本文用⁵¹Cr_2O₃作指标物,测定了几种实验饵料的蛋白质及氨基酸的消化率,并研究了一些加工方法对消化率的影响。 根据实验结果,花生饼、大豆饼、秘鲁鱼粉和小杂鱼虾被认为是对虾配合饵料的优质蛋白源。蛋白质消化率随蛋白源种类、状态的不同而变化(70.8—97.1％)。鲜贻贝肉的蛋白质消化率比干品的高得多。鱼粉消化率的高低根据其质量好坏而定。 在一定程度上,氨基酸的消化率随着它的含量增加而上升,并和蛋白质氨基酸本身的结构性质有关。 过18目筛的花生饼蛋白质消化率较低,过40至100目筛的各组花生饼蛋白质消化率没有明显差异。60℃烘干、晒干和远红外供干的花生饼,蛋白质消化率没有明显差异,而105℃烘干者,不易被消化。远红外烘干时大多数氨基酸的消化率没有显著影响,但苏氨酸和缬氨酸的消化率有一定程度的下降。3％的褐藻胶对蛋白质和大多数氨基酸的消化率影响不大,但赖氨酸和缬氨酸的有所下降。

The rates of digestibility of the protein and AA in several test feeds were estimated by using Cr2O3 as an indicator. The effects of some processing methods on the digestibility were studied too.According to the result, peanut cake, soybean cake, fish meal made in peru and the mixed meal of small fishes and shrimps could be considered as good protein sources of feed on P.orientalis. The rotes of digestibility varied with protein sources and their states, from 70.8% to 97.1%. The digestibility of fresh meat of Mytilus edulis -was much higher than that of the dried one. The better the quality of fish meal, the higher its digestibility got.To some extent, the AA digestibility rose -with the increase of its content, and was related to the structure properties of protein and AA.The powder of peanut cake, through 18-mesh sieve, showed lower digestibility. However, there was no obvious difference in the digestibility of the powder through 40 to 100-mesh sieve. The peanut cake feeds dried under 60℃ in an oven, sunshine or far-infrared ray had no appreciable difference in their protein digestibility. But the feed dried under 105℃ in an oven was less digestible. Drying by far-infraed ray didn't of notably affect the digestibility of most AA, but that of Thr. Val was reduced. 3% sodium alginate didn't of affect the digestibility of protein and various AA but reduced that of Lys and Val.