鱼免消化酶与商品酶离体消化蛋白原料的研究  

Digestibility of Protein Ingredients by Commercial Enzyme and Chinese Drum Miichthys miiuy Digestive Enzyme in vitro

作　　者：齐莉莉[1] 王进波[1] 吴天星[2] 

机构地区：[1]浙江大学宁波理工学院,浙江宁波315100 [2]浙江大学理学院化学系,浙江杭州310027

出　　处：《水产科学》2009年第9期501-505,共5页Fisheries Science

基　　金：宁波市农业攻关项目(2007C10063)

摘　　要：分别应用商品酶及鱼免消化酶两步消化法评定10种蛋白原料的离体消化率。商品酶处理一(CEⅠ)直接在原料中加入胃蛋白酶消化,处理二(CEⅡ)预先将原料悬浊液调节至pH 2.0,再加入胃蛋白酶消化。鱼免消化酶处理一(DEⅠ)的胃消化酶酶活/底物、类胰消化酶酶活/底物分别为250、375U/g,处理二(DEⅡ)则分别为300、460 U/g。试验结果表明,CEⅡ比CEⅠ部分原料的干物质及蛋白质消化率平均提高5.16%、13.09%(P<0.05),且2种处理的干物质、蛋白质消化率的相关系数分别为0.763(P=0.01)、0.771(P=0.009)。DEⅡ比DEⅠ的干物质、蛋白质消化率平均提高12.65%、15.80%(P<0.05),且2种处理的干物质、蛋白质消化率的相关系数分别为0.852(P=0.002)、0.851(P=0.002)。CEⅡ与DEⅡ(不包括血粉、阿根廷鱼粉)、CEⅠ与DEⅡ以及CEⅡ与DEⅠ(不包括血粉、阿根廷鱼粉)的蛋白质消化率之间的相关系数分别为0.94(P=0.001)、0.845(P=0.002)、0.823(P=0.012)。可以用商品酶替代消化酶评价鱼免对蛋白原料的离体消化率。Two-step enzymatic methods of commercial enzyme and chinese drum Miichthys miiuy digestive enzyme were used to evaluate the digestibilities of ten ingredients in vitro. Two treatments with commercial enzymes were carried out, named CE Ⅰand CE Ⅱ , respectively. Pepsin was directly added to ingredient in CE Ⅰ , while pepsin was not added to CE Ⅱ until pH of the suspension was adjusted to 2.0. Two treatments were carried out with M. miiuy digestive enzyme, named DEⅠ and DE Ⅱ, respectively. The ratios of pepsin and pancreatin to substrate DE Ⅰ were 250 U/g and 375 U/g, and in DEⅡ were 300 U/g and 460 U/g, respectively. The results showed that CE Ⅱ increased dry matter digestibility by 5.16% （P 〈0.05） and protein digestibility of some ingredients by 13.09% （P（0.05） compared with CE Ⅰ and the correlation coefficients of dry matter and protein digestibility between the two treatments were 0. 763（P= 0.01） and 0. 771（P=0. 009）, respectively. Compared to DE Ⅰ , DE Ⅱincreased dry matter digestibility by 12.65%（P〈0.05）and protein gestibility by 15.80% （P〈0.05）, and the correlation coefficients of dry matter and protein digestibility between the two treatments were 0. 852（P=0. 002） and 0. 851（P= 0. 002）, respectively. The correlation coefficients of protein digestibility between CE Ⅱ and DE Ⅱ （excluding protein powder of blood and Argentina fish meal）, CE Ⅰ and DE Ⅱ , and CE Ⅱ and DE Ⅰ （excluding protein powder of blood and Argentina fish meal） were 0.94 （P=0. 001）, 0. 845 （P=0. 002） and 0. 823 （P=0. 012）, respectively. In conclusion, commercial enzymes can be used to substitute the chinese drum digestive enzyme to evaluate the digestibility of protein ingredient by M. miiuy in vitro.

关 键 词：鮸 离体消化 商品酶 消化酶 

分 类 号：S965.34[农业科学—水产养殖]