摘要
探究不同动物蛋白原料的营养指标和理化性质,分析原料理化特性对颗粒饲料成型和产品质量的影响规律,并建立不同原料的制粒成型特性预测模型。实验以玉米-豆粕典型日粮为对照组,实验组用鸡肉粉、血浆蛋白粉、水解羽毛粉分别以质量分数0%、25%、50%、75%、100%的比例替代豆粕,采用相同的加工参数制备颗粒饲料,并利用偏最小二乘回归分析方法比较不同蛋白原料的制粒成型和产品质量的差异,构建不同动物原料理化特性与加工质量的预测模型。结果表明:1)在原料营养指标和理化特性方面,3种动物蛋白原料的粗脂肪、粗蛋白质和粗灰分都显著高于豆粕(P<0.05),豆粕的水分和粗纤维显著高于3种动物蛋白原料(P<0.05);豆粕的振实密度和吸水性指数显著高于3种动物蛋白原料(P<0.05),鸡肉粉和血浆蛋白粉的水溶性蛋白和蛋白质分散指数显著高于豆粕和水解羽毛粉(P<0.05),蛋白原料的吸水性由强到弱的排列顺序为豆粕、鸡肉粉、水解羽毛粉、血浆蛋白粉,水溶性由强到弱的排列顺序为血浆蛋白粉、鸡肉粉、豆粕、水解羽毛粉。2)在混合物料理化性质方面,对照组和3种动物蛋白100%替代组的水分显著高于其他组(P<0.05),对照组的振实密度显著高于实验组(P<0.05),随替代比例升高,3种动物蛋白混合物料的蛋白质分散指数呈下降趋势。对照组以及替代比例为100%的物料组的黏度曲线变化趋势相同,对照组的峰值黏度、保持黏度、衰减值、最终黏度显著高于实验组(P<0.05)。3)从产品质量来看,随添加比例的升高,鸡肉粉组和血浆蛋白粉组的硬度呈现先升高后降低的趋势,血浆蛋白粉组的蛋白质分散指数随替代比例的升高显著降低(P<0.05),水解羽毛粉组的颗粒耐久性指数随替代比例的升高显著降低(P<0.05)。根据预测模型进行验证,硬度、蛋白质分散指数以及颗粒耐久性质指数的预测值和真实值误差较小,精确性较高,研究结果可以为实际生产颗粒饲料时蛋白原料的选择提供参考价值。
In this study,the nutritional indicators and physicochemical properties of different animal protein ingredients was explored,the influence of physical and chemical properties of ingredients on pellet feed pelleting and product quality was analyzed,and a prediction model for pelleting characteristics of different feed ingredients was established.In this experiment,typical diet of corn-soybean meals was used as the control group,and plasma protein meal,hydrolyzed feather meal and chicken meal were used to replace the soybean meal with 0%,25%,50%,75%and 100%,respectively.The pelleted feed was prepared by using the same processing parameters,the pelleting characteristics of different protein raw materials was compared by partial least squares regression analysis method,and the prediction model of physical and chemical characteristics and processing quality of different feed ingredients were constructed.The results indicated that,1)in terms of nutritional indexes and physicochemical properties of raw materials,crude fat,crude protein and crude ash of the three animal protein raw materials were significantly higher than those of soybean meal(P<0.05),while the moisture and crude fiber of soybean meal were significantly higher than those of the three animal protein raw materials(P<0.05);the vibration density and water absorption index of soybean meal were significantly higher than those of the three animal protein raw materials(P<0.05),and the water soluble protein and protein dispersion index of chicken meal and plasma protein meal were significantly higher than those of soybean meal and hydrolyzed feather meal(P<0.05).The order of water absorption from strong to weak was soybean meal,chicken meal,hydrolyzed feather meal,plasma protein meal,and the order of water solubility from strong to weak was plasma protein meal,chicken meal,soybean meal,and hydrolyzed feather meal.2)In terms of the chemical properties of the mixture,the moisture of the control group and the three animal proteins 100%replacement group was significantly higher than that of the other groups(P<0.05),and the vibration density of the control group was significantly higher than that of the experimental group(P<0.05).With the increase of the replacement ratio,the protein dispersion index of the three-animal protein mixture showed a downward trend.The viscosity curve of the control group and the material group with 100%replacement ratio showed the same trend,and the peak viscosity,through viscosity,breakdown viscosity and final viscosity of the control group were significantly higher than those of the experimental group(P<0.05).3)In terms of product quality,with the increase of replacement ratio,the hardness of chicken meal group and plasma protein meal group showed a trend of first increasing and then decreasing,the protein dispersion index of plasma protein meal group was significantly decreased with the increase of replacement ratio(P<0.05),and the particle durability index of hydrolyzed feather meal group was significantly decreased with the increase of replacement ratio(P<0.05).In accordance with the prediction model,the predicted values of hardness,protein dispersion index and particle durability index had small errors with the true values,and the accuracy was high.The results of this study could provide reference value for the selection of protein raw materials in the actual production of pellet feed.
作者
晋龙飞
刘昊
杨洁
李军国
王红英
周敏
Jin Longfei;Liu Hao;Yang Jie;Li Junguo;Wang Hongying;Zhou Ming(Institute of Feed Research,Chinese Academy of Agricultural Sciences ,Beijing 100081;China Agricultural University ,Beijing 100083;Laboratory of Feed-Derived Factor Risk Assessment for Animal Product Quality and Safety,Ministry of Agriculture and Rural Affairs ,Beijing 100081)
出处
《中国粮油学报》
北大核心
2025年第2期161-170,共10页
Journal of the Chinese Cereals and Oils Association
基金
“十四五”国家重点研发计划项目(2021YFD1300303)
中国农业科学院创新工程项目(CAAS-ASTIP-2023-FRI-06)
浙江大学-帕特诺尔联合研发中心项目(K20211327)。
关键词
蛋白原料
理化特性
成型特性
加工质量
预测模型
protein ingredients
physicochemical properties
pelleting characteristics
processing quality
prediction model
作者简介
第一作者:晋龙飞,男,2000年出生,硕士,饲料加工,jinlongfei17@163.com;通信作者:杨洁,女,1983年出生,副研究员,饲料原料加工特性、饲料加工工艺、饲料生产质量评价,yangjie02@caas.cn;通信作者:周敏,女,1985年出生,副教授,智能农机装备,zhoumin2016@cau.edu.cn。
