蛋氨酸对饲喂热处理豆粕肉鸡生长性能和消化功能的影响
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摘要
探讨蛋氨酸对饲喂热处理豆粕肉鸡生长性能和消化功能的影响。选用1日龄爱拔益加(AA)肉鸡256只,随机分为4组,每组8个重复,每个重复8只鸡,对照组饲喂正常豆粕配制的基础日粮,实验1组所用豆粕为100℃加热处理8 h的豆粕,实验2、3组分别在实验1组基础上添加0. 1%、0. 2%蛋氨酸,实验期为42 d。结果表明:(1)与对照组相比,加热处理豆粕显著降低了肉鸡前期、后期和全期的平均日增重(ADG),显著降低肉鸡后期和全期的平均日采食量(ADFI)(P <0. 05);与加热处理豆粕组相比,添加0. 1%、0. 2%蛋氨酸显著提高肉鸡前期和全期的ADG,显著降低肉鸡全期的F∶G(P <0. 05)。(2)与对照组相比,加热处理豆粕组18～20 d有机物、粗脂肪以及粗蛋白的表观利用率显著降低(P <0. 05);与加热处理豆粕组相比,添加0. 1%、0. 2%蛋氨酸显著提高肉鸡18～20 d粗蛋白的表观利用率(P <0. 05)。(3)与对照组相比,加热处理豆粕显著降低肉鸡21 d后肠淀粉酶活性、脂肪酶活性(P <0. 05);与加热处理豆粕组相比,添加0. 1%、0. 2%蛋氨酸显著提高肉鸡21 d后肠和胰腺淀粉酶活性、21 d胰腺脂肪酶和胰蛋白酶活性(P <0. 05)。综上所述,日粮添加蛋氨酸可以缓解热处理豆粕对肉鸡消化功能的负面影响,提高肉鸡对粗蛋白和有机物的表观利用率,且可一定程度提高肉鸡的消化酶活性。
The study was conducted to investigate the effects of methionine on the growth performance and digestive function of broilers fed soybean meal by heating. A total of 256 one-day-old Arbor Acres broilers were randomly divided into 4 treatments with 8 replicates of 8 birds each. Broilers in the control group was fed the basal diet that was prepared by normal soybean meal,while birds in the group 1 was fed the test diet prepared by soybean meal under 8 h heat treatment at 100 ℃,and birds in the group 2 and 3 were fed the test diet supplemented with0. 1% and 0. 2% methionine,the experiment lasted for 42 days.( 1) The results showed that compared to control group,the heat treatment groups showed lower average daily gain( ADG) during early and later and whole period and significantly dechined the average daily feed intake( ADFI)( P < 0. 05) of broilers during later period and whole period. Compared with the heat treatment group,the supplementation of 0. 1% and 0. 2% methionine have a positive effect to ADG during start period and whole period,significantly decreased F∶ G( P < 0. 05) during whole period.( 2) Compared with the control group,the heat treatment group exhibited lower the nutrient apparent availability of organic matter,crude fat and crude protein of broilers during 18 ～ 20 days( P < 0. 05). Compared with the heat treatment group,add 0. 1%,0. 2% methionine significantly improved on the nutrient apparent availability with the crude protein during 18 ～ 20 days( P < 0. 05).( 3) Compared with control group,the heat treatment group significantly decreased the hindgut with amylase activity and lipase activity during 21 days of the broilers( P < 0. 05).Compared with the heat treatment group broilers,add 0. 1%,0. 2% methionine exhibited higher amylase activity with the pancreas and hindgut at 21 days,and enhanced the pancreas lipase and trypsin activities during 21 days. To sum up,methionine supplementation in the diet could relieve soybean meal protein oxidation in the negative effect on the broilers digestive function,improve the utilization of nutrient apparent availability with crude protein and organic matter and to a certain extent improve the digestive enzyme activity of the broilers.
The study was conducted to investigate the effects of methionine on the growth performance and digestive function of broilers fed soybean meal by heating. A total of 256 one-day-old Arbor Acres broilers were randomly divided into 4 treatments with 8 replicates of 8 birds each. Broilers in the control group was fed the basal diet that was prepared by normal soybean meal,while birds in the group 1 was fed the test diet prepared by soybean meal under 8 h heat treatment at 100 ℃,and birds in the group 2 and 3 were fed the test diet supplemented with0. 1% and 0. 2% methionine,the experiment lasted for 42 days.( 1) The results showed that compared to control group,the heat treatment groups showed lower average daily gain( ADG) during early and later and whole period and significantly dechined the average daily feed intake( ADFI)( P < 0. 05) of broilers during later period and whole period. Compared with the heat treatment group,the supplementation of 0. 1% and 0. 2% methionine have a positive effect to ADG during start period and whole period,significantly decreased F∶ G( P < 0. 05) during whole period.( 2) Compared with the control group,the heat treatment group exhibited lower the nutrient apparent availability of organic matter,crude fat and crude protein of broilers during 18 ～ 20 days( P < 0. 05). Compared with the heat treatment group,add 0. 1%,0. 2% methionine significantly improved on the nutrient apparent availability with the crude protein during 18 ～ 20 days( P < 0. 05).( 3) Compared with control group,the heat treatment group significantly decreased the hindgut with amylase activity and lipase activity during 21 days of the broilers( P < 0. 05).Compared with the heat treatment group broilers,add 0. 1%,0. 2% methionine exhibited higher amylase activity with the pancreas and hindgut at 21 days,and enhanced the pancreas lipase and trypsin activities during 21 days. To sum up,methionine supplementation in the diet could relieve soybean meal protein oxidation in the negative effect on the broilers digestive function,improve the utilization of nutrient apparent availability with crude protein and organic matter and to a certain extent improve the digestive enzyme activity of the broilers.
引文
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[2]WU W,ZHANG C,KONG X,et al. Oxidative modification of soy protein by peroxyl radicals[J]. Food Chemistry,2009,116(1):295-301
[3]LIU G,XIONG Y L,BUTTERFIELD D A. Chemical,physical,and gel-forming properties of oxidized myofibrils and whey-and soy-protein isolates[J]. Journal of Food Science,2000,65(5):811-818
[4]顾书媛,余静,莫玲,等.蛋白质氧化及其对机体氧化还原状态的影响[J].食品工业科技,2012,33(17):382-387GU Shuyuan,YU Jing,MO Ling,et al. Protein oxidation and its impact on the redox state on body[J]. Science and Technology of Food Industry,2012,33(17):382-387
[5]WU D W,CHEN X,YANG X,et al. Effects of heat treatment of soy protein isolate on the growth performance and immune function of broiler chickens[J]. Poultry Science,2014,93(2):326-334
[6]郭凤仙,熊幼翎,何志勇,等.热处理对大豆分离蛋白功能特性的影响[J].食品与机械,2009,25(6):9-11GUO Fengxian,XIONG Youling,HE Zhiyong,et al. Effect of heat treatment on functional properties of soybean protein isolate[J]. Food and Machinery,2009,25(6):9-11
[7]吴伶艳.氧化酪蛋白对小鼠氧化还原状态及记忆能力的影响[D].无锡:江南大学,2011WU Lingyan. Effects of oxidized casein on the redox state and memory capacity of mice[D]. Wuxi:Jiangnan University,2011
[8]吴大伟.热氧化大豆蛋白对肉鸡的影响及维生素E和硫辛酸的调控研究[D].南京:南京农业大学,2014WU Dawei. Effects of soy protein oxidation by heating on broilers and the regulation by vitamin E and lipoic acid[D].Nanjing:Nanjing Agricultural University,2014
[9]冷向军,田娟,陈丙爱,等.罗非鱼对晶体蛋氨酸、包膜蛋氨酸利用的比较研究[J].水生生物学报,2013,37(2):235-242LENG Xiangjun,TIAN Juan,CHEN Bingai,et al. Comparison study on utilizing crystalline or coated methionine by tilapia[J]. Acta Hydrobiologica Sinica,2013,37(2):235-242
[10]ZHANG H H,LI G Y,XING X M,et al. Effect of low-protein diet with supplementing different levels of DL-methionine on production performance of minks in growing-furring period[J]. Journal of Forestry Research,2012,23(1):151-155
[11]PUCHALA R,PIERZYNOWSKI S G,SAHLU T. Effects of methionine and hormones on amino acid concentration in the skin of Angora goats[J]. Small Ruminant Research the Journal of the International Goat Association,1998,29(1):93-102
[12]KUANG S Y,XIAO W W,FENG L,et al. Effects of graded levels of dietary methionine hydroxy analogue on immune response and antioxidant status of immune organs in juvenile Jian carp(Cyprinus carpio var. Jian)[J]. Fish and Shellfish Immunology,2012,32(5):629-636
[13]赵瑞英,赵琰,于玮,等.蛋氨酸羟基类似物对肉鸡抗氧化能力及代谢激素的影响[J].氨基酸和生物资源,2012,34(4):7-12ZHAO Ruiying,ZHAO Yan,YU Wei,et al. Effects of methionine and methionine hydroxy analogue on antioxidation and metabolic hormones of broiler chickens[J]. Amino Acids and Biotic Resources,2012,34(4):7-12
[14]PREZJIMNEZ A,PERES H,CRUZ R V,et al. The effect of dietary methionine and white tea on oxidative status of gilthead sea bream(Sparus aurata)[J]. British Journal of Nutrition,2012,108(7):1202-1209
[15]姜淑贞.肉牛十二指肠蛋氨酸灌注及过瘤胃蛋氨酸代谢规律的研究[D].济南:山东农业大学,2002JIANG Shuzhen. Study on stability of different met products and their effects on protein metabolism and performance of steers[D]. Jinan:Shandong Agricultural University,2002
[16]NIELSEN H K,LLIGER J,HURRELL R F. Reactions of proteins with oxidizing lipids[J]. British Journal of Nutrition,1985,53(1):61-73
[17]CAREW L B,EVARTS K G,ALSTER F A. Growth and plasma thyroid hormone concentrations of chicks fed diets deficient in essential amino acids[J]. Poultry Science,1997,76(10):1398-1404
[18]MICHAEL S,EDWARD G P. Degradation of methionine in heated soybean protein and the formation ofβ-methylmercaptopropionaldehyde[J]. Journal of Agricultural and Food Chemistry,1975,23(2):201-204
[19]吴大伟,陈星,洑琴,等.常温储存和干热处理对豆粕蛋白质氧化的影响[J].中国粮油学报,2014,29(5):90-94WU Dawei,CHEN Xing,FU Qin,et al. Effects of storing and heating on protein oxidation of soybean meal[J]. Journal of the Chinese Cereals and Oils Association,2014,29(5):90-94
[20]LU P,ZHANG X L,XUE W Y,et al. The protein oxidation of soybean meal induced by heating decreases its protein digestion in vitro and impairs growth performance and digestive function in broilers[J]. British Poultry Science,2017,58(6):704-711
[21]TANG X,WU Q,LE G,et al. Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein[J]. Nutrition,2012,28(11-12):1180-1185
[22]TANG X,WU Q,LE G,et al. Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde[J]. Journal of Food Science,2012,77(1):16-22
[23]WU D W,CHEN X,YANG X,et al. Effects of heat treatment of soy protein isolate on the growth performance and immune function of broiler chickens[J]. Poultry Science,2014,93(2):326-334
[24]杨胜.饲料分析及饲料质量检测技术[M].北京:北京农业大学出版社,1993YANG Sheng. Feed analysis and feed quality inspection technology[M]. Beijing:Beijing Agricultural University Press,1993
[25]VOGTMANN H,PFIRTER H P,PRABUCKI A L. A new method of determining metabolisability of energy and digestibility of fatty acids in broiler diets[J]. British Poultry Science,1975,16(5):531-534
[26]SOMOGYI M. Modification of two methods for the assay of amylase[J]. Clinical Chemistry,1960(6):23-35
[27]VERDUIN P A,PUNT J M H M,KREUTZER H H. Studies on the determination of lipase activity[J]. Clinica Chimica Acta,1973,46(1):11-19
[28]SCHWERT G W,TAKENAKA Y. A spectrophotometric determination of trypsin and chymotrypsin[J]. Biochimica Et Biophysica Acta,1955,16(4):570-575
[29]BRADFORD M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J]. Analytical Biochemistry,1976,72(s 1–2):248-254
[30]TANG X,WU Q,LE G,et al. Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde[J]. Journal of Food Science,2012,77(1):16-22
[31]张相伦.氧化大豆蛋白对肉鸡的损伤及不同类型维生素E的缓解作用及相关机制研究[D].南京:南京农业大学,2016ZHANG Xianglun. Effects of oxidized soy protein on broilers and the alleviation by different types of vitamin E[D]. Nanjing:Nanjing Agricultural University,2016
[32]HICKLING D,GUENTER W,JACKSON M E. The effects of dietary methionine and lysine on broiler chicken performance and breast meat yield[J]. Canadian Journal of Animal Science,1990,70(2):673-678
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