研究论文 RESEARCH PAPER

不同直链淀粉/支链淀粉对大口黑鲈饲料加工特性、营养物质表观消化率和肠道消化酶活性的影响

  • 车明晓 ,
  • 姚春凤 ,
  • 陆梓晔 ,
  • 迟淑艳 ,
  • 谭北平
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  • 1. 广东海洋大学水产学院, 水产经济动物营养与饲料实验室, 湛江 524088;
    2. 广东粤海饲料集团股份有限公司, 湛江 524017;
    3. 广东省水产动物精准营养与高效饲料工程技术研究中心, 湛江 524088;
    4. 农业农村部华南水产与畜禽饲料重点实验室, 湛江 524088
车明晓(1998—),男,山东烟台人,硕士研究生,水产动物营养与饲料专业。E-mail:1693225448@qq.com

收稿日期: 2021-09-11

  网络出版日期: 2022-05-14

基金资助

广东农业现代产业技术体系创新团队建设项目(2021KJ150);水产动物非粮饲料资源开发重点实验室建设项目(2020A05003)

Effects of Different Amylose/Amylopectin on Diet Processing Characteristics, Nutrient Apparent Digestibility and Digestive Enzyme Activities of Largemouth Bass (Micropterus salmoides)

  • CHE Mingxiao ,
  • YAO Chunfeng ,
  • LU Ziye ,
  • CHI Shuyan ,
  • TAN Beiping
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  • 1. Laboratory of Aquatic Economic Animal Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China;
    2. Guangdong Yuehai Feeds Group Co., Ltd., Zhanjiang 524017, China;
    3. Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China;
    4. Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture and Rural Affair, Zhanjiang 524088, China

Received date: 2021-09-11

  Online published: 2022-05-14

摘要

本试验旨在研究不同直链淀粉/支链淀粉(AM/AP)对膨化颗粒饲料加工特性的影响以及对大口黑鲈(Micropterus salmonids)营养物质表观消化率和肠道消化酶活性的影响。配制AM/AP分别为0(D1)、0.22(D2)、0.56(D3)、1.18(D4)、2.62(D5)的5种等氮等脂等淀粉的试验饲料,将初始体重为(2.15±0.04) g的600尾鱼平均分为5组,每组4个重复,每个重复30尾鱼,养殖试验持续56 d。结果表明:D4组饲料硬度、膨化度和淀粉糊化度显著低于D1、D2组(P<0.05),与D5组没有显著差异(P>0.05);D4组大口黑鲈增重率、特定生长率和饲料系数显著高于D1组(P<0.05);D4组干物质表观消化率和粗蛋白质表观消化率显著高于D1组(P<0.05);D4和D5组粗脂肪表观消化率和淀粉表观消化率显著低于D1和D2组(P<0.05);D4组肠道总蛋白酶和胰蛋白酶活性显著高于D1组(P<0.05),脂肪酶和淀粉酶活性显著低于D1组(P<0.05)。综上所述,饲料中AM/AP升高会降低膨化饲料的淀粉糊化度和膨化度,提高大口黑鲈肠道蛋白酶活性及粗蛋白质表观消化率;以特定生长率为判据,经二元回归模型拟合分析,大口黑鲈饲料中最适AM/AP范围为1.18~2.62。

本文引用格式

车明晓 , 姚春凤 , 陆梓晔 , 迟淑艳 , 谭北平 . 不同直链淀粉/支链淀粉对大口黑鲈饲料加工特性、营养物质表观消化率和肠道消化酶活性的影响[J]. 动物营养学报, 2022 , 34(5) : 3220 -3232 . DOI: 10.3969/j.issn.1006-267x.2022.05.048

Abstract

This experiment was conducted to investigate the effects of different amylose/amylopectin(AM/AP) on the processing characteristics of expanded diets, nutrient apparent digestibility and the activities of intestinal digestive enzymes in largemouth bass (Micropterus salmoides). Five groups of experimental diets with equal nitrogen, equal fat and equal starch were prepared with AM/AP of 0 (D1), 0.22 (D2), 0.56 (D3), 1.18 (D4) and 2.62 (D5), respectively. A total of 600 fish with an initial body weight of (2.15±0.04) g were randomly divided into 5 groups with 4 replicates per group and 30 fish per replicate. The feeding experiment lasted for 56 days. The results showed as follows:the hardness, expansion degree and starch gelatinization degree of diets of D4 group were significantly lower than those of D1 and D2 groups (P<0.05), but was not significantly different from D5 group (P>0.05). The weight gain rate, specific growth rate and feed conversion ratio of D4 group were significantly higher than those of D1 and D2 groups (P<0.05). The apparent digestibility of dry matter and crude protein of D4 group were significantly higher than those of D1 group (P<0.05). D4 and D5 groups had a significantly lower apparent digestibility of crude fat and starch compared with D1 and D2 groups (P<0.05). The activity of total intestinal protease and trypsin of D4 group was significantly higher than that of group D1 (P<0.05). In the intestine, lipase and amylase activities of D4 group were significantly lower than those of D1 group (P<0.05). In conclusion, AM/AP in diets will reduce starch gelatinization degree and expansion degree of expanded diets and improve intestinal protease activity and apparent digestibility of crude protein in largemouth bass. Taking the specific growth rate as the criterion, through the fitting analysis of binary regression model, the optimum AM/AP in the diets of largemouth bass is 1.18 to 2.62.

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