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膨化蓖麻粕的饲用
引用本文:朱建津,徐学明,谢正军,吕玉华,金征宇.膨化蓖麻粕的饲用[J].食品与生物技术学报,2000,19(1).
作者姓名:朱建津  徐学明  谢正军  吕玉华  金征宇
作者单位:无锡轻工大学食品学院,江苏无锡,214036
摘    要:用强饲法测定膨化蓖麻粕的鸡代谢能和真可消化氨基酸 .在此基础上 ,进行肉用仔鸡和生长猪的饲养试验 .试验结果 :膨化蓖麻粕的鸡代谢能为 9.2 9MJ/kg ,各种氨基酸消化率为 :Asp86.7% ,Thr 77.3 % ,Ser 81 .1 % ,Glu 90 .0 % ,Gly 54.2 % ,Ala 78.5% ,Cys 82 .9% ,Val83 .2 % ,Met80 .2 % ,Ile 83 .2 % ,Leu 81 .3 % ,Tyr 79.6% ,Phe 84 .4 % ,Lys 74 .3 % ,His 90 .5% ,Arg 92 .3 % .肉鸡饲养试验表明 ,前、中、后期分别加 3 %、6%、9%的膨化蓖麻粕对肉鸡生长无不良影响 .生长猪试验表明 ,前期加 5%的膨化蓖麻粕对猪无不良影响 ,后期加 1 6%的膨化蓖麻粕对猪的生长也无不良影响 .以上结果表明 ,膨化蓖麻粕是一种营养价值良好的饲料资源 .

关 键 词:膨化  蓖麻粕  肉用鸡  生长猪  代谢能  氨基酸消化率

Extruded Castor-seed Meal for Feed
ZHU Jian-jin,XU Xue-ming,XIE Zheng-jun,L.Extruded Castor-seed Meal for Feed[J].Journal of Food Science and Biotechnology,2000,19(1).
Authors:ZHU Jian-jin  XU Xue-ming  XIE Zheng-jun  L
Affiliation:ZHU Jian-jin,XU Xue-ming,XIE Zheng-jun,L(U) Yu-hua,JIN Zheng-yu
Abstract:Force feed trials were conducted to estimate the metabolism energy and true digestibility of amino acids of extruded castor seed meal(ECM) for chick. And then, two performance trials were conducted to estimate the feed value of ECM for broiler chicken and growing pig. The results were that the chick metabolism energy of ECM was 9.29 MJ/kg,true digestibilities of amino acids were Asp 86.7%,Thr 77.3%,Ser 81.1%,Glu 90.0%,Gly 54.2%,Ala 78.5%,Cys 82.9%,Val 83.2%, Met 80.2%,Ile 83.2%,Leu 81.3%,Tyr 79.6%,Phe 84.4%,Lys 74.3%,His 90.5%,Arg 92.3%.There was no difference between treatment 1(3%,6%,9% ECM supplement to starter, grower, finisher diet) and the control in the broiler performance trial. In first phase of growing pig trial, there was no difference between treatment 1(5% ECM supplement) and the control, but there was different significantly between treatment 2(8% ECM supplement) and the control. In second phase of the trial, there was no difference among the treatments. The results suggested extruded castor seed meal has high feeding value.
Keywords:extruding  castor  seed meal  broiler chicken  growing pig  metabolism energy  true digestibility of amino acids
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