血红蛋白粉制备及其对断奶仔猪生产性能和免疫机能的影响
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摘要
本试验通过对血红蛋白制取方法的筛选，选择最经济、最简单的方法制得血红蛋白粉，并进行粗蛋白和氨基酸分析与国产鱼粉相对比。通过断奶仔猪(35日龄)的饲养试验、消化试验和血液指标分析，研究了血红蛋白粉对断奶仔猪生产性能和免疫机能的影响。试验结果表明：
1、血红蛋白粉是一种粗蛋白含量达91％的动物性蛋白源，且含有丰富的血红素铁。含有高的赖氨酸，但异亮氨酸缺乏。
2、经过用不同方法处理猪血球得到血红蛋白粉的筛选，从经济效益和大批量生产的角度出发选择用自来水作为破膜液是最适合规模化生产的。
3、通过消化试验证明，试验组与对照组之间除了铁的消化率外，其它营养物质的消化率没有显著性差异，但铁的消化率随血红蛋白粉添加量的增加而升高。
4、通过饲养试验表明，添加3％血红蛋白粉组仔猪的发病率(包括气喘病和腹泻病)和死亡率最低。并且添加3％血红蛋白粉组仔猪的生产性能也最高。
5、从血液指标分析来看，试验组与对照组仔猪的部分血液指标存在显著差异。转铁蛋白、IgG、血浆铁含量、血红蛋白含量都随血红蛋白粉添加量的增加而上升；血浆尿素氮随血红蛋白粉添加量的增加而降低；只有血糖浓度没有显著性差异。
Hemoglobin powder was extracted by the most economic and at the same time the simplest method. The concentration of protein and amino acids were analyzed and compared with that of domestic fish meal. Feeding experiment, digestion as well as analysis of blood indices were conducted to investigate the effect of hemoglobin powder on performance and immunity function of weeding piglets on 35 days. The results are as follows:
1. Hemoglobin powder is a kind of animal quality protein feed, containing 91% of CP, plentiful hemochrome iron, high lysine but low isoleucine.
2. From the point of economic efficiency and mass production, the best breaking-cellular membrane liquid of hemoglobin powder is running water.
3. Digestion trial indicates that the digestibility of nutrients are not significantly different between control group and treatment group. Except for that of iron which increases when adding more hemoglobin powder in the diet.
4. Feeding experiment shows that disease incidence (including asthma and diarrhea)and death rate of weeding piglets sre the lowest when adding 3% hemoglobin powder in the diet. And the grain weights of piglet are the best in the group adding 3% of hemoglobin powder.
5. According to analysis of blood indices. Transferion, IgG. Plasma iron. Hemoglobin levels increase significantly while PUN concentration decreases apparently in treatment group, only blood sugar concentration remains no different.
1、血红蛋白粉是一种粗蛋白含量达91％的动物性蛋白源，且含有丰富的血红素铁。含有高的赖氨酸，但异亮氨酸缺乏。
2、经过用不同方法处理猪血球得到血红蛋白粉的筛选，从经济效益和大批量生产的角度出发选择用自来水作为破膜液是最适合规模化生产的。
3、通过消化试验证明，试验组与对照组之间除了铁的消化率外，其它营养物质的消化率没有显著性差异，但铁的消化率随血红蛋白粉添加量的增加而升高。
4、通过饲养试验表明，添加3％血红蛋白粉组仔猪的发病率(包括气喘病和腹泻病)和死亡率最低。并且添加3％血红蛋白粉组仔猪的生产性能也最高。
5、从血液指标分析来看，试验组与对照组仔猪的部分血液指标存在显著差异。转铁蛋白、IgG、血浆铁含量、血红蛋白含量都随血红蛋白粉添加量的增加而上升；血浆尿素氮随血红蛋白粉添加量的增加而降低；只有血糖浓度没有显著性差异。
Hemoglobin powder was extracted by the most economic and at the same time the simplest method. The concentration of protein and amino acids were analyzed and compared with that of domestic fish meal. Feeding experiment, digestion as well as analysis of blood indices were conducted to investigate the effect of hemoglobin powder on performance and immunity function of weeding piglets on 35 days. The results are as follows:
1. Hemoglobin powder is a kind of animal quality protein feed, containing 91% of CP, plentiful hemochrome iron, high lysine but low isoleucine.
2. From the point of economic efficiency and mass production, the best breaking-cellular membrane liquid of hemoglobin powder is running water.
3. Digestion trial indicates that the digestibility of nutrients are not significantly different between control group and treatment group. Except for that of iron which increases when adding more hemoglobin powder in the diet.
4. Feeding experiment shows that disease incidence (including asthma and diarrhea)and death rate of weeding piglets sre the lowest when adding 3% hemoglobin powder in the diet. And the grain weights of piglet are the best in the group adding 3% of hemoglobin powder.
5. According to analysis of blood indices. Transferion, IgG. Plasma iron. Hemoglobin levels increase significantly while PUN concentration decreases apparently in treatment group, only blood sugar concentration remains no different.
引文
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2 袁勤生等．猪血清蛋白的分离纯化．生化药物杂志，1984，(3)：33-36
3 Halliday DA:Blood-a source of proteins, Process Biochemistry. 1973, 8(12):15-17
4 Tybor P T et al:Functional properties of proteins isolated from borine blood by a continuous pilot process. J Food secien 1975,40:155-159
5 Cirouenau I:Production of blood plasma and its use in the meat industry. Industria Allmentara. 1973,24(12):667-670
6 Nakamira T. et al:Addition of frozen blood plasma to processed meat products. J. Jap Soc. Food Sci Tech. 1983,30(10):585-588
7 Oellungeath I M et al:Color, pigment and iron content of meat louves with blad, blood emulsion or mechanically deboned meat added. J. Fad Sci. 1985;50:1551-1555
8 刘绣云等．猪血饼干防冶缺铁性贫血的效果观察．营养学报，1987，9(2)：122-126
9 李万荣．冻结血浆在肉制品方面的应用研究．肉类工业，1987(4)：44-47
10 张馨慧等．臭氧脱色猪血红蛋白功能之探讨。食品科学(台湾省)，1996(4)：529-537
11 秦晓玲等．猪血红蛋白液制备及在血红蛋白质控的应用．中华医学检验杂志，1991，14(3)：183-184
12 张玉生等．主编．动物生理学(第一版)[J]．北京：中国科学技术出版社，1994
13 Quigly, J.D., Ⅲ, K.R. Martin, H.H. Dowlen, L.B. Wallis, and K. Lamar. Immunoglobulin concentration, specific gravity and nitrogen fractions of colostrums from Jersey cows. J. Dairy Sci.1994, (77):264-269
14 敖长金．1998．新生仔猪吸收IgG的影响因素及其机理研究．内蒙农牧学院博士学位论文．
15 徐子伟等．发酵血粉在猪的氨基酸及常规养分可消化性研究．中国畜牧杂志，1996，32(5)；11-13．
16 郑春田等．高血球粉低蛋白质日粮补充异亮氨酸对仔猪生产性能和血液生化指标的影响．中国畜牧兽医学会动物营养学分会第八届学术研讨会论文集，黑龙江人民出版社．P98-103．
17 宋国隆等．血浆蛋白粉对仔猪生长性能的影响．饲料工业，1999，20(6)：21-24
18 Kats. The Effects of spray-Dried Blood Meal on Growth Performance of the Early-weanwd Pig[J].Anim Sci.,1994,72(11):2860-2869
19 沈斐凤等．现代无机化学(第一版)．上海：上海科技出版社，1998：157
20 F．A科顿等．基础无机化学(下册)，第十版．北京：科学出版社．1984：412
21 梁曙光等．化学修饰血红蛋白用作人工血液的研究．生物医学工程学杂志，黄牛1994，11(1)：71-79
22 Amberson, W.R.,Blood Substitute. Biol. Rew. 1937,12:48\
23 Devenuto, F., Friedman, H. I., Neville, J. R., PECK, c., appraisal of hemoglobin solution as a blood substitutes. Surg Gyneecol Obtet. 1979,149:417
29 Amberson W.R.,et al: Toxicity of polymerized hemoglobin solutions [J]. Surg Gynecal Obstet, 1933,78:106-107
24 Chang T.M.S, et al: Application of aqueous two phase system in separation/purification of stroma free hemoglobin from animal blood [J]. Art Cells, Blood Subs, and Immob Biotech, 1988,16(1-3):205-215
31 Jing Ning, et al:Biomat Art Cells Art Org. 1990,18(2):219
25 Takahashi T.,et al: Circulation persistence and biodistribution of lyophilized liposome-encapsulated hemoglobin: An oxygen-carrying resuscitative fluid. [J]. Crit Care Med, 1994,22(1):142
26 Autio, K,A new method for globin and heme preparation from blood corpuscle concentrate. Proc. 29th Meating Europ. Meat Res. Workers, Italy. 1983, paperG1:7
27 Kenny, T.A. Development opportunities in animsl by-products. Meat Research Series No.8, 1981, Au Froas Taluntais.
28 Hayakawa, S. et al:Some functional properties under heating of the globin prepared by carboxymethylcellulose. J. Fad Sci.,1982,47:1415
29 Bologna Hulse, J. H. The protein enrichment of bread and baked products. In new protein Foods. ed. Altschul, 1974, Vol. 1A
30 Droste, R. Concealing the use of blood in bread. Chem. Itg., 1915, 39,634; Chem. Abstr.,9,27826
31 Sood, S.,Barney, L.& Ramangaswami, L. (1969).In Occurrence, Causes and prevention of Nutritional Anemias, ed. G. Blix & L. Halberg, Swedish Nutrition Foundation. Almquist & Wiksell, Uppsala, P. 36
32 Zayas,Y.et al: A physical method of impairing lighter colour to bloofd using thin-layer emulsification with fat and milk protein or plant protein. Myasnaya Industriya USSR, 1975, No. 1, P. 20
33 Reizenstein, P. (1980). Hemoglobin fortifition of food and prevention of iron deficiency with hemh iron. Acta Med. Suppl., 629.
34 Takkunen, H. Iron deficiency in the Finnish adult population. Scunfd. J. Haematol. Suppl.,1976; 125, P. 3
35 马美湖．血红蛋白脱色技术及其在食品中的应用．农牧产品开发，1996；10：3-6
36 沈相俊等译．以屠宰畜血液血红蛋白的亚硝基化作为肉制品发色剂．延边农学院学报，1994，16
(2):134-138
37 Constance kies et al:Nutrition Bioavability of Iron. Washington. American Chemical Society Press. 1982;24:198
38 刘绣云等．猪血饼干防治缺铁性贫血的效果观察．营养学报，1987，9：122
39 陈潮燕等．用血红蛋白粉制备流脑菌培养基的实验室分析．广东卫生防疫，2000，26(2)：29-30
40 许勤虎等．动物血液的开发研究．山西食品工业，2001，2：26-28
41 Lee-kyeony Jun, et al:Hemoglobin powder as a dietary animal protein source for juvenile Nile tilapia. Progressive fish-culturist. 1997; 59(4):266-271
42 B. FOUZ, et. Utlization of Hemin and Hemoglobin by Vibrio vulnificus Biotype 2. Applied and Environmental Microbiology. 1996, (8):2806-2810.
43 韩陆奇．用猪血制成铁果胶．肉品卫生，1996，6：32-33
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67 仲兆银等．血红素铁防制缺铁性贫血研究．海峡医学，1997，9(1)：130-131．
2 袁勤生等．猪血清蛋白的分离纯化．生化药物杂志，1984，(3)：33-36
3 Halliday DA:Blood-a source of proteins, Process Biochemistry. 1973, 8(12):15-17
4 Tybor P T et al:Functional properties of proteins isolated from borine blood by a continuous pilot process. J Food secien 1975,40:155-159
5 Cirouenau I:Production of blood plasma and its use in the meat industry. Industria Allmentara. 1973,24(12):667-670
6 Nakamira T. et al:Addition of frozen blood plasma to processed meat products. J. Jap Soc. Food Sci Tech. 1983,30(10):585-588
7 Oellungeath I M et al:Color, pigment and iron content of meat louves with blad, blood emulsion or mechanically deboned meat added. J. Fad Sci. 1985;50:1551-1555
8 刘绣云等．猪血饼干防冶缺铁性贫血的效果观察．营养学报，1987，9(2)：122-126
9 李万荣．冻结血浆在肉制品方面的应用研究．肉类工业，1987(4)：44-47
10 张馨慧等．臭氧脱色猪血红蛋白功能之探讨。食品科学(台湾省)，1996(4)：529-537
11 秦晓玲等．猪血红蛋白液制备及在血红蛋白质控的应用．中华医学检验杂志，1991，14(3)：183-184
12 张玉生等．主编．动物生理学(第一版)[J]．北京：中国科学技术出版社，1994
13 Quigly, J.D., Ⅲ, K.R. Martin, H.H. Dowlen, L.B. Wallis, and K. Lamar. Immunoglobulin concentration, specific gravity and nitrogen fractions of colostrums from Jersey cows. J. Dairy Sci.1994, (77):264-269
14 敖长金．1998．新生仔猪吸收IgG的影响因素及其机理研究．内蒙农牧学院博士学位论文．
15 徐子伟等．发酵血粉在猪的氨基酸及常规养分可消化性研究．中国畜牧杂志，1996，32(5)；11-13．
16 郑春田等．高血球粉低蛋白质日粮补充异亮氨酸对仔猪生产性能和血液生化指标的影响．中国畜牧兽医学会动物营养学分会第八届学术研讨会论文集，黑龙江人民出版社．P98-103．
17 宋国隆等．血浆蛋白粉对仔猪生长性能的影响．饲料工业，1999，20(6)：21-24
18 Kats. The Effects of spray-Dried Blood Meal on Growth Performance of the Early-weanwd Pig[J].Anim Sci.,1994,72(11):2860-2869
19 沈斐凤等．现代无机化学(第一版)．上海：上海科技出版社，1998：157
20 F．A科顿等．基础无机化学(下册)，第十版．北京：科学出版社．1984：412
21 梁曙光等．化学修饰血红蛋白用作人工血液的研究．生物医学工程学杂志，黄牛1994，11(1)：71-79
22 Amberson, W.R.,Blood Substitute. Biol. Rew. 1937,12:48\
23 Devenuto, F., Friedman, H. I., Neville, J. R., PECK, c., appraisal of hemoglobin solution as a blood substitutes. Surg Gyneecol Obtet. 1979,149:417
29 Amberson W.R.,et al: Toxicity of polymerized hemoglobin solutions [J]. Surg Gynecal Obstet, 1933,78:106-107
24 Chang T.M.S, et al: Application of aqueous two phase system in separation/purification of stroma free hemoglobin from animal blood [J]. Art Cells, Blood Subs, and Immob Biotech, 1988,16(1-3):205-215
31 Jing Ning, et al:Biomat Art Cells Art Org. 1990,18(2):219
25 Takahashi T.,et al: Circulation persistence and biodistribution of lyophilized liposome-encapsulated hemoglobin: An oxygen-carrying resuscitative fluid. [J]. Crit Care Med, 1994,22(1):142
26 Autio, K,A new method for globin and heme preparation from blood corpuscle concentrate. Proc. 29th Meating Europ. Meat Res. Workers, Italy. 1983, paperG1:7
27 Kenny, T.A. Development opportunities in animsl by-products. Meat Research Series No.8, 1981, Au Froas Taluntais.
28 Hayakawa, S. et al:Some functional properties under heating of the globin prepared by carboxymethylcellulose. J. Fad Sci.,1982,47:1415
29 Bologna Hulse, J. H. The protein enrichment of bread and baked products. In new protein Foods. ed. Altschul, 1974, Vol. 1A
30 Droste, R. Concealing the use of blood in bread. Chem. Itg., 1915, 39,634; Chem. Abstr.,9,27826
31 Sood, S.,Barney, L.& Ramangaswami, L. (1969).In Occurrence, Causes and prevention of Nutritional Anemias, ed. G. Blix & L. Halberg, Swedish Nutrition Foundation. Almquist & Wiksell, Uppsala, P. 36
32 Zayas,Y.et al: A physical method of impairing lighter colour to bloofd using thin-layer emulsification with fat and milk protein or plant protein. Myasnaya Industriya USSR, 1975, No. 1, P. 20
33 Reizenstein, P. (1980). Hemoglobin fortifition of food and prevention of iron deficiency with hemh iron. Acta Med. Suppl., 629.
34 Takkunen, H. Iron deficiency in the Finnish adult population. Scunfd. J. Haematol. Suppl.,1976; 125, P. 3
35 马美湖．血红蛋白脱色技术及其在食品中的应用．农牧产品开发，1996；10：3-6
36 沈相俊等译．以屠宰畜血液血红蛋白的亚硝基化作为肉制品发色剂．延边农学院学报，1994，16
(2):134-138
37 Constance kies et al:Nutrition Bioavability of Iron. Washington. American Chemical Society Press. 1982;24:198
38 刘绣云等．猪血饼干防治缺铁性贫血的效果观察．营养学报，1987，9：122
39 陈潮燕等．用血红蛋白粉制备流脑菌培养基的实验室分析．广东卫生防疫，2000，26(2)：29-30
40 许勤虎等．动物血液的开发研究．山西食品工业，2001，2：26-28
41 Lee-kyeony Jun, et al:Hemoglobin powder as a dietary animal protein source for juvenile Nile tilapia. Progressive fish-culturist. 1997; 59(4):266-271
42 B. FOUZ, et. Utlization of Hemin and Hemoglobin by Vibrio vulnificus Biotype 2. Applied and Environmental Microbiology. 1996, (8):2806-2810.
43 韩陆奇．用猪血制成铁果胶．肉品卫生，1996，6：32-33
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