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当前位置: 首页 > 文章 > 调质温度对宠物食品常规营养成分及适口性的影响 饲料工业 2014,35 (19) 22-25
Position: Home > Articles > Effects of tempering temperature of feed extruder on nutrients and palatability of pet food Feed Industry 2014,35 (19) 22-25

调质温度对宠物食品常规营养成分及适口性的影响

作  者：
张文珍;付京杰;王建梅;丁丽敏
单  位：
中国农业大学动物科技学院;北京济海兴业科技开发有限公司
关键词：
调质温度;营养成分;适口性;藏獒
摘  要：
试验旨在研究不同调质温度对宠物食品常规营养成分和适口性的影响。试验选用10只藏獒成犬(55.21±2.07)kg和10只藏獒幼犬(36.13±3.12)kg,分为2组,每组10个重复,每个重复1只。选取调质温度在96℃(饲粮C1)和在100℃(饲粮C2)时生产的成犬饲粮以及调质温度在96℃(饲粮D1)和在100℃(饲粮D2)时生产的幼犬饲粮。分别对2组藏獒进行饲喂。采用双盆法进行适口性评定。同时,对不同调质温度生产的饲粮的常规营养成分、糊化度、容重及颗粒大小进行测定。试验结果表明,1调质温度对粗蛋白、粗纤维、粗脂肪、钙、磷、粗灰分以及颗粒大小影响不显著(P>0.05)。2调质温度稍低的饲粮的水分含量和容重都比调质温度稍高的饲粮低(P<0.01),而维生素含量和糊化度比调质温度稍高的饲粮高(P<0.01)。3调质温度稍低的饲粮的适口性明显优于调质温度稍高的饲粮(P<0.000 1)。由此可见,调质温度对粗蛋白、粗纤维、粗脂肪、钙、磷、灰分以及颗粒大小影响不显著。调质温度96℃饲粮的水分含量和容重比调质温度100℃的饲粮低,而维生素含量和糊化度比它高。调质温度96℃的饲粮的适口性明显优于调质温度100℃的饲粮。
译  名：
Effects of tempering temperature of feed extruder on nutrients and palatability of pet food
作  者：
Zhang Wenzhen;Fu Jingjie;Wang Jianmei;Ding Limin;
关键词：
tempering temperature;;nutritional components;;palatability;;tibetan mastiff
摘  要：
The test was to study the effects of tempering temperature of feed extruder on nutrition and palatability in manufacturing processes of puffed pet food, the experiment was conducted using 10 adult tibetan mastiff and puppies respectively. The tibetan mastiffs were allotted to two groups. Each group had 10 replicates and each replicate had one individual. Adult tibetan mastiffs were fed with two pet feed, which were processed by the tempering temperature of 96 ℃ (Feed C1) and 100 ℃(Feed C2). Meanwhile, the puppies were fed with two pet feed which were processed by the tempering temperature of 96 ℃ (Feed D1) and 100 ℃(Feed D2) in a two-bowl test. The daily feed intake and preferred feed were recorded and intake rates were calculated. The common nutritional components, gelatinization degree, unit weight and particle size of pet feed processed by different tempering temperature were analyzed. The results showed that ①tempering temperature processing had no significant effects on crude protein, crude fiber, crude fat, calcium, phosphorous, ash and particle size of feed (P>0.05).②The vitamin and gelatinization degree of feed processed by low tempering temperature were significantly higher than that processed by high tempering temperature (P<0.01), Low tempering temperature processing feed had lower moisture content and unit weight (P<0.01). ③Low tempering temperature processing feed had significantly better palatability (P<0.0001).

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