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題名 | Fermentation by Lactobacillus spp. can Improve Apparent Digestibility and Hydrolyze the Protein of Soybean Meal for White Shrimp Litopenaeus vannamei=豆粉以乳酸菌發酵可提升白蝦對其之表觀消化率並降解豆粉蛋白 |
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作者姓名(中文) | 卓立超; 劉景平; 林鈺鴻; | 書刊名 | 臺灣水產學會刊 |
卷期 | 41:2 2014.06[民103.06] |
頁次 | 頁117-122 |
分類號 | 439.66 |
關鍵詞 | 消化率; 白蝦; 豆粉; 發酵豆粉; Digestibility; White shrimp; Soybean meal; Fermented soybean meal; |
語文 | 英文(English) |
中文摘要 | 本研究利用0.5%三氧化二鉻作為指示劑測定白蝦對豆粉與乳酸菌發酵豆粉之表觀乾物與蛋白消化率,並以魚粉作為對照。實驗飼料為添加30%測試原料於參考飼料中,實驗及參考飼料均餵予石斑魚,再利用養殖系統附加之糞便收集管收及糞便。實驗分為四組,包括一個參考飼料及三個測試飼料,分別餵予初重3.93 ± 0.12 g之白蝦,飼養於純海水循環系統中,每組三重複。結果顯示各原料之乾物消化率以魚粉與發酵豆粉顯著高於(P < 0.05)豆粉;而蛋白消化率以魚粉最高,其次為發酵豆粉,以豆粉最低。當測定豆粉與發酵豆粉可溶性蛋白分子量分佈,顯示豆粉與發酵豆粉主要蛋白分子量分別為30-70 kDa(66.7%)and ≤ 30 kDa(75.39%)。本研究結果顯示豆粉以乳酸菌發酵後,可有效水解其蛋白質,並提升白蝦對其之消化率。 |
英文摘要 | The apparent digestibility coefficients (ADCs) of dry matter and protein of soybean meal and Lactobacillus fermented soybean meal in diets for white shrimp, Litopenaeus vannamei, were determined by using 0.5% Cr_2O_3 as inert indicator. Fish meal was used as comparison. The test diets were formed by a combination of 30% test ingredients and 70% reference diet. There was a total of 4 experimental diets (a reference and 3 test diets), and each was fed in triplicate to groups of shrimp (mean weight: 3.93 ± 0.12 g) in a seawater recirculating system. The ADCs of dry matter for the shrimp was higher (p < 0.05) in fish meal and fermented soybean than that in soybean meal. The ADC of protein was the highest in fish meal, followed by fermented soybean, and lowest in soybean meal. Molecular weight of soluble protein fraction in soybean meal and fermented soybean meal were mainly distributed at 30-70 kDa (66.7%) and ≤ 30 kDa (75.39%), respectively. The results showed that soybean meal fermented with Lactobacillus spp. can hydrolyze the protein and improve their ADCs of dry matter and protein for L. vannamei. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。