论文部分内容阅读
作者用化学和生物学方法测定了不同温度脱溶豆粕制成的大豆组织蛋白的营养价值。实验分为4组,每组10头雄性断乳大鼠。(1)高温脱溶大豆组织蛋白组;(2)低温脱溶大豆组织蛋白组;(3)酪蛋白组;(4)无氮饲料组。前3组饲料蛋白质含量均为10％,第4组饲料蛋白质含量低于0.56％,各组喂不同受试饲料4周。结果表明,三个实验组动物的蛋白质功效比值(PER)分别为2.17,2.23,2.74;净蛋白质比值(NPR)为3.52,3.51,3.84;真消化率为84.5,83.4,95.8;生物价为68.7,64.6,68.9;蛋白质净利用率为58.1,54.0和66.0。提示高温脱溶大豆组织蛋白和低温脱溶大豆组织蛋白营养价值相同,两种制品蛋白质质量较高,均可做为提供优质蛋白的来源。
The authors used chemical and biological methods to determine the nutritional value of soybean tissue proteins made from different temperature defatted soybean meal. The experiment was divided into 4 groups, each group of 10 male weanling rats. (1) high temperature desolventizing soybean proteome; (2) low temperature desolventizing soybean proteomics group; (3) casein group; (4) nitrogen-free feed group. The first three groups of feed protein content were 10%, the fourth group feed protein content of less than 0.56%, each fed different fed 4 weeks. The results showed that the protein efficiency ratios (PER) of the three experimental groups were 2.17, 2.23 and 2.74, respectively; the net protein ratio (NPR) was 3.52, 3.51 and 3.84; the true digestibility was 84.5, 83.4 and 95.8; , 64.6,68.9; net protein utilization rates were 58.1, 54.0 and 66.0. It is suggested that the nutrition value of high temperature desulphurised soybean tissue protein and low temperature desulphurised soybean tissue protein are the same, and the high protein quality of the two products can be used as the source of high quality protein.