ヒナの生体内における生理活性ゴイトリン生成に対する菜種粕の加熱処理効果

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タイトル別名
  • Effect of Heat Treatment of Rapeseed Meal on the Induction of Physiologically Active Goitrin in Chicks
  • ヒナ ノ セイタイナイ ニ オケル セイリ カッセイ ゴイトリン セイセイ ニ

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抄録

Significance of myrosinase activity (thioglucoside glucohydrolase E. C. 3.2. 3.1.) in rapeseed meal for the induction of physiologically active goitrin in chicks was examined. Defatted rapeseed meal, heated for 2hr at 90°C or 150°C, was fed to seven days old White Leghorn male chicks for 14 days. Heat treatment at 90°C for 2hr did not change glucosinolate content in rapeseed meal and heating at 150°C for 2hr destroyed 12-38% of glucosinolate. Myrosinase activity in rapeseed meal was reduced to 70% and 10-20% by heat treatments at 90°C and 150°C, respectively. Physiologically active goitrin induced by myrosinase in rapeseed meal in the digestive tract of chicks fed unheated rapeseed meal was 20-32mg per 100g diet, corresponding to 15-20% of the chemically determined total goitrin in the diet. When chicks were fed rapeseed meal heated at 150°C for 2hr, induction of physiological active goitrin by myrosinase in rapeseed meal in the digestive tract was below 7mg per 100g diet, corresponding below 5% of the chemically determined total goitrin.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 50 (5), 271-275, 1979

    公益社団法人 日本畜産学会

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