不同干燥方法对蝇蛆蛋白粉营养价值的影响

采用化学分析和动物实验的方法对冷冻干燥、微波干燥和低温干燥的蝇蛆粉进行了营养评价。结果表明,3种干燥方法不影响蝇蛆粉的粗蛋白和灰分含量,但微波干燥蝇蛆粉的脂肪含量显著降低;氨基酸分析显示,冷冻干燥蝇蛆粉的氨基酸总含量>微波干燥的蝇蛆粉>低温干燥的蝇蛆粉,而3种方法干燥的蝇蛆粉EAA/TAA均等于或大于41%,说明干燥所得的蝇蛆粉均属优质蛋白。另外,与FAO/WHO参考模式值相比,冷冻干燥蝇蛆粉的必需和半必需氨基酸总量明显高于FAO/WHO参考模式值,微波干燥的蝇蛆粉与FAO/WHO参考模式值相当,而低温干燥的蝇蛆粉中必需与半必需氨基酸含量显著低于FAO/WHO参考模式值,说明微波干燥及低温干燥会破坏蝇蛆中的某些必需或半必需氨基酸。动物实验结果表明,冷冻干燥的蝇蛆粉在动物体内被吸收利用的程度最高,其次是酪蛋白,再次是低温干燥的蝇蛆粉,而微波干燥的蝇蛆粉被动物吸收利用的程度最低。

Effect of dehydrated methods on protein nutritive value of housefly larvae

Chemical analysis and animal experiments were performed to evaluate the nutrition of housefly larvae dehydrated by lyophilization,microwave drying and low temperature drying.Results showed that three drying methods would not influence contents of crude protein and ash,but could decrease fat content dried by microwave.The amino acid analysis showed the total content of amino acids was highest for the larvae dried by lyophilization,followed by microwave drying and last was low temperature drying.The ratios of essential amino acids(EAA) in total amino acids(TAA) for housefly larvae dried by three different methods were equal to or greater than 41%,indicating the housefly larvae proteins dried by three methods were high quality.In addition,the total content of essential and semi-essential amino acids for the larvae protein dehydrated by lyophilization,microwave drying and low temperature drying were higher,equal and lower than the level of FAO/WHO recommended pattern,respectively,suggesting that some amino acids would damaged by microwave drying and low temperature drying.The results of animal experiments showed that the rate of absorption and utilization for rats fed by housefly larvae protein dried by lyophilization was highest,then it was that fed by casein,housefly larvae protein dried by low temperature and microwave,respectively.