【摘要】 为分析挤压膨化豆粕工艺中木糖添加量对反刍动物美拉德反应程度、体外瘤胃降解和小肠消化特性的影响，本研究将豆粕饲料原料粉碎后分别添加0.5%、1.0%、1.5%、2.0%和2.5%的木糖，采用双螺杆挤压工艺制得挤压膨化豆粕，通过测定色差、褐变程度以及纤维和蛋白质组成，分析挤压膨化工艺对豆粕蛋白质美拉德反应的影响。此外，采集4头体重400 kg、装有永久性瘘管的安格斯阉牛的瘤胃液，采用体外三步法研究木糖添加量对挤压膨化豆粕瘤胃降解特性和小肠消化情况的影响。结果表明：1)样品的中性洗涤纤维（NDF）、中性洗涤不溶蛋白质（NDICP）、酸性洗涤纤维（ADF）和酸性洗涤不溶蛋白质（ADICP）随着木糖添加量增加而极显著增加（P<0.001），氮溶解指数（NSI）极显著降低（P<0.001）。2)不同木糖添加量对样品的颜色（L*、a*、b*和ΔE）和美拉德反应（MR）程度(OD₂₄₉和OD₄₂₀)均有显著影响（P<0.05）。a*、ΔE随木糖添加量的增加而显著升高（P<0.05）,L*和b*显著降低（P<0.05）。3)挤压膨化处理组的干物质（DM）过瘤胃率和体外全消化道消化率、粗蛋白质过瘤胃率（RUP（CP））、瘤胃不可降解蛋白质（RUP）、小肠可消化粗蛋白质（IDCP）均显著高于豆粕组（P<0.05），木糖添加1.0%和1.5%组的DM过瘤胃率显著高于对照组和其他处理组（P<0.05）,1.0%和1.5%组差异不显著（P>0.05）。综上，添加木糖可以显著增强挤压膨化豆粕的美拉德反应，从而提高其过瘤胃率；当添加量为1.0%时，过瘤胃效果最佳。更多还原

【Abstract】 To investigate the effects of xylose addition on the Maillard reaction degree,in vitro rumen degradation,and small intestinal digestive properties,this study was conducted by crushing soybean meal feedstuffs and adding xylose at concentrations of 0.5%,1.0%,1.5%,2.0%,and 2.5%to the extruded puffing soybean meal using a twin-screw extrusion process.The impact of the extrusion puffing process on the protein Maillard reaction of soybean meal was analyzed by measuring color differences,the degree of browning,and the composition of fiber and protein.Additionally,rumen fluid was collected from four Angus steers,each weighting 400 kg and fitted with permanent fistulas,and a three-step in vitro method was employed to examine the effects of xylose addition on the rumen degradation characteristics and small intestinal digestion of extruded puffing soybean meal.The results showed as follows:1) The neutral detergent fiber （NDF）,neutral detergent insoluble crude protein （NDICP）,acid detergent fiber （ADF）,and acid detergent insoluble crude protein （ADICP） of the samples significantly increased with the increase of xylose Highly supplemental level （P<0.001）,and the nitrogen solubility index （NSI） extremely significantly decreased （P<0.001）.2)Different amounts of xylose addition have a significant impact on the color parameters （L*,a*,b*,andΔE） and the degree of Maillard reaction （MR）(OD₂₄₉ and OD₄₂₀)（P<0.05）.The values of a*andΔE increased significantly with higher xylose addition,while L*and b*decreased significantly （P<0.05）.3)The rumen-undegradable rate of DM,in vitro total digestive tract digestibility,rumen-undegradable protein （RUP（CP））,RUP,and small intestinal digestible crude protein （IDCP） in the extrusion and puffing treatment group were significantly higher than those in the soybean meal group （P<0.05）.Additionally,the rumen-undegradable rate of DM in the xylose addition groups of 1.0%and 1.5%was significantly higher than that in the control group and other treatment（P<0.05）.In conclusion,adding xylose can significantly enhance the Maillard reaction of extrusion puffing soybean meal and increase its rumen passage rate,and the rumen passage effect of soybean meal supplemented with 1.0%xylose is optimal.更多还原