不同处理对麻疯树籽仁粕蛋白质营养价值的影响

doi:10.16431/j.cnki.1671-7236.2018.03.016

摘要/Abstract

摘要：

试验旨在研究不同处理对麻疯树籽仁粕（Jatropha curcas kernel meal，JCKM）蛋白质营养价值的影响。选择脱油后的JCKM为研究对象，对其分别进行干热、湿热、热化学和微生物发酵处理，通过测定其营养成分、蛋白质溶解度（PS）、粗蛋白质体外消化率（IVCPD）等指标，以未处理的JCKM为对照，评价不同处理对JCKM蛋白质营养价值的影响。结果显示：微生物发酵处理组粗蛋白质（CP）含量显著高于其他组（P < 0.05）；微生物发酵处理组粗纤维（CF）含量显著低于热化学处理组（P < 0.05），其他各组间差异不显著（P > 0.05）；各处理组间钙（Ca）含量差异不显著（P > 0.05）；微生物发酵处理组总磷（TP）含量最高，显著高于其他组（P < 0.05）。微生物发酵处理组Gly、Arg、Cys、Val、Ile含量高于其他组。干热处理、微生物发酵处理及对照组PS显著高于湿热处理和热化学处理组（P < 0.05）；微生物发酵处理组IVCPD显著高于其他组（P < 0.05）。综上所述，微生物处理JCKM后CP含量升高，氨基酸组成较为均衡，是一种有效的处理方法。

关键词: 麻疯树籽仁粕; 蛋白质溶解度; 蛋白质体外消化率; 氨基酸

Abstract:

This experiment was conducted to investigate the effects of different treatments on the protein nutritive value of Jatropha curcas kernel meal (JCKM).The deoiled JCKM was used as material and treated by dry-heat treatment,moisture-heat treatment,thermo-chemical treatment and microbial fermentation treatment,respectively.The effects of different treatments on nutritional ingredients,protein solubility (PS) and in vitro crude protein digestibility (IVCPD) were evaluated.The results showed that the crude protein of JCKM in microbial fermentation treatment group was significantly higher than that of the other groups (P < 0.05).The crude fiber of JCKM in microbial fermentation treatment group was significantly lower than the thermo-chemical treatment group (P < 0.05),and there were no significant difference among the other groups (P > 0.05).There was no significant difference of Ca content among different treatments (P > 0.05).The TP of JCKM in microbial fermentation treatment group was significantly higher than the other groups (P < 0.05).The contents of Gly,Arg,Cys,Val and Ile of JCKM in microbial fermentation treatment group were higher than that of the other groups.The PS of JCKM in dry-heat treatment,microbial fermentation treatment and control groups were significantly higher than that in moisture-heat treatment and thermo-chemical treatment groups (P < 0.05).The IVCPD of JCKM in microbial fermentation treatment group was significantly higher than that in the other groups (P < 0.05).It was concluded that after microbial fermentation,CP content in JCKM was increased and amino acid composition was more balanced, indicating that it was a feasible and effective treatment method.

Key words: Jatopha curcas kernel meal (JCKM); protein solubility; in vitro crude protein digestibility; amino acid

中图分类号:

S816.6

谢瞰, 李青青, 吴培福, 杨亚晋, 陈粉粉, 周杰珑, 郭爱伟. 不同处理对麻疯树籽仁粕蛋白质营养价值的影响[J]. 《中国畜牧兽医》, 2018, 45(3): 682-689.

XIE Kan, LI Qingqing, WU Peifu, YANG Yajin, CHEN Fenfen, ZHOU Jielong, GUO Aiwei. Effects of Different Treatments on the Protein Nutritive Value of Jatropha curcas Kernel Meal[J]. , 2018, 45(3): 682-689.

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