发酵茶渣蛋白的提取 及其对皖南三黄鸡养分表观代谢率的影响.

The experiment aimed to study the extraction of protein from fermented tea residue and its effect on the apparent nutrient metabolism rate of Wannan Sanhuang chickens. The raw material was fermented tea residue, and the alkaline solubilization and acid precipitation method was used to extract the tea protein, with the protein extraction rate as the evaluation index of the orthogonal experiment to determine the optimal extraction process. One hundred and twenty one-day-old Wannan Sanhuang chickens were selected and randomly divided into four groups, with three replicates per group, each containing 10 chickens. The control group was fed a basic diet, and the experimental groups were supplemented with 0.6%, 0.8%, and 1.0% tea protein in the basic diet, respectively. The pretest period was seven days, and the formal experimental period was 28 days. A metabolic experiment was conducted at the age of 31 days to analyze the apparent metabolizable rates of dietary dry matter (DM), crude protein (CP), crude fat (EE), calcium (Ca), and phosphorus (P). The results showed that the optimal extraction conditions for tea protein were a NaOH concentration of 0.15 mol/L, an extraction time of 80 minutes, an extraction temperature of 75 ℃, a liquid-to-material ratio of 50 mL/g. Under these process conditions, the extraction rate of tea protein from fermented tea residue was 51.09%. The apparent metabolizable rates of DM, CP, EE, Ca, and P in the Wannan Sanhuang chickens fed with 0.8% and 1.0% tea protein were significantly higher than those in the control group (P<0.05). The study indicates that the addition of 0.8% to 1.0% tea protein in the diet can improve the apparent nutrient metabolism rate in Wannan Sanhuang chickens. [ABSTRACT FROM AUTHOR]