魚粉의 加工方法에 의한 生物學的 評價 및 아미노산利用率에 관한 硏究 = Studies on the Biological Evaluation and Availble Amino Acid of Fish Meals for Different Processing Methods
저자
金大鎭 (農科大學, 畜産學科)
발행기관
학술지명
권호사항
발행연도
1982
작성언어
Korean
KDC
040.000
자료형태
학술저널
수록면
637-690(54쪽)
제공처
소장기관
In these experiments, the processing methods of flame drying(T₁),sun drying (T₂)and overheating sardine fish meal(T₃)and sun drying file by-products fish meal(T₄)were evaluated in term of biological value, amino acid availability and metabolizable energy contents.
The animal used in the experiments were male broiler chicks and semipurified diet was fed during 2 biological evaluation tests and 6 metabolic trials for amino acid availability by differnet methods and metabolizable energy determination.
The results obtainned are as follows;
1. Microbial contamination, chemical and biological evaluation of processing method of fish meal.
1) The sun drying methods(T₂,T₄) were inferior to flame dring (T??) and overheating(T₃) for microbial contamination. And microbial contamination was more conspicuous for file by-products fish meal(T₄) than for sardine fish meal in sun drying methods. Coliforn counts were 14×10³/g for sun drying file by-products fish meal(T₄) and less than 100/g for overheating sardine fish meal(T₃). However, salmonella was negative for all treatments.
2) Proximate analysis showed no ditference among fish meals with different processing methods, but difference of chemical components between sardine fish meal and file by-products fish meal was noted. The protein and amino acid content of sardine fish meals were higher than those of file by-products fish meal(T₄). However, calcium and phosphorus contents of file by-products fish meal was 2 or 3 times higher than sardine fish meals.
3) The chemical score of sun dried(T₂), overheated(T₃), flame dried sardine fish meal(T₁) and sun dried file by-products fish meal(T₄) were 87.17%, 82.12%, 79.97% and 76.17%, respectively.
4) Pepsin digestible nitrogen was affected by heat treatments; it decreased with increasing heating temperature and the lengthening of drying time. The 82% of pepsin digestible nitrogen for sun dried sardine fish meal(T₂) was decreased significantly (P<0.05) to 58.4% for heating 60 minutes at 150℃ and 15% for 120 minutes at 150℃.
5) In both Expt. 1 and Expt. 2, the daily weight gain for overheated sardine fish meal treatment was significantly (P<0.05) lower than sun dried one, and that of sun dried file by-products fish meal(T₄) was slightly low without statistical difference.
6) In Expt. 1, no significant difference difference was detected between groups for feed consumption. However, in Expt. 2, the feed consumption of overheated sardine fish meal(T₃)was remarkably decreased when compared with other groups.
7) In Expt. 1, insignificant difference was detected between groups for feed efeiciency. However, in Expt. 2, the feed efficiency of overheated sardine fish meal(T₃) was remarkably lower than that of other treatments and insignificant difference was noted between treatments.
8) In Expt. 1, protein efficiency ratio of overheated sardine fish meal treatment (T₃)was significantly (P<0.05) decreased when compared with other treatments. Also protein efficiency ratio for sun dried sardine fish meal(T₂)was significantly higher than that of sun dried file by-products fish meal without significant difference among other treatments. However, in Expt. 2, overheated sardine fish meal(T₃) showed significantly lower protein efficiency ratio(P<0.05).
9) In Expt.1, net protein ratio of overheated sardine fish meal group(T₃)and sun dried file by-products fish meal group(T₄) was significantly lower than that of sun dried sardine fish meal(T₂)without significant difference among other treatments. However, in Expt. 2, the overheated sardine fish meal treatment showed significantly lower net protein value(P<0.05).
10) In both experiments, net protein utilization of overheated sardine fish meal treatment(T₃) was significantly lower(P<0.05) without significant difference among other treatments.
11) In Expt.1, true nitrogen digestibility of overheated sardine fish meal(T₃) was significantly decreased to 52.3%, whereas true nitrogen digestibility of sun dried file by-products fish meal(T₄) was significantly higher than sun dried or flame dried sardine fish meal treatment. In Expt. 2, true nitrogen digestibility of sun dried sardine fish meal treatment(T₂) was significantly higher than that of flame dried(T₁) and overheated sardine fish meal(T₃).
In conclusion, sun drying and flame drying were identified to be rational processing method in biological evaluation view point and overheating was main factor in reducing the biological value.
2. Amino acid availability and comparison of the determination methods for differently processed fish meals.
1) In the metabolic experiment 1, the essential amino acid availability of sun dried sardine fish meal(T₂), sun dried file by-products fish meal(T₄) and flame dried sardine fish meal(T₁) were 89.74%, 86.28%, and 81.46%, respectively. However, that of overheated sardine meal(T₃)was reduced markedly to 46.79%(P<0.05).
2) In the metabolic experiment 2, the essential amino acid availability of sun dried sardine fish meal(T₂), sun dried file by-products fish meal(T₄), flame dried sardine fish meal(T₁) and overheat sardine fish meal(T₃) were 94.20%, 86.26%, 82.56% and 79.12%, respectively, showing the superiority of sun drying sardine fish meal treatment. The significant difference(P<0.05) was revealed among availability of essential amino acids in all treatments.
All amino acids had significantly(P<0.05) different availability in all treatments. The availability of isoleucine, valine, lysine and threonine were significantly decreased(P<0.05) among the amino acids.
3) In the metabolic experiment 3, the essential amino acid availability of sun dried sardine fish meal(T₂), sundried file by-products fish meal(T₄) flame dried(T₁) and overheated sardine fishmeal(T₃) were 86.94%, 76.76%, 75.54% and 72.54%, respectively. The availability of T₄,T₁ and T₃ were very similar except for T₂. As for the amino acid availability overheated sardine fish meal group(T₃) whowed a significant difference(P<0.05).
4) In the metabolic experiment 4, the essential amino acid availability of sun dried(T₂), flame dried sardine fish meal, sundried file by-products fish meal and overheated sardine fish meal(T₃) were 98.14%, 95.33%, 90.73% and 84.02% respectively. The availability of T₂ was 13% higher than that of T₃(P<0.05).
5) As for the determination methods of essential amino acid availability, the availability of phenylalanine and lysine in overheated fish meal(T₃) was significantly decreased(P<0.05).
6) The amino acid availability difference of several methods was determined and the correction of metabolic fecal plus endougenous urinary nitrogen was made by N-free diet feeding or by fasting methods. The metabolic fecal plus endogenous urinary amino acid excretion was increased by nitrogen free diet, and by increased age and body weight. However it was evident that the sun dried sardine fish meal(T₂) was higher than overheated one(T₃) in amino acid availability.
3. Energy content determination of cifferently processed fisg meals.
1) No remarkable difference was found in apparently metabolizable energy (AME) and true metabolizable energy(TME) value of semipurified diets used in biological evaluation. However, the values were somewhat lower for nitrogen free diet(Cot) and sun dried file by-products fish meal(T₄).
2) The conversion rate of gross energy(GE) to AME and TME for sun dried sardine fish meal(T₂) was comparatively higher, 87% and 92%, respectively but the conversion rate was similar for other treatment in the biological test diets.
3) The AME of 1 gm. dry matter of flame dried(T₁), sun dried(T₂) , overheated sardine fish meal(T₃) and sun dried file by-products fish meal(T₄) were 2.83, 2.69, 2.66 and 2.55 kcal, respectively.
4) The TME of 1 gm. dry matter of differently processed fish meals were 3.79(T₁), 3.40(T₂), 3.36(T₃) and 3.29 kcal(T₄). in the same order as AME value.
5) The conversion rate of GE to AME for sun dried sardine fish meal(T₂)and file by-products fish meal(T₄) were 62% whereas those of flame dried(T₁) and overheated sardine fish meal(T₃) tended to be reduced to 57% and 52%, respectively.
6) The conversion rates of GE to TME of sun dried file by-products fish meal (T₄), sun dried(T₂), and flame dried sardine fish meal(T₁) were 80%, 78% and 77%, respectively. However, that of overheated fish meal(T₃) was reduced to 67%.
In conclusion, the sun drying method was identified to be rational method and the overheated fish meal treated in the inappropriate dryer was remarkably low in biological value, amino acid availability and energy contents. However, the flame dried fish meal treated in the well-equipped dryer showed similar value as sun dried one.
Under the normal drying condition, the sardine and file by-products fish meal was similar in biological value and amino acid availability, but differed in TME contents when mixed at same level of protein because file by-products fish meal was contained higher crude ash than whole sardine fish meal.
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