Animal Nutrition Group, Wageningen University, PO Box 338, 6700 AH Wageningen, the Netherlands.
Poult Sci. 2014 Mar;93(3):589-98. doi: 10.3382/ps.2013-03476.
Rapeseed meal (RSM) contains a high level of nonstarch polysaccharides (NSP) that are not well degraded in poultry and interfere with digestion of other nutrients as protein, starch, and fat. By altering physicochemical properties of NSP from RSM, processing and enzyme technologies might improve digestive utilization of RSM, enhancing its potential as a source of nutrients in poultry diets. The effects of wet milling and extrusion in combination with pectolytic enzymes on the degradability of RSM in broilers were investigated in a 3 × 2 factorial arrangement. Wet milling and extrusion did not affect total tract apparent digestibility of DM, CP, crude fat, and nonglucose polysaccharides (NGP). Addition of pectolytic enzymes did not affect total tract apparent digestibility of CP and crude fat, but improved degradability of NGP by 9 to 20% units (P < 0.001), independent of prior technological processing of RSM. This coincided with an increased NGP concentration in the ceca (4 to 7 g/g of cobalt, P < 0.001), indicating that more NGP were solubilized such that they could enter the ceca and become available for fermentation. Particle size reduction facilitated solubilization of polysaccharides from RSM, increasing the concentration of NGP found in the ceca (4 g/g of cobalt, P = 0.008). Without help of additional pectolytic enzymes, those solubilized structures could, however, still not be degraded by the cecal microbiota. Feed intake, BW gain, and feed conversion ratio were not affected. No interaction between processing technologies and enzyme addition was found. Apparently, the processing technologies studied were not facilitating accessibility of NSP to pectolytic enzymes added to the feed in vivo.
菜籽粕（RSM）含有高水平的非淀粉多糖（NSP），这些 NSP 在禽类中不易降解，会干扰其他营养物质（如蛋白质、淀粉和脂肪）的消化。通过改变 RSM 中 NSP 的物理化学特性，加工和酶技术可能会提高 RSM 的消化利用率，增强其作为禽类饲料中营养物质来源的潜力。本研究采用 3×2 析因设计，研究了湿法磨碎和挤压结合果胶酶处理对肉鸡 RSM 降解率的影响。湿法磨碎和挤压处理均不影响 DM、CP、粗脂肪和非葡萄糖多糖（NGP）的全肠道表观消化率。添加果胶酶处理不影响 CP 和粗脂肪的全肠道表观消化率，但可使 NGP 的降解率提高 9-20%（P＜0.001），与 RSM 预先进行的加工技术无关。同时盲肠中 NGP 浓度增加（4-7 g/g 钴，P＜0.001），这表明更多的 NGP 溶解，使其能够进入盲肠并可用于发酵。颗粒尺寸减小促进了 RSM 中多糖的溶解，增加了盲肠中 NGP 的浓度（4 g/g 钴，P = 0.008）。然而，如果没有额外的果胶酶帮助，这些溶解的结构仍然不能被盲肠微生物群降解。采食量、BW 增重和饲料转化率不受影响。未发现加工技术和酶添加之间存在互作。显然，研究中所采用的加工技术并没有促进 NSP 对体内添加的果胶酶的可及性。
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