Wageningen Livestock Research, Wageningen, The Netherlands.
Animal Nutrition Group, Wageningen University & Research, Wageningen, The Netherlands.
PLoS One. 2018 Jul 5;13(7):e0199499. doi: 10.1371/journal.pone.0199499. eCollection 2018.
The absorption of Maillard reaction products (MRP) from dietary origin has been linked to the occurrence of chronic diseases. The aim of the present study was to determine the effects of toasting time of rapeseed meal (RSM) and the processing method of the diets (pelleting and extrusion) that included RSM on the apparent ileal digestibility (AID) of total lysine, fructosyl-lysine (FL), carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), lanthionine (LAN) and lysinoalanine (LAL) in growing pigs. The study consisted of a 2×3 factorial design with toasting time of RSM (60, 120 min) and diet processing method (mash, pelleted, extruded) as factors. Fifty growing pigs were individually fed one of the experimental diets for 4.5 consecutive days. Following euthanasia, samples of digesta were collected from the terminal 1.5 m of the small intestine. Increasing the toasting time of RSM increased the contents of FL, CML and CEL, whereas the additional effects of the diet processing methods were relatively small. Lysinoalanine and lanthionine were not detected in the diets; therefore, digestibility of these compounds could not be determined. The contents of FL, CML and CEL in the ileal chyme were positively correlated to their contents in the diets. The AID of the MRP from thermally-treated RSM were overall low and were not related to their contents in the diets. The AID of FL ranged between -8.5 and 19.1%, whilst AID of CML and CEL ranged from -0.2 to 18.3 and 3.6 to 30%, respectively. In conclusion, thermal treatments have clear effects on the contents of MRP in the diets. These compounds have relatively low digestibility in growing pigs.
膳食来源的美拉德反应产物（MRP）的吸收与慢性疾病的发生有关。本研究旨在确定菜籽粕（RSM）的烘烤时间以及包含 RSM 的日粮加工方法（制粒和挤压）对生长猪总赖氨酸、果糖赖氨酸（FL）、羧甲基赖氨酸（CML）、羧乙基赖氨酸（CEL）、肌肽（LAN）和赖氨酰丙氨酸（LAL）在回肠表观消化率（AID）的影响。该研究采用 2×3 因子设计，RSM 的烘烤时间（60、120min）和日粮加工方法（制粒、挤压、制粒）为因子。50 头生长猪分别连续 4.5 天单独喂食一种实验日粮。安乐死后，从小肠末端 1.5m 处采集食糜样本。增加 RSM 的烘烤时间会增加 FL、CML 和 CEL 的含量，而日粮加工方法的额外影响相对较小。日粮中未检测到赖氨酰丙氨酸和肌肽，因此无法确定这些化合物的消化率。回肠食糜中 FL、CML 和 CEL 的含量与日粮中的含量呈正相关。经热处理的 RSM 中 MRP 的 AID 总体较低，与日粮中的含量无关。FL 的 AID 范围在-8.5%至 19.1%之间，而 CML 和 CEL 的 AID 范围分别为-0.2%至 18.3%和 3.6%至 30%。综上所述，热处理对日粮中 MRP 的含量有明显影响。这些化合物在生长猪中的消化率相对较低。
