通过γ射线辐照降低黏度来提高黑麦对肉鸡的营养价值。

Improvement of the nutritive value of rye for broiler chickens by gamma irradiation-induced viscosity reduction.

作者信息

Campbell G L, Classen H L, Reichert R D, Campbell L D

出版信息

Br Poult Sci. 1983 Apr;24(2):205-12. doi: 10.1080/00071668308416731.

Abstract

A study was undertaken with chickens to determine the effect of irradiation treatment on the viscosity-inducing properties of polysaccharide components of rye. Three-week body weight, food utilisation, fat retention, and bone ash of chicks were substantially improved by irradiating rye (0 to 10 Mrad) and were maximal at 6 Mrad. Irradiation of the entire diet resulted in no further improvement over irradiating the rye fraction alone. The improved performance coincided with radiation-induced damage to rye polysaccharides, as indicated by reduced viscosity and increased concentrations of reducing sugars.

摘要

进行了一项以鸡为对象的研究，以确定辐照处理对黑麦多糖成分诱导黏度特性的影响。通过辐照黑麦（0至10兆拉德），雏鸡的三周龄体重、食物利用率、脂肪保留率和骨灰含量得到显著改善，且在6兆拉德时达到最大值。对整个日粮进行辐照相较于仅辐照黑麦部分并无进一步改善。性能的改善与辐照引起的黑麦多糖损伤相一致，表现为黏度降低和还原糖浓度增加。