| 预处理对甲鱼饲用红鱼粉蛋白质离体消化率的影响 |
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| 引用本文： | 刘娟萍,袁信华,过世东.预处理对甲鱼饲用红鱼粉蛋白质离体消化率的影响[J].水产科学,2007,26(9):506-508. |
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| 作者姓名： | 刘娟萍 袁信华 过世东 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 采用离体消化法,以甲鱼的胃、肠道的粗酶液作为酶原,测定了红鱼粉经不同预处理后蛋白质的离体消化率。试验结果表明:甲鱼对挤压膨化处理的红鱼粉蛋白质的离体消化率最高,其次为直接加热处理的红鱼粉,环模制粒和未经水热处理的红鱼粉的效果较差;挤压膨化使甲鱼饲用红鱼粉的蛋白质表观消化率提高16.20%。
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| 关 键 词： | 甲鱼 红鱼粉 蛋白质 消化率 |
| 文章编号： | 1003-1111（2007）09-0506-03 |
| 修稿时间： | 2006-11-21 |
Effects of Pretreatment on Digestibility of Proteins in Brown Fishmeal for Soft Shell Turtle in Vitro |
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| LIU Juan-ping,YUAN Xin-hua,GUO Shi-dong.Effects of Pretreatment on Digestibility of Proteins in Brown Fishmeal for Soft Shell Turtle in Vitro[J].Fisheries Science,2007,26(9):506-508. |
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| Authors: | LIU Juan-ping YUAN Xin-hua GUO Shi-dong |
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| Institution: | School of Food Science and Technology in Southern Yangtze University, Wuxi 214036,China |
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| Abstract: | The effects of pretreatment on digestibility of proteins in brown fishmeal were determined by the stomach and intestinal enzymes of soft shell turtle in vitro.The results showed that the digestibility of crude proteins decreased as extruded,direct-heated,un-disposed,and granulated brown fishmeal in turn,and the digestibility of proteins in the extruded brown fishmeal used for soft shell turtle feed increased by 16.20%. |
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| Keywords: | soft shell turtle brown fishmeal protein digestibility |
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