Chinese Journal of Animal Nutrition >

2024 , Vol. 36 >Issue 4: 2091 - 2103

DOI: https://doi.org/10.12418/CJAN2024.182

REVIEW

Research Progress in Processing Techniques for Improving Amino Acids Digestibility of Pig Feed

  • XU Anqi , 1, 2 ,
  • FAN Zhiyong 2 ,
  • WANG Li 1 ,
  • LI Ping , 1
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  • 1 Maoming Branch of Guangdong Laboratory for Lingnan Modern Agriculture Science and Technology, Guangdong Key Laboratory of Animal Breeding and Nutrition, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Swine and Poultry Breeding Industry, Institute of Animal Science, Guangdong Academy of Agricultural Sciences,Guangzhou 510640, China
  • 2 College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128,China
*associate professor, E-mail:

Received date: 2023-10-31

  Online published: 2024-04-15

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Abstract

Amino acids are essential nutrients for pigs and are also one of the rarest and most expensive components in feed ingredients, playing a decisive role in healthy growth of animals and feed ingredients costs. The anti-nutritional factors, fiber, and protein structure in feed can all affect the digestibility of amino acids, and different processing techniques can eliminate or weaken the effects of these factors to improve the digestibility of amino acids in pigs feed. This article mainly reviews the effects of processing techniques such as grinding, extrusion, pelleting, enzymatic hydrolysis, fermentation, fermented with bacteria and enzyme, and heating on the amino acids digestibility of pig feed.

Key words： processing technology; amino acids; pigs; digestibility; research progress

Cite this article

XU Anqi , FAN Zhiyong , WANG Li , LI Ping . Research Progress in Processing Techniques for Improving Amino Acids Digestibility of Pig Feed[J]. Chinese Journal of Animal Nutrition, 2024 , 36(4) : 2091 -2103 . DOI: 10.12418/CJAN2024.182

氨基酸是组成蛋白质的基本物质,对动物生长起着不可或缺的作用[1]。然而,饲料中的抗营养因子、纤维以及蛋白质自身结构等都可能会降低氨基酸消化率,影响饲料的营养价值[2]。饲料可通过一些加工工艺来改善饲料营养物质消化率,提高营养价值。一些机械加工工艺,如粉碎、挤压膨化和制粒等,可通过加热和机械挤压处理来改变饲料的颗粒大小、部分抗营养因子和蛋白质的分子结构,从而影响氨基酸消化率[3]。而酶解、发酵和菌酶协同处理能够特异性分解饲料中的大分子物质,包括抗营养因子、纤维以及蛋白质等。本文旨在综述可提高猪饲料氨基酸消化率的加工工艺,主要介绍粉碎、挤压膨化、加热制粒、酶解、发酵和菌酶协同作用对饲料氨基酸消化率的影响。

1 粉碎对饲料氨基酸消化率的影响

粉碎通常是饲料加工过程中的第1道工序,该工艺利用撞击力、挤压力、剪切力和碾磨力等物理作用改变饲料的结构和性质,通过增大饲料的总表面积和饲料与消化液的接触面积,从而提高饲料的消化率[4]。其中,超微粉碎是一种利用机械或流体动力将原料粉碎至微米级甚至纳米级的技术,其终产品-超微细粉末具有良好的溶解性、分散性、吸附性和化学反应活性等多种一般颗粒所不具有的特殊理化性质[5]。
如表1所示,根据粉碎的粒度从大到小,列举了一些具有代表性的研究。其中,大部分研究表明,适宜的粉碎粒度可以提高猪对饲料或饲料原料的氨基酸消化率。然而,也有研究显示,粉碎并非一定能提高氨基酸消化率,例如纪婷婷[5]对脱脂米糠进行超微粉碎,并未显著改善生长猪(杜×长×大)的必需氨基酸、非必需氨基酸和总氨基酸的表观回肠末端氨基酸消化率(apparent ideal digestibility,AID)。另外,也并非粉碎的越细氨基酸消化率越高,如Rojas等[6]将玉米分别粉碎成339和485 μm,反而后者总氨基酸的AID高于前者,在高温和较长时间加工下也会产生负面影响,例如美拉德反应、脂质氧化、维生素和补充饲料添加剂的损失。因此,针对不同生理阶段的猪时,使不同的饲料原料氨基酸消化率达到最高的适宜粉碎粒度可能不同,也值得进一步深入研究。
表1 粉碎对猪饲料原料或饲粮氨基酸消化率的影响

Table 1 Effects of grinding on digestibility of amino acid in pig feed ingredients or diets

序号
No.		 试验设计
Experimental
design		 对照组
粒度
Particle
size of
control
group/
μm		 试验组
粒度
Particle
size of
experi-
mental
group/
μm		 必需氨基酸差值
EAA difference value/%*		 非必需氨基酸差值
NEAA difference value/%*		 总氨基
酸差值
Total AA
difference
value/%*		 参考文献
References
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 半胱
氨酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
1 29.2 kg杂交猪,
玉米饲粮,SID		 865 339 -0.3 -2.2 -1.4 +0.6 +2.4 -0.3 -0.2 -2.0 +0.3 -3.7 +3.2 +0.4 -3.8 +0.7 +2.5 +1.0 +1.3 +3.1 +1.7 Rojas等[6]
485 +1.7 +0.2 +1.0 +1.5 +2.6 +0.6 +1.9 +1.8 +7.9 -0.4 +2.3 +0.5 -1.7 +1.2 +12.7 +1.8 +3.1 +4.1 +2.8
677 -0.7 +0.9 +1.5 +2.5 +0.2 +0.1 +1.3 +4.7 +8.3 +1.1 +1.5 +1.1 +1.1 +1.6 +5.9 +4.6 +1.8 +1.3 -0.5
2 45 kg长白公猪,含羽
扇豆(35%)的
小麦饲粮,SID		 1 304 567 +18.1 +25.4 +31.8 +31.7 +25.6 +25.6 +30.9 +34.0 +31.9 +37.1 +29.2 +21.9 +18.1 +25.4 +31.8 +31.7 +25.6 Kim等[7]
3 37.5 kg大白猪,
小麦饲粮,SID		 1 000 500 +2.2 +3.4 +2.8 +3.4 +6.6 +3.5 +3.8 +4.7 +3.2 +7.7 +4.3 +2.4 +3.3 +3.4 +4.5 +3.0 Lahaye
等[8]
4 37.1 kg杜×长×大
杂交猪,含DDGS
(43.7%)的
玉米饲粮,SID		 517 383 +2.5 +1.7 +1.1 +0.8 +6.2 +1.0 +1.4 +1.9 -0.8 +1.2 +2.3 +3.6 +1.4 +0.7 +4.6 +6.7 +1.5 +1.5 Yáñez
等[9]
5 28 kg杜×长×大
杂交猪,含玉米淀粉
(33.8%)的豆粕
饲粮,TID		 900 185 +1.5 +1.1 +1.9 +1.2 +0.3 +0.3 +0.3 +0.6 +0.9 +1.8 +1.5 +1.4 +0.8 -1.7 -0.2 -0.9 +0.6 +0.8 +0.5 Fastinger
等[10]
6 7.9 kg杜×长×大
杂交猪,玉米-豆粕
饲粮,氨基酸全肠
道表观消化率		 680 6 +6.6 +6.2 +6.1 +7.0 +9.2 +3.3 +5.3 +7.7 +7.0 任守国
等[11]

DDGS:干酒糟及其可溶物 distiller dried grains with solubles;SID:标准回肠氨基酸消化率 standardized ideal amino acid digestibility;TID:真回肠氨基酸消化率 true ideal amino acid digestibility。

*表示试验组与对照组或参照组相比,氨基酸消化率的差值。下表同。The difference value in amino acid digestibility between the experimental group and the control or reference group. The same as below.

2 挤压膨化对饲料氨基酸消化率的影响

挤压膨化技术是集混合、加热、冷却和成型等多种作业为一体的加工技术,物料在膨化机内经过剧烈的挤压、搅拌、剪切以及高温作用后,发生一系列物理、化学变化,如淀粉糊化、蛋白质变性、脂肪降解、酶和微生物失活等[12]。挤压膨化技术通过施加高温、高压使抗营养因子失活、蛋白质变性,来提高饲料的氨基酸消化率[13]。
从表2可以看出适宜的挤压膨化处理可普遍提高猪对饲料的氨基酸消化率。但也有少量特殊情况,例如Rodriguez等[14]发现挤压膨化处理能提高仔猪对玉米18种氨基酸的标准回肠氨基酸消化率(SID),但不能提高小麦中氨基酸的SID,另外,高粱中部分氨基酸的SID有下降趋势,说明挤压膨化处理不同的原料时,氨基酸消化率的影响也不尽相同。Milani等[15]在82 ℃下,对大豆进行膨化处理,与对照组失活大豆相比,82 ℃处理的生大豆组断奶仔猪极显著降低了16种氨基酸的SID,其原因可能是82 ℃不能使胰蛋白酶抑制剂失活,且无法使大豆蛋白质变性,从而影响了氨基酸消化率。因此,不同的饲料原料在不同挤压膨化处理工艺下,对其猪氨基酸消化率提升的效果并不完全一致,仍需进行深入探究。尽管适宜条件的挤压膨化处理可以提高猪对饲料的氨基酸消化率,但饲喂挤压膨化饲料却并非一定可以提高饲料的氨基酸消化率。其中,温度、转速和原料等因素都会对挤压膨化的效果产生影响。因此,需要对不同的原料、不同的参数条件下的挤压膨化饲料的氨基酸消化率进行探究,从而合理利用挤压膨化技术生产氨基酸消化率可控的饲料,为动物精准营养奠定良好的基础。
表2 挤压膨化对猪饲料原料或饲粮氨基酸消化率的影响

Table 2 Effects of extrusion on digestibility of amino acid in pig feed ingredients or diets

序号
No.		 试验设计
Experimental
design		 对照组
Control
group		 试验组
Eexperimental
group		 试验组
工艺参数
Technology
parameters of
experimental
group		 必需氨基酸差值
EAA difference value/%		 非必需氨基酸差值 NEAA difference value/% 总氨基
酸差值
Total AA
difference
value/%		 参考
文献
Refer-
ences
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 半胱
氨酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
1 68.1 kg杜×长×
大杂交猪,小麦-
菜籽粕(菜籽粕
20%)饲粮,SID		 无处理菜籽
粕的饲粮		 低速
(250 r/min)		 3种挤出机螺
杆转速,含水量
为10%和膨化
温度为80~
100 ℃		 +5.3 +3.0 +3.7 +4.1 +2.7 +4.5 +4.0 +2.6 +3.0 +5.1 +3.4 +6.4 +0.9 +3.7 +3.2 +2.4 +2.8 +3.3 +4.7 Heyer
等[16]
中速
(350 r/min)		 +4.1 +2.1 +1.6 +2.2 +0.3 +3.6 +2.2 +0.5 +1.9 +2.7 +0.9 +4.1 -0.4 +2.7 +0.1 -1.0 +1.0 +1.8 +2.7
高速
(450 r/min)		 +5.3 +3.1 +2.9 +0.3 +2.1 +4.5 +3.3 +2.3 +3.9 +4.3 +2.7 +6.3 +2.0 +3.8 +3.0 +1.9 +2.8 +2.8 +4.4
2 15.1 kg杂交猪,玉
米饲粮,SID		 无处理玉
米饲粮		 挤压膨化
处理玉米		 机筒温度为
138 ℃,内部
压力为
21.2 kg/cm2,
生产率为
23 kg/min		 +14.1 +9.6 +14.8 +10.3 +17.5 +8.9 +9.8 +16.8 +16.8 +12.5 +13.7 +15.1 +10.9 +11.2 +26.9 +47.1 +13.8 +19.5 Rodriguez
等[14]
3 7.18 kg公猪,玉
米淀粉-大豆
(39.65%)饲
粮,SID		 将生大豆
从63 ℃加
热到107 ℃		 82 ℃ 生大豆,粉碎后
与淀粉混合,
并膨化机中分
别在82、122
和137 ℃下挤压		 -30.9 -27.3 -21.5 -21.5 -34.5 -29.2 -16.7 -29.4 -51.8 -22.4 -28.6 -14.0 -30.0 -23.7 -23.9 -27.0 Milani
等[15]
122 ℃ +4.7 +2.2 -2.0 +2.4 +9.5 -4.4 +4.3 +1.6 +4.6 +1.0 -1.3 +2.3 +3.9 +6.3 -0.2 -0.8 +4.4
137 ℃ +5.0 +2.9 +3.7 +5.1 +12.6 -1.2 +6.4 -2.2 +5.6 +3.9 +3.5 +5.4 -0.4 +7.3 +3.1 +4.4
4 27.22 kg杜×长×大
阉公猪,玉米(
93.5%)饲粮,SID		 无处理
玉米饲粮		 挤压膨化
处理玉米
饲粮		 膨化温度为
120 ℃,蒸汽压
力为0.3 MPa,
时产为0.8~1 t/h		 +6.45 +7.91 +2.10 +8.73 +2.42 +8.04 +9.26 +4.48 +2.33 +10.16 +1.26 +6.89 +11.05 +7.76 +6.46 +2.85 +5.41 胡建业
等[17]
5 69.0 kg杜×长×大
杂交猪,扁豆(
95.6%)饲粮,SID		 无处理扁
豆饲粮		 挤压膨化
处理扁
豆饲粮		 调质室内添加
3%的蒸汽和
1%的水,膨化
温度为95~
115 ℃,模孔直径
为7 mm,螺杆
转速为420 r/min		 +6.8 +7.3 +9.8 +9.2 +7.3 +11.0 +10.2 +8.9 +9.2 +9.7 +10.4 +6.9 +4.7 +3.1 +10.2 +9.1 +8.1 +8.0 Hugman
等[18]

3 制粒对饲料氨基酸消化率的影响

制粒是将粉状配合饲料或单一原料经挤压作用而成型为粒状饲料的过程,该过程使用蒸汽、热量和压力使饲料通过模孔,压制成颗粒[19-20]。加工过程中主要通过高温使蛋白质变性、抗营养因子失活等来提高饲料的营养价值。
由表3可知,将饲料制成颗粒可提高猪对绝大多数饲料的氨基酸消化率。另外,调质温度、时间、模子厚度以及调质前的不同处理,都会对氨基酸消化率产生不同影响。Lundblad等[21]在饲料制粒前,分别进行高温(90 ℃)调质、低温(42 ℃)调质以及膨化处理,发现生长猪对绝大多数氨基酸表观回肠消化率有不同幅度的提升,并且高温调质相比低温调质,效果更佳,制粒前膨化处理,也能进一步提高猪对饲料的氨基酸消化率。Salazar-Villanea等[22]在制粒过程中对菜籽粕分别调质0、60和120 min,发现生长猪赖氨酸的AID分别提高了1.7%、4.4%和8.9%,由此可见,调质时间延长,可以提高部分氨基酸的消化率。Lahaye等[23]将小麦粉碎后通过相同模孔直径但不同厚度(16和20 mm)的模子,发现20 mm组生长猪总氨基酸的SID高于16 mm组。另外,Yáñez等[24]发现,玉米-豆粕饲粮在90 ℃下制粒以及添加植酸酶后分别在80和90 ℃下制粒,断奶仔猪氨基酸消化率提升幅度有所不同。总之,在一定程度下的温度提高、调质时间延长和制粒前处理等,均可能会进一步提高氨基酸消化率。
表3 制粒对猪饲料原料或饲粮氨基酸消化率的影响

Table 3 Effects of pelleting on digestibility of amino acid in pig feed ingredients or diets

序号
No.		 试验设计
Experimental
design		 对照组
Control group		 试验组
Experimental
group		 必需氨基酸差值 EAA difference value/% 非必需氨基酸差值 NEAA difference value/% 总氨基
酸差值
Total AA
difference
value/%		 参考文献
References
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 半胱
氨酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
1 11.6 kg杜×长×大杂
交猪,扁豆饲粮,SID		 生扁豆饲粮 80~85 ℃
制粒处理		 +6.3 +6.5 +8.0 +7.8 +6.7 +10.4 +7.2 +6.5 +6.6 +7.6 +8.4 +6.2 +7.9 +3.9 +7.7 - +7.1 +5.7 +6.6 Hugman
等[18]
2 29.5 kg猪,小麦-
豆粕饲粮,AID		 未处理的小麦-
豆粕饲粮		 制粒前低温
蒸汽调质(47 ℃,20 s)		 +0.7 +0.2 +0.5 +0.2 +1.2 +0.9 +0.1 +1.4 -1.3 +0.4 -0.1 +0.5 +0.5 -0.6 0 +4.7 -0.6 -1.2 +0.9 Lundblad
等[21]
制粒前高温蒸
汽调质(90 ℃,20 s)		 +1.6 +0.5 +1.7 +1.6 +2.1 +0.3 +1.7 +3.4 +1.4 +1.7 +0.3 0 +3.5 +0.2 -1.2 +2.8 +0.9 +0.8 +2.2
制粒前膨化处理
(调质器中77 ℃、20 s,
膨化腔中105 ℃、20 s)		 +1.9 +1.8 +1.9 +1.5 +2.8 +0.3 +1.8 +2.6 +3.2 +2.0 +0.4 +3.0 +2.8 +0.9 +1.6 +4.8 +0.5 +0.7 +3.6
3 37.5 kg皮特兰×长×
大杂交猪,小麦-豆粕
饲粮,SID		 未处理小
麦的饲粮		 用4 mm模孔直径、
16 mm厚的模
子制粒		 +5.4 +4.4 +4.9 +4.6 +4.5 +0.9 +3.5 +2.3 +3.9 +2.8 +6.9 +6.5 -0.5 +4.1 +4.8 +0.3 4.1 +0.2 +4.4 Lahaye[23]
用4 mm模孔直径、
20 mm厚的模子制粒		 +7.8 +0.6 +8.0 +7.1 +7.0 -0.4 +5.1 +0.7 +7.7 +8.3 +11.2 +10.3 +1.5 +5.5 +6.5 +3.4 +7.1 +7.6 +7.6
4 8.2 kg大白×杜洛
克杂交猪,玉米-
豆粕饲粮,AID		 未处理的饲粮 90 ℃制粒 +3.9 +4.2 +6.0 +6.3 +1.6 +4.7 +6.5 +5.5 +3.2 +3.0 +0.6 +5.3 +4.8 Yáñez
等[24]
添加等量的酶但不
制粒的饲粮		 500 FTU/kg C-
植酸酶+80 ℃制粒		 -1.9 -2.3 -2.4 -1.3 -3.0 -2.0 -3.0 -2.4 -0.3 -0.9 -1.1 +0.5 -2.3
500 FTU/kg C-植
酸酶+90 ℃制粒		 -0.3 -0.3 -1.5 -0.4 -4.1 -0.6 -0.5 +0.7 +1.1 +1.9 +1.5 +1.1 +0.1
5 69.3 kg杜×长×大
杂交猪,豌豆饲
粮,SID		 生豌豆饲粮 75 ℃制粒 +1.1 +0.4 +2.0 +1.2 +0.6 -1.5 +1.6 -0.8 +1.5 +2.1 +1.1 +1.1 -0.9 +0.4 +0.7 +18.1 -0.5 +1.1 +1.5 Stein
等[25]
6 23~25 kg杜×长×大
杂交猪,玉米-豆
粕饲粮,AID		 未制粒的
饲粮		 制粒 +13.4 +10.7 +9.5 +10.9 +12.5 +15.4 +14.4 +16.4 +4.9 +12.2 +6.1 Chassé
等[26]

4 加热处理对饲料氨基酸消化率的影响

加热处理可使饲料中的胰蛋白酶抑制因子以及一些其他抗营养因子失活,但加热时间过长以及温度过高,都可能造成美拉德反应,从而降低氨基酸的消化率[27-28]。Oliveira等[29]将豆粕分别在110 ℃下加热15或30 min以及150 ℃下加热3、6、9、12、15或18 min后饲喂43.6 kg的猪,结果显示,150 ℃组所有氨基酸的AID均小于110 ℃组,且随着加热时间延长,氨基酸的AID呈线性降低,而110 ℃加热的2组的氨基酸AID之间没有显著差异,且对比生豆粕,这2组12种氨基酸的SID有不同幅度提升。Almeida等[30]将向日葵粕分别在130 ℃下加热20、40或60 min,然后饲喂猪(23.1 kg),结果显示,随着加热时间的延长,所有氨基酸的SID均呈线性降低,其中20 min组对12种氨基酸的SID有不同幅度降低。Kaewtapee等[31]将全脂大豆先在125 ℃下膨胀15 s,然后分别在80 ℃加热1 min、100 ℃加热6和16 min,以及110 ℃加热15、30、45以及60 min后饲喂猪(28 kg),与生大豆对比,所有大豆的SID均有不同幅度提升,其中110 ℃加热45 min组的18种氨基酸SID最高。综上所述,利用加热处理饲料原料时,需要根据原料特性选择合适的温度和时间,加热温度一般不超过110 ℃,加热时间一般不建议超过60 min。

5 酶解对饲料氨基酸消化率的影响

酶制剂是指从生物中提取的具有酶特性的一类物质,运用于分解营养物质和进行各种化学反应,提高反应效率[32]。酶制剂主要通过补充内源酶不足和降解植物细胞壁来提高饲料的营养价值。
表4列举了一些具有代表性的单酶和复合酶的研究。其中,大部分研究表明,添加酶制剂可提高绝大多数猪对饲料的氨基酸消化率。另外,还有一些研究可以拓展酶制剂对猪氨基酸消化率复杂性的理解,例如:Weiland等[33]的试验说明粗纤维含量高的饲粮会降低酶对氨基酸的提升效果;饲粮类型不同,氨基酸消化率提高的幅度不同[34];提高酶的剂量不一定能提高氨基酸的消化率[35-36]等。总之,在饲料中添加酶制剂时,需要对饲料的组成特性进行分析,以选用匹配的酶制剂或酶制剂组合。另外,酶制剂的剂量也需斟酌,低剂量可能影响效果,而高剂量并不一定带来最佳效益。
表4 酶解对猪饲粮氨基酸消化率的影响

Table 4 Effects of enzymatic hydrolysis on digestibility of amino acid in pig diets

序号
No.		 试验动物
Experimental
animals		 酶解饲粮及消化率
Enzymatic
diets and
digestibility		 酶和酶剂量
Enzymes and
enzymes
dosage		 必需氨基酸差值 EAA difference value/% 非必需氨基酸差值 NEAA difference value/% 总氨基
酸差值
Total AA
difference
value/%		 参考文献
References
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 半胱
氨酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
1 32.6 kg PIC猪 玉米-豆粕
饲粮(AID)		 木聚糖酶
(1.6×105 U/g),
165 mg/kg		 +1.4 +2.5 +2.8 +2.4 +1.8 +1.2 +1.7 +2.0 0 +3.2 +2.5 +2.9 +6.6 +1.5 +7.0 +0.9 +2.2 0 Weiland
等[33]
玉米-豆粕-DDGS
饲粮(AID)		 +0.1 +0.9 -0.4 -0.1 -1.0 -0.7 0 +0.6 +2.3 +0.4 +0.4 -0.4 +4.1 -0.8 +3.3 +0.7 +0.6 +2.3
2 15 kg仔猪 玉米-豆粕-小
麦-DDGS饲粮
(AID)		 新型植酸酶,
500 FTU/kg		 +1.9 +3.0 +2.9 +3.1 +2.6 +0.5 +3.5 +3.5 +4.3 +3.6 +3.0 +3.1 +4.6 +3.1 +4.0 +2.2 +4.3 +2.8 +2.9 Adedokun
等[35]
新型植酸酶,
1 000 FTU/kg		 +1.5 +1.7 +2.7 +2.7 +1.8 +0.2 +2.7 +1.3 +1.7 +2.7 +2.2 +1.7 +3.5 +1.5 +3.1 +1.4 +1.9 +1.7 +1.8
新型植酸酶,
2 000 FTU/kg		 +2.7 +2.8 +3.7 +3.2 +2.7 +1.6 +3.3 +1.7 +0.4 +3.9 +2.8 +3.4 +4.8 +2.8 +3.1 +1.8 +1.7 +2.4 +2.8
3 20.14 kg杜×长×
大杂交猪		 玉米-豆粕饲粮
(AID)		 8 000 U/g CC蛋白酶,
每千克饲粮添加
0.2 g酶颗粒		 +4 +10 +5 +7 -1 +3 +3 +1 0 +1 +7 +1 +3 +3 0 -3 +2 +10 Pan等[37]
4 21 d断奶仔猪 玉米-豆粕基础
饲粮与麦麸按
7∶3混合(AID)		 200 mg/kg的复合酶 +0.98 +2.30 +2.64 +0.02 +1.63 +2.14 +3.03 +3.03 +4.07 +2.93 +2.48 +3.45 +3.09 +3.82 +0.81 +1.40 +5.51 Trindade
等[38]
50 mg/kg的植酸酶 +5.48 +8.60 +8.79 +10.28 +8.26 +10.36 +6.61 +0.56 +7.19 +13.6 +7.25 +9.30 +12.17 +7.26 +12.50 +5.48 +8.10
200 mg/kg的复合酶+
50 mg/kg的植酸酶		 +5.55 +8.39 +7.37 +8.62 +9.24 +10.19 +6.48 +2.01 +8.06 +15.06 +7.20 +7.55 +13.77 +11.3 +11.36 +5.55 +8.39
5 35.0 kg
鲁烟白猪		 玉米-豆粕饲粮(AID) 饲粮中酶的添
加比例为0.1%		 +0.38 +1.05 +3.10 +4.08 +1.77 +2.17 +1.64 +1.58 - +2.31 +1.05 +1.16 +0.36 +3.80 +2.19 +1.70 +2.10 姜建阳[34]
玉米-杂粕饲粮(AID) +2.09 +2.91 +2.43 +4.36 +3.01 +2.39 +2.41 +1.34 +2.39 +1.71 +1.90 +1.09 +4.36 +2.20 +2.10 +3.23
小麦-杂粕饲粮(AID) +1.35 +2.02 +4.06 +4.52 +0.92 +2.27 +2.24 +1.09 +1.75 +1.72 +1.78 +0.51 +2.25 +2.36 +1.90 +2.03
6 7.51 kg杜×长×
大杂交猪		 玉米-豆粕饲粮
(AID)		 100 mg/kg的
复合酶		 +3.26 +2.23 +5.88 +0.71 +6.38 +1.59 +2.48 +3.16 +4.29 +3.11 +3.32 +3.37 +3.15 +0.72 +4.01 +2.05 +3.33 +0.83 Yi[36]
150 mg/kg
的复合酶		 +5.32 +3.71 +5.98 +3.99 +2.51 +3.82 +4.39 +7.19 +3.20 +4.98 +3.45 +4.43 +1.21 +5.41 +2.79 +5.63 +1.77

表中数据均是添加酶与不添加酶的饲粮对比。

In the table, values shows a comparison between diets with and without enzymes added.

6 发酵处理对饲料氨基酸消化率的影响

发酵饲料指饲料原料通过微生物的代谢作用,以达到降低抗营养因子、产生有机酸和可溶性小肽等有益代谢产物、改善饲粮适口性、促进动物对饲粮营养物质消化和吸收等目的[39]。其中,酵母菌、乳酸菌、芽孢杆菌和霉菌等益生菌常用于发酵饲料[40]。
由表5可知,通过发酵,猪对绝大多数饲料的氨基酸消化率有所提高。其中也列出了一些具有代表性的研究,说明发酵对饲料氨基酸消化率的影响受多种具体因素影响,例如:Kasprowicz-Potocka等[41]在窄叶羽扇豆和黄羽扇豆中分别接种产朊假丝酵母(Candida utilis)进行发酵,发现生长猪对窄叶羽扇豆的7种氨基酸的AID显著提高了,但黄羽扇豆的大多数氨基酸的AID虽有提高的趋势,但不显著,说明发酵对不同品种的羽扇豆的氨基酸消化率影响不同。Madesh等[42]在用屎肠球菌(Enterococcus faecium)发酵豆粕时,发现添加椰子油或不添加椰子油的2种发酵,均可提高仔猪对绝大多数氨基酸的SID,且添加椰子油与不添加椰子油相比,15种氨基酸的AID进一步提高,其原因可能是椰子油对猪胃肠道的有益影响,以及增加了淀粉酶和胰蛋白酶的分泌。单达聪等[43]发现,在发酵豆粕时,不同因素对不同氨基酸的影响力不同,例如,对赖氨酸和蛋氨酸而言:加水量>豆粕前处理方法>菌种组合,对精氨酸而言:菌种组合>豆粕前处理方法>加水量,对胱氨酸和苏氨酸而言:各因素水平间没有显著差异。总之,饲料原料种类、原料前处理、菌种以及加水量等因素都可能对猪饲料的氨基酸消化率产生影响,因此,应用时需综合评估验证各种发酵条件,筛选出最适的组合。
表5 发酵对猪饲料原料或饲粮氨基酸消化率的影响

Table 5 Effects of fermentation on digestibility of amino acid in pig feed ingredients or diets

序号
No.		 试验设计
Experimental
design		 发酵工艺
Fermentation
process		 菌种
Species of
bacteria		 必需氨基酸差值 EAA difference value/% 非必需氨基酸差值 NEAA difference value/% 总氨基酸
差值
Total AA
Difference
value/%		 参考文献
References
精氨
酸
Arg		 组氨
酸
His		 异亮
氨酸
Ile		 亮氨
酸
Leu		 赖氨
酸
Lys		 蛋氨
酸
Met		 苯丙
氨酸
Phe		 苏氨
酸
Thr		 色氨
酸
Trp		 缬氨
酸
Val		 丙氨
酸
Ala		 天冬
氨酸
Asp		 半胱
氨酸
Cys		 谷氨
酸
Glu		 甘氨
酸
Gly		 脯氨
酸
Pro		 丝氨
酸
Ser		 酪氨
酸
Tyr
1 8.99 kg杜×长×
大杂交猪,豆粕-
玉米淀粉饲粮,
AID		 将豆粕浸泡在蒸馏
水中60 min,至水分至
35%,然后在60~70 ℃
的蒸汽罐中加热1 h,
之后冷却1 h,然后接
种枯草芽孢杆菌,
并在37 ℃
下发酵48 h		 枯草芽孢杆菌 2.84 0.93 2.55 0.82 1.96 2.16 2.54 2.25 3.34 3.64 1.99 7.12 2.28 4.08 0.96 1.41 5.3 3.62 Hossainden
等[44]
2 25 kg杂交去势
公猪,窄叶羽
扇豆-玉米淀
粉饲粮,
AID		 将羽扇豆浸泡在2.5 g/L
的次氯酸钠中10 min,
每100 g羽扇豆中加入
400 mL水,接种1%的
产朊假丝酵母,有
氧发酵24 h		 产朊假丝酵母 3.96 6.66 1.77 5.7 4.04 -1.17 6.4 13.6 5.02 2.09 6.89 -2.09 -25.78 3.79 -2.15 -6 9.36 Malgorzata等[37]
3 15 kg杜×长×大
杂交猪,玉米-
豆粕饲粮,AID		 将豆粕浸泡在蒸馏 粪肠球菌 4.15 2.34 4.81 2.78 2.46 -4.47 4.68 3.57 6.77 6.51 2.69 3.47 5.66 7.24 5.61 5.57 5.32 1.48 6.42 Madesh等[42]
至水分
然后在60 ℃
之
接种粪肠
球菌(SLB130)并添加
在35 ℃
下发酵24 h
不添加椰子油组,其他
工艺与上述相同		 1.44 1.57 2.11 0.77 -0.16 0.29 2.82 2.44 2.47 4.26 2.18 1.69 1.61 4.87 3.05 3.7 3.23 2.28 4.6
4 71.25 kg杜×长×
大去势公猪,玉米-
豆粕基础饲粮,菜
籽粕或发酵菜籽
粕等氮替代基础饲
粮中35%的氮		 菜籽粕与麦麸按7∶3
的混合,然后接种
10%的微生物混合
菌液,菌液活菌数≥
1×109 CFU/mL,蔗
糖1%,料水比1∶1.2
厌氧发酵72 h		 短乳杆菌和
短小芽孢杆菌,
比例为1∶2		 4.33 4.47 21.71 17.8 65.66 24.27 13.26 58.13 16.79 31.25 25.8 1.97 8.19 16.12 11.21 11.88 15.12 周晓容等[45]
5 22.10 kg杜×长×
大杂交猪,玉
米淀粉-菜籽粕
饲粮,发酵菜
籽粕(50.39%),		 无 黑曲霉固态发酵 0.27 2.17 0.82 0.92 2.91 3.74 2.83 1 2.06 1.28 3.54 1.73 -1.62 6.17 -1.07 2.07 9.12 1.56 Shi等[46]
SID
6 15.20 kg杜×长×
大杂交猪,玉
米-豆粕-玉
米淀粉饲粮,
SID		 发酵基础基质:
45%的玉米、45%的
豆粕和10%的小麦,
添加麸皮混合并补充
蒸馏水至40%的水分含
量,接种枯草芽孢杆菌
(108 CFU/g),37 ℃发酵
24 h后,接种粪肠球
菌(108 CFU/g),37 ℃		 枯草芽孢杆菌、
粪肠球菌		 3.28 1.99 5.78 5.43 6.26 6.97 -3.4 3.33 2.85 13.16 -0.74 1.83 1.41 2.17 2.55 2.28 2.49 4.36 Shi等[47]
的厌氧条件下发酵48 h

7 菌酶协同处理对饲料氨基酸消化率的影响

菌酶协同处理是将微生物发酵和酶解的处理方式有机结合在一起的一种新型处理方法[48]。在发酵过程中,微生物与酶协同作用,能够缩短发酵周期、提高发酵效率、增强大分子物质的降解程度,并且菌酶协同发酵饲料的品质往往优于单独的菌或酶处理的饲料[49]。Su等[50]用菌酶协同[枯草芽孢杆菌、酿酒酵母(Saccharomyces cerevisiae)、植物乳杆菌(Lactobacillus plantarum)和植酸酶]发酵脱脂米糠和未发酵的脱脂米糠,分别替代10%的玉米-豆粕基础饲粮并饲喂85.30 kg的育肥猪(杜×长×大),发现与未发酵组相比,发酵饲粮的8种氨基酸的全肠道表观消化率显著提高了1.85%~5.60%。Koo等[51]利用植酸酶与植物乳酸杆菌进行组合,对小麦进行发酵,然后饲喂7.8 kg的断奶仔猪,结果显示,与未发酵组相比,蛋氨酸、半胱氨酸和酪氨酸的AID,以及蛋氨酸、丙氨酸和脯氨酸的SID分别显著提高5%、7%和7%以及4%、4%和3%,其他氨基酸不显著。综上所述,菌酶协同处理具有提高猪对饲料原料氨基酸消化率的潜力,但目前相关研究并不丰富和深入,尤其涉及到菌与酶的互作,比单一因子更为复杂,未来需要更多探索。

8 小结

适宜的粉碎、挤压膨化、制粒、加热处理、酶解、发酵和菌酶协同,均有可能提高猪对饲料或饲料原料的氨基酸消化率。但是,这些工艺处理涉及饲料加工工艺学、酶学、微生物学、发酵学与动物营养学的学科交叉,影响因素和工艺参数也较多,增加了研究的复杂性和难度,从而导致相关系统深入的研究较少,亟需多学科协同开展相关研究。我国蛋白质饲料资源不足,而生猪养殖量世界第一,猪对饲料中氨基酸的需求量巨大,因此,通过不同加工工艺处理提升猪饲料氨基酸消化率的研究和实践,具有极高的学术和应用价值。

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