Kasprowicz-Potocka Małgorzata, Zaworska Anita, Frankiewicz Andrzej, Nowak Włodzimierz, Gulewicz Piotr, Zduńczyk Zenon, Juśkiewicz Jerzy
Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Wołynska 33, PL-60-637 Poznan, Poland.
Poznan Science and Technology Park, Adam Mickiewicz University Foundation, Rubiez 46, PL-61-612 Poznan, Poland.
Food Technol Biotechnol. 2015 Sep;53(3):286-297. doi: 10.17113/ftb.53.03.15.3979.
The growth and physiological responses of the rats to diet supplemented with raw and -fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by positively (p<0.05) affected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum.
测定了大鼠对添加生的和发酵的黄羽扇豆种子及蓝羽扇豆种子的日粮的生长和生理反应。将含有豆粕、生的和发酵的蓝羽扇豆及黄羽扇豆的日粮分别投喂给每个日粮组的8只大鼠，持续4周。与蓝羽扇豆种子相比，大鼠日粮中的黄羽扇豆种子显著提高了（p<0.05）采食量、蛋白质消化率、体重增加和蛋白质效率比。相反，与黄羽扇豆种子相比，蓝羽扇豆种子显著影响了（p<0.05）胃肠道发酵过程。羽扇豆种子的发酵增加了粗蛋白含量，降低了植酸盐和低聚糖含量。在发酵产品中，发现乳酸菌和酵母菌数量较多，但大肠菌数量减少。发酵对大鼠饲料的蛋白质消化率、体重增加和蛋白质效率比以及血清中某些细菌酶的活性和胆固醇浓度有积极影响（p<0.05）。
