储藏对配合饲料蛋白质营养价值的影响

采用三因素二次回归正交组合设计 ,研究了贮藏中温度 (6～ 42℃ )、时间 (3～ 5 7d)、水分 (9%～ 18% )三因素动态变化对 10～ 2 0kg仔猪配合饲料蛋白质营养价值的影响。结果表明 :贮藏中温度升高极显著降低全价颗粒饲料蛋白质溶解度 (PS)和总赖氨酸 (TLys)含量 (P <0 0 1) ,显著降低有效赖氨酸 (ALys)和蛋氨酸 (Met)含量 (P <0 0 5 ) ;时间延长极显著降低PS、TLys和Met含量 (P <0 0 1) ,显著降低ALys含量 (P <0 0 5 ) ;水分增加极显著降低PS和TLys含量 (P <0 0 1) ,温度与时间互作极显著降低PS(P <0 0 1) ,温度与水分互作极显著降低TLys含量(P <0 0 1) ;水分增加呈二次曲线降低粗蛋白 (CP)含量 (P <0 0 5 ) ,温度、时间、水分均对真蛋白 (TP)含量无显著影响 (P >0 0 5 )。全价颗粒饲料在储藏中含水量高于 12 12 % ,增加CP含量损失 ;温度、时间、水分高于 18 45℃、2 0 95d、12 0 4% ,降低PS ;温度高于 8 5 5℃ ,ALys含量损失增加

Effects of the Nutritive Value of Protein in Diet in Storage

The experiment was conducted to study the effects of temperature, time and moisture on protein nutritive value in piglet(10～20kg) diet with the three factors quadratic regression right cross design. The variability of nutritive value of protein in diet was studied under different temperature (6～42℃), time(3～57days) and moisture(9%～18%) in storage. The results showed as follows: The temperature significantly reduced the protein solubility and total lysine(P<0 01), and reduced the amounts of available lysine and methoinine(P<0 05); The time significantly reduced the protein solubility, total lysine and methoinine(P<0 01), and reduced the amount of available lysine(P<0 05); The moisture reduced the protein solubility and total lysine(P<0.01). The interaction of temperature and time reduced the protein solubility significantly(P<0 01), The interaction of temperature and moisture reduced the amount of total Lysine(P<0 01).The temperature, time or moisture had no significantly effect on amount of the true protein(P>0 05); Protein solubility was decreased when the temperature, time and moisture were higher than 18 45℃, 20 95 days and 12 04%; The moisture matching with the minimum loss of crude protein was under 12 12%, and the available Lysine was decreased when temperature was higher than 8 55℃ in the diet.