畜禽饲料常用植物蛋白源理化性质比较研究  

The comparative study of physicochemical properties of plant protein sources in pellet feeds

作　　者：余忠奎 李军国[1] 杨洁 梁晓芳[1] 王杰[1] 吴秀峰[1] 郑银桦[1] 薛敏[1] 王昊[1] YU Zhongkui;LI Junguo;YANG Jie;LIANG Xiaofang;WANG Jie;WU Xiufeng;ZHENG Yinhua;XUE Min;WANG Hao(Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]中国农业科学院饲料研究所,北京100081

出　　处：《中国饲料》2023年第22期226-232,共7页China Feed

基　　金：国家重点研发计划项目(2021YFD1300300,2022YFD1300600);国家自然科学基金(32202954,32273141,32172981);中国农业科学院科技创新工程项目(CAAS-ASTIP-2017-FRI-08,IFR-ZDRW202303,1610382023005,1610382023009);新疆维吾尔自治区重点研发计划项目(2022B02039-3);现代农业产业技术体系北京市渔业创新团队(BAIC07-2023-08);北京市自然科学基金(6232038)。

摘　　要：我国饲料原料种类繁多,多元化配方模式下不同原料理化性质差异对饲料制粒性能、生产效率和颗粒物理质量具有显著影响,但相关研究数据较为缺乏。研究以畜禽饲料中常用植物蛋白源:豆粕、棉籽粕、花生粕和菜籽粕为试验材料,检测分析不同蛋白原料粗蛋白质、粗脂肪、粗纤维、粗灰分等基本物质组成以及密度、流动性、吸水性、水溶性、黏度等理化特性,旨在为不同植物蛋白原料在畜禽饲料加工中的合理应用及工艺参数调整提供参考。结果表明:豆粕粗纤维及灰分含量最低,密度大且流动性好,水溶性指数和水溶性蛋白含量高,与面粉混合后黏度大、淀粉糊化温度低。棉籽粕粗蛋白质和粗纤维含量较高,水溶性差,与面粉混合后黏度低、淀粉糊化温度较高。花生粕粗脂肪、粗纤维及水分含量低,吸水性最强且与面粉混合后黏度较高。菜籽粕粗蛋白质含量最低,粗纤维及灰分含量最高,密度最低且流动性差,吸水性最差且水溶性蛋白含量低,与面粉混合后黏度低、淀粉糊化温度最高。综上所述,不同植物性蛋白原料物质组成及理化加工特性存在显著差异,在饲料加工中应综合考虑其对加工过程及饲料物理质量的影响,合理调整工艺参数以保证生产效率及产品质量稳定。There are many kinds of feed ingredients in China,and the physicochemical properties of different ingredients have a significant impact on the production efficiency and physical quality of feed pellets,but relevant research data are scarce.In this study,the nutritional composition and physicochemical properties of different protein sources for livestock and poultry feed such as soybean meal,rapeseed meal,peanut meal,and cottonseed meal were evaluated to provide a reference for the rational application of these ingredients in feed processing and parameters optimization.The results showed that soybean meal had the lowest crude fiber and ash content,high density,fluidity,water solubility index,water-soluble protein content,viscosity and low starch gelatinization temperature after mixing with wheat flour.Cottonseed meal had a high content of crude protein and fiber,lower water solubility,viscosity and high gelatinization temperature after mixing with wheat flour.Peanut meal had low fat,fiber and water content,high water absorption and viscosity after mixing with wheat flour.Rapeseed meal had the lowest crude protein content,the highest fiber and ash content,low density and poor fluidity,low water absorption and water-soluble protein content,low viscosity and the highest starch gelatinization temperature after mixing with wheat flour.In summary,there were significant differences in the nutritional composition and physicochemical properties of different plant protein sources,and their influence on the processing process and feed physical quality should be comprehensively considered in feed processing to ensure production efficiency and product quality stability.

关 键 词：豆粕 减量替代 植物蛋白源 理化性质 饲料加工 

分 类 号：S816.4[农业科学—饲料科学]