Wang X, Parsons C M
Department of Animal Sciences, University of Illinois, Urbana 61801, USA.
Poult Sci. 1997 Mar;76(3):491-6. doi: 10.1093/ps/76.3.491.
Experiments were conducted to evaluate the effects of five commercial processing systems and to a lesser extent, processing temperature within system, on protein quality of feather meals (FM). Two hog hair meals (HH) were also evaluated. True digestibilities of AA were determined with a 48-h excreta collection assay using cecectomized cockerels. Protein efficiency ratio (PER; grams of gain:grams of CP consumed) was determined with chicks by feeding Met-fortified 15% CP diets containing a FM or HH as the sole source of dietary protein. The six FM samples averaged 88.7% CP, 1.99% Lys, 4.83% Cys, and 0.71% Met on a DM basis. For HH, these values were 92.6, 2.78, 3.76, and 0.85%, respectively. True digestibilities of amino acids and PER of the FM varied among processing systems (e.g., lysine digestibility range was 58 to 72%, PER range was 0.71 to 1.13). Increasing the temperature during processing had no significant effect on protein quality of one FM and one HH. Digestibilities of AA in the FM water-soluble fraction collected after cooking were higher than those in the insoluble fraction. True amino acid digestibility coefficients for FM were higher than those for HH, whereas the PER of several FM were lower than those of HH. The latter response was probably due to the higher Lys content in the HH. The results of this study suggested that type of commercial processing system or conditions can affect the protein quality of FM.
进行了实验，以评估五种商业加工系统以及在较小程度上系统内加工温度对羽毛粉（FM）蛋白质质量的影响。还评估了两种猪毛粉（HH）。使用切除盲肠的公鸡通过48小时排泄物收集试验测定氨基酸的真消化率。通过给雏鸡饲喂含FM或HH作为膳食蛋白质唯一来源的蛋氨酸强化15%粗蛋白日粮来测定蛋白质效率比（PER；增重克数：消耗粗蛋白克数）。六个FM样品以干物质计平均含粗蛋白88.7%、赖氨酸1.99%、胱氨酸4.83%和蛋氨酸0.71%。对于HH，这些值分别为92.6%、2.78%、3.76%和0.85%。FM的氨基酸真消化率和PER在不同加工系统间存在差异（例如，赖氨酸消化率范围为58%至72%，PER范围为0.71至1.13）。加工过程中提高温度对一种FM和一种HH的蛋白质质量没有显著影响。蒸煮后收集的FM水溶性部分中氨基酸的消化率高于不溶性部分。FM的真氨基酸消化率系数高于HH，而几种FM的PER低于HH。后一种反应可能是由于HH中赖氨酸含量较高。本研究结果表明，商业加工系统的类型或条件会影响FM的蛋白质质量。
