中国农业大学学报2025，Vol.30Issue(7)：150-160,11.DOI:10.11841/j.issn.1007-4333.2025.07.13
木糖添加量对挤压膨化豆粕过瘤胃保护效果的影响
Effect of xylose supplement on rumen protection effect of soybean meal during extrusion puffing
摘要
Abstract
To investigate the effects of xylose addition on the Maillard reaction degree,in vitro rumen degradation,and small intestinal digestive properties,this study was conducted by crushing soybean meal feedstuffs and adding xylose at concentrations of 0.5％,1.0％,1.5％,2.0％,and 2.5％to the extruded puffing soybean meal using a twin-screw extrusion process.The impact of the extrusion puffing process on the protein Maillard reaction of soybean meal was analyzed by measuring color differences,the degree of browning,and the composition of fiber and protein.Additionally,rumen fluid was collected from four Angus steers,each weighting 400 kg and fitted with permanent fistulas,and a three-step in vitro method was employed to examine the effects of xylose addition on the rumen degradation characteristics and small intestinal digestion of extruded puffing soybean meal.The results showed as follows:1)The neutral detergent fiber(NDF),neutral detergent insoluble crude protein(NDICP),acid detergent fiber(ADF),and acid detergent insoluble crude protein(ADICP)of the samples significantly increased with the increase of xylose Highly supplemental level(P＜0.001),and the nitrogen solubility index(NSI)extremely significantly decreased(P＜0.001).2)Different amounts of xylose addition have a significant impact on the color parameters(L*,a*,b*,and △E)and the degree of Maillard reaction(MR)(OD249 and OD420)(P＜0.05).The values of a* and △E increased significantly with higher xylose addition,while L* and b* decreased significantly(P＜0.05).3)The rumen-undegradable rate of DM,in vitro total digestive tract digestibility,rumen-undegradable protein(RUP(CP)),RUP,and small intestinal digestible crude protein(IDCP)in the extrusion and puffing treatment group were significantly higher than those in the soybean meal group(P＜0.05).Additionally,the rumen-undegradable rate of DM in the xylose addition groups of 1.0％and 1.5％was significantly higher than that in the control group and other treatment(P＜0.05).In conclusion,adding xylose can significantly enhance the Maillard reaction of extrusion puffing soybean meal and increase its rumen passage rate,and the rumen passage effect of soybean meal supplemented with 1.0％xylose is optimal.关键词
豆粕/挤压膨化/美拉德反应/木糖/体外发酵Key words
soybean meal/extrusion puffing/Maillard reaction/xylose/in vitro fermentation分类
农业科技引用本文复制引用
张宏亮,张嗣禹,李珮琪,吴敏,苏华维..木糖添加量对挤压膨化豆粕过瘤胃保护效果的影响[J].中国农业大学学报,2025,30(7):150-160,11.基金项目
国家重点研发计划(2023YFD300900,2022YFD1602300) （2023YFD300900,2022YFD1602300）
宁夏重点研发计划(2024BBF02016) （2024BBF02016）
财政部和农业农村部:国家现代农业产业技术体系(CARS-37) （CARS-37）
