摘要
采用二因子二次回归正交设计方法，依据蒸汽压力（３００，４００和５００ｋＰａ）与蒸煮时间（３０，６０和９０ｍｉｎ）设置９个组合，将白色肉仔鸡鸡毛制成９种羽毛粉。对这些羽毛粉进行体外理化指标的测定，包括物理性质观察、常规成分、氨基酸含量、容重（ＢＤ）、蛋白质溶解度（ＰＳ）及蛋白质胃蛋白酶消化率（ＰＤＰ）。此外，还测定了羽毛粉的体内氨基酸真消化率（ＴＡＡＤ）。结果表明，不同加工参数对羽毛粉的物理性质、ＢＤ、ＰＤＰ、ＰＳ及胱氨酸（Ｃｙｓ）含量都有显著的影响，其中ＢＤ、ＰＳ或ＰＤＰ随加工参数的增大而增加，Ｃｙｓ含量则随加工参数的增大而下降。回归分析表明，羽毛粉的ＴＡＡＤ与羽毛粉的ＢＤ或ＰＤＰ呈现抛物线的相关关系。在本试验条件下，羽毛粉合适的ＢＤ、ＰＤＰ与ＰＳ范围分别为３５０～５００ｇ／Ｌ、７０％～８５％与２０％～３５％。
A two factorial quadratic regression cross design was used to assign nine treatment combinations including three processing pressure (300,400 and 500 kPa) and three processing times (30,60 and 90 min). Raw feathers of white broilers were taken from a local poultry abattoir. The prepared FM samples were used to analyze in vitro physi chemical indices, including observation of physical change,proximate analysis,amino acid content,bulk density (BD),protein solubility (PS),and pepsin HCL digestibility (PDP). In addition,true amino acid digestibility (TAAD) of FM was determined. The results showed that different processing pressures and times had marked effects on physical characteristics,BD,PDP,PS and Cys content of FM. BD,PDP or PS increased and Cys content reduced with the increasing of the processing pressure and time. Regression analysis indicated that obvious parabola relationship existed between TAAD and BD or PDP of FM. In this study,the optimum BD,PDP and PS values of FM were 350～500 g/L,70%～85% and 20%～35% respectively.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第7期18-21,共4页
Cereal & Feed Industry
