摘要
选择健康的体质量为(5.89±0.36)g鲤鱼Cyprinus carpio鱼种为试验鱼,以生大豆粉和不同处理的大豆制品分别替代鱼粉,大豆蛋白分别替代鱼粉蛋白的50%,配制5个等蛋白(可消化蛋白质量分数为30%)、等能(可消化能15 MJ.kg-1)的半精制饲料,探讨饲料中不同处理的大豆制品对鱼粉蛋白的替代对鲤鱼生长、饲料利用和体组成的影响.结果表明:平均增质量率热处理大豆组与对照组差异不显著(P>0.05),生大豆组显著低于对照组(P<0.05),化学钝化组、热处理大豆组和热乙醇浸提组之间没有显著差异(P>0.05),但都显著高于生大豆组(P<0.05).化学钝化组和热处理大豆组的蛋白效率与对照组差异不显著(P>0.05),生大豆组的蛋白效率显著低于对照组、化学钝化组和热处理大豆组(P<0.05),但与热乙醇浸提组没有显著差异(P>0.05).热处理大豆组的饲料系数与对照组差异不显著(P>0.05),但显著低于其他各组(P<0.05),其他各组之间没有显著差异(P>0.05).生大豆组显著影响鱼类的水分、脂肪和灰分的含量(P<0.05).在该试验条件下,热处理大豆组要好于其他各处理组.大豆抗营养因子对鱼类负面影响程度的顺序是抗胰蛋白酶抑制因子>凝集素>大豆抗原蛋白,降低抗营养因子的负面影响程度的处理顺序是热处理>化学钝化>热乙醇浸提.
The effect of replacing fish meal with raw and variously processed soybeans meal on growth, feed utilization and carcass composition of common carp, Cyprinus carpio was evaluated in an 8-week trail. The common carp fingerlings [ initial body mass （5.89 ± 0. 36） g ] were fed five isonitrogenous and isocaloric feeds containing 30% digestible protein and 15 MJ · kg^-1 digestible energy. Feeds contained SBM replace 50% of the fish meal protein, such as raw soybean （RSB） , processed soybean by chemical inactivator, processed soybean by heating, processed soybean by heat alcohol respectively. Results showed that the dietary of RSB caused reduced growth （P 〈0. 05 ） and increased feed conversion ration （FCR）. There is no significantly difference among five groups for feed intake, The growth performances of carp fed processed soybeans by chemical inaetivator and by heating were significantly superior to those fed RSB, and similar to those fed soybean meal, RSB had no effect on growth, feed intake and FCR. It was concluded that the dietary RSB significantly inhibited the growth of carp, and the activity of soybean trypsin inhibitots could be reduced to the acceptable levels by processing of chemical inactivator and heating. Nutrient composition of fish muscle such as moisture, fat and ash content was significantly affected by raw soybean （ P 〈 0. 05）. The effect of processing of heating on fish was superior to other groups. The degree of negative effect of soybean anti-nutritional factors on fish is anti-trypsin inhibitor 〉 agglutinin 〉 soybean antigen protein under the experimental condition,proper control can reduce the negative impact of soybean anti-nutritional factors on fish, such as heating 〉 processing of chemical inactivator 〉 processed by heat alcohol.
出处
《华南农业大学学报》
CAS
CSCD
北大核心
2010年第2期95-99,共5页
Journal of South China Agricultural University
基金
吉林省科技攻关项目(200500046)
国家自然科学基金(0671621)
关键词
鲤鱼
抗胰蛋白酶抑制因子
凝集素
大豆抗原蛋白
Cyprinus carpio
trypsin inhibitor factors
soybean agglutinin
soybean antigenic protein
