| In this study, with fresh porcine blood as raw material, Centrifuge, Ultrafiltration and Spray-dry technologies were adopted to determine the production process of plasma protein. Further more, a certain amount of SDPP was produced to research its nutritional effects by piglet-raising experiment. The content contains three parts as follow:Part 1: Centrifuge experimentSelect single factor step design to determine the effects of the centrifugl volv speed(l 000,1500,2000,2500,3000,3500,4000,4500,5000 r/pm) and the centrifugl time (5,10,15,20,25,30min) on blood. The results showed : with the increasing of speed, the quantity of sediment increased and the protein content in upper fluid decreased. 3500r/pm was the suitable speed. Altering time from 5 to 10min,the change of sediment and protein content was significant. Exceed 10min,the chang affected by time wasn't obvious.Part 2: Ultrafiltration and Spray-dry cross-counter experimentChoose four factors(three levels) orthonagol design to determine the effects of filter pressure(0.05,0.10,0.15MP),filter time(5,10,15min),input temperature(225,275,325 ) and export temperature(60,80,100 ) on nutritional ingredient in SDPP products. Following results were gained:As to water content of SDPP products, only export temperature had significant influence (P < 0.05) . With the increasement of export temperature from 60 to 80 more to 100 , water content of product dereased obviously. Input temperature was inverse relation with water content,but the influence was not significant (P>0.05) .Both filter time and input temperature had significant effect on ash content of products (P<0.05) . Increasing filter time made ash content of SDPP decrease.The other two factors'influence were not significant (P>0.05) .None of the four factors significantly(P>0.05) affected crude fat(CF) content of SDPP products. Among all kinds of process,the highest CF was 7.1%,the lowest was 2.9%.Filter pressure was the only factor with significant (P < 0.05) influence on crude protein(CP) of products, whose increasement led to CP's rise. The maximum of CP was 84.74% and the minimum was 73.87% in nine kinds of process,the biggest difference beyond 10%.Export temperature and filter pressure had extremely significant(P < 0.01) influence on immunoglobulin content of SDPP. At 80 of export temperature,the immunoglobulin content was comparatively higher than that at 60 and 100 . Filter time and input temperature had no significant effect (P>0.05) .Export and input temperature had significant ( P < 0.05 ) influence on protein solution(PS).When input temperature rose, PS decreased. With the increasing of export temperature, PS increased earlier and decreased later.In different process, the alteration of lyscine's(Lys) was comparatively obviously. Thehighest appears in process 9 with 7.70%,the lowest in process 2 with 4.30%,difference almost reaching 3.5%.The amounts of Met in all process were in a quite low level(close to 1.0%).Met was the lowest amino acid among all AA in SDPP products.The EAAI in each kind of process was very high,above 93%(except for pro 9).Part 3: piglet-raising experimentFifty four piglets weaned at 35 days with similar weight were divided into three groups ,the 2.5% own-produced SDPP group(OP group),the 2.5% import SDPP(IM group),the blank control group.Three replicates each group,with 6 piglets each replicate.The experiment experienced 21 days.The growth performance were observed and some serum index were measured,with results as follow:In period 1(1-10th day),SDPP improved average daily gain (ADG) significantly (P<0.05) comparing the control group. However,in period II (11-21th day),the difference ofADG among three groups were not significant (P>0.05) ,but the OP group had higheraverage daily feed intake(ADFI) (P<0.05) .SDPP decreased F/G in I and whole period(P<0.05) ,also decreased diarrhea frequency (P<0.05) comparing with control group.SDPP reduced significantly serum BUN (P < 0.05) comparing with control group,th... |
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