不同来源淀粉对育肥猪养分消化率的影响

发布时间：2018-01-20 08:16

  本文关键词： 淀粉 生长育肥猪 小肠 食糜 消化率　出处：《西北农林科技大学》2015年硕士论文　论文类型：学位论文

【摘要】：为研究饲粮中直链淀粉和支链淀粉的组成对生长育肥猪小肠不同肠段养分消化率的影响,本试验选取了15头体重为75.59±1.19 kg的PIC去势公猪,单栏饲养,随机分配到3个处理组,每个处理5个重复。3个处理组分别为:玉米淀粉组(100%玉米)、土豆淀粉组(50%玉米和50%土豆)和糯米淀粉组(100%糯米)。在体重为100.20±4.29kg时结束饲养试验,屠宰并收集小肠空肠前段、空肠后段、回肠前段和回肠后段的食糜,测定淀粉、干物质、粗蛋白、钙和总磷的消化率,同时测定不同肠段的食糜黏度和pH。研究结果表明:1.玉米淀粉、土豆淀粉和糯米淀粉的直链淀粉含量分别是28.42%、20.34%和0.2%,直链淀粉和支链淀粉的比例分别是0.40、0.26和0.02。2.淀粉消化率在空肠前段、空肠后段、回肠前段和回肠后段,糯米淀粉组的分别为97.92%、98.63%、98.66%和98.66%;玉米淀粉组的分别为99.12%、99.39%、99.44%和99.54%;土豆淀粉组的分别为99.27%、99.58%、99.33%和99.36%。糯米淀粉组显著小于其他两个处理组(P0.05)。3.营养物质在小肠不同肠段内的消化随淀粉来源的不同而存在差异。(1)干物质消化率在空肠前段、空肠后段、回肠前段和回肠后段,糯米淀粉组的分别为72.97%、82.12%、83.01%和84.27%,均小于玉米淀粉组与土豆淀粉组,且差异显著(P0.05);玉米淀粉组和土豆淀粉组在空肠后段、回肠前段和回肠后段差异不显著(P0.05)。(2)粗蛋白消化率在空肠前段、回肠前段和回肠后段,玉米淀粉组最大,分别为84.83%、85.13%和90.48%;在空肠前段、空肠后段和回肠后段,糯米淀粉组最小,分别为50.80%、81.58%和84.32%,与前两个处理组相比差异显著(P0.05)。(3)钙消化率在空肠前段、空肠后段、回肠前段和回肠后段,糯米淀粉组的分别为56.57%、57.16%、59.85%和59.54%,均小于玉米淀粉组和土豆淀粉组,且在空肠后段、回肠前段和回肠后段与玉米淀粉组存在显著差异(P0.05);土豆淀粉组在空肠前段、空肠后段和回肠前段均小于玉米淀粉组,但差异不显著(P0.05)。(4)总磷消化率在空肠前段、空肠后段、回肠前段和回肠后段,玉米淀粉组最大,分别为66.14%、67.10%、69.20%和71.23%;糯米淀粉组最小,分别为54.06%、59.08%、65.37%和67.96%,糯米淀粉组与玉米淀粉组和土豆淀粉组相比差异显著(P0.05)。4.肠道pH,糯米淀粉组最高,土豆淀粉组次之,玉米淀粉组最低,三组之间差异不显著(P0.05)。食糜黏度糯米淀粉组显著大于其他两个处理组(P0.05)。综上所述,不同来源淀粉具有不同的结构,不同的结构导致育肥猪的养分消化率不同。糯米淀粉由98%的支链淀粉构成,其在小肠不同肠段的养分消化率与玉米淀粉组和土豆淀粉组相比显著下降,食糜黏度显著上升。
[Abstract]:In order to study the effects of amylose and amylopectin composition on nutrient digestibility of different intestinal segments in growing and fattening pigs. Fifteen PIC ovariectomized boars with body weight of 75.59 卤1.19 kg were selected in this experiment and were randomly assigned to three treatment groups. The three treatments were corn starch group (100% maize). Potato starch group (50% corn and 50% potatoes) and glutinous rice starch group (100% glutinous rice). When the weight was 100.20 卤4.29 kg, the feeding experiment was finished, the intestinal jejunum was slaughtered and the anterior segment of jejunum was collected. The digestibility of starch, dry matter, crude protein, calcium and total phosphorus in the posterior jejunum, anterior ileum and posterior ileum were determined. The results showed that the amylose contents of corn starch, potato starch and glutinous rice starch were 28.42% and 0.2% respectively. The ratio of amylose to amylopectin was 0.400.26 and 0.02.2.The starch digestibility was in the anterior segment of jejunum, the posterior segment of jejunum, the anterior segment of ileum and the posterior part of ileum. The glutinous rice starch group was 97.92% and 98.63%, 98.66% and 98.66%, respectively. The corn starch group was 99.1299. 39% and 99. 54%, respectively. The percentage of potato starch group was 99.27% and 99.58% respectively. 99.33% and 99.36.The glutinous rice starch group was significantly smaller than the other two treatment groups (P 0.05. 3) the digestibility of nutrients in different intestinal segments of the small intestine varied with the source of starch. 1) the dry matter digestibility was in the anterior segment of jejunum. In the posterior segment of jejunum, the anterior part of ileum and the posterior part of ileum, the glutinous rice starch group was 72.97% and 82.12%, 83.01% and 84.27%, respectively, which were smaller than those in corn starch group and potato starch group. The difference was significant (P 0.05). The crude protein digestibility of corn starch group and potato starch group in the posterior jejunum, anterior ileum and posterior ileum were not significantly different (P0.05. 0. 0. 2) the digestibility of crude protein was in the anterior segment of jejunum, the anterior part of ileum and the posterior part of ileum. The corn starch group was the largest, 84.83% and 90.48%, respectively. In the anterior segment of jejunum, the posterior segment of jejunum and the posterior part of ileum, glutinous rice starch group was the smallest, which was 81.58% and 84.32%, respectively. The calcium digestibility in the anterior segment of jejunum, the posterior segment of jejunum, the anterior segment of ileum and the posterior part of ileum were 56.57% in glutinous rice starch group. 57.16% 59.85% and 59.54% were smaller than corn starch group and potato starch group, and they were in the back of jejunum. There was significant difference between the anterior and posterior ileum and corn starch group (P 0.05). The total phosphorus digestibility of potato starch group in anterior jejunum, posterior jejunum and anterior ileum was lower than that in corn starch group, but there was no significant difference in total phosphorus digestibility in anterior jejunum and posterior jejunum. In the anterior and posterior ileum, the corn starch group was the largest, 66.14% and 71.23%, 67.10% and 71.23%, respectively. The glutinous rice starch group was the smallest, 54.06% and 67.96%, respectively. Glutinous rice starch group compared with corn starch group and potato starch group significantly different P0.05N. 4. Intestinal pH, glutinous rice starch group was the highest, potato starch group was the second, corn starch group was the lowest. There was no significant difference among the three groups. The viscosity of glutinous rice starch group was significantly higher than that of the other two treatment groups. In conclusion, different sources of starch had different structures. Different structures led to different nutrient digestibility of fattening pigs. Glutinous rice starch was composed of 98% amylopectin. The nutrient digestibility of glutinous rice starch in different intestinal segments of small intestine was significantly lower than that of corn starch group and potato starch group. The viscosity of chyme increased significantly.
【学位授予单位】：西北农林科技大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S828.5

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