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- Title
不同蛋白原料对绵羊瘤胃 体外发酵参数和氨基酸含量的影响.
- Authors
杨彩虹; 田星哲; 李金辉; 严 慧; 段春辉; 张英杰; 纪守坤; 刘月琴
- Abstract
The experiment was to study the effect of different protein raw materials on rumen fermentation parameters and amino acid content in vitro of sheep. The experiment used in vitro fermentation method, using soybean meal, cottonseed meal, peanut meal, rapeseed cake, DDGS and corn germ cake as fermentation substrate, the gas production, digestibility, rumen fermentation parameters, VFA concentration and amino acid content were determined. The results showed that the GP48 h of the miscellaneous meal group was significantly lower than that of soybean meal group (P<0.05). The CP degradation rate of corn germ cake group was significantly higher than that of soybean meal group (P<0.05), while that of cottonseed meal, peanut meal, rapeseed meal and DDGS group was significantly lower than that of soybean meal group (P<0.05). The concentration of NH3-N in cottonseed meal and rapeseed meal group was significantly higher than that in soybean meal group (P<0.05). The content of acetic acid, propionic acid, butyric acid, isobutyric acid, isovaleric acid, total volatile fatty acid and ethylene-propylene ratio in cottonseed meal group were significantly higher than that in soybean meal group (P<0.05). The ethylene-propylene ratio in rapeseed meal group was significantly higher than that in soybean meal group (P<0.05). The concentration of valeric acid in corn germ meal group was significantly higher than that in soybean meal group (P<0.05). The concentrations of total fatty acids in peanut meal, rapeseed meal and DDGS group were significantly higher than those in soybean meal group (P<0.05), and the concentrations of Leu, Lys, Met, Arg, Glu in cottonseed meal group were significantly higher than those in soybean meal group (P<0.05). The concentrations of Thr, Leu, Met, His, Arg, Ile, Trp, Ser in peanut meal, rapeseed meal and DDGS group were significantly higher than those in soybean meal group (P<0.05). The concentrations of Ala, Pro, Asp and Glu in corn germ cake group were significantly higher than those in the soybean meal group (P<0.05). The concentrations of Thr, Arg, Tyr, Ser, Pro and Glu in corn germ cake group were significantly higher than those in the soybean meal group (P<0.05). The experiment indicates that the similarity with soybean meal from high to low is corn germ cake, cottonseed meal, peanut meal, rapeseed cake, DDGS, and the above protein raw materials can be selected to appropriately replace soybean meal according to the actual situation in culture and production.
- Subjects
COTTONSEED meal; SOYBEAN meal; CORN meal; VALERIC acid; PROPIONIC acid; AMINO acids; BUTYRIC acid
- Publication
Feed Research, 2023, Vol 46, Issue 4, p5
- ISSN
1002-2813
- Publication type
Article
- DOI
10.13557/j.cnki.issn1002-2813.2023.04.002