蛋白质评价方法在饲料原料营养价值评定中的应用与探讨

doi:10.16431/j.cnki.1671-7236.2020.08.009

Abstract

Abstract: Feedstuff proteins have a directly influence on nutrition and growth of animals.Now,the evaluations of feedstuff protein are mostly based on the methods of biological value,while the study of protein scoring are rare.The authors summarized the six common international methods of protein nutritive value evaluation at present,using the nutritional requirements of 50-75 kg growing pigs(NRC,2012) as reference proteins,applying AAS,CS,EAAI,EAARR,SRCAA and FCM as evaluation criterion to evaluate the nutritional value of 9 common feedstuff (maize,wheat,barley,soybean meal,cottonseed meal,rapeseed dregs,corn gluten meal,fish meal and whey powder) protein.Furthermore,the application results of six protein nutrition evaluation methods in the evaluation and analysis of feed nutrition value were obtained.Through analysis and discussion,which showed that EAARR and FCM were more scientific and reasonable than other methods in protein evaluation,could provide reference for formula design of growing pig feed.

Key words: feedstuff; protein quality; evaluation methods

CLC Number:

S816.15

CHEN Chen, QI Min, YANG Xiujuan, HUANG Wei, DENG Bin, CAO Zhiyong. Evaluation Methods of Protein and Its Application in Nutritional Value Assessment of Feedstuff[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(8): 2413-2422.

References

[1] 叶元土,林仕梅,罗莉.饲料蛋白质的消化、吸收和利用及其影响因素分析[J].饲料广角,2002,20:10-12. YE Y T,LIN S M,LUO L.Analysis of digestion,absorption and utilization of feed protein and its influencing factors[J].Feed China,2002,20:10-12.(in Chinese)
[2] 颜孙安,姚清华,林香信,等.氨基酸营养价值评价方法的研究[J].食品科技,2012,37(4):286-290. YAN S A,YAO Q H,LIN X X,et al.Study on evaluation method of amino acid nutrition value[J].Food Science and Technology,2012,37(4):286-290.(in Chinese)
[3] JANSEN G R.Biological evaluation of protein quality[J].Food Technology,1978,32(12):52-56.
[4] HENLEY E C,KASTER J M.Protein evaluation by protein digestibility-corrected amino acid scoring[J].Food Technology,1994,4:74-77.
[5] MILLARD D J.Horizons in nutritional sciences:An adaptive metabolic demand model for protein and amino acid requirements[J].British Journal of Nutrition,2003,90:249-260.
[6] SCHAAFSMA G.The protein digestibility corrected amino acid score[J].Journal of Nutrition,2000,130:1865S-1867S.
[7] YVONNE M W,PHILLIPS R D,HARGROVE J L.Protein quality evaluation of cowpea-based extrusion cooked cereal/legume weaning mixtures[J].Nutrition Research,2001,21(6):849-857.
[8] 连莹,杜明荦,乔冲,等.复方氨基酸注射液营养学评价[J].中国新药杂志,2019,28(5):584-588. LIAN Y,DU M L,QIAO C.Nutritional evaluation of compound amino acid injection[J].Chinese Journal of New Drugs,2019,28(5):584-588.(in Chinese)
[9] 董捷,于凌娇,何玉华.几种常见蛋白质饲料的体外营养价值评定[J].养殖与饲料,2019,7:10-13. DONG J,YU L J,HE Y H.Evaluation of nutritional value of several common protein feeds in vitro[J].Animals Breeding and Feed,2019,7:10-13.(in Chinese)
[10] 莫英杰,张欣然,王苏,等.国内外婴幼儿食品中蛋白质质量评价方法的对比研究[J].中国食品学报,2011,11(3):168-174. MO Y J,ZHANG X R,WANG S,et al.Comparative study of protein quality evaluation methods in infant foods at home and abroad[J].Journal of Chinese Institute of Food Science and Technology,2011,11(3):168-174.(in Chinese)
[11] BANO Z,RAJARATHRAM S.Tropical Mushrooms:Biological Nature and Cultivation Methods[M].Hongkong:The Chinese University Press,1982.
[12] 谭爱华,刘发志,张曙光.紫陀螺菌蛋白质的营养评价[J].食用菌学报,2003,4:24-28.(in Chinese) TAN A H,LIU F Z,ZHANG S G.Nutritional evaluation of purple gyroscope protein[J].Acta Edulis Fungi,2003,4:24-28.(in Chinese)
[13] 钱爱萍,颜孙安,陆鹏,等.11种罗非鱼饲料原料必需氨基酸的营养评价[J].中国农学通报,2011,27(29):54-58. QIAN A P,YAN S A,LU P,et al.Nutritional evaluation of essential amino acids in 11 kinds of tilapia feed ingredients[J].Chinese Agricultural Science Bulletin,2011,27(29):54-58.(in Chinese)
[14] FAO.Nutrition studies NO.24.amino acid content of foods and biological data on proteins[Z].Rome:Food and Agriculture Organization,1970.
[15] PIRILA V.Amino acid content of foods and biological data on proteins[J].Food Policy and Food Science,1970,30(1):123-128.
[16] 许家明,张正芬,华国洪,等.广西麻鸡屠宰性能和肉品质研究[J].中国畜牧兽医,2017,44(11):3201-3207. XU J M,ZHANG Z F,HUA G H,et al.Study on slaughter performance and meat quality of Guangxi Mochi chicken[J].China Animal Husbandry & Veterinary Medicine,2017,44(11):3201-3207.(in Chinese)
[17] 邹远超,文正勇,覃川杰,等.野生和养殖中华沙鳅肌肉营养成分比较分析[J].营养学报,2018,40(3):304-306. ZOU Y C,WEN Z Y,QIN C J,et al.Comparative analysis on muscle nutrition of wild and farmed Chinese Sandwort[J].Acta Nutrimenta Sinica,2018,40(3):304-306.(in Chinese)
[18] 唐雪,徐刚春,徐跑,等.野生与养殖刀鲚肌肉营养成分的比较分析[J].动物营养学报,2011,23(3):514-520. TANG X,XU G C,XU P,et al.A comparison of muscle nutrient composition between wild and cultured Coilia nasus[J].Chinese Journal of Animal Nutrition,2011,23(3):514-520.(in Chinese)
[19] 苏永昌,刘淑集,刘智禹,等.罗非鱼下脚料营养成分的分析及评价[J].食品工业科技,2017,38(14):285-288. SU Y C,LIU S J,LIU Z Y,et al.Analysis and evaluation of nutritional content of tilapi scraps[J].Science and Technology of Food Industry,2017,38(14):285-288.(in Chinese)
[20] OSER B L.Method for integrating essential amino acid content in the nutritional evaluation of protein[J].Journal of the American Dietetic Association,1951,27:396-402.
[21] FAO/WHO.Energy and protein requirements[R].Geneva:Report of Joint FAO/WHO,1973.
[22] 李杨梅,贺稚非,任灿,等.四川白兔的氨基酸组成分析及营养价值评价[J].食品与发酵工业,2017,43(3):217-223. LI Y M,HE Z F,REN C,et al.Analysis of amino acid composition and nutritional value of Sichuan White rabbit[J].Food and Fermentation Industries,2017,43(3):217-223.(in Chinese)
[23] 何志刚,王冬武,徐永福,等.黑斑蛙肌肉营养成分分析及评价[J].中国饲料,2018,17:74-77. HE Z G,WANG D W,XU Y F,et al.Analysis and evaluation of muscle nutrition of Black spot frog[J].China Feed,2018,17:74-77.(in Chinese)
[24] 朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1988,2:187-190. ZHU S T,WU K.Evaluation of protein nutritional value——Amino acid ratio coefficient method[J].Acta Nutrimenta Sinica,1988,2:187-190.(in Chinese)
[25] 孙锐,孙蕾,和法涛,等.山东引种果桑果实氨基酸组分测定及营养评价[J].食品工业科技,2017,38(11):340-343. SUN Y,SUN L,HE F T,et al.Determination of amino acid components and nutritional evaluation of fruit introduced from Shandong[J].Science and Technology of Food Industry,2017,38(11):340-343.(in Chinese)
[26] 戚敏,杨秀娟,陶琳丽,等.菲牛蛭营养成分分析与评价[J].食品研究与开发,2018,39(21):179-185. QI M,YANG X J,TAO L L,et al.Analysis and evaluation of the nutritional composition of phoebe burdock[J].Food Research and Development,2018,39(21):179-185.(in Chinese)
[27] 戚敏,陈琛,杨秀娟,等.无量山乌骨鸡腿肌营养成分分析和评价[J].肉类研究,2018,32(4):1-6. QI M,CHEN C,YANG X J,et al.Analysis and evaluation of nutrient content of Wuliangshan Black-bone chicken leg muscle[J].Meat Research,2018,32(4):1-6.(in Chinese)
[28] 杨林,池福敏,冯建英,等.西藏林芝地区五种野生食用菌氨基酸主成分分析与综合评价[J].食品工业科技,2019,16:260-265. YANG L,CHI F M,FENG J Y,et al.Analysis and comprehensive evaluation of amino acid principal components of five wild edible fungi in Nyingchi,Tibet[J].Science and Technology of Food Industry:2019,16:260-265.(in Chinese)
[29] 赵建幸.蛋白质营养评价新方法的研究——必需氨基酸相对比值法[J].食品工业,1991,5:38-40. ZHAO J X.Research on new method of protein nutrition evaluation——Relative ratio method of essential amino acids[J].Food Industry,1991,5:38-40.(in Chinese)
[30] 钱爱萍,颜孙安,林香信,等.家禽肉中氨基酸组成及营养评价[J].中国农学通报,2010,26(13):94-97. QIAN A P,YAN S A,LIN X X,et al.Amino acid composition and nutritional evaluation in poultry meat[J].Chinese Agricultural Science Bulletin,2010,26(13):94-97.(in Chinese)
[31] 吴望名,陈永义,黄金丽,等.应用模糊集方法[M].北京:北京师范大学出版社,1985. WU W M,CHEN Y Y,HUANG J L,et al.Apply Fuzzy Set Method[M].Beijing:Beijing Normal University Press,1985.(in Chinese)
[32] 范丽芳,张列兵,梁爱云.氨基酸的有效性对于蛋白消化率校正氨基酸评分的影响[J].中国乳品工业,2000,28(3):18-22. FAN L F,ZHANG L B,LIANG A Y.Effect of amino acid availability on protein digestibility corrected amino acid score[J].China Dairy Industry,2000,28(3):18-22.(in Chinese)
[33] 黄超,沈侨,朱定,等.黑水虻幼虫氨基酸组成及营养价值评估[J].广东饲料,2018,9:22-24. HUANG C,SHEN Q,ZHU D,et al.Amino acid composition and nutritional value of Black soldier fly larva[J].Guangdong Feed,2018,9:22-24.(in Chinese)
[34] LEE W T K,WEISELL R,ALBERT J,et al.Research approaches and methods for evaluating the protein quality of human foods proposed by an FAO expert working group in 2014[J].The Journal of Nutrition,2016,5(146):929-932.
[35] 雷兴刚,邓君明,麦康森.灰色关联度分析法评价蛋白质营养价值的可行性探讨[J].云南农业大学学报(自然科学版),2010,25(4):545-550. LEI X G,DENG J M,MAI K S.Discussion on the feasibility of evaluating the nutritional value of proteins by grey correlation analysis[J].Journal of Yunnan Agricultural University(Natural Science),2010,25(4):545-550.(in Chinese)
[36] 杨秀娟,陶琳丽,邓斌,等.菲牛蛭与蛋白饲料原料氨基酸平衡的灰色关联度分析[J].云南农业大学学报(自然科学),2019,34(1):43-49. YANG X J,TAO L L,DENG B,et al.Grey correlative degree analysis of amino acid equilibrium of phoebe burdock and protein feed ingredients[J].Journal of Yunnan Agricultural University(Natural Science),2019,34(1):43-49.(in Chinese)
[37] NRC.Nutrient Requirements of Swine[M].Washington D C:National Academy Press,2012.
[38] 朱晓艳,吕先召,邱晓东,等.苜蓿草粉对育肥猪肉品质、肌肉氨基酸和脂肪酸含量的影响[J].动物营养学报,2018,30(9):3473-3482. ZHU X Y,LYU X Z,QIU X D,et al.Effects of alfalfa meal on fat quality,muscle amino acid and fatty acid content in fattening pork[J].Chinese Journal of Animal Nutrition,2018,30(9):3473-3482.(in Chinese)
[39] NRC.Nutrient Requirements of Poultry[M].Washington D C:National Academy Press,1994.
[40] 林诗宇,杜夏夏,冉崇霖,等.舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较[J].动物营养学报,2017,29(6):2116-2123. LIN S Y,DU X X,RAN C L,et al.Comparison of egg quality and meat quality of Shouguang chicken,Gushi chicken and Roman layer in mixed mode of house feeding and woodland stocking[J].Chinese Journal of Animal Nutrition,2017,29(6):2116-2123.(in Chinese)
[41] TIEWS K,HALVER J E.Finfish Nutrition and Fish Feed Technology[M].Berlin:Heenemann,Verlagsgesellschaft mbH,1979.
[42] 畅雅萍,徐奇友,张勇.鲤鱼氨基酸需要量的研究进展[J].饲料工业,2009,30(18):46-48. CHANG Y P,XU Q Y,ZHANG Y.Research progress of carp amino acid requirements[J].Feed Industry,2009,30(18):46-48.(in Chinese)
[43] 中国饲料数据库.中国饲料成分及营养价值表(2018年第29版)[J].中国饲料,2018,21:64-73. CHINA FEED DATABASE.China feed ingredients and nutritional value table(29th edition,2018)[J].China Feed,2018,21:64-73.(in Chinese)
[44] 李刚.限制性氨基酸在饲料生产中的应用[J].饲料博览,2016,6:18-21. LI G.Application of restricted amino acids in feed production[J].Feed Review,2016,6:18-21.(in Chinese)
[45] WANG T C,FULLER M F.The optimum dietary amino acid pattern for growing pigs[J].British Journal of Nutrition,1989,62(1):77.
[46] 王家林,常青,梁萌青.饲料中必需氨基酸与非必需氨基酸的比率对牙鲆生长、氮的沉积与排泄的影响[J].渔业科学进展,2006,27(3):67-72. WANG J L,CHANG Q,LIANG M Q.Effects of the ratio of essential amino acids to non-essential amino acids in the feed on the growth,nitrogen deposition and excretion of flounder[J].Progress in Fishery Sciences,2006,27(3):67-72.(in Chinese)
[47] 关海宁,迟殿忠,刁小琴,等.基于FAO/WHO相对氨基酸新评分模式的建立及其应用探讨[J].粮油加工,2008,12:114-116. GUAN H N,CHI D Z,DIAO X Q,et al.Discussion on the establishment and application of a new scoring model for relative amino acids based on FAO/WHO[J].Cereals and Oils Processing,2008,12:114-116.(in Chinese)

Evaluation Methods of Protein and Its Application in Nutritional Value Assessment of Feedstuff

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 4

Recommended Articles

Metrics

Comments

[1]	WANG Li-fang, YAO Yi-ping, GAO Tian-yun, ZHANG San-fen, LUO Hong, LANG Song-yan, CUI Yan. Investigation Report of Risk Factors in Milk and Feed in Hohhot [J]. , 2013, 40(S1): 31-34.
[2]	QIAO Li-min. Research Progress on the Methods for Sperm Quality Evaluation in Animal [J]. , 2013, 40(7): 153-157.
[3]	CHEN Hong-yue;ZENG Dai-qin;LIN Bao-zhong;WANG Si-hai;WANG Zhen. Research Progress of Forecast and Evaluation Methods in Animal Heterosis [J]. , 2009, 36(9): 97-100.
[4]	BU Dengpan;WANG Jiaqi;HE Yunxia;WEI Hongyang;;ZHOU Lingyun. Detection of the Animal Origin Materials in Feedstuff: A Review [J]. , 2008, 1(2): 54-59.