动物营养学报 >

2015 , Vol. 27 >Issue 5: 1501 - 1510

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.05.021

饲料营养 Feed Science and Technology

不同加工工艺对断奶仔猪颗粒饲粮加工质量、生长性能和养分消化率的影响研究

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  • 1. 中国农业科学院饲料研究所, 北京 100081;
    2. 中粮饲料(东台)有限公司, 东台 224200
孙杰(1986—),女,山东聊城人,硕士研究生,从事饲料加工与营养研究。E-mail:263551591@qq.com

收稿日期: 2014-12-10

  网络出版日期: 2015-05-13

基金资助

"十二五"国家科技支撑计划课题"安全优质饲料生产关键技术研发与集成示范支持"(2011BAD26B04);公益性行业(农业)科研专项项目"饲料高效低耗加工技术研究与示范"(201203015)

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Effects of Different Processing Technologies on Pellet Diet Processing Quality, Growth Performance and Nutrient Digestibility of Weaned Pigs

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  • 1. Feed Research Institute, Chinese Academy of Agriculture Sciences, Beijing 100081, China;
    2. Cofco Feed (Dongtai) Co., Ltd., Dongtai 224200, China

Received date: 2014-12-10

  Online published: 2015-05-13

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摘要

本试验旨在研究不同加工工艺对断奶仔猪颗粒饲粮加工质量、生长性能和养分消化率的影响。分别采用普通制粒、添加膨化玉米低温制粒、大料膨胀低温制粒和二次制粒4种工艺加工断奶仔猪饲粮,分别命名为STP、EXT、EXP和DOP。选取96头平均体重为(8.57±0.87) kg的32日龄"大×长×杜"三元杂交仔猪,随机分为4个组,每组6个重复,每重复4头猪。4组分别饲喂4种加工工艺饲粮,试验期为28 d。结果表明:1)与STP组相比,EXT、EXP和DOP组的硬度值分别显著增加了32.87%、38.34%、30.13%(P<0.05);而EXP组的颗粒耐久性指数(PDI)却显著高于其他3组(P<0.05);与STP、DOP组相比,EXT、EXP组的酥脆性显著增强(P<0.05);EXT组的淀粉糊化度达到75%,显著高于其他3组(P<0.05),DOP、EXP组淀粉糊化度分别比STP组显著提高32.70%、30.80%(P<0.05);不同加工工艺对蛋白质溶解度的影响不显著(P>0.05)。2)1~28 d仔猪生长试验中,饲喂4种颗粒饲粮对断奶仔猪的平均日增重(ADG)和平均日采食量(ADFI)均没有显著差异(P>0.05),但EXP组仔猪的ADG和ADFI最高,EXP组的料重比(F/G)显著低于STP、EXT组(P<0.05)。3)EXP组干物质消化率显著高于EXT组(P<0.05);DOP组粗灰分消化率比STP、EXT组分别提高了7.6%、6.7%(P<0.05);EXP组总能消化率显著高于STP组(P<0.05);4种工艺对有机物消化率没有显著性的影响(P>0.05);与STP组相比,EXP和DOP组的粗蛋白质消化率分别显著提高3.6%、4.0%(P<0.05)。由此可见,大料膨胀低温制粒工艺和二次制粒工艺加工断奶仔猪饲粮显著改善了仔猪颗粒饲粮的加工质量,提高了断奶仔猪的生长性能、养分消化率。

关键词： 断奶仔猪; 加工工艺; 加工质量; 生长性能; 消化率

本文引用格式

孙杰, 张建, 李军国, 秦玉昌, 李俊 . 不同加工工艺对断奶仔猪颗粒饲粮加工质量、生长性能和养分消化率的影响研究[J]. 动物营养学报, 2015 , 27(5) : 1501 -1510 . DOI: 10.3969/j.issn.1006-267x.2015.05.021

Abstract

The objective of this experiment was to study the effects of different processing technologies on pellet diet processing quality, growth performance and nutrient digestibility of weaned pig. The diet was subjected to 4 heat treatments, diet 1: steam conditioning before pelleting; diet 2: low temperature pelleting after adding extruded corn; diet 3: low temperature pelleting after expansion; diet 4: secondary pelleting. The diets processed using the four kinds of technologies were named STP, EXT, EXP and DOP, respectively. Ninety-six weaned pigs were allocated into 4 groups with 6 replicates and 4 pigs in each replicate, which were fed with STP, EXT, EXP and DOP, respectively.The experiment lasted for 28 days. The results showed as follows: 1) compared with the STP group, the hardness value in EXT, EXP and DOP groups significantly improved by 32.87%, 38.34% and 30.13% (P<0.05); the PDI in EXP group was significantly higher than that in other three groups (P<0.05); the crispness in EXT and EXP groups was significantly higher than that in STP and DOP groups (P<0.05); the starch gelatinization degree in EXT group reached 75%, and was significantly higher than that in STP, DOP and EXP groups (P<0.05); the starch gelatinization degree in DOP and EXP groups increased by 32.70% and 30.80% compared with that in STP group (P<0.05); different processing technologies had no significant influence on protein solubility (P>0.05). 2) At 1 to 28 days, no significant difference appeared in average daily gain (ADG) and average daily feed intake (ADFI) of weaned pigs (P>0.05), but the EXP group had the highest ADG and ADFI, the feed to gain (F/G) in EXP group was significantly lower than that in STP and EXT group (P<0.05). 3) The dry matter digestibility in EXP group was significantly higher than that in EXT group (P<0.05); the ash digestibility in DOP group improved by 7.6% and 6.7% compared with that in STP and EXT groups (P<0.05);the gross energy digestibility in EXP group was significantly higher than that in STP group (P<0.05); the processing technologies had no influence on organism digestibility (P>0.05); the crude protein digestibility in EXP and DOP groups improved by 3.6% and 4.0% compared with that in STP group (P<0.05). In conclusion, low temperature pelleting after expansion and secondary pelleting can improve the processing quality of weaned pig pellet diet, and can improve the growth performance and nutrient digestibility.

Key words： weaned pig; processing technology; processing quality; growth performance; digestibility

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