大豆生物活性肽对蛋鸡生产性能的影响.docVIP

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大豆生物活性肽对蛋鸡生产性能的影响.doc

大豆生物活性肽对蛋鸡生产性能和蛋白质代谢的影响及调控机理 陈小莺 张日俊 摘 要 本试验采用296日龄健康罗曼商品蛋鸡189只,随机分成3组,在相同基础日粮中添加0、120、180mg/kg大豆生物活性肽,试验期为4周。结果表明:添加大豆肽可显著提高蛋鸡产蛋率和饲料转化效率(P0.05);血浆谷草转氨酶(GOT)、谷丙转氨酶(GPT)活性显著提高(P0.01),总蛋白(TP)、清蛋白(ALB)有提高的趋势(P0.05),尿酸含量显著下降(P0.05),血糖含量显著上升(P0.05);血浆甲状腺激素(T3/T4)、胰岛素水平显著上升(P0.05),胰高血糖素水平显著下降(P0.05)。试验表明,大豆生物活性肽可以提高蛋鸡生产性能,改善蛋白质代谢。 关键词 大豆生物活性肽;生产性能;血液生化指标;蛋白质代谢 中图分类号 S831.5 Modulating Mechanism of Soybean Bioactive Peptides on Performance and Protein Metabolism in Laying Hens Cheng Xiaoying, Zhang Rijun Abstract 189 Lohman laying hens of 296d were randomly individed into 3 groups,one was fed with the basal diet,as the control;other two groups were fed with the basal diet added with 120,180mg/kg soybean bioactive peptides(SBP).The experiment lasted for four weeks.The results were as follows: The laying performance and feed efficiency were improved significantly (P0.05)with SBP;The activity of GOT,GPT were improved significantly(P0.01),the TP,ALB have a trend of increase,but have no prominent difference(P0.05),blood sugar content was elevated significantly(P0.05),while uric acid content was reduced significantly(P0.05). T3/T4, insulin content were elevated significantly(P0.05),respectively.While glucagon was reduced(P0.05).These results showed that :SBP can improve the performance of laying hens,ameliorate the protein metabolism. Key words soybean bioactive peptides;performance;blood biochemical indexes;protein metabolism 小肽(Small Peptides,SP)作为蛋白质的消化产物,在氨基酸消化吸收及动物营养代谢中起着重要作用。近年来,对寡肽(Oligo Peptides,OP)特别是小肽的吸收机制、吸收途径、组织利用及其在蛋白质代谢中的作用等有进一步的认识。小肽转运系统转运速度快、耗能低、载体不易饱和,可以缓解肠壁细胞对不同游离氨基酸(FAA)摄入的竞争(Silk,1974;Ganapathy,1985;Matthews,1980),而且肽本身对氨基酸或肽的转运起促进作用(Bama,1993),进而影响动物体内蛋白质代谢。小肽迅速吸收及相继产生的机体内分泌变化可能影响不同组织蛋白质的代谢(Monchi, Rerat,1993);组织可以直接利用肽中氨基酸合成体蛋白(Backwell,1994);当以小肽形式作为氮源时,整体蛋白质沉积高于相应氨基酸日粮或完整蛋白质日粮(Boza等,1995)。生物活性肽(Bioactive Peptides,BAP)是能够调节生物机体的生命活动或有特殊的生理作用的肽类,对动物的消化机能、蛋白质代谢、脂类代谢、免疫机能等均有生理活性作用。饲粮中添加少量肽类可以显著提高动物生产性能和饲料利用率(Parisini等,1989;施用晖,1996)。 大豆生物活性肽(Soybean Bioactive

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