【摘要】 目的 评价转fat-1基因猪肉粉的蛋白质功效比，从而评价转fat-1基因猪肉粉的营养价值。方法 60只断乳SD大鼠按性别、体重随机分为酪蛋白对照组、亲本对照组和转基因组，每组20只，雌雄各半。3组大鼠分别饲喂对应的配制饲料(蛋白质含量均为10%)28 d。每周记录大鼠体重及摄食量，试验末期采血测定血常规和血生化指标，计算食物利用率、脏体比和蛋白质功效比。结果 试验期间各组大鼠体重均稳定增长，血液学指标和脏体比中个别指标差异有统计学意义，未发现有生物学意义的改变。转基因组的食物利用率高于酪蛋白组(P<0.05),等同于亲本对照组。转fat-1基因猪肉粉和亲本大白猪肉粉的蛋白质功效比均高于酪蛋白(P<0.05)。结论 转fat-1基因猪肉粉在蛋白质功效比上等同于亲本大白猪肉粉。更多还原

【Abstract】 OBJECTIVE To evaluate the protein efficiency ratio(PER) of genetically modified pork powder with fat-1 gene(GM group), and thus evaluate whether the nutritional evaluation value of fat-1 gene pork powder has changed.METHODSSixty weaned SD rats(60-80 g) were randomly divided into casein group, parental control group and GM group according to sex and weight, 20 rats in each group, half of each sex. The rats in the three groups were fed with corresponding formulated feed containing 10% protein for 28 days. The body weight and food intake of each group were recorded weekly. Blood was collected at the end of the experiment to determine hematology and blood biochemical indexes. The food utilization rate, organ/body weigh indexes, PER and corrected PER were calculated.RESULTS The weight of rats in all groups increased steadily during the experimental period. Statistically significant differences were found in some hematology and blood biochemical indexes and organ/body weigh indexes. No biologically significant changes were found. The food utilization rate of GM group was higher than that of casein group(P<0.05), which was equivalent to that in the parental control group. The PER of both genetically modified pork powder with fat-1 gene and parental white pork powder were higher than that of casein(P<0.05).CONCLUSION The PER of genetically modified pork powder with fat-1 gene was equal to that of its parental white pork powder.更多还原