Lacera Rúa A, Molina M R, Mejía L A, Gómez Brenes R, Bressani R
Arch Latinoam Nutr. 1985 Mar;35(1):130-47.
A flour proposed as a protein source for chick feeding was evaluated. The flour consisted in a 1.00:1.15 dry mixture of by-products from shark filleting (dt) and shrimp by products (cc). It had a crude protein content of 55.66%, a Ca:P ratio of 5.76 and an essential amino acid pattern similar to that of fish meal and/or shark meat. Methionine proved to be the first limiting essential amino acid. The shark meat and the by-products from shark filleting had adequate levels of available lysine (from 337 to 383 mg/g N). The flour had a fineness modulus (F.M.) of 3.95, an average particle diameter of 0.0175 inches (0.444 mm) and a uniformity index of 1:5:4 (coarse:medium:fine parts). The flour was considered suitable for chick feeding. The protein quality of the flour mixture (dt-cc) was evaluated in rats using diets which contained 3, 6, 9 and 12% protein from the product, and determining the PER, NPR and NGI values. Diets containing similar protein levels prepared from dried shark meat flour, mixed with casein, were used as standards. The flour mixture (dt-cc) had a PER of 1.60, an NGIo of 2.46, an NGI of 2.49 and an apparent digestibility of 88.80%. These values proved to be significantly (p less than 0.05) lower than those found for the corresponding shark meat flour-casein standard diets. The above results are partially explained by the high mineral content, high Ca:P ratio and high Na and K of the dt-cc mixture, factors which could interfere with the utilization of the most limiting essential amino acids and other nutrients, as some vitamins, in these diets. The Kruskal-Wallis test of the feed efficiency (EA) data obtained in growing chicks revealed that there was a significant (p less than 0.05) difference between the EA values obtained with the dried shark meat-containing diets and the standard commercial diets (Purina and a diet based on a 1.6:1.0 soybean meal:cottonseed meal mixture). No significant differences were found between the dt-cc mixture-containing diets and the commercial ones used as standard. The diet containing 6% shark meat flour was found to be the best based on the EA data. The diet with 12% of the dt-cc mixture gave similar EA values than all those containing shark meat flour; however, the greater nutritional-economic impact based on the EA data was found for the diets containing 3 and 6% of the dt-cc flour mixture.(ABSTRACT TRUNCATED AT 400 WORDS)
对一种被提议作为雏鸡饲料蛋白质来源的面粉进行了评估。该面粉由鲨鱼去骨加工副产品（dt）和虾类副产品（cc）按1.00:1.15的干物质比例混合而成。其粗蛋白含量为55.66%，钙磷比为5.76，必需氨基酸模式与鱼粉和/或鲨鱼肉相似。蛋氨酸被证明是第一限制性必需氨基酸。鲨鱼肉和鲨鱼去骨加工副产品的有效赖氨酸含量充足（337至383毫克/克氮）。该面粉的细度模数（F.M.）为3.95，平均粒径为0.0175英寸（0.444毫米），均匀度指数为1:5:4（粗：中：细部分）。该面粉被认为适合雏鸡喂养。使用含有该产品3%、6%、9%和12%蛋白质的日粮，并测定蛋白质效率比（PER）、净蛋白质比（NPR）和净蛋白质利用率（NGI）值，在大鼠中评估了该面粉混合物（dt-cc）的蛋白质质量。用干鲨鱼肉粉与酪蛋白混合制备的含有相似蛋白质水平的日粮作为标准。该面粉混合物（dt-cc）的PER为1.60，NGIo为2.46，NGI为2.49，表观消化率为88.80%。这些值被证明显著低于（p小于0.05）相应的鲨鱼肉粉-酪蛋白标准日粮的值。上述结果部分归因于dt-cc混合物的高矿物质含量、高钙磷比以及高钠和钾含量，这些因素可能会干扰这些日粮中最具限制性的必需氨基酸和其他营养素（如一些维生素）的利用。对生长中的雏鸡获得的饲料效率（EA）数据进行的Kruskal-Wallis检验表明，含干鲨鱼肉的日粮获得的EA值与标准商业日粮（普瑞纳以及基于1.6:1.0豆粕：棉籽粕混合物的日粮）之间存在显著差异（p小于0.05）。含dt-cc混合物的日粮与用作标准的商业日粮之间未发现显著差异。根据EA数据，含6%鲨鱼肉粉的日粮被认为是最好的。含12%dt-cc混合物的日粮给出的EA值与所有含鲨鱼肉粉的日粮相似；然而，根据EA数据，含3%和6%dt-cc面粉混合物的日粮具有更大的营养经济影响。（摘要截断于400字）
