动物营养学报2019，Vol.31Issue(10)：4885-4892,8.DOI:10.3969／j.issn.1006⁃267x.2019.10.055
应用康奈尔净碳水化合物－蛋白质体系法和尼龙袋法评价麦芽根和南瓜籽饼的营养价值
Nutritional Value of Malt Root and Pumpkin Seed Cake Evaluated by Cornell Net Carbohydrate and Protein System and Nylon Bag Technique
摘要
Abstract
This experiment was conducted to evaluate the nutritional value of malt root and pumpkin seed cake that were two food processing byproducts by using Cornell net carbohydrate and protein system ( CNCPS) and nylon bag method, and to enrich China’s unconventional feed resources database and to provide theoretical support as a unconventional feed for dairy cows. The contents of various nutrients and protein and carbohydrate components of malt root and pumpkin seed cake were analyzed by CNCPS method. Subsequently, healthy Hol?stein cows with permanent rumen fistulas were used to determine degradation characteristics by nylon bag meth?od. The results showed as follows: 1) malt root and pumpkin seed cake were rich in nutrients and there were significant differences in nutrient levels, the contents of dry matter, neutral detergent fiber, acid detergent fi?ber, acid detergent lignin, starch, non?fibrous carbohydrate, non?protein nitrogen, neutral detergent insoluble nitrogen and acid detergent insoluble nitrogen of malt root were significantly higher than those of pumpkin seed cake ( P＜0.05) , while the contents of crude protein, ash and ether extract of pumpkin seed cake were signifi?cantly higher than those of malt root ( P＜0.05) ; the contents of various amino acids of pumpkin seed cake were also significantly higher than those of malt root ( P＜0.05). 2) The content of non?protein nitrogen of malt root was higher, while the contents of true protein, fast degradable protein and moderately degradable pro?tein of pumpkin seed cake were significantly higher than those of malt root ( P＜0.05). Both of them had low nitrogen content, indicating high availability of proteins. The carbohydrate content of malt root was significantly higher than that of pumpkin seed cake ( P＜0.05) , and the moderately degradable of carbohydrate was also sig?nificantly higher than that of pumpkin seed cake ( P＜0.01). 3) The effective degradation rates of dry matter, crude protein and neutral detergent fiber of pumpkin seed cake were higher than those of malt root ( P＜0.05). In summary, both the malt root and the pumpkin seed cake are nutritious, the pumpkin seed cake is a better quality ruminant protein feed, and the malt root has a better carbohydrate component.[ Chinese Journal of Ani?mal Nutrition, 2019, 31(10) :4885?4892]关键词
麦芽根/南瓜籽饼/粮食加工副产物/营养价值Key words
malt root/pumpkin seed cake/by⁃product of food processing/nutritional value分类
农业科技引用本文复制引用
周爽,么恩悦,苏阔轩,李洋,张永根..应用康奈尔净碳水化合物－蛋白质体系法和尼龙袋法评价麦芽根和南瓜籽饼的营养价值[J].动物营养学报,2019,31(10):4885-4892,8.基金项目
东北农业大学"青年才俊"项目(18QC35) （18QC35）
国家奶牛产业技术体系(CARS⁃36) （CARS⁃36）
