| 氨化竹笋加工下脚料饲用价值研究 |
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| 引用本文： | 周建钟,刘力,冯炎龙.氨化竹笋加工下脚料饲用价值研究[J].竹子研究汇刊,2001,20(4):52-56. |
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| 作者姓名： | 周建钟 刘力 冯炎龙 |
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| 作者单位： | 浙江林学院信息工程与基础科学系, |
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| 摘 要： | 竹笋加工下脚料经过氨化，具有竹笋味和酸味混合而成特殊的香味，质地松散柔软。晒干后，易于粉碎，可改善粗饲料的适口性。在竹笋加工下脚料中均匀混入尿素等含氮化合物，经水解或尿脲酶的作用下分解产生氨。细菌以氨为氮源，利用各种物质各种物质合成氨基酸，进而合成细菌蛋白。根据试验结果：采用尿素氨化，可明显提高粗蛋白的含量，提高家畜必需的氨基酸成份含量，增加氨基酸的总量。通过与其他粗饲料进行成份、价格对比，进一步分析其开发价值。
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| 关 键 词： | 竹笋 加工下脚料 蛋白质 氨化 饲料 |
| 修稿时间： | 2001年5月6日 |
Study on the Feed Value of Tail Materials of Bamboo Shoot Using Ammoniation Method |
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| Zhou Jianzhong,Liu Li,Feng Yanlong.Study on the Feed Value of Tail Materials of Bamboo Shoot Using Ammoniation Method[J].Journal of Bamboo Research,2001,20(4):52-56. |
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| Authors: | Zhou Jianzhong Liu Li Feng Yanlong |
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| Abstract: | There was a special scent including sour taste and bamboo scent in the processin g residue of bamboo shoot when it was subjected to the ammoniation treatment.Mea nwhile,the residue had a soft quality of material after ammoniation.It was prone to be broken into pieces,when the ammoniated residue was dried in the sun.And t his residue had an improved and adaptable taste as course forage after the treat ment.The tail materials could bring about ammonia due to the hydrolysis and Urin e enzyme when some nitrogen compounds such as ammonia water were put into the re sidue homogeneously. Bacteria could use some meterials which was from the nitrog en source--ammonia and then compose amino acids.These amino acids formed bacte ria protein finally.The result showed that the amount of the course protein incr eased in the residue when it was suffered from ammoniation treatments using Urea , so did that of essential amino acids for the livestock and the total that of a mino acids.The exploitaion value of this forage was also investigated in this pa per after contrasting the compositions and the price of this forage with those o f the other course forage. |
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| Keywords: | Bamboo shoot Tail materials Pr otein Ammoniation Feed |
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