不同豆饼与豆粕蛋白溶解度及尿酶活性对肉仔鸡生产性能的影响

测定国内１０种不同质量的豆饼、粕的ＰＳ和ＵＡ值，选择４种不同ＰＳ值的豆饼、粕进行试养试验，并就评定豆饼、粕质量的方法──ＰＳ和ＵＡ进行比较。结果表明：ＰＳ在６６％～８５％的饼、粕为加热适度，ＰＳ＞８５％为加热不足，ＰＳ＜６６％为加热过度。由不同ＰＳ值的豆饼、粕配制的无鱼粉日粮饲喂效果差异显著。饲喂加热适度、过生与两种过熟豆饼，肉仔鸡７周体重分别为２５５２ｇ、２２８９ｇ、２３３８ｇ、２２０３ｇ。以ＰＳ和ＵＡ为指标评定加热不足的豆饼、粕具有良好的一致性，但对评定加热适度或过度的豆饼、粕ＰＳ比ＵＡ可靠。

EFFECT OF VARIOUS PROTEIN SOLUBILITY AND UREASE ACTIVITY OF SOYBEAN MEAL AND SOYBEAN CAKE ON BROILER PERFORMANCE

soybean meals of different quality were analysed for their protein solubility(PS) and urease activity(UA) and 4 soybean meals or soybean cakes were chosen among them based on their PS to conduct brailer feeding experiment. The method of PS and UA to evaluate the quality of Soybean meal or soybean cake were compared.The experiment results show: when PS of soybean meal or soybean cake ranged from 66-85% it indicated that the soybean meal or soybean cake was heated appropriately and used to feed broilers at the only dietary protein source, good result could be got.When PS was more than 85%, it indicated that the soybean meal or soybean cake was under heated (or raw). Between raw soybean meal,soybean cake and normal one as dietary protein source to feed broilers,there were significant difference in average body weight at the age of 7 weeks (2289g versus 2555g). When PS was less than 66%, it indicate that the soybean meals or soybean cakes was over heated. Two diets formulated with different over heated soybean cake s fed broilers which were respectively 2238g and 2203g in body weight at the age of 7 wks,there were significant difference (P<0. 05) compare with 2555g.There were no difference between the methods of PS and UA to evaluate raw soybean meal or soybean cake, but to evaluate the over heated soybean meal or soybean cake PS was higher precision than UA.