• 作者： 徐阿里
• 作者服務機構： 臺灣省畜產試驗所
• 中文摘要： 本試驗係利用紅(米曲)菌（Monascus sp. s. strain）於麩皮培養基所培製後的紅(米曲)粉，測定此紅(米曲)粉所含的蛋白質水解酵素的活性，並將 0.5%紅(米曲)粉添加於大豆粉飼料，以試驗其對幼鼠的生長及蛋白質效率（Protein efficiency ratio, PER）的影響，並研究紅（米曲）粉的添加對大豆蛋白質消化率及生物價的影響。 紅(米曲)粉 1g 乾重量之酵素抽出液所含蛋白質水解酵素活性為 1511.23 。添加 0.2%蛋氨酸於脫脂大豆粉，則可極顯著地提高幼鼠的生長及 PER（p＜0.01），添加 0.5% 的紅(米曲)粉，亦可顯著地促進生長及 PER（p＜0.05）。又以兩者同時添加的效果最好，在鼠的增重及PER 方面均極顯著地優於酪蛋白飼料組。熱處理生大豆可極顯著地提高鼠對大豆的消化率及生物價，而 0.2%蛋氨酸的添加則可極顯著地提高生物價，0.5%紅(米曲)粉的添加，對於九週齡的老鼠並無顯著提高蛋白質消化率及生物價的效果。紅(米曲)粉的使用對於鼠血液的紅血球數與血清蛋白數無顯著的影響。
• 英文摘要： A trial of proteolytic enzyme produced byMonascus sp. s. strain in wheat bran culturewas fed to the rats to study the effects ofenzyme as a feed additive on growth, proteinefficiency ratio (PER), protein digestibility andbiological value of soybean protein. The proteolytic activity of enzyme extractedsolution per gram, dry basis, of Monascussp. with wheat bran culture was 1511.25 In the feeding trial I, fifty four Long-Evansrats of 25 days old were caged individually anddivided into nine groups for studing the growthrate and protein efficiency ratio of rats thatwere fed with heated or unheated marketingsoybean meal, supplemented with 0.5% Monascussp. or 0.2% methionine. The controled groupwas fed only with casein as the protein source.The results showed that the effect of sup-plemented Monascus sp. or methionine wassignificant. The rats that were fed with thesoybean meal containing Monascus sp. andmethionine had the best weight gain and PERwhich were significantly better than that ofrats that were fed with the casein diet. In the feeding trial Ⅱ, 35 weanling ratswere used to study the effect of heat treatment,using o.5% Monascus sp. as the additive ofsoybean meal, solvent extract, supplementedwith 0.2% methionine. The results showedthat the defatted soybean meal must be heatedfor use as feedstuff. The best result was thegroup fed with heated soybean meal andMonascus sp. For the digestibility and biological valuetest, thirty six rats of 9 weeks old were selectedfrom the rats which were used in feeding trialI. The treatments were the same as above exceptthe protein source of marketing soybean mealwas replaced by raw soybean flour. The resultsshowed that heat treatment increased the proteindigestibility and biological value of soybean.Supplementation of the soybean flour with me-thionine increased the biological value but theprotein digestibility was not improved. Therats fed casein diet had the highest proteindigestibility and biological value. No significanteffect was found from Monascus sp. on theprotein digestibility, biological value of soybean,the number of erthrocytes and percent of serumprotein in rat's blood.
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