体外培养条件下不同挤压膨化工艺对豆粕蛋白质综合利用效果的影响  

Corresponding author,associate professor,E-mail:[e-mail] Effects of Different Extrusion Puffing Processes on Comprehensive Utilization of Soybean Meal Protein in Vitro

作　　者：张嗣禹 张硕 张宏亮 李珮琪 王显立 吴敏[2] 孙承国 何阳 苏华维 ZHANG Siyu;ZHANG Shuo;ZHANG Hongliang;LI Peiqi;WANG Xianli;WU Min;SUN Chengguo;HE Yang;SU Huawei(State Key Laboratory of Animal Nutrition and Feeding,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China;College of Engineering,China Agricultural University,Beijing 100083,China;COFCO Oils R&D Center,Beijing 102209,China)

机构地区：[1]中国农业大学动物科学技术学院,畜禽营养与饲养国家重点实验室,北京100193 [2]中国农业大学工学院,北京100083 [3]中粮油脂研发中心,北京102209

出　　处：《动物营养学报》2024年第6期4036-4049,共14页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家重点研发计划项目(2023YFD1300900,2022YFD1602300);国家现代农业产业技术体系(CARS-37)。

摘　　要：本试验旨在通过体外三步法探究不同挤压膨化工艺对豆粕瘤胃发酵和小肠消化的影响。采用单因素随机试验设计,分别制备豆粕[对照组(CON组)]、挤压膨化豆粕(E组)、膨化前添加3%大豆毛油豆粕(AO组)、膨化后添加3%大豆毛油豆粕(CO组)、膨化前后均添加3%大豆毛油豆粕(AO-CO组)、膨化前添加4%葡萄糖豆粕(GE组)、膨化前添加4%葡萄糖和3%大豆毛油豆粕(GAO组)、膨化前添加4%葡萄糖和膨化后添加3%大豆毛油豆粕(GCO组)和膨化前加4%葡萄糖和膨化前后均添加3%大豆毛油豆粕(GAO-CO组),共9组样品。通过测定挤出物性质(色差、褐变程度以及纤维和蛋白质组成),探究挤压膨化工艺对豆粕蛋白质美拉德反应程度的影响。进一步选用3头体重600 kg装有永久性瘤胃瘘管的安格斯阉牛,采用体外三步法(瘤胃液-胃蛋白酶-胰蛋白酶)测定挤压膨化后豆粕瘤胃降解特性和瘤胃不可降解蛋白质(RUP)的体外小肠消化率。结果表明:1)挤压膨化后的色差结果显示,各试验组红度(a*)、黄度(b*)、色差(ΔE)和420 nm吸光度(OD)值相较于CON组显著提高(P<0.05),亮度(L*)值(AO组除外)显著降低(P<0.05)。GAO组294 nm OD值显著低于只添加1种反应物的AO组和GE组(P<0.05),a*和ΔE值显著低于GE组(P<0.05)。除GCO组外,GE组中性洗涤纤维(NDF)和中性洗涤不溶粗蛋白质(NDICP)含量相较于CON组和其他试验组显著提高(P<0.05)。2)与CON组相比,各试验组干物质(DM)和粗蛋白质(CP)的过瘤胃率、体外小肠消化率、体外全消化道消化率以及RUP和小肠可消化粗蛋白质(IDCP)含量显著提高(P<0.05)。GE组DM和CP的过瘤胃率以及RUP和IDCP含量(E组除外)显著高于其他试验组(P<0.05)。3)体外发酵16 h后,各试验组瘤胃液pH和氨态氮(NH3-N)含量相较于CON组显著降低(P<0.05);挤压膨化未对总挥发性脂肪酸(TVFA)含量产生显著影响(P>0.05),但改变了瘤胃液的挥发性脂肪酸组成,其中各试This study was conducted to investigate the effects of different extrusion puffing processes on the rumen fermentation and small intestinal digestion of soybean meal through a three-step in vitro method.A single-factor randomized trial design was used to prepare the nine samples,which were soybean meal(CON group),extrusion puffing soybean meal(E group),soybean meal adding 3%soybean crude oil before extrusion puffing(AO group),soybean meal adding 3%soybean crude oil after extrusion puffing(CO group),soybean meal adding 3%soybean crude oil at the same time before and after extrusion puffing(AO-CO group),soybean meal adding 4%glucose before extrusion puffing(GE group),soybean meal adding 4%glucose and 3%soybean crude oil before extrusion puffing(GAO group),soybean meal adding 4%glucose before extrusion puffing and 3%soybean crude oil after extrusion puffing(GCO group),and soybean meal adding 4%glucose before extrusion puffing and 3%soybean crude oil at the same time before and after extrusion puffing(GAO-CO group).The properties of the extrudate,such as color difference,degree of browning,and fiber and protein composition,were determined,and the effects of extrusion puffing processes on the degree of Maillard reaction of soybean meal protein were investigated.Then 3 Angus steers with permanent rumen fistulas weighing about 600 kg were selected to estimate the rumen degradation characteristics of soybean meal after extrusion puffing and the small intestinal digestibility of its rumen undegradable protein(RUP)was determined by a three-step in vitro method,which was metabolized by rumen fluid,then pepsin and finally trypsin.The results showed as follows:1)the results of color difference after extrusion puffing showed that the values of redness(a),yellowness(b),color difference(ΔE)and absorbance(OD)at 420 nm in experimental groups were significantly increased compared with CON group(P<0.05),and the brightness(L)value(except for AO group)was significantly decreased(P<0.05).The OD value at 294 nm in GAO group was signifi

关 键 词：双螺杆挤压膨化 挤压膨化豆粕 美拉德反应 葡萄糖 大豆毛油 

分 类 号：S816[农业科学—饲料科学]