动物营养学报 >

2016 , Vol. 28 >Issue 5: 1496 - 1505

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.05.026

研究简报 Short Communications

不同蛋白质源对高蛋白质水产饲料膨化工艺参数和加工质量的影响

  • 梁晓芳 ,
  • 李军国 ,
  • 薛敏 ,
  • 王嘉 ,
  • 吴秀峰 ,
  • 郑银桦 ,
  • 韩芳 ,
  • 秦玉昌
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  • 1. 中国农业科学院饲料研究所, 北京 100081;
    2. 农业部食物与营养发展研究所, 北京 100081;
    3. 农业部饲料生物技术重点开放实验室, 北京 100081;
    4. 淡水水产健康养殖湖北省协同创新中心, 武汉 430070

收稿日期: 2015-12-15

  网络出版日期: 2016-05-24

基金资助

国家重点基础研究发展计划(973计划)(2014CB138600);国家自然科学基金(31372539,31572631);公益性行业(农业)专项经费项目(201203015,201203023);北京市现代农业产业技术体系(SCGWZJ201600031-1)

收起

Effects of Different Protein Sources on Extrusion Processing Parameters and Processing Quality for High Protein Aquatic Feed

  • LIANG Xiaofang ,
  • LI Junguo ,
  • XUE Min ,
  • WANG Jia ,
  • WU Xiufeng ,
  • ZHENG Yinhua ,
  • HAN Fang ,
  • QIN Yuchang
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  • 1. Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China;
    2. Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing 100081, China;
    3. Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing 100081, China;
    4. Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan 430070, China

Received date: 2015-12-15

  Online published: 2016-05-24

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摘要

本试验旨在研究鱼粉(FM)、棉籽浓缩蛋白(CPC)、发酵豆粕(FSM)这3种蛋白质源及不同配比对高蛋白质水产饲料膨化工艺参数及加工质量的影响。采用湿法双螺杆挤压膨化生产工艺,以鱼粉饲料为对照,然后分别以棉籽浓缩蛋白、发酵豆粕及二者组合替代47%或100%的鱼粉,共配制出7种饲料(粗蛋白质含量45.45%~48.55%,总能18.11~20.33 MJ/kg),分别命名为FM、FM×CPC、FM×FSM、CPC、FM×CPC×FSM、FSM、CPC×FSM。结果表明:植物蛋白质源替代鱼粉后,挤压温度降低,螺杆转速提高,且增加了生产的能耗。随着植物蛋白质比例的增加,挤压温度降低,两者呈显著负相关(R2=0.9262)。不同蛋白质源对膨化饲料除耐久性指数外的加工质量参数均产生了显著影响(P<0.05)。FM组的容重、水中稳定性显著高于其他各组(P<0.05);相反,随着植物蛋白质比例的增加,膨化饲料的硬度和膨胀度随之增加,其中CPC组的径向膨胀度显著高于其余各组(P<0.05),而发酵豆粕的添加量与饲料硬度呈显著正相关(R2=0.9781)。由此可知,相比鱼粉,发酵豆粕和棉籽浓缩蛋白均显著增加了膨化饲料的径向膨胀度,使加工能耗增加显著;棉籽浓缩蛋白的容重低于发酵豆粕和鱼粉,利于加工浮性饲料,不利于加工沉性饲料。

关键词： 鱼粉; 棉籽浓缩蛋白; 发酵豆粕; 工艺参数; 加工质量

本文引用格式

梁晓芳 , 李军国 , 薛敏 , 王嘉 , 吴秀峰 , 郑银桦 , 韩芳 , 秦玉昌 . 不同蛋白质源对高蛋白质水产饲料膨化工艺参数和加工质量的影响[J]. 动物营养学报, 2016 , 28(5) : 1496 -1505 . DOI: 10.3969/j.issn.1006-267x.2016.05.026

Abstract

In this study, we determined the effects of fish meal (FM), cottonseed protein concentrate (CPC) and fermented soybean meal (FSM) formulated as sole or combined protein sources in aquatic feed on the extrusion processing parameters and processing quality. Extrusion processing was conducted by a twin-screw extruder with steam heating and pre-conditioning system. FM diet was set as control diet, CPC and FSM were sole or combined used to replace 47% or 100% of FM, and then, seven diets with 45.45% to 48.55% crude protein and 18.11 to 20.33 MJ/kg gross energy were formulated and named as FM, FM×CPC, FM×FSM, CPC, FM×CPC×FSM, FSM and CPC×FSM, respectively. The results showed that the reduction of extrusion temperature and increase of screw speed and energy consumption were caused after the FM was replaced by plant proteins. With the plant protein proportion increasing, the extrusion temperature was reduced, and there was a significant negative correlation between them (R2=0.9262). Processing quality parameters except durable index of extrusion feed were significantly affected by different protein sources. The bulk density and stability in water in FM group were significantly higher than those in other group (P<0.05). On the contrary, with the increase of plant protein proportion, hardness and expansion degree of extrusion feed were increased. Moreover, the radial expansion degree in CPC group was significantly higher than that in other groups (P<0.05), and there was a significant positive correlation between the supplementation of fermented soybean meal and hardness of extrusion feed (R2=0.9781). In conclusion, both FSM and CPC can significantly increase feed radial expansion and energy consumption compared with FM. Moreover, the bulk density of CPC is significantly lower than that of FSM and FM, which is beneficial to the production of floating feed, but not good to the production of sinking feed.

Key words： fish meal; cottonseed protein concentrate; fermented soybean meal; extrusion processing parameters; processing quality

参考文献

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