Evaluation Of The Utilizing Effect Of Protein In Glucose-treated Soybean Meal By Nylon Bag Technique And Enzymatic Technique

In this paper, we studied the effects of glucose treated soybean meal (SBM) on rumen bypass protein,absorption in small intestine and the parameters of rumen so as to effectively utilize vegetable protein and explore new protein protectiing agent. The methods of nylon bag technique, enzymatic technique and culture in vitro were used in our study.The paper consisted of three chapter shown as follows:In Chapter 1 we studied the effects of glucose treatments of soybean meal (SBM) on in situ rumen degradability characteristics in cows. Four ruminally cannulated Herstan cows were used to measure in vivo rumen degradability characteristics of dry matter (DM) and crude protein (CP) of soybean meal samples at different time. Experiment one: Research the effect of the degradability of soybean meal proteins by glucose treatment under different level. Experiment two: Research the effect of the degradability of soybean meal proteins by glucose treatment under different temperature. Experiment three: Research the effect of the degradability of soybean meal proteins by glucose treatment under different heating time. Experiment four: Research the effect of the degradability of soybean meal proteins by glucose treatment under different water content level. And then exam the effect of soybean meal treated by glucose on the protein of escaping from rumen on the use of orthogonal experimental design.The test material was the same as the chapter one. The content of glucose were 1%, 3%, 5% and 7% respectively; the temperature were 85℃,100℃,115℃,130℃;the time of heat were 30min, 60min, 90min,120min; the content of water were 15%, 20%, 25% and 30%. It had 16 treatments by the orthogonal experiment design. The degradation of DM and CP were evaluated by the technology of nylon. It was concluded that SBM proteins can be effectively prevented from degradation in the rumen by glucose treatment. the degradation of protein were significant affected by the added glucose, temperature, heating time and the content of water. The effective extent of addition were 1% to 7% and the effective extent of temperature were 85℃to 130℃, the effective extent of time of heat were 30min to 120min, the effective extent of water content were 15% to 30%. The importance from high to low of the four factor were temperature, time, glucose, and water. The degradation of DM and CP was gradually reduced with increasing the content of glucose, temperature and the time of heat. The suitable water content is 20% of DM.In Chapter 2 we studied the effect of soybean meal treated by glucose on the pH of ruminant, NH3-N and the microprotein in vitro condition. The results showed that the pH of glucose treated group was between 6.28-7.18; there were no significant difference with control group (P>0.05 ) at the same time, while there were significant difference with control one(P<0.01) on the concentration of NH3-N, the concentration of NH3-N was highest at two hours culture, and then decrease. The concentration of NH3-N was increased by the augmented culturing time, but the treatment group was always lower than the controlled one. It was showed that microprotein was increased with time, treatment group was lower than control group; there were no significant difference between the two groups except at two (P<0.01) and four hour (P<0.05).In Chapter 2 we made a experiment with single-factor test design and the use of homeothermal rocking bed to study the optimum condition of soybean which digests by pepsase-parenzyme in vitro. The results showed that the optimum condition was 37℃, 85r/min and the amount of substrate was 0.5 g, the pH of buffer was 1.2, the concentration of pepsase was 50mg/mL, after 6 h, to adjust the pH to 7.5, added 170mg parenzyme, and go on to cultivate 18 h in 39℃homeothermal rocking bed.In chapter four we studied the the digestion of UIP after 12 hour by pepsase-parenzyme in vitro.On the base of chapter one and the chapter three, the absorption of small intestine was evaluated in enzymatic technique. According to the result of orthogonal design, The study on the digestion of UIP after 12 hour by pepsase-parenzyme in vitro the optimization condition were 3% of glucose, 115℃, 120min of heat, 20% of water.