肉仔鸡蛋白源鸽豌豆两种加工方法的比较

K. .. Amaefule, F.C. Obioha
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引用次数: 2

摘要

在尼日利亚,由于豆粕、花生饼和鱼粉的稀缺和高成本,在肉鸡口粮中寻找替代植物蛋白来源是一项持续的工作。传统或初级蛋白质饲料受到来自人类和工业的激烈竞争的影响,这些工业比配合饲料工业具有更高的优先权和更高的价格。鸽子豆对人类食物的偏好很低,没有工业用途。其饲料的蛋白质成分令人满意,占整个日粮的30% (Springhall等人,1974;Grimaud, 1988;Tangtaweewipat and Elliott, 1989)。Ologhobo(1992)指出,25%的鸽豌豆籽粕会对肉鸡的饲料转化效率产生不利影响,因为这些种子可能是生的。与其他谷物豆类一样,这些种子含有抗营养因子,如胰蛋白酶和蛋白酶抑制剂,这限制了它们在家禽饲养中的使用(Grimaud, 1988;Ologhobo, 1992;D 'Mello, 1992)。虽然鸽豆种子比大豆含有更少的胰蛋白酶和化学胰蛋白酶抑制剂(ICRISAT, 1991),但尼日利亚品种可能属于的一些野生亲本可能含有更高浓度的蛋白酶抑制剂,从而影响蛋白质的消化率。鸽豆种子含有棉子糖和淀粉糖,它们是引起肠胃胀气的糖(ICRISAT, 1991年)。烹饪和其他谷物豆类的加工方法对淀粉有有益的作用,对纤维食品是可取的。在本研究中,在100°C下煮沸30分钟,超过30分钟,种子的营养价值就会下降(Elias et al., 1973)。去皮提高了蛋白质的消化率,降低了单宁含量,降低了种子的粗纤维和钙含量(Salunkhe et al 1985)。煮熟的鸽豌豆去皮也增加了生物价值,
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of Two Processing Methods for Pigeon Pea Seeds (Cajanus Cajan) as Protein Source for Broiler Starters
The search for alternative plant protein sources in broiler rations is a continuous exercise in Nigeria because of scarcity and high cost of soya bean meal, groundnut cake and fishmeal. The conventional or primary protein feedstuffs are affected by severe competition from humans and industries that command higher priority and higher prices than the compound feed industry. Pigeon pea has a very low human food preference and no industrial use. Its meal has a satisfactory protein ingredient of up to 30% of the whole ration (Springhall et al, 1974; Grimaud, 1988; Tangtaweewipat and Elliott, 1989). Ologhobo (1992) indicated that 25% pigeon pea seed meal adversely affected feed conversion efficiency of broilers because the seeds may have been raw. As with other grain legumes, the seeds contain antinutritional factors like trypsin and protease inhibitors which limit their use in poultry feeding (Grimaud, 1988; Ologhobo, 1992; D'Mello, 1992). Although pigeon pea seeds contain less trypsin and chemotrypsin inhibitors than soya bean (ICRISAT, 1991), some of the wild relatives to which Nigerian variety may belong may contain higher concentrations of protease inhibitors that influence protein digestibility. Pigeon pea seeds contain raffinose and starchyose which are flatulence causing sugars (ICRISAT, 1991). Cooking and other processing methods of grain legumes exert a beneficial effect on the starches and is desirable with fibrous foodstuffs. In this study, boiling was done for 30 min at 100°C beyond which the nutritive value of the seeds would decrease (Elias et al., 1973). Dehulling improves the digestibility of the proteins, lowers tannin content and reduces the crude fibre and calcium content of seeds (Salunkhe et al 1985). Dehulling of cooked pigeon pea seeds also increases the biological value,
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