CNCPS体系评价黔紫金草的营养价值研究  

Study on the Evaluation of Nutritional Value of Qianzijincao by CNCPS System

作　　者：陈思[1] 周强[1] Chen Si;Zhou Qiang(Guiyang Vocational and Technical College,Guiyang 550081,China)

机构地区：[1]贵阳职业技术学院

出　　处：《现代食品》2019年第22期177-180,共4页Modern Food

摘　　要：对黔紫金草的风干样品用CNCPS体系进行营养评价,其粗蛋白水平为9.87%,可溶性蛋白中的主要成分是非蛋白氮,易于消化和吸收的快速降解蛋白和慢速降解蛋白的含量均比较高,不容易消化和吸收的结合蛋白的含量却较低。碳水化合物中不易于消化和吸收的纤维成分较高,可消化的纤维含量却较低,因此,如果用黔紫金草喂养,蛋白质营养较好,但是碳水化合物可利用性较低,需要添加能量饲料以完善动物所需的营养成分。新鲜的黔紫金草成分中花青素的含量较高,不仅可提供给动物常规性的食物需求,还可为动物提供高抗氧化的营养,也可提高其附加的价值。Through the nutritional evaluation of air dried sample of qianzijincao by CNCPS system, the crude protein level is 9.87%, and the main component of soluble protein is non protein nitrogen. The content of fast degradation protein and slow degradation protein which are easy to digest and absorb is relatively high, but the content of binding protein which is not easy to digest and absorb is relatively low. The fiber component that is not easy to digest and absorb in carbohydrate is higher, but the digestible fiber content is lower. Therefore, if qianzijincao is used for feeding, the protein nutrition is better, but the availability of carbohydrate is lower, so it is necessary to add energy feed to improve the nutritional components required by animals. The content of anthocyanin in the fresh qianzijincao is high, which can not only provide regular food demand for animals, but also provide high antioxidant nutrition for animals, and also improve their added value.

关 键 词：黔紫金草 营养价值 CNCPS 

分 类 号：S548[农业科学—作物学]