Anti-cold stress nutritional preparation for quail
A nutritional preparation and cold stress technology, applied in the fields of application, animal feed, additional food elements, etc., can solve the problems of increasing production costs and carbon emissions, improve production performance and disease resistance, accelerate absorption, and reduce peroxidation The effect of matter formation
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Embodiment 1
[0025] (1) Preparation of wheat hydrolyzed protein: put 9~10wt% gluten powder suspension solution in the enzyme reactor, heat to 50°C, adjust the pH to 8.0~8.3 with 1mol / L sodium hydroxide solution, and then press The ratio of enzyme to protein is 1:100 (mass ratio), add alkaline protease, drop sodium hydroxide solution during the reaction to stabilize the pH at 8.0~8.3, react for 2.5~3 hours, add HCl solution to adjust the pH to 7.0, Hydrolyze with 0.2~0.3% (mass percentage) flavor enzyme for 1.5~2 hours, heat the reaction solution to boiling and keep it for 5~10 minutes to inactivate the enzyme, cool to 25~30°C, then centrifuge at 2000 rpm for 10 minutes, and The supernatant is spray-dried to obtain the wheat hydrolyzed protein. Wheat protein hydrolyzate is also commercially available.
[0026] (2) Preparation of chickpea protein peptide: 8~10wt% chickpea protein powder (commercially available, or prepared from chickpea according to the conventional protein powder preparati...
Embodiment 2
[0032] (1) Effect of the preparation of the present invention on physiological and biochemical indicators related to cold stress in quail in a cold environment
[0033]Experimental design: 600 30-day-old healthy Difak quails were selected and randomly divided into 6 groups, namely group 0 (non-cold stress control group), group 1 (cold stress control group), and groups 2-5 (experimental group), with 100 rats in each group, and 4 replicates, each with 25 rats. The temperature of group 0 was 23°C (suitable temperature), the temperature of group 1~5 was 13°C (in a state of cold stress), and the test time was 18 days; ~5 groups were fed diets containing 1.5%, 2.0%, 3% and 4% (percentage by weight) of the anti-cold stress nutritional preparation (Example 1) of the above scheme 2, the composition and nutritional level of the experimental diets are shown in Table 2 .
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