摘要
The aim of this study was to determine the effect of heat treatment alone or in combination with the addition of lignosulfonate (LSO3) on canola cake protein, lysine, and methionine degradation in the rumen. Cold-pressed canola cake was left untreated, heated at 90, 110, 130, or 150 °C, or processed with 5% of LSO3 (in dry matter) and then heated. Effective rumen degradability of crude protein (CP), lysine, and methionine was less for treated than untreated canola cake (P < 0.05) and decreased with increased temperature of heating, but particularly when canola cake was heated at 150 °C (quadratic, P < 0.01). In general, effective rumen degradability of CP, lysine, and methionine was less for canola cake heated at 130 °C in combination with LSO3 compared with canola cake heat treated only (quadratic × LSO3 interaction, P ≤ 0.07). Results of this study indicate that high temperature heating (130 °C or greater for 60 min) may be necessary to protect canola cake protein from degradation in the rumen, and the combination of heat treatment and LSO3 may be more effective in protecting canola cake protein, lysine, and methionine from degradation in the rumen than the use of heat treatment only.
摘要译文
这项研究的目的是确定单独或联合添加木质素磺酸盐（LSO 3）对瘤胃中油菜饼蛋白，赖氨酸和蛋氨酸降解的影响。冷榨油菜籽饼未经处理，分别在90、110、130或150°C加热，或用5％LSO 3（在干物质中）加工，然后加热。处理后的粗蛋白（CP），赖氨酸和蛋氨酸的有效瘤胃降解率低于未处理的低芥酸菜籽饼（P <0.05），并且随着加热温度的升高而降低，但特别是当低芥酸菜籽饼在150°C加热时（二次，P <0.01）。通常，与仅热处理的低芥酸菜籽饼相比，在130°C下加热的低芥酸菜籽饼与仅热处理的低芥酸菜籽饼相比，CP，赖氨酸和蛋氨酸的有效瘤胃降解性较小。研究结果表明，为了防止油菜籽饼蛋白在瘤胃中降解，可能需要高温加热（130°C或更高，持续60分钟），并且热处理和LSO 3的组合可能更有效地保护油菜籽饼。蛋白质，赖氨酸和蛋氨酸在瘤胃中的降解要比仅使用热处理来的降解。
Piotr Micek; Katarzyna Słota; Paweł Górka. Effect of heat treatment and heat treatment in combination with lignosulfonate on in situ rumen degradability of canola cake crude protein, lysine, and methionine[J]. Canadian Journal of Animal Science, 2020,100(1): 165-174