中华预防医学杂志
中華預防醫學雜誌
중화예방의학잡지
CHINESE JOURNAL OF
2010年
10期
913-917
,共5页
李敏%胡贻椿%朴建华%杨晓光
李敏%鬍貽椿%樸建華%楊曉光
리민%호이춘%박건화%양효광
1,4-α-葡萄糖分支酶%淀粉%转基因%水稻%猪%消化
1,4-α-葡萄糖分支酶%澱粉%轉基因%水稻%豬%消化
1,4-α-포도당분지매%정분%전기인%수도%저%소화
1,4-alpha-glucan branching enzyme%Starch%Transgenes%Rice%Swine%Digestion
目的 比较转双反义淀粉分支酶(SBE)基因大米和亲本大米主要营养素的消化率.方法 7只五指山小型去势公猪进行回肠造瘘手术,术后小型猪按随机数字表法随机分为两组,采用交叉法分别喂饲转基因大米饲料和亲本大米饲料,收集食糜后分析两种大米中主要营养素的消化率.结果 转基因大米和亲本大米蛋白质的表观消化率分别为69.50%±4.50%、69.61%±8.40%(t=0.01,P=0.994);真消化率分别为87.55%±4.95%、87.64%±9.40%(t=0.01,P=0.994);脂肪消化率分别为72.86%±0.34%、77.89%±13.09%(t=0.95,P=0.378),碳水化合物消化率分别为72.92%±7.43%、92.35%±5.88%(t=4.27,P=0.005);转基因大米中17种氨基酸的表观消化率和真消化率与亲本大米没有差别.结论 转基因大米中碳水化合物消化率低于亲本大米,其余主要营养素的消化率与亲本大米具有实质等同性.
目的 比較轉雙反義澱粉分支酶(SBE)基因大米和親本大米主要營養素的消化率.方法 7隻五指山小型去勢公豬進行迴腸造瘺手術,術後小型豬按隨機數字錶法隨機分為兩組,採用交扠法分彆餵飼轉基因大米飼料和親本大米飼料,收集食糜後分析兩種大米中主要營養素的消化率.結果 轉基因大米和親本大米蛋白質的錶觀消化率分彆為69.50%±4.50%、69.61%±8.40%(t=0.01,P=0.994);真消化率分彆為87.55%±4.95%、87.64%±9.40%(t=0.01,P=0.994);脂肪消化率分彆為72.86%±0.34%、77.89%±13.09%(t=0.95,P=0.378),碳水化閤物消化率分彆為72.92%±7.43%、92.35%±5.88%(t=4.27,P=0.005);轉基因大米中17種氨基痠的錶觀消化率和真消化率與親本大米沒有差彆.結論 轉基因大米中碳水化閤物消化率低于親本大米,其餘主要營養素的消化率與親本大米具有實質等同性.
목적 비교전쌍반의정분분지매(SBE)기인대미화친본대미주요영양소적소화솔.방법 7지오지산소형거세공저진행회장조루수술,술후소형저안수궤수자표법수궤분위량조,채용교차법분별위사전기인대미사료화친본대미사료,수집식미후분석량충대미중주요영양소적소화솔.결과 전기인대미화친본대미단백질적표관소화솔분별위69.50%±4.50%、69.61%±8.40%(t=0.01,P=0.994);진소화솔분별위87.55%±4.95%、87.64%±9.40%(t=0.01,P=0.994);지방소화솔분별위72.86%±0.34%、77.89%±13.09%(t=0.95,P=0.378),탄수화합물소화솔분별위72.92%±7.43%、92.35%±5.88%(t=4.27,P=0.005);전기인대미중17충안기산적표관소화솔화진소화솔여친본대미몰유차별.결론 전기인대미중탄수화합물소화솔저우친본대미,기여주요영양소적소화솔여친본대미구유실질등동성.
Objective To compare the digestibility of main nutrients in genetically modified rice with double antisense starch-branching enzyme gene and parental rice. Methods Seven Wuzhishan healthy adult barrows were surgically fitted with a T-cannula at the terminal ileum. After surgery, seven pigs were randomly divided into two groups, and fed genetically modified rice and parental rice by a crossover model. Ileal digesta were collected for analysis of main nutrient digestibility. Results The apparent digestibility levels of protein in genetically modified rice and parental rice were 69. 50% ± 4. 50%,69. 61% ± 8.40%, respectively(t = 0. 01, P = 0. 994 ); true digestibility levels of protein were 87.55% ±4. 95% ,87. 64% ± 9. 40%, respectively ( t = 0. 01, P = 0. 994 ); fat digestibility levels were 72. 86% ±0.34% ,77. 89% ± 13.09%, respectively ( t = 0. 95, P = 0.378 ); carbohydrate digestibility levels were 72.92% ± 7.43%, 92.35% ± 5. 88%, respectively ( t = 4. 27, P = 0. 005 ) . The apparent and true digestibility of 17 amino acids had no significant difference in the two rice. Conclusion Carbohydrate digestibility in genetically modified rice was significantly lower than that in nongenetically modified rice,other main nutrients digestibility in the two rice have substantial equivalence.
