测定猪饲料中成分的酸结合能力。

Measurements of the acid-binding capacity of ingredients used in pig diets.

机构信息

Pig Production Department, Teagasc, Moorepark Research Centre, Fermoy, Co, Cork, Ireland.

出版信息

Ir Vet J. 2005 Aug 1;58(8):447-52. doi: 10.1186/2046-0481-58-8-447.

DOI:10.1186/2046-0481-58-8-447

PMID:21851673

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3113917/

Abstract

: Some feed ingredients bind more acid in the stomach than others and for this reason may be best omitted from pig starter foods if gastric acidity is to be promoted. The objective of this study was to measure the acid-binding capacity (ABC) of ingredients commonly used in pig starter foods. Ingredients were categorised as follows: (i) milk products (n = 6), (ii) cereals (n = 10), (iii) root and pulp products (n = 5), (iv) vegetable proteins (n = 11), (v) meat and fish meal (n = 2), (vi) medication (n = 3), (vii) amino acids (n = 4), (viii) minerals (n = 16), (ix) acid salts (n = 4), (x) acids (n = 10). A 0.5 g sample of food was suspended in 50 ml distilled de-ionised water with continuous stirring. This suspension was titrated with 0.1 mol/L HCl or 0.1 mol/L NaOH so that approximately 10 additions of titrant was required to reach pH 3.0. The pH readings after each addition were recorded following equilibration for three minutes. ABC was calculated as the amount of acid in milliequivalents (meq) required to lower the pH of 1 kg food to (a) pH 4.0 (ABC-4) and (b) pH 3.0 (ABC-3). Categories of food had significantly different (P < 0.01) ABC values. Mean ABC-4 and ABC-3 values of the ten categories were: (i) 623 (s.d. 367.0) and 936 (s.d. 460.2), (ii) 142 (s.d. 79.2) and 324 (s.d. 146.4), (iii) 368 (s.d. 65.3) and 804 (s.d. 126.7), (iv) 381 (s.d. 186.1) and 746 (s.d. 227.0), (v) 749 (s.d. 211.6) and 1508 (s.d. 360.8), (vi) 120 (s.d. 95.6) and 261 (s.d. 163.2), (vii) 177 (s.d. 60.7) and 1078 (s.d. 359.0), (viii) 5064 (s.d. 5525.1) and 7051 (s.d. 5911.6), (ix) 5057 (s.d. 1336.6) and 8945 (s.d. 2654.1) and (x) -5883 (s.d. 4220.5) and -2591 (s.d. 2245.4) meq HCl per kg, respectively. Within category, ABC-3 and ABC- 4 values were highly correlated: R2 values of 0.80 and greater for food categories i, iv, v, vi, vii and viii. The correlation between predicted and observed ABC values of 34 mixed diets was 0.83 for ABC-4 and 0.71 for ABC-3. It was concluded that complete diets with low ABC values may be formulated through careful selection of ingredients. The final pH to which ABC is measured should matter little as ABC-3 and ABC-4 are highly correlated.

摘要

一些饲料成分在胃中比其他成分结合更多的酸，如果要促进胃酸度，那么这些成分最好从仔猪饲料中去除。本研究的目的是测量仔猪饲料中常用成分的酸结合能力（ABC）。成分分为以下几类：（i）奶制品（n = 6），（ii）谷物（n = 10），（iii）根茎和果肉产品（n = 5），（iv）植物蛋白（n = 11），（v）肉和鱼粉（n = 2），（vi）药物（n = 3），（vii）氨基酸（n = 4），（viii）矿物质（n = 16），（ix）酸盐（n = 4），（x）酸（n = 10）。将 0.5 g 食物样品悬浮在 50 ml 去离子蒸馏水中，连续搅拌。用 0.1 mol/L HCl 或 0.1 mol/L NaOH 滴定该悬浮液，使约需要 10 次滴定才能达到 pH 3.0。每次加标后，在平衡 3 分钟后记录 pH 值读数。ABC 计算为降低 1 公斤食物的 pH 值至（a）pH 4.0（ABC-4）和（b）pH 3.0（ABC-3）所需的酸量，以毫当量（meq）表示。食物类别具有显著不同的（P < 0.01）ABC 值。十种食物类别的平均 ABC-4 和 ABC-3 值为：（i）623（s.d. 367.0）和 936（s.d. 460.2），（ii）142（s.d. 79.2）和 324（s.d. 146.4），（iii）368（s.d. 65.3）和 804（s.d. 126.7），（iv）381（s.d. 186.1）和 746（s.d. 227.0），（v）749（s.d. 211.6）和 1508（s.d. 360.8），（vi）120（s.d. 95.6）和 261（s.d. 163.2），（vii）177（s.d. 60.7）和 1078（s.d. 359.0），（viii）5064（s.d. 5525.1）和 7051（s.d. 5911.6），（ix）5057（s.d. 1336.6）和 8945（s.d. 2654.1）和（x）-5883（s.d. 4220.5）和-2591（s.d. 2245.4）meq HCl/kg。在同一类别内，ABC-3 和 ABC-4 值高度相关：i、iv、v、vi、vii 和 viii 类食物的 R2 值分别为 0.80 和更高。34 种混合日粮的预测和观察到的 ABC 值之间的相关性分别为 ABC-4 的 0.83 和 ABC-3 的 0.71。研究结论是，可以通过仔细选择成分来配制具有低 ABC 值的全价日粮。测量 ABC 时的最终 pH 值应该影响不大，因为 ABC-3 和 ABC-4 高度相关。