%,淫藿黄酮类化合物的平均提取率为2.054%,比理论预测值高0.08%。     

Performance of dairy cows fed an entirely organic diet containing cold-pressed rapeseed cake

Abstract

Organic dairy production will be based entirely on organically grown feeds as of 2008, and thereby a demand is created to find suitable feeds that are possible to grow locally. The aim of this experiment was to investigate whether milk yield and milk composition were maintained when cows were fed a 100% organic diet, with around 15% of dietary DM from cold-pressed organic rapeseed cake, compared to a 95% organic diet, in which a conventional protein source was used. Two experimental groups included 20 cows each and the study was carried out during two indoor periods. For cows fed the rapeseed cake diet, milk yield increased by 3.0 kg/day, but contents of milk fat and milk protein of multiparous cows decreased, resulting in similar yields of energy-corrected milk in early lactation. Milk from cows fed rapeseed cake had increased content of unsaturated fatty acids, including conjugated linoleic acid. In conclusion, it is possible to maintain milk production of dairy cows fed 100% organic feedstuffs using cold-pressed rapeseed cake as the main protein source compared to a 95% organic ration.     

Determination of apparent ileal amino acid digestibility in rapeseed meal and cake processed at different temperatures using the direct and difference method with growing pigs.

Studies were conducted with ten barrows, average initial body weight 34.5 +/- 2.1 kg, fitted with a T-cannula at the distal ileum, to study the accuracy of determination of the apparent ileal digestibility (AID) values of crude protein (CP) and amino acids (AA) in rapeseed meal and cake and the effects of processing, using the difference method. Five corn starch-based diets in the studies were formulated to contain 17.7% CP and based on soybean meal, prepress-extraction rapeseed meal, prepress-extraction rapeseed meal plus soybean meal, high-temperature press rapeseed cake plus soybean meal, or low-temperature press rapeseed cake plus soybean meal as the sole source of dietary protein. The design was an incomplete Latin Square involving two three-week periods and five-treatments. It was found that the AID values of CP and most AA determined with the difference or direct method were significantly lower in rapeseed meal or cakes than soybean meal. The AID values of CP and most AA in prepress-extraction rapeseed meal, high-temperature press or low-temperature cakes determined with the difference method were no difference from those in prepress-extraction rapeseed meal determined with the direct method. The AID values of CP and AA in rapeseed meal and cake determined with the difference method were accurate, when the contribution of CP and AA from rapeseed was more than 50%. The AID values of CP and AA (especially lysine) were lower in the high-temperature press rapeseed cake than in the low-temperature press cake or the prepress-extraction meal.     

Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

Background

Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates (Gls), phytic acid, tannins etc. In the present study, a solid state fermentation (SSF) using Aspergillus niger was carried out with the purpose of degrading glucosinolates and improving the nutritional quality of rapeseed cake (RSC). The effects of medium composition and incubation conditions on the Gls content in fermented rapeseed cake (FRSC) were investigated, and chemical composition and amino acid in vitro digestibility of RSC substrate fermented under optimal conditions were determined.

Results

After 72 h of incubation at 34°C, a 76.89% decrease in Gls of RSC was obtained in solid medium containing 70% RSC, 30% wheat bran at optimal moisture content 60% (w/w). Compared to unfermented RSC, trichloroacetic acid soluble protein (TCA-SP), crude protein and ether extract contents of the FRSC were increased (P < 0.05) 103.71, 23.02 and 23.54%, respectively. As expected, the contents of NDF and phytic acid declined (P < 0.05) by 9.12 and 44.60%, respectively. Total amino acids (TAA) and essential amino acids (EAA) contents as well as AA in vitro digestibility of FRSC were improved significantly (P < 0.05). Moreover, the enzyme activity of endoglucanase, xylanase, acid protease and phytase were increased (P < 0.05) during SSF.

Conclusions

Our results indicate that the solid state fermentation offers an effective approach to improving the quality of proteins sources such as rapeseed cake.     

Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

Background:Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances,such as glucosinolates(GIs),phytic acid,tannins etc.In the present study,a solid state fermentation(SSF) using Aspergillus niger was carried out with the purpose of degrading glucosinolates and improving the nutritional quality of rapeseed cake(RSC).The effects of medium composition and incubation conditions on the GIs content in fermented rapeseed cake(FRSC) were investigated,and chemical composition and amino acid in vitro digestibility of RSC substrate fermented under optimal conditions were determined.Results:After 72 h of incubation at 34℃,a 76.89%decrease in GIs of RSC was obtained in solid medium containing 70%RSC,30%wheat bran at optimal moisture content 60%(w/w).Compared to unfermented RSC,trichloroacetic acid soluble protein(TCA-SP),crude protein and ether extract contents of the FRSC were increased(P 0.05) 103.71,23.02 and 23.54%,respectively.As expected,the contents of NDF and phytic acid declined(P 0.05) by 9.12 and 44.60%,respectively.Total amino acids(TAA) and essential amino acids(EAA) contents as well as AA in vitro digestibility of FRSC were improved significantly(P 0.05).Moreover,the enzyme activity of endoglucanase,xylanase,acid protease and phytase were increased(P0.05) during SSF.Conclusions:Our results indicate that the solid state fermentation offers an effective approach to improving the quality of proteins sources such as rapeseed cake.     

正交试验优选乳康胶囊提取工艺

目的:研究乳康胶囊提取工艺。方法:以干膏收率、柴胡皂苷a与柴胡皂苷d总量为指标,采用L(934)正交试验优选最佳提取工艺条件。结果:影响提取工艺因素依次为:B第1次加水量>D第2次加水量>A第1次提取时间>C第2次提取时间。最佳工艺条件为:第1次1.5 h,加水8倍量,第2次提取1 h,加水6倍量。结论:该工艺简便、可行,适合于工业生产。     

超声波技术优化姬松茸水溶性粗多糖提取工艺的研究

姬松茸Agaricus Blazei Murrill又称巴西蘑菇、小松菇．含有丰富的多糖、核酸、甾醇等活性成分和脂肪、矿物质、微量元素及人体必需的多种氨基酸，是一种美昧的食药兼用型真菌。国内外研究报道，姬松茸多糖在防癌、抗肿瘤、降低血糖、提高机体免疫力、防治心血管疾病等方面效果奇特。近年来，关于姬松茸子实体粗多糖提取方法的研究已有一些文献报道，主要为热水浸提法、酶提法等。传统的热水浸提法提取的主要是胞外多糖，因而提取率较低。而采用加入纤维素酶、果胶酶和蛋白酶等酶法提取，     

正交试验优选复方沙棘和胃胶囊的提取工艺

目的：优化复方沙棘和胃胶囊的提取工艺。方法：以紫丁香苷含量和正丁醇浸出物为指标,采用L9（3^4）正交试验,优选最佳提取工艺条件。结果：影响提取工艺的因素依次为：提取次数〉提取时间〉加水量〉浸泡时间。最佳工艺条件为：加10倍量水,提取2次,提取总时间4h（2,2）,浸泡时间40min。结论：该工艺简便、可行,适合于工业生产;     

蒲公英多糖微波提取工艺试验

目前,对蒲公英多糖提取的研究还处于初始阶段,付学鹏等[1]采用传统的水煮醇沉法得到了蒲公英粗多糖,但这种方法得到的多糖提取率和纯度均不高.近年来,微波辐射技术由于加热穿透力强、提取时间缩短、提取温度低以及高提取率,在食品工业、制药工业和化学工业上得到普遍推广应用.本试验选取蒲公英多糖为研究对象,把微波萃取技术引入提取工艺中,探讨微波提取条件下最佳提取工艺,以期为中药蒲公英的进一步推广应用提供前提.