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求饲料与动物营养专业的毕业论文

提高双低菜籽皮对反自动物营养价值的研

摘要

本研究以双低菜籽皮的中性洗涤纤维(NeutralDetergentFiber，NDF)含量为评

定指标。采用混合嵌套设计从干式NaOH法(处理时间分别为d1、d2、3d)、尿素

氨化法(处理时间分别为1d0、1d5、ZOd)、碱化一氨化复合处理(处理时间分别为

15d、ZOd、25d)筛选出最佳处理组及其处理时间;采用L(3‘)正交设计筛选出最

佳配比的纤维素酶、B一葡聚糖酶、木聚糖酶和a一淀粉酶处理组;从而得到最佳化学

处理组和最佳复合酶制剂处理组。采用扫描电子显微镜(SacunnigEleetrno

Mcriosocpe，SEM)技术分析上述最佳处理组处理的双低菜籽皮的结构;并分别以

稻草、未处理双低菜籽皮、经最佳化学组处理的双低菜籽皮、经最佳复合酶制剂组

处理的双低菜籽皮为粗料配制不同日粮，研究其对湖北麻城黑山羊的生长性能的影

响。试验结果如下:

与对照组(未处理组)相比，双低菜籽皮经干式Na0H法、尿素氨化法、碱化-

氨化复合法处理后中性洗涤纤维(NDF)含量降低，中性洗涤纤维2h4降解率升高。

双低菜籽皮经不同化学方法处理后，中性洗涤纤维(NDF)含量组间差异极显著

P(<0

.

01)，中性洗涤纤维2h4降解率组间差异极显著P(<0.01);双低菜籽皮经

同种方法不同时间处理后，时间对NDF含量及中性洗涤纤维24h降解率的影响是极

显著(P<0.01)。就中性洗涤纤维2h4降解率而言，干式NaOH处理组比对照组的

分别提高了74.22%、66.16%、58，64%，尿素氨化处理组比对照组的分别提高了

63

.

81%、19.()7%、巧.64%，碱化一氨化复合处理组比对照组的分别提高了28.88%、

58

.

04%、7.79%。

双低菜籽皮经不同配比的复合酶制剂处理后NDF含量组间差异不显著

P(>.005)，中性洗涤纤维2h4降解率组间差异不显著P(>.005)。与对照组相比，

NDF含量均下降，分别降低了8.15%、6.59%、8.56%、9.81%、8.42%、9.57%、

7

.

n%、7.62%、8.05%;中性洗涤纤维24h降解率均有所提高，分别提高了88.07%、

89，05%、72.75%、61.42%、59.29%、54.77%、68.72%、64.96%、90.74%。

扫描电镜观察发现处理前后双低菜籽皮的物理结构变化显著。未处理的双低菜

籽皮结构紧密，细胞器清晰可见;经过碱化一氨化复合处理之后，薄壁组织膨胀，

形成一些“孔穴”结构，并且大部分的细胞器解体脱落:经过复合酶制剂处理后双

低菜籽皮表面光滑，“孔穴”结构更加规则，并且细胞器基本完全解体脱落。表明双

低菜籽皮经过处理后细胞壁疏松，为瘤胃液的渗透提供有利的条件，从而提高双低

当动物营养价值的研究

菜籽皮的利用效率。

两种处理方法处理的双低菜籽皮组与稻草组相比，山羊的采食量、日增重、料

肉比差异显著(P<.005);与未处理的双低菜籽皮组相比，差异不显著P(>.005)，

但山羊的采食量和日增重有所提高，料肉比下降。

结果表明，双低菜籽皮经碱化一氨化复合法在常温下处理20d后效果最佳;双低

菜籽皮的最佳复合酶制剂的配比为纤维素酶0.38469、B一葡聚糖酶0.16679、木聚糖

酶0.20009和a一淀粉酶0.01259(添加比例为在5009双低菜籽皮中的含量)。碱化

一氨化复合处理和复合酶制剂处理能够提高双低菜籽皮的营养价值，并且饲喂经最

佳处理组处理的双低菜籽皮可以提高山羊的生长性能。

关键词:双低菜籽皮;氨化;复合酶制剂;扫描电镜;瘤胃尼龙袋法

目录

中文摘要···············，····································，·················，·······································……I

英文摘要······················································································，····················，··……111

1

，

前言·······························，··················································································……1

1

.

1开发双低菜籽皮饲料的重要性·················，··············································……1

1.2双低菜籽皮的特点和营养价值·······························································……2

1

.

3低质粗饲料的处理方法·····，·，··，······，··················，······································……2

1.4低质粗饲料在反当动物饲料利用中存在的问题························，··········……7

1

.

5本试验研究的目的和意义·······································································……9

2

.

材料与方法······································，·······························································……9

2.1样品的采集·································，·····························································……9

2.2处理双低菜籽皮的化学方法·····，·····························································……9

2.3处理双低菜籽皮的酶制剂方法，·········，·············································，······……10

2.4双低菜籽皮营养成分瘤胃降解率的测定···············································……n

2.5扫描电子显微镜分析···············································································……12

.26山羊饲养试验···························································································……13

2.7检测指标···································································································……13

2，8一计算公式与数据处理·······················································，·····················……‘’14

3

.

结果与分析··，·····，·······，··，，，···，····，，······································································……14

3，1双低菜籽皮的主要成分含量········，··························································一14

3

.

2化学处理双低菜籽皮的成分分析···············································，···········……14

3.3复合酶制剂处理双低菜籽皮的成分分析···············································……17

3.4扫描电镜分析处理前后双低菜籽皮结构的变化···································……20

3

.

5不同处理饲粮对山羊生长性能的影响···················································……23

4

.

讨论······，···················，···，·····，，，·····················，，····················································……23

4.1双低菜籽皮经不同方法处理效果的比较···············································……23

4

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2不同处理对双低菜籽皮物理结构的影响········，······································……26

4

.

3不同处理饲粮对山羊生长性能的影响··················································，……26

···，···········，······································································································……28

参考文献·······，··················································································，···················……29

致谢··········，·····，···，·············，·····，·············································································……35

附录······················································································································……36

005届硕士学位论文

花生油国家质量标准的前言

本标准5.2中的表1、表2、表3的部分指标、5.4和第7章、第8章为强制性的，其余为推荐性的。

本标准是对GB 1534-1986《花生油》、GB/T 8615-1988《浓香花生油》的修订与合并。

本标准与GB 1534-1986、GB/T 8615-1988的主要技术差异：

——本标准的结构、技术要素及表述规则按GB/T 1.1-2000《标准化工作导则第1部分：标准的结构和编写规则》进行修改；

——根据花生油采用的加工方式，对其进行了分类和定等；

——对上述标准中特征指标和质量指标项目进行了调整；

——对质量指标中相关指标值作了修订。

本标准参照国际食品法典委员会的标准，修改了有关指标。

本标准自实施之日起，代替GB 1534-1986《花生油》、GB/T 8615-1988《浓香花生油》。

本标准由国家粮食局提出并归口。

本标准负责起草单位：国家粮食局标准质量中心、国家粮食局西安油脂食品及饲料质量监督检验测试中心；参加起草单位：山东莱阳鲁花花生油有限公司、青岛嘉里植物油有限公司、上海福临门食品有限公司、深圳南顺油脂有限公司。

本标准主要起草人：唐瑞明、龙伶俐、薛雅琳、陈燕、孙东伟、庞冬梅、徐霞、夏洪文。

本标准所代替标准的历次版本发布情况为：GB 1534—1986、GB/T 8615-1988。

关于饲料的前言的内容到此结束，希望对大家有所帮助。