液态豆粕酶解发酵物对生长育肥猪的营养价值评定

发布时间：2018-03-19 20:38

本文选题：豆粕　切入点：液态酶解发酵物　出处：《中国兽医学报》2017年11期 　论文类型：期刊论文

【摘要】：用木瓜蛋白酶和酵母菌在液态状态下对豆粕进行酶解发酵,研究豆粕酶解发酵前后营养成分的变化,并通过猪消化试验对其进行了营养价值评定。结果显示:豆粕酶解发酵24h后,粗蛋白含量变化不显著(P0.05),水溶性蛋白和小肽的含量显著提高(P0.05);SDS-PAGE凝胶电泳图显示豆粕的大分子蛋白大部分已经被降解到了相对分子质量35 000以下;高分子蛋白质、中分子蛋白质的含量显著下降而低分子蛋白质的含量提高2.64倍(P0.05);天冬氨酸、脯氨酸、丙氨酸、亮氨酸、赖氨酸含量以及总氨基酸含量有了显著的提高(P0.05),精氨酸含量降低18.87%(P0.05);猪消化试验表明豆粕液态酶解发酵物的粗蛋白、苏氨酸、甘氨酸、丙氨酸、胱氨酸、缬氨酸、蛋氨酸、异亮氨酸和酪氨酸的粪表观消化率和豆粕相比显著提高(P0.05)。结果表明:豆粕经液态酶解发酵后蛋白质品质得到改善。
[Abstract]:Soybean meal was hydrolyzed by papain and yeast in liquid state. The changes of nutritional components before and after enzymatic hydrolysis of soybean meal were studied. The nutritional value of soybean meal was evaluated by digestion test. The results showed that soybean meal was hydrolyzed and fermented for 24 hours. The changes of crude protein content were not significant (P 0.05), but the contents of water soluble protein and small peptide were significantly increased. The SDS-PAGE gel electrophoresis showed that most of the macromolecular proteins of soybean meal had been degraded below 35 000 relative molecular weight. The content of middle molecular protein decreased significantly, while the content of low molecular protein increased 2.64 times (P 0.05), aspartic acid, proline, alanine, leucine, leucine, aspartic acid, proline, alanine, leucine, The content of lysine and total amino acid increased significantly (P 0.05), and the content of arginine decreased 18.87% (P 0.05). The pig digestion test showed that crude protein, threonine, glycine, alanine, cystine, valine, methionine were obtained from soybean meal liquid enzymatic hydrolysis. The fecal apparent digestibility of isoleucine and tyrosine was significantly higher than that of soybean meal. The results showed that the protein quality of soybean meal was improved after fermentation by liquid enzymatic hydrolysis.
【作者单位】：湖北省农业科学院畜牧兽医研究所/动物胚胎工程及分子育种湖北省重点实验室;
【基金】：湖北省农业科技创新团队项目(2016-620-004-001) 湖北省农科院扶持项目(2014fcxjh09)
【分类号】：S828.5

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