加热处理对低温溶剂抽出大豆粕氨基酸有效率的影响

应用 Sibbald 的 TME 测定法,探讨了加热处理对溶剂抽出大豆粕的氨基酸有效率的影响。结果证明,通过适当的加热处理,可以提高大豆粕的营养价值。加热处理最适温度为85℃(或100℃),时间为30分钟。试验的主要结果是:1.随着加热时间的延长,大豆粕的水溶性氮的含量趋于降低。2.适当的加热处理(85℃—100℃,30分钟),使能量效率得到改善,较未加热处理大豆粕的能量效率(62.2%)高2.1%。3.通过加热处理可以提高氨基酸有效率。85℃30分钟处理的大豆粕平均氨基酸有效率为92.5%,而未加热处理大豆粕为89.4,加热处理组高3.1%。然而,加熟时间过长(90分钟),反而使氨基酸有效率下降,几乎与无处理大豆粕相同。

THE EFFECTS OF HEATING TREATMENT ON THE AMINO ACIDS EFFICIENCY OF THE SOIVENT EXTRACTED SOYBEAN MEAL UNDER LOW TEMPERETURE

Sibbald's true metabolizable energy (TME) method was used to determine the effects of heating treatments on the amino acids efficiency of the solvent extracted soybean meal.The results revealed that the nutritive value of the soybean meal can be improved by appropriate heating treatments. To improve the amino acids efficiency of the soybean meal,the Suitable heating treatment condition was 85—100℃,for30 min.The main results were as follows:1.with the heating time increase,the content of water soluble nitrogen of the soybean meal tended to decrease.2.By the suitable heating treatments (85—100℃,30min.),the energy efficiency of the soybean meal could reach 64.3%.It was 2.1% higher than the value(62.2%)resulting from the soybean meal with no special treatment.3.The amino acids efficiency of the soybean meal Could be improved by suitable heating treatment.The amino acids efficiency of the soy bean meal with no special treatment was 89.4%.By the treatment (85℃,30min.),the amino acids efficiency was 92.5%(increase 3.1%)However,under the condition of 90 min.heating treatment,there was almost no difference on the amino acids efficiency between the heated soybean meal and the no special treatment one.