就地烘制处理餐桌剩余食物替代玉米、豆粕对颗粒饲料加工质量的影响  

Effect of On-Site Baking of Restaurant Plate Leftovers to Replace Corn and Soybean Meal on Processing Quality of Pellet Feed

作　　者：李世强 李军国[2] 董颖超[2] 杨洁 牛力斌[2] 马莹 王继卿[1] LI Shiqiang;LI Junguo;DONG Yingchao;YANG Jie;NIU Libin;MA Ying;WANG Jiqing(College of Animal Science and Technology,Gansu Agricultural University,Gansu Lanzhou 730070,China;Feed Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]甘肃农业大学动物科学学院,甘肃兰州730070 [2]中国农业科学院饲料研究所,北京100081

出　　处：《饲料工业》2025年第4期112-119,共8页Feed Industry

基　　金：“十四五”国家重点研发计划项目[2021YFD1300300]。

摘　　要：试验旨在研究就地烘制处理餐桌剩余食物(RPL)替代玉米、豆粕对混合粉料理化性质及其颗粒饲料加工质量的影响,为RPL在饲料中应用提供数据支撑。试验设计4种饲粮,对照组为肉鸡玉米-豆粕型典型饲粮,试验组用RPL分别替代基础饲粮中10%、20%和30%的玉米和豆粕(替代玉米、豆粕的比例为6∶4),并在相同条件下制成颗粒饲料。测定混合粉料的营养成分、理化指标和颗粒饲料加工质量,并进行相关性分析和偏最小二乘回归分析(PLS)。结果表明:(1)随着RPL替代玉米、豆粕比例增加,混合粉料粗脂肪含量极显著增加(P<0.01)、粗纤维含量显著增加(P<0.05),水溶性指数、蛋白质分散指数、峰值黏度、保持黏度、最终黏度、表观黏度极显著降低(P<0.01)。(2)颗粒饲料加工质量随着RPL增加极显著降低(P<0.01),30%组颗粒饲料颗粒耐久性(PDI)、硬度、成型率最低,分别为30.38%、851.33 g、85.65%。(3)相关性及PLS显示,粗脂肪、水溶性指数与颗粒饲料加工质量呈负相关,蛋白质分散指数、表观黏度、最终黏度与颗粒饲料加工质量呈正相关,且这些指标是决定颗粒饲料加工质量的重要指标。为保证颗粒饲料加工质量,建议RPL在饲料中添加量小于10%。To study effect of on-site baking of restaurant plate leftovers(RPL)substitution of corn and soy-bean meal on the physicochemical properties of mixed flour and the quality of pelleted feed,in order to pro-vide data support for the application of RPL in feed.Four kinds of diets were designed,the control group was a typical diet of broiler corn-soybean meal,and the experimental group used RPL to replace 10%,20%and 30%of corn and soybean meal in the basic diet respectively(the ratio of replacing corn and soybean meal was 6∶4).And made into pellet feed under the same conditions.The nutritional components,physico-chemical indicators and processing quality of the mixed meal were determined,followed by correlation analysis and partial least squares regression analysis(PLS).The results show that:①as the amount of RPL replaced corn and soybean meal increased,the crude fat and crude fiber content increased(P<0.05)and decreased(P<0.01).Additionally,the water solubility index,protein dispersion index,peak viscosity,hold-ing viscosity,final viscosity,and apparent viscosity all significantly decreased(P<0.01).②The processing quality of pelleted feed decreased significantly with the increase of RPL(P<0.01),and the 30%group′s pellets had the lowest levels of pellet dura-bility index(PDI),hardness and molding rate,at 30.38%,851.33 g,and 85.65%,respectively.③The quality of pellet feed processing was found to be correlated negatively with crude fat and water solubility index,positively with protein dispersion index,apparent viscosity,and final viscosity.These indicators were found to be significant in determining the quality of pellet feed processing.These findings were supported by correlation and PLS analysis.It is advised that less than 10%of RPL be included to the feed in order to guarantee the processing quality of pelleted feed.

关 键 词：餐桌剩余食物 就地烘制处理 理化性质 颗粒饲料 偏最小二乘回归 

分 类 号：S816.4[农业科学—饲料科学]