应用康奈尔净碳水化合物-蛋白质体系法和尼龙袋法评价麦芽根和南瓜籽饼的营养价值  

Nutritional Value of Malt Root and Pumpkin Seed Cake Evaluated by Cornell Net Carbohydrate and Protein System and Nylon Bag Technique

作　　者：周爽 么恩悦 苏阔轩 李洋[1] 张永根[1] ZHOU Shuang;YAO Enyue;SU Kuoxuan;LI Yang;ZHANG Yonggen(College of Animal Science and technology,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学动物科学技术学院

出　　处：《动物营养学报》2019年第10期4885-4892,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：东北农业大学“青年才俊”项目(18QC35);国家奶牛产业技术体系(CARS-36)

摘　　要：本试验旨在应用康奈尔净碳水化合物-蛋白质体系(CNCPS)法和尼龙袋法评定麦芽根和南瓜籽饼2种粮食加工副产物的营养价值,丰富我国非常规饲料资源数据库,为其作为奶牛非常规饲料提供理论支持。采用CNCPS法分析麦芽根和南瓜籽饼的各营养物质的含量及蛋白质和碳水化合物组分;随后以装有永久性瘤胃瘘管的健康荷斯坦奶牛为试验对象,利用尼龙袋法测定这2种副产物的降解特性。结果表明:1)麦芽根和南瓜籽饼营养丰富,且营养水平存在显著差异,麦芽根的干物质、中性洗涤纤维、酸性洗涤纤维、酸性洗涤木质素、淀粉、非纤维性碳水化合物、非蛋白氮、中性洗涤不溶氮和酸性洗涤不溶氮含量显著高于南瓜籽饼(P<0.05),而南瓜籽饼的粗蛋白质、粗灰分和粗脂肪含量则显著高于麦芽根(P<0.05);且南瓜籽饼中各种氨基酸含量也显著高于麦芽根(P<0.05)。2)麦芽根非蛋白氮含量较高,而南瓜籽饼真蛋白、快速降解蛋白和中速降解蛋白含量显著高于麦芽根(P<0.05),二者的不可利用氮含量均较低,表明这2种副产物蛋白可利用性均较高。麦芽根碳水化合物含量显著高于南瓜籽饼(P<0.05),且中速降解碳水化合物含量也显著高于南瓜籽饼(P<0.05)。3)南瓜籽饼的干物质、粗蛋白质和中性洗涤纤维有效降解率均显著高于麦芽根(P<0.05)。综上所述,麦芽根和南瓜籽饼均营养丰富,南瓜籽饼是更加优质的反刍动物蛋白质饲料,而麦芽根具有更好的碳水化合物组分。This experiment was conducted to evaluate the nutritional value of malt root and pumpkin seed cake that were two food processing byproducts by using Cornell net carbohydrate and protein system(CNCPS)and nylon bag method,and to enrich China’s unconventional feed resources database and to provide theoretical support as a unconventional feed for dairy cows.The contents of various nutrients and protein and carbohydrate components of malt root and pumpkin seed cake were analyzed by CNCPS method.Subsequently,healthy Holstein cows with permanent rumen fistulas were used to determine degradation characteristics by nylon bag method.The results showed as follows:1)malt root and pumpkin seed cake were rich in nutrients and there were significant differences in nutrient levels,the contents of dry matter,neutral detergent fiber,acid detergent fiber,acid detergent lignin,starch,non-fibrous carbohydrate,non-protein nitrogen,neutral detergent insoluble nitrogen and acid detergent insoluble nitrogen of malt root were significantly higher than those of pumpkin seed cake(P<0.05),while the contents of crude protein,ash and ether extract of pumpkin seed cake were significantly higher than those of malt root(P<0.05);the contents of various amino acids of pumpkin seed cake were also significantly higher than those of malt root(P<0.05).2)The content of non-protein nitrogen of malt root was higher,while the contents of true protein,fast degradable protein and moderately degradable protein of pumpkin seed cake were significantly higher than those of malt root(P<0.05).Both of them had low nitrogen content,indicating high availability of proteins.The carbohydrate content of malt root was significantly higher than that of pumpkin seed cake(P<0.05),and the moderately degradable of carbohydrate was also significantly higher than that of pumpkin seed cake(P<0.01).3)The effective degradation rates of dry matter,crude protein and neutral detergent fiber of pumpkin seed cake were higher than those of malt root(P<0.05).In summary,both the malt ro

关 键 词：麦芽根 南瓜籽饼 粮食加工副产物 营养价值 

分 类 号：S816[农业科学—饲料科学]