| 酶制剂对13～17日龄滩羊消化膨化大豆粉能力的影响 |
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| 引用本文： | 刘善庭,王永军,田秀娥,陈亮,黄玉邦.酶制剂对13～17日龄滩羊消化膨化大豆粉能力的影响[J].安徽农业科学,2007,35(27):8492-8493,8495. |
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| 作者姓名： | 刘善庭 王永军 田秀娥 陈亮 黄玉邦 |
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| 作者单位： | 西北农林科技大学动物科技学院,陕西杨凌,712100;宁夏畜牧工作站,宁夏银川,750000;宁夏盐池县滩羊肉产品质量监督检验站,宁夏盐池,751500 |
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| 基金项目： | 宁夏回族自治区农牧厅重点研究项目“滩羊选育及养殖配套技术研究与示范推广”. |
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| 摘 要： | 试验采用单因子随机分组设计,将20只4日龄、健康无病、体重相近的滩羊公羔随机分为A、B、C、D 4个处理,5次重复。处理A,对照组,饲喂膨化大豆粉;处理B,膨化大豆粉+中性蛋白酶5000 U/kg;处理C,膨化大豆粉+α-淀粉酶4000 U/kg;处理D,膨化大豆粉+脂肪酶4000 U/kg。采用全收粪法进行消化代谢试验,分析测定13~17日龄滩羊羔羊对膨化大豆粉中干物质、有机物、粗蛋白质、粗脂肪及无氮浸出物的表观消化率。试验结果表明:添加酶制剂可不同程度地提高羔羊对膨化大豆粉中干物质、有机物、粗蛋白质、粗脂肪和无氮浸出物的表观消化率。其中5000 U/kg中性蛋白酶组粗蛋白表观消化率较对照组、淀粉酶组和脂肪酶组分别提高了8.45、6.66和6.68个百分点,差异均显著(P<0.05);4000 U/kgα-淀粉酶组无氮浸出物表观消化率较对照组、蛋白酶组和脂肪酶组分别提高了5.66、6.88和6.54个百分点,差异均显著(P<0.05);4000 U/kg脂肪酶组粗脂肪表观消化率较对照组、蛋白酶组和淀粉酶组分别提高了4.73、4.13和4.88个百分点,差异均显著(P<0.05)。
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| 关 键 词： | 酶制剂 滩羊 羔羊 膨化大豆粉 养分表观消化率 |
| 文章编号： | 0517-6611（2007）27-08492-02 |
| 修稿时间： | 2007-05-13 |
Effect of Enzyme on Digestibility of Soybean Flour Processing in 13 - 17 days Old Tan Sheep |
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| LIU Shan-ling et al.Effect of Enzyme on Digestibility of Soybean Flour Processing in 13 - 17 days Old Tan Sheep[J].Journal of Anhui Agricultural Sciences,2007,35(27):8492-8493,8495. |
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| Authors: | LIU Shan-ling |
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| Abstract: | An one-factorial trial was conducted according to the random grouping design to study effect of enzyme on dry matter,organic matter,crude protein,crude fat and nitrogen-free extract's digestibility of soybean flour processing in 13～17 days old tan sheep lambs.Twenty 4-day-old healthy male lambs with close weight were allotted randomly to 4 treatments and 5 replicates per treatment.Group A,control group,which was fed soybean flour processing;Group B,soybean flour processing +Neutral proteinase 5 000 U/kg;Group C,soybean flour processing +α-amylase 4 000 U/kg;Group D,soybean flour processing +lipase 4 000 U/kg.During the period of 4～17 days,4～13 days were preparative period,13～17 days were trial period.The results showed: The dry matter,organic matter,crude protein,crude fat and nitrogen-free extract's apparent availability of soybean flour processing were increased incoordinately by adding enzyme.Group added Neutral proteinase was increased 8.45,6.66 and 6.68 percents respectively than control group,group added α-amylase and group added lipase in apparent availability of crude protein(P<0.05);group added α-amylase was increased 5.66,6.88 and 6.54 percents respectively than control group,group added Neutral proteinase and group added lipase in availability of nitrogen-free extract(P<0.05);group added lipase was increased 4.73,4.13 and 4.88 percents respectively than control group,group added Neutral proteinase and group added α-amylase in apparent availability of crude fat(P<0.05). |
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| Keywords: | Enzyme Tan sheep Lambs Soybean flour processing Apparent nutrient availability |
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