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Culture Documents
GIO TRNH
THC N GIA SC
LI M U
Trong nhng nm gn y, vic i mi phng php ging dy tr nn bc
thit v cp bch. Sinh vin v s l trung tm ca dy v hc. Gio trnh l khu quan
trng khng th thiu c nhm gp phn thc hin tt vic i mi phng php ging
dy. Quyn Gio trnh Thc n gia sc do PGS. TS. L c Ngoan, Ths Nguyn Th
Hoa L v Ths D Th Thanh Hng bin son nhm cung cp cho sinh vin i hc
ngnh Chn nui, Th y, Thy sn nhng kin thc c bn v thc n ng vt ni chung
v thc n gia sc ni ring. Gio trnh dy hn 150 trang A4, bao gm 8 chng. B cc
v ni dung cc chng r rng.
hon thnh tp ti liu c gi tr ny, cc tc gi tham kho rt nhiu ti liu
trong v ngoi nc, v c nhng sch v ti liu mi xut bn trong nhng nm gn y
(2002- 2004).
Trong khun kh thi lng ca mt mn hc Thc n gia sc vi 4 hc trnh
(60 tit, bao gm c thc hnh, thc tp), cho nn ni dung sch khng th bao trm ht
nhng vn chuyn su c. Tp th tc gi mong nhn c nhng kin gp ca
cc thy c, cc ng nghip v cc em sinh vin ti liu hon chnh hn trong ln ti
bn sau.
Gio trnh Thc n gia sc c GS.TS. V Duy Ging c v gp . Chng
ti xin chn thnh cm n nhng ng gp c gi tr ca gio s.
Mi gp xin gi v a ch:
PGS. TS. L c Ngoan, khoa Chn nui-Th y, trng i hc Nng Lm Hu.
102 Phng Hng, Hu. Tel. 054 525 439; Fax 054 524 923; E.mail: fas@dng.vnn.vn
PGS.TS. Trn Vn Minh
Hiu trng, ch tch HKH-GD
Trng i hc Nng Lm Hu
MC LC
CH NG I................................................................................. 7
PHN LO I TH C N ................................................................... 7
I. NH NGHA.................................................................................................................... 7
II. PHN LOI THC N...................................................................................................... 7
2.1. ngha ca phn loi thc n gia sc ...................................... 7
2.2. Ph ng php phn loi....................................................... 7
CH NG II............................................................................... 11
C T TRONG TH C N ............................................................ 11
I. KHI NIM C BN V CHT GY C TRONG THC N............................. 11
1.1. nh ngha .................................................................... 11
1.2. Cc trng thi ng c ....................................................... 11
II. PHN LOI CHT C THEO NGUN GC LY NHIM .............................. 12
2.1. Ch t c c sn trong nguyn liu lm thc n v trong qu trnh ch bin
2.2. Ch t c do thc phm b bin cht trong qu trnh bo qun........ 12
2.3. Ch t c do nm mc sinh ra (mycotoxin)................................ 12
2.4. Ch t c do vi khun gy ra ............................................... 12
2.5. Cc ho cht c hi ln vo thc n..................................... 12
III. CC YU T NH HNG N MC C ............................................. 12
3.1. Liu lng cht c .......................................................... 12
3.2. Y u t ging, loi ng vt.................................................. 13
3.3. La tui ca ng vt........................................................ 13
3.4. Tnh bit ....................................................................... 13
3.5. Tnh trng s c khe v ch dinh dng ............................... 13
3.6. Trng thi vt l ca cht c .............................................. 13
IV. CC CHT C HI C SN TRONG THC N.............................................. 13
4.1. Cc cht c hi trong thc n thc vt................................... 13
4.2. Axit amin phi protein (non protein amino acids)- axit amin bt thng 18
4.3. Nhng cht terpenoide v steroide c hi............................... 23
4.4. Cc cht nhy cm quang hc (photosensitive compounds) ........... 24
4.5. Nhm cht saponin........................................................... 26
4.6. Ch t gossipol.................................................................. 26
4.7. Nhm cht tannin............................................................. 26
4.8. Nhng cht khng enzyme tiu ha protein (proteinase inhibitors)... 27
V. C T NM TRONG THC N.......................................................................... 27
5.1. Khi nim...................................................................... 27
5.2. Nhng tc hi do c t nm mc sinh ra................................ 29
5.3. Cc giai on v ngun gy nhim c t nm ......................... 31
5.4. M c an ton ca c t nm trong thc n............................... 31
5.5. Nhng gii php phng nga mycotoxin ................................. 31
CH NG III.............................................................................. 34
TH C N TH XANH V PH PH M NNG NGHI P .......................... 34
I. NHM THC N XANH.......................................................................................... 34
1.1. c im dinh dng ........................................................ 34
1.2. Cc yu t nh hng n gi tr dinh dng ca thc n xanh...... 35
1.3. Nhng im cn ch khi s dng ........................................ 35
II. NHM RAU BO.................................................................................................... 36
2.1. Rau mung (Ipomea aquatica)............................................. 37
2.2. Thn l khoai lang (Ipomea batatas)....................................... 37
2.3. L sn (Manihot esculenta Cranz)......................................... 38
2.4. C ha tho................................................................... 39
12
VII. CHT KCH THCH SINH TRNG V CC LOI THC N B SUNG KHC......... 89
7.1. Enzyme ........................................................................ 89
7.2. N m men...................................................................... 89
7.3. Ch t bo qun thc n v cht kt dnh................................... 90
7.4. Ch t nh ha.................................................................. 91
7.5. Cc cht to mu, mi....................................................... 92
CH NG VII............................................................................. 94
PH NG PHP CH BI N TH C N .............................................. 94
I. CHUA (SIL - SILAGE)........................................................................................94
1.1. Vai tr enzyme thc vt trong qu trnh chua.......................... 94
1.2. Vai tr vi sinh vt trong qu trnh chua .................................. 95
1.3. Nhng nhn t nh hng n qu trnh xanh......................... 97
1.4. S mt mt trong qu trnh chua ....................................... 100
1.5. nh gi thc n chua ................................................... 100
II. CH BIN THC N HT (HT CC V HT H U).................................101
2.1. Tnh cht vt l, ho hc ca tinh bt ht................................ 101
2.2. Bin i vt l, ho hc ca tinh bt trong qu trnh ch bin ........ 101
2.3. Cc phng php ch bin thc n ht................................. 102
III. X L RM R V PH PHM X TH......................................................... 104
3.1. X l vt l................................................................... 105
3.2. X l sinh hc ............................................................... 105
3.3. X l ho hc ............................................................... 106
IV. CH BIN PH PHM LM THC N CHO TRU B.................................. 110
4.1. X l rm kh vi ur v vi............................................... 110
4.2. R m ti vi ur ......................................................... 111
4.3. Ph ng php lm bnh a dinh dng:................................. 112
CH NG VIII........................................................................... 113
TIU CHU N V KH U PHN ...................................................... 113
I. KHI NIM............................................................................................................. 113
1.1. Tiu chun n............................................................... 113
1.2. N i dung tiu chun n .................................................... 113
1.3. Kh u phn n................................................................ 115
II. NGUYN TC PHI HP KHU PHN.............................................................115
2.1. Nguyn tc khoa hc ....................................................... 115
2.2. Nguyn tc kinh t.......................................................... 116
III. PHNG PHP XY DNG KHU PHN THC N CHO VT NUI........ 116
3.1. Ph ng php tnh ton n gin......................................... 116
3.2. S dng phn mm trn my vi tnh..................................... 119
PHN PH L C ........................................................................ 120
I. TIU CHUN N CHO GIA SC NHAI LI.........................................................120
II. TIU CHUN N CHO LN................................................................................ 127
III. TIU CHUN N CHO GIA CM...................................................................... 131
TI LIU THAM KHO CHNH............................................................................... 155
1. NGUYN XUN B V CTV (1997). NGHIN CU S DNG UREA X L RM LA LM THC N CHO TRU
B. TUYN TP CNG TRNH NGHIN CU KHKT & KTNN, K NIM 30 NM THNH LP TRNG I HC NNG LM
HU. NH XUT BN NNG NGHIP, H NI; TR. 157-160................................................................ 155
2. HI NG NGHIN CU QUC GIA HOA K (2000). NHU CU DINH DNG CA LN. NH XUT BN NNG
NGHIP, H NI. .......................................................................................................................... 155
3. L MINH HONG (2000). CH BIN THC N HN HP CHO GIA SC, GIA CM. NH XUT BN VN HA DN
TC, H NI..................................................................................................................................155
4. V DUY GING (2001). GIO TRNH DINH DNG V THC N GIA SC. NH XUT BN NNG NGHIP, H
NI.............................................................................................................................................. 155
5. V DUY GING, NGUYN TH LNG HNG, TN THT SN (1999). DINH DNG V THC N GIA SC.
NH XUT BN NNG NGHIP, H NI.............................................................................................. 155
6. V DUY GING (2003). NHNG XU HNG MI S DNG THC N B SUNG TRONG CHN NUI. TP CH
THC N CHN NUI. C SAN KHOA HC K THUT THC N CHN NUI. S 1 -2003. H NI................ 155
7. DNG THANH LIM, BI HUY NH PHC, DNG DUY NG (2002). THC N V DINH DNG NG
VT. NH XUT BN NNG NGHIP, TP H CH MINH. ......................................................................155
8. DNG THANH LIM (2003). C T NM MC, K TH S MT CA THC N CNG NGHIP. TP CH
THC N CHN NUI; S 1 -2003.................................................................................................... 155
9. DNG THANH LIM (2004). HU QU CA VIC S DNG KHNG SINH TRONG THC N CHN NUI. TP
CH THC N CHN NUI; S 2 -2004. .............................................................................................155
10. L VN KNH (2004). PHNG PHP XY DNG KHU PHN THC N. TP CH THC N CHN NUI; S 2
-2004..........................................................................................................................................155
11. NGUYN XUN TRCH (2004). S DNG PH PHM NUI GIA SC NHAI LI. NH XUT BN NNG NGHIP,
H NI.........................................................................................................................................155
12. NGUYN XUN TRCH, BI C LNG (2004). H THNG NNG NGHIP V S DNG PH PHM LM THC
N GIA SC. TP CH CHN NUI; S 4 (62) 2004.............................................................................. 155
13. CC KHUYN NNG V KHUYN LM, B NNG NGHIP V PTNT (2001). QUN L THC N CHN NUI
CC TNH, THNH PH PHA BC, TI LIU TP HUN, 26.9.2001. ......................................................... 155
14. T.R. PRESTON V R.A. LENG (1989). CC H THNG CHN NUI GIA SC NHAI LI DA TRN NGUN TI
NGUYN SN C VNG NHIT I V NHIT I. NGI DCH: L VIT LY, L NGC DNG, NGUYN VIT HI,
NGUYN TIN VN, L C NGOAN V M VN TIN. NH XUT BN NNG NGHIP H NI, 1991.......155
15. VIN CHN NUI QUC GIA (2001). THNH PHN V GI TR DINH DNG THC N GIA SC, GIA CM VIT
NAM. NH XUT BN NNG NGHIP, H NI......................................................................................155
16. SCHIERE, J.B. AND M.N.M. IBRAHIM (1989). FEEDING OF UREA-AMMONIA TREATED RICE STRAW.155
17. B.R. CHAMP, E. HIGHLEY, A.D. HOCKING, AND J.I.PITT (1991). FUNGI AND MYCOTOXINS IN STORED
PRODUCTS. ACIAR PROCEEDINGS..................................................................................................... 155
18. ERIC SINCLAIR AND GRAHAM WHITE (1992). INSECT PEST IN STORED GRAIN. NATIONAL RESEARCH COUNCIL
(NRC) (1994). NUTRIENT REQUIREMENTS OF POULTRY. NINETH REVISED. NATIONAL ACADEMY PRESS.........156
19. POND, W.G., CHURCH, D.C., POND, K.R. (1995). BASIC ANIMAL NUTRITION AND FEEDING. JOHN
WILEY & SONS. 4TH EDITION.......................................................................................................... 156
20. E. HIGHLEY AND G.J.JOHNSON (1996). MYCOTOXIN CONTAMINATION IN GRAINS. ................ 156
21. MICHAEL EVANS (1997). NUTRIENT COMPOSITION OF FEED STUFFS FOR PIGS AND POULTRY.... 156
22. M. CHENOST AND C. KAYOULI (1997). ROUGHAGE UTILIZATION IN WARM CLIMATES. FOOD AND
AGRICULTURE ORGANIZATION OF THE UNITED NATIONS, ROME...............................................................156
23. BO GOHL (1998). TROPICAL FEEDS. DATABASE BY ANDREW SPEEDY AND NICK WALTHAM, VERSION 8.. 156
24. NATIONAL RESEARCH COUNCIL (NRC) (1998). NUTRIENT REQUIREMENTS OF SWINE. TENTH REVISED
EDITION. NATIONAL ACADEMY PRESS. ............................................................................................... 156
25. VERENIGING VAN, NEDERLANDSE FABRIKANTEN, VAN VOEDERTOEVOEGINGGEN (1998). FEED ADDITIVES:
THE ADDED VALUE TO FEED. NEFATO, NETHERLANDS........................................................................... 156
26. RALFG. D. ETZGEN (1998). ELIMINATION OF AFLATOXIN CONTAMINATION IN PEANUT............156
27. LE DUC NGOAN (2000). EVALUATION OF SHRIMP BY-PRODUCTS FOR PIGS IN CENTRAL VIET NAM.
DOCTORAL THESIS. SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES, UPPSALA, SWEDEN..........................156
28. IPC LIVESTOCK BARNEVELD COLLEGE (2001). FORMULATION OF COMPOUND FEEDS FOR PIGS.
NETHERLANDS. .............................................................................................................................. 156
29. P. MCDONALD, R.A. EDWARDS, J. F. D. GREENHALGH; C. A. MORGAN (2002). ANIMAL NUTRITION.
LONGMAN. SIXTH EDITION................................................................................................................ 156
CHNG I
PHN LOI THC N
I. NH NGHA
Trong hc phn Dinh dng gia sc, chng ta c gii thiu v khi nim
cht dinh dng v thc n. gip h thng li kin thc, chng ti xin nhc li
mt vi khi nim tham kho. Trc ht, Pond v CTV (1995) a ra khi nim v
cht dinh dng nh sau: cht dinh dng l mt nguyn t hay mt hp cht ha hc
m c th gi c s sinh trng, sinh sn, cho sa mt cch bnh thng hoc duy tr
s sng ni chung. Theo , thc n c nh ngha l: mt vt liu c th n c
nhm cung cp cht dinh dng. Wohlbien (1997) nh ngha rng tt c nhng g m
con gia sc n vo hoc c th n vo c m c tc dng tch cc i vi qu trnh trao
i cht th gi l thc n gia sc. Mt nh ngha khc cng c s chp nhn ca
nhiu ngi l Thc n l nhng sn phm ca thc vt , ng vt, khong vt v cc
cht tng hp khc, m ng vt c th n, tiu ha, hp thu duy tr s sng, pht trin
v to ra sn phm.
II. PHN LOI THC N
2.1. ngha ca phn loi thc n gia sc
Vic phn loi thc n gip cho ngi chn nui bit chn v nh hng s dng
thch hp tng loi thc n cho tng i tng gia sc mang li hiu qu kinh t cao.
2.2. Phng php phn loi
C nhiu phng php phn loi thc n khc nhau, cn c vo ngun gc, c
tnh dinh dng, tnh cht thc n...
2.2.1 Phn loi theo ngun gc
Cn c vo ngun gc thc n c chia thnh cc nhm sau:
+ Thc n c ngun gc t thc vt: Trong nhm ny gm cc thc n xanh, thc
n r, cu, qu, thc n ht cc sn phm ph ca ngnh ch bin nng sn: thc n x,
rm r, dy lang, thn l lc, thn cy ng cc loi cm, kh du (do cc ngnh ch bin
du) b bia, ru, sn phm ph. Nhn chung, loi thc n ny l ngun nng lng ch
yu cho ngi v gia sc, ngoi ra n cn cung cp vitamin, protein th, cc loi vi
khong, khng sinh, hp cht sinh hc.
+ Thc n c ngun gc t ng vt: gm tt c cc loi sn phm ch bin t
nguyn liu ng vt nh bt c, bt tm, bt tht, bt nhng tm, bt sa v bt mu.
Hu ht thc n ng vt c protein cht lng cao, c cc axit amin thit yu,
cc nguyn t khong v mt s vitamin A, D, E, K, B12.., t l tiu ha v hp thu cc
cht dinh dng trong thc n ng vt cao hay thp ph thuc vo cch ch bin, lm
thc n b sung protein quan trng trong khu phn ca gia sc gia cm.
+ Thc n ngun khong cht:
Gm cc loi bt s, vi v cc mui khong khc nhm b sung cc cht
khong a v vi lng.
2.2.2 Phn loi theo thnh phn cc cht dinh dng
7
Loi ph gia
Cc cht khng sinh
Cht chng oxy ho
Cht to hng v
Cht phng cu trng
Cht nh ho
Cht to mu
Cht bo qun
S th t
8
9
10
11
12
13
14
Loi ph gia
Cc vitamin
Cc cht vi lng
Nhn t sinh trng
Cht kt dnh
Cht nh ho axit
Cc loi men
Sn phm vi sinh vt
10
CHNG II
C T TRONG THC N
I. KHI NIM C BN V CHT GY C TRONG THC N
1.1. nh ngha
Cht c (poinsons)
Cht c l nhng cht v c hay hu c c ngun gc trong t nhin hay do con
ngi to ra, n c nhim vo trong thc n v a vo c th n nng nht nh
v gy ra s ng c, lm ri lon cc hot ng sinh l, sinh ho bnh thng ca c th
v biu hin bng nhng triu chng v bnh tch khc thng.
Tu theo loi cht c, mc nhim c nng hay nh, tu theo la tui, tnh
trng sc kho ca c th m triu chng ng c nng, gy t vong hoc nh sau mt
thi gian di tch lu mi gy biu hin ng c.
Cht c c sinh ra t nhiu ngun gc khc nhau: N c th l cc sn phm
trao i ca nm mc, vi sinh vt to ra m ta gi l Mycotoxin. Hoc c th ln vo thc
n do nhim mi trng hoc cng c th do con ngi v tnh hay c cho thm vo
cc nguyn liu bo qun v tng khu v.
Nghin cu v cht c thc cht l nghin cu v bn cht ho hc, c ch
tc ng, phng php xc nh t c nhng bin php k thut loi tr v hn ch
tc hi ca n ti c th ngi v ng vt.
S ng c (toxicosis, poisoning)
Lnh vc nghin cu v s ng c bao gm nhiu kha cnh khc nhau. iu ny
phc tp v c qu nhiu cht c nn rt kh phn bit. i khi cng xy ra triu chng
ng c thc phm m khi kim tra khng thy c c cht trong thc n, nh s ng
c cht dinh dng do n qu nhiu khng tiu, b vi khun ln men trong ng rut
sinh ra c t, s ng c cht khong vi lng, s ng c vitamin.. khi s dng qu
liu. Tri vi iu ny, i khi ngi v ng vt n phi cht c m khng c triu
chng ng c do liu lng c t qu thp hoc do sc khng ca c th ngi v
ng vt vi c t cao nn khng xut hin triu chng.
1.2. Cc trng thi ng c
Ng c cp tnh l trng thi ng c sau khi nhim cht c mt thi gian ngn,
xut hin nhng triu chng khc thng rt nghim trng hoc gy ra t vong cho ngi
v ng vt.
Ng c tch ly (cn gi l ng c trng din, ng c mn tnh) l trng thi
m c th nhim cht c vi liu lng thp, cha gy ra triu chng lin m phi tri
qua mt thi gian di cht c tch ly trong c th, lm bin i cc qa trnh sinh l,
sinh ha lu di ri mi gy ra triu chng.
11
12
CN
H3C
C
H3C
CN
C
Glucose
H3C
Glucose
Glucose
Linamarin
Linustatin
Xyanglucosit tn ti nhiu trong cy sn (bng 1 v 2), ht lanh v u Java.
Bng 1. Phn b HCN trong sn c
Sn ng Ph Th
- V ngoi mng
- V trong dy
- Hai u c sn
- Phn rut (n c)
- Phn li
Ngun: Phm S Tip, 1998.
Ging n
1,44 0,06
4,29 0,42
36,48 2,25
44,23 2,10
Ging chui
0,46 0,03
1,54 0,15
14,75 0,16
18,05 1,81
Sn n
21,61 2,37
3,26 2,37
3,06 0,05
14
Sn chui
8,76 0,22
1,72 0,12
1,50 0,07
Bm nh phi kh tn bt
2,79 0,11
Bm nh ngm nc, phi kh tn bt
2,05 0,17
Bm, ngm nc vi, phi kh, tn bt
1,74 0,53
Ngun: Phm S Tip, Nguyn Vn ng, 1998.
0,88 0,05
0,46 0,33
0,22 0,11
Ging gn Nam b
954
280
664
499
217
Globin
N
Fe
N
+ CN-
N
Fe
N
O2
Hemoglobin
N
CN
Methemoglobin
15
CH 3
-Glucosidase
CH 3
A ceton cyanohydrin
HO
CH 3
Nhit cao, pH cao
Cyanide
R ed block cell
SCN Thiocyanate
OCN
M etHb--CN
Cyanate
NH 2
hm lng HCN trong gan v cht cha trong d c ng vt. Khi gia sc b ng c
HCN th trong gan ca n cha ti thiu t 1,4 mg/g tr ln, trong d c 10mg/g tr ln
(Van der Walt, 1944).
Trn ngi: ng c HCN thng hay gp do n phi sn c, ngi ta cn gi l
say sn. Khi n phi sn ng ch bin khng tt s pht sinh ra triu chng ng c do
cht linamarin, mt loi glucosit c b thu phn bi enzyme sinh ra HCN, liu lng
gy ng c cho mt ngi ln l 20mg HCN. Liu gy cht ngi l 1 mg/1kg th
trng. Tuy nhin, nhm glucosit rt d b phn hy bi nhit, trong cc mi trng axit
v kim long. V d, hm lng HCN trong sn gim ng k khi chua, phi kh hay
ngm nc vi (bng 3, 4, 5 v 6).
Alkaloide
Alkaloide l nhng hp cht hu c c cha Nit v c tnh kim nh, a s c
ngun gc t tho mc, ch vi mt liu tht nh cng to ra tc dng sinh hc rt mnh
trn c th. Cht alkaloide n gin c tng hp sm nht vo nm 1886 l cht
coniine, gi tn ha hc l 2-propyl-piperidine (C5H 10NC3H7). y l cht m ngy xa
ngi xu dng n u c nh trit hc v i lc by gi - ng Socrates. Hin
nay, ngi ta tm thy c trn 3000 cht alkaloide khc nhau v c khong 30 trong s
ny c s dng rng ri trong y hc v c ngi ta nghin cu k. V d: cht
nicotine trong cy thuc l c s dng lm thuc tr su, cafein trong ht cf,
Cocaine trong cy coca lm hng phn thn kinh, morphine trong nha cy phin
c s dng lm thuc gim au, reserpine trong cy da cn cng lm thuc
gim au, atropin c tm thy trong cy belladonna (cy c dc) lm thuc gin
ng t (theo ti liu Encarta, McRosoft, 1997). Theo ti liu ca Petteson (1991) th
alkaloide c chia ra lm 3 nhm: nhm alkaloide thc (True-alkaloides), nhm
alkaloide gi (Pseudo-alkaloides) v nhm tin alkaloide (Proto-alkaloides). Nhng
alkaloide c bit r nht l trong cy khoai ty v trong c lupin. Ngy nay, ngi ta
cng bit c trong mt s cy nhit i cng c nhiu alkaloide. V d: cy vng nem
(Erythrina sp) c cha trn 60 loi alkaloide. Alkaloide c cha nhiu trong ht
Erythrina americana, E.breviflora (Sotelo, 1930).
Phn c khoai ty tri ln trn mt t c v xanh v phn c khoai ty c cha
cht solanin. Khi thy phn n gii phng ra ng, v vy ngi ta gi n ng ngha
ho hc l cc glucoside cng c. Song, khi nim alkaloide l gi trn nhm cy c
mnh trong v xanh ca c khoai ty, l cht solanin.
Trn ngi: hin tng ng c solanin thng xy ra do n c khoai ty mc
mm. Ty theo ging khoai ty m hm lng solanin c khc nhau. Ging khoai ty
Rosevall Angieri c cha n 0,49g solanin/1kg rut c v 1,22g/1kg v c. Cc ging
khc c hm lng solanin thp hn, trung bnh 0,04-0,07 g/kg rut c v 0,30-0,55 g/kg
v c. Khi khoai ty mc mm th solanin c th ln n 1,34g/kg c. Liu gy cht
ngi ca salonin t 0,2 - 0,4g/1kg th trng ngi.
Triu chng ng c trn ngi th nh l au bng, tiu chy ri sau to
bn. Th nng th gin ng t v lit nh hai chn. Khi khu thn kinh b t lit dn n
ngng h hp, ngng tim v t vong.
Trn ng vt: Trong thc tin chn nui trn ng c chn c mt s loi thc
vt h u nh c ngi sao (Lupinus) l loi cy h u hoa trng (Lupinus albus), hoc
hoa vng (Lupinus luteus) c mt loi cht c gy bnh cho gia sc trn ng c x n
i, trc y ngi ta gi tn bnh do loi c ny gy ra l lupinozis. Sau ny ngi ta
17
OH
N
H2C
CH
Mimosine
NH2
OH
COOH
OH
OH
H2C
CH
COOH
H2C
CH
NH2
COOH
Thyrosine
OH
OH
OH
OH
N
HC
OH
N
CH2
NH2
H2C
Noradrenaline
CH2
NH2
Dopamine
19
20
21
O
OH
OH
N
H 2C
N
CH2
NH2
Mimosinamine
H2C
Mimosine
CH
COOH
NH2
k
O
OH
OH
Thi qua
phn v nc tiu
N
H
3, 4 DHP
Conjug
3-Hydro-4(1H)-piridone
(3, 4 - DHP)
O
N
H
2, 3 - DHP
22
cu. Ngoi ra cn tm thy trong thc vt h bm bm (Ipomoea) cng c loi terpen ny,
ngay c trong khoai lang, n c tc dng gy bnh trn gan.
Trong l mt loi cy thn bi Lantana camara (Werbenaceae) c cha cht
Lantadenes, l mt loi triterpenoide (C30) n gy c hi cho gan. c t ny gy ra
vim gan v rt nhy cm vi nh sng.
Nhng sn phm c cha gc porphyrin t cc chlorophyll khng phn gii, mt
phn n bi tit ra c, phn khng bi tit a vo mu i n t chc ngoi bin, cht
porphyrin ngoi bin nhn nng lng nh sng mt tri chuyn thnh hp cht ho
hc gy h hi t chc t bo v v th n cng xp vo loi c t thuc nhm cht nhy
cm vi nh sng , c tn gi l "hp cht nhy cm quang hc - photosensitive
componds".
4.3.2 Cc cht steroide c hi
Trong s cc steroide c hi c ngi ta ch trng nhiu nht l oestrogen
thc vt (Fitooestrogen). Loi hp cht ny c cha trong mt s loi thc vt.
Triu chng ng c: khi gia sc n phi thc n c cha cht ny c th gy ra
triu chng ng dc gi, n kch thch lm cho m h sng ln, chy nc nhn, trn
heo con thng thy cc nm v sng . Gia sc c ng tc nhy chm ln nhau nh
biu hin ca s ng dc. Hu qa ca n l lm sy thai hng lot. Tuy nhin, nu n
mc va phi s c tc dng tt vi gia sc tit sa, kch thch bu v pht trin, tng tit
sa, vi nhng gia sc b nn, si c tc dng kch thch ng dc tr li.
Cht fitooestrogen c ngi ta ch u tin l chu c, ni y khi chn
th b trn ng c, n mt loi c 3 l (Trifolium subterraneum) lm cho n cu ng
dc hng lot. Ngi ta tm hiu trong loi c ny c cha nhiu cht ging vi
oestrogen. Sau ngi ta cn tm thy nhiu loi c h u khc cng c cha
fitooestrogen nh: cc c alfalfa (Medicago sativa); c di nga, mt s loi c ho tho
v c cy bp cng c cha cht fioestrogen vi s lng ng k. Khi phi hoc sy
kh th cc cht ny b phn hu, nhng nu chua th n cn lu li trong thc n kh
nhiu.
Ngoi thc vt ra, ngy nay ngi ta cn thy loi nm fuzarium thng pht
trin trn ht bp khi thu hoch b chm tr, n cng sn xut ra mt loi c t c tn l
F2-toxin (Zearalenone) cng c tc dng ging nh oestrogen thc vt, n lm sng m
h v sy thai ln v n cng c hi n vic sn xut tinh trng , lm gim t l th
tinh g.
Fito-oestrogen c nhiu dng hp cht khc nhau: Isoflavin cumarin, stiben hoc
cc dn xut khc ca steroide. Cu trc ho hc n c khc vi oestron v oestradion t
nhin. Hot tnh sinh hc ca oestrogen thc vt ging nh mt hormon sinh dc n.
Vic xc nh bng phng php ha hc th rt kh, phi c cht chun ging nh cht
kim tra m trong thin nhin th li c rt nhiu dn xut khc nhau v phi c thit b
c bit nh sc k lng cao p. Ngi ta s dng phng php sinh vt hc: dng chut
ci infantilis (chut bch) th v tnh ra n v chut i vi fito-oestrogen.
4.4. Cc cht nhy cm quang hc (photosensitive compounds)
4.4.1 Nhng pht hin c lin quan n bnh vim rp da do cht nhy cm
quang hc (Vesicula dermatitis and photosensitizasion)
C ch gy c hi ca cht nhy cm quang hc:
Cc cht nhy cm quang hc l nhng cht m khi gia sc n, hp thu vo mu
v ra da ni khng c sc t bo v, di tc dng ca tia nh sng mt tri n lm phn
24
25
27
V chng loi c t nm, ngi ta pht hin ra hn 300 loi c t. Tuy vy,
trong thc t ngi ta thng gp v nhiu nht vn l cc loi c t sau y:
Aflatoxin: c 4 loi do nm Aspergilus flavus, Aspergilus parasiticus sinh ra.
Vitamin B1 v B2: trong nh sng cc tm (UV) ca n hng ngoi (fluoress)
pht ra mu xanh nc bin.
G1 v G2: trong nh sng UV pht ra mu xanh l cy.
Gia bn loi trn th loi aflatoxin B1 chim s lng nhiu nht v cng
gy tc hi nhiu nht, ph bin trong nhiu bnh.
Fusariumtoxin: do nm Fusarium tricothecenes sn xut ra, ngi ta cn gi
chung cc loi c t ca chng cytotoxin v tm thy nhiu trong ng.
Ochratoxin: do vi loi Aspergilus v Penicilium sn xut ra trn bnh m mc.
Rubratoxin: l c t ca nm Penicilium sinh ra trn bp b nhim loi nm ny.
Citrinin: do nm Peniciliumcitrinin sn xut ra trn go mc.
Stachybotryotoxin: do Stachybotry alternans sn sinh ra trong cht n chung.
5.1.1 c t nm do Aspergillus flavus v Aspergillus parasiticus sinh ra
Aflatoxin: l hp cht hu c c nhn a mch vng c 16 dn xut ho hc khc
nhau, trong c 4 loi c tnh c ln nht: B1, B2, G1 v G2. C ch gy bnh ca
aflatoxin l do kh nng lin kt ca cht ny vi AND trong nhn t bo, s lin kt ny
gy c ch enzyme polymerase ca ARN lm hn ch s tng hp ARN v c ch
polymerase t-ARN. y l nguyn nhn lm gim st s tng hp protein trong t bo.
Ngi ta cng chng minh rng vng -, -lactone khng bo ho c trong phn t
aflatoxin lm cho hp cht ny c hot tnh gy ung th, ng thi vng lactone ny gy
c ch tng hp AND nhn t bo, do lm ri lon s tng trng bnh thng ca t
bo. Cc loi nng sn d nhim aflatoxin bao gm: ht lc, bnh kh du lc, cc ht cc
(bp), ht h u, ci da, ht hng dng (bng 6 v 7). Aflatoxin gy thng tn gan
v c th gy ung th. N cng lm gim kh nng trng, tit sa, sc khng cho
gia sc v gia cm.
Bng 6. Hm lng aflatoxin trong mt s thc n dng cho chn nui Vit Nam
Tn thc n
Bp ht
25
Go v tm
2
u nnh ht
1
Cm go
3
Bnh du m
3
Bnh du da
7
Bnh du u nnh
4
Bnh du lc
29
Bt khoai m lt
1
Thc n hn hp
28
Ngun: Trn Vn An, 1991.
Hm lng ti a
aflatoxin (ppb)
600
25
50
55
10
50
50
5000
40
500
S mu
(n)
Hm lng ti a (ppb)
Ma ma
Kh du lc
Bp vng
Ma kh
Kh du lc
Bp vng
17
18
1520
240
5000
750
18
13
525
120
1160
450
Nhm nhim
aflatoxin
20
112
19,0
0,6
1,1
1/38
P
<0,01
<0,01
<0,01
<0,01
<0,01
<0,01
S trng em p
100,500
29
T l p n (%)
63,64
39,135
18,119
48,669
16,00
30,64
80,38
S trng p
100,000
39,135
18,119
48,669
T l n (%)
63,6
16,0
30,6
80,4
5,0
3,5
1,0
1,0
0,2
0,1
0,005
Thi gian n
(ngy)
T l chut b ung
th
370
340
294
223
360
361
384
14/15
11/15
5/9
8/15
2/10
1/10
0/10
10. Hu qu cui cng l lm gim thp s sinh trng, sc sn xut trng sa,
gim cng chc ca xng.
5.3. Cc giai on v ngun gy nhim c t nm
Trong thc t sn xut c 3 ngun nhim quan trng.
5.3.1 Nhim ngoi ng lc thu hoch
iu ny c nhn bit r nht l bp. Mun khc phc tnh trng ny th khi thu
hoch khng nn lu ngoi ng m em v sy, phi kh lin.
5.3.2 Nhim trong kho trong khi ch bin, bo qun, d tr thc n
Nguyn nhn ch yu l do m trong thc n cn cao (>14%) em d tr
hoc do m khng kh trong kho cao hp thu vo nguyn liu, do chnh lch nhit
ngy m lm cho nc ngng t b mt lp thc n gy ra hin tng m cc b, to
iu kin tt cho nm pht trin.
5.3.3 Nhim trong chung khi cho n
Trong thc t nui dng gia sc gia cm nu thc n ri nhiu xung nn
chung, hoc thc n b m ng li trong mng lu ngy l mi trng thun li cho
nm mc pht trin sinh ra c t. Nu cho th qa i khi tin hnh hn ch thc n,
th s n li thc n ny vi s lng nhiu c th gy ra tnh trng ng c.
5.4. Mc an ton ca c t nm trong thc n
Mc an ton ca c t nm hay kh nng chu ng c t nm (aflatoxin) ca
gia sc. Mi loi gia sc c sc khng mt lng aflatoxin nht nh; kh nng
khng ny ty thuc vo giai on tui, sc sn xut, tnh trng sc khe. Ni chung, c
nhiu yu t nh hng n kh nng chu ng c c t ca c th (bng 12). V
vy, s khng c mc aflatoxin an ton qui nh no ng n c. Theo thng bo ca
FAO (1979) th nhng qui nh mc ti a nh hng trong thc n hn hp ty theo loi
gia sc v tnh hnh v sinh nguyn liu mi nc.
Bng 12. Liu gy cht LD50 ca aflatoxin trn ng vt th nghim
Cc loi ng vt
Th
Vt con
Heo con
Chut lang
G con
Chut nht
5.5. Nhng gii php phng nga mycotoxin
5.5.1 Phi thc hin vic tr thc n trn c s khoa hc
C 3 ni dung quan trng v n gin cn thc hin khi tin hnh d tr nh sau:
a. Kim tra nh gi tnh trng nguyn liu trc khi d tr. Gim thiu ti a
tnh trng h hp ca ht v mm vi sinh vt c trong nguyn liu d tr.
b. Ni d tr phi c cu trc hp l duy tr mi trng n nh v phi
ngn chn khng cho cn trng, su mt, cc loi gm nhm xm nhp vo
kho.
c. Ht d tr trong kho qua mt thi gian, nu cn thit phi x l thm nhit
duy tr tnh trng tt vi s cung thm nhit v ht m.
31
S cn i m nguyn liu m
khng kh 70%
13,5
15,0
13,0
15,0
7,0
Lng nc trong nguyn liu c 2 dng: dng kt hp, lin kt cht vi cht hu
c, khong trong nguyn liu v dng nc t do d dng bay ra hoc hp thu vo
nguyn liu, ta gi l nc hot ng (free water hay active water). Chnh lng nc
nay c th gy ra tnh trng m cc b cho nguyn liu, to iu kin thun li cho nm
mc pht trin.
2. Kim sot v tr kh cn trng, su mt trong kho bi . Ngi ta nhn thy c
mi lin h gia s ph hoi ca su mt, cn trng trong nguyn liu v s
pht trin nm mc. iu ny c th gii thch bi 2 l do sau y.
a. Hot ng trao i cht ca cn trng s dng cht hu c trong nguyn
liu, h hp sinh ra nc lm cho mi trng tr thc n ngy cng m thm, to iu
kin thun li cho nm mc pht trin.
b. Cn trng su mt di chuyn trong nguyn liu mang trn mnh n nhng
bo t nm pht tn nhanh trong nguyn liu. Theo ti liu ca FAO (1979) th cn
trng su mt c th lm tng s pht trin ca nm mc ln t 10-30%.
Chnh v vy ta cn phi kim tra nhim cn trng c bin php kim tra
nhim cn trng.
3. S dng ha cht. Ngi ta s dng nhiu loi ha cht nh Aureofugin,
Thiramtan, cc axit: propionic, lactic, sorbic, benzoic v axetic trn vo
thc n khng ch nhim c nm. Ty tng loi nm v ngun ly nhim m
s dng ha cht cho hp l. V d, nm Aspergillus flavus nhim trn ng ht
c th b khng ch bi ammonia 2% hay axit propionic 1%.
4. Bin php vt l. Nhiu phng php vt l loi tr nm mycotoxin trong
thc n nh loi b ht b nhim s dng ht khng nhim; loi b
aflatoxin trong du. Ngy nay, ngi ta ch ra h thng lc hp ph tch
aflatoxin ra khi du 95-100%.
5. Lm mt hiu lc aflatoxin.
32
33
CHNG III
THC N TH XANH V PH PHM NNG NGHIP
I. NHM THC N XANH
Thc n th xanh nc ta rt a dng v phong ph, bao gm thn l ca mt s
cy, c trng hoc mc t nhin trn cn hoc di nc v l ngun cung cp thc n
quan trng cho gia sc nc ta, nht l cc nng h. Loi thc n ny cha hu ht cc
cht dinh dng m vt nui cn nh protein, cc vitamin, khong a lng v vi lng
thit yu v cc cht c hot tnh sinh hc cao...
Thc n xanh l loi thc n m ngi v gia sc u s dng trng thi ti,
chim t l cao trong khu phn ca loi nhai li. Thc n xanh c th chia thnh 2 nhm
chnh gm: cy c t nhin v gieo trng. Nhm cy ha tho nh c bi chn, c
trng, thn l cy ng... Nhm cy h u nh c styl, cy in thanh, cy keo du...
Cc loi thc n xanh khc nh rau lp, bo ci, bo Nht Bn, thn chui, rau mung....
1.1. c im dinh dng
Thc n xanh cha nhiu nc, nhiu cht x, t l nc trung bnh 80 - 90%, t
l x th trung bnh giai on non l 2-3%, trng thnh 6 - 8% so vi thc n ti.
Thc n xanh cha nhiu nc v nhiu x nn vt nui cn lng ln mi tha mn nhu
cu nhng do hn ch dung tch ng tiu ha nn con vt khng n c nhiu.
Thc n xanh d tiu ha, c tnh ngon ming cao, t l tiu ha i vi loi nhai
li l 75 - 80%, i vi ln 60 - 70%, l loi thc n d trng v cho nng sut cao. V
d: 1 ha rau mung cho 50 - 70 tn, 1 ha bo du cho 350 tn, 1 ha c voi cho 150-300
tn cht xanh...
Thc n xanh giu vitamin: nhiu nht l caroten, vitamin B c bit l vitamin
B2, v vitamin E c hm lng thp. C mc tc kh c 0,15mg B1 v 0,45mg B2/100g;
c ti c 0,25mg B1 v 0,4mg B2/100g vt cht kh.
Hm lng cc cht dinh dng trong
thc n xanh rt thp v v vy gi tr dinh V d: Thn l h u: 2-25%; l bp
dng thp (bng 14), tr mt s loi thn l ci, su ho: 10-15%; l sn: 25-30%; l
cy b u c hm lng protein kh cao, mt keo du: 20-25%; c styl: 20-25% v l
s loi c giu axit amin nh arginine, axit khoai lang 20-30% protein th tnh theo
glutamic v lysine. Nu tnh theo trng thi kh cht kh.
mt s loi thc n xanh c hm lng protein
cao hn c cm go.
Bng 14. Hm lng mt s cht dinh dng trong thc n xanh so vi cm (%
thc n nguyn dng)
Vt cht kh
Protein
X th
Lipit
Cm loi I
87,6
13,0
7,8
12,0
C voi
20
1,9
7,2
0,4
C ghi-n
23,3
2,5
7,3
0,5
Rau mung
10,6
2,1
1,6
0,7
35
VCK
Ca
Cy mc di nc:
Bo tm
8.5
18.8
2.4
5.9
58.8
14.1
0.8
0.6
Rau mung trng 11.0
16.4
6.4
14.5
40.0
13.6
1.3
0.5
Rau mung
8.4
22.6
8.3
16.7
39.3
13.1
1.1
0.5
Cy mc trn cn:
L dm bt
18.5
18.9
2.2
13.5
53.5
11.9
1.4
0.3
L du
30.2
24.8
2.3
9.9
52.0
10.9
0.3
0.2
L mt
43.0
17.2
4.4
21.2
46.3
10.9
1.7
0.1
Thn l khoai
10.6
19.3
2.3
16.4
51.7
10.6
0.8
0.3
Cy b u:
Thn l lc
25.4
12.6
4.2
28.7
43.4
11.2
1.4
0.2
L c styl
2.1
20.4
2.0
16.4
5.3
8.0
2.0
0.2
Cy u xanh
17.1
14.6
3.4
31.5
40.6
10.5
1.8
0.3
Cy ho tho:
Thn l ng non
13.1
10.8
3.1
26.2
51.5
9.2
0.6
0.2
C Ghi n
23.3
10.6
2.2
31.3
45.6
10.3
0.6
0.1
C Ruzi
22.4
13.0
1.4
31.7
47.9
6.1
0.5
0.3
C voi
15.8
12.7
2.5
32.9
39.2
12.7
0.5
0.3
Nn m bo t l thch hp thc n xanh trong khu phn:
- Ln: 20 - 30% tnh theo n v khu phn
- Tru b (cao sn): 70 - 80% tnh theo n v khu phn
- Tru bo (thp sn):100% tnh theo n v khu phn
- Gia cm ln: 5 - 10% tnh theo n v khu phn (dng ti)
- G tht: 2% tnh theo n v khu phn (dng bt)
- Gia cm khc: 4 - 6% tnh theo n v khu phn (dng bt)
II. NHM RAU BO
L nhm thc n ph bin vng nhit i. Nc ta c nhiu sng ngi, ao h,
thun li cho s pht trin cc loi rau, bo, rong to.. Ngun thc n c s dng rng
ri trong chn nui nc ta. Hm lng protein trong nhm rau bo nhn chung l thp,
nhng tng i cn i cc thnh phn axit amin c bit cc axit amin thit yu. ng
thi nhm thc n ny kh nhiu vitamin cn thit nh: caroten, vitamin B, C.., giu cc
khong a lng nh kali, canxi, mt s khong vi lng nh mangan, st... Mt s rau
bo, rong to c kh nng tch t nhiu khong cht t mi trng, trong s c mt s
kim loi nng c hi. Do vy, cn lu khi s dng rau bo sinh trng trn cc ngun
nc thi cng nghip, nc thi sinh hot c cha nhiu nguyn t c hi. Nhc im
chung ca rau bo l cha nhiu nc (90-94%) nn kh ch bin v bo qun, gi tri
36
nng lng thp khng th s dng vi t l cao trong khu phn vt nui c nng sut
cao.
2.1. Rau mung (Ipomea aquatica)
c trng v s dng rng ri nhiu vng v gi tr dinh dng v nng sut
cao. C th trng trn nhiu loi t khc nhau: t t kh, m n snh ly hay ngp
nc.. Thn l rau mung tng i giu protein, t x hn co ha tho (bng 17). c
bit trong rau mung cha nhiu ng nn gia sc, c bit ln rt thch n. Trung bnh
1 kg cht kh cha 180-280 g protein th, 150-200 g ng, 140-150 g x v cung cp
n 2500-2600 kcal nng lng trao i i vi ln. Nu cho ln n nhiu rau mung s
c hin tng i phn lng.
Bng 17. Thnh phn dinh dng ca mt s loi rau mung trn th gii (%)
Cht
kh
Protein X th Khong M
DSK
Ca
Cy ti, Niger*
18.8
20.9
18.2
2.1
40.0
0.71 0.32
L ti, Chu Phi**
15.0
24.0
12.7
13.3
2.7
47.3
1.20 0.28
L ti, Malaysia*** 7.5
28.0
12.7
18.7
2.7
38.6
1.24 0.41
Ngun:* Bartha, 1970; **: FAO,1968; *** Lim, 1967); DSK: dn sut khng m
2.2. Thn l khoai lang (Ipomea batatas)
Khoai lang ngoi mc ch trng ly c l chnh cn c th trng cung cp
thc n th xanh cho vt nui. Khoai lang nu c chm sc tt c kh nng ti sinh
nhanh. Thu ct c nhiu ln trong nm v cho nng sut cao. Thn l khoai lang cha
hm lng cacbon hydrat thp nhng hm lng protein v x cao, v cha phn ln cc
axit amin (bng 18 v 19). Protein trung bnh 18% (tnh theo vt cht kh), hm lng x
th t 16-17% thp hn nhiu so vi c ha tho. Trong c khoai, cacbon hydrat chim
80-90% vt cht kh nhng tinh bt ca c cn ti kh b amylaza thy phn. Hm
lng cc cht khng tryxin trong c ti lm gim t l tiu ha protein trong khu phn
c c khoai. Thn l khoai khng cha nhiu cc cht ny. Gi tr dinh dng ch yu
ca thn l khoai lang l protein v vitamin. y l ngun thc n rt tt vi gia sc nhai
li v ngay c d dy n.
Bng 18. Thnh phn ha hc ca thn l khoai lang
% theo vt cht kh
THNH PH N
Vt cht kh (VCK)
Protein th
Khong tng s
ADF (x axit)
NDF (x trung tnh)
Lignin
Nng lng th, MJ/kg VCK
Ngun: Dominguez,1990.
15
18,5
12,5
23,5
26,2
5,7
14,4
37
Bng 19. Thnh phn axit amin ca c v l khoai lang (% theo protein th)
C
C
Thn l
Isoleucine
4.2 - 10.1
3.9 - 5.1
4.9
Leucine
7.8 - 9.2
6.2 - 7.9
9.6
Lysine
4.2 - 7.2
4.3 - 4.9
6.2
Phe + Tyr
11.9 - 13.6
7.2 -10.1
10.6
Threonine
5.5 - 6.3
5.1 - 6.3
5.3
Tng A.A cha S
2.8 - 3.8
3.0 - 3.9
2.8
Tryptophan
0.8 - 1.2
Valine
6.8 - 8.3
4.9 - 8.2
6.3
Ngun: Walter v CTV, 1978; Ly, 1982; Purcell v CTV, 1972.
Bt l khoai lang l ngun protein v xanthophyl trong khu phn gia cm.
Xanthophyl v -caroten trong bt l lm cho mu lng trng v da g tt hn. Trong
khi , s dng 10% thn l khoai lang lm tng tng trng v gim chi ph thc n v
gim t l cht v ci cc ca ln con.
Thn l ti rt ngon ming i vi b. V d, mt con b nng 400-500 kg c th
n ht 50-70 kg/ngy. Tng t l thn l khoai lang trong khu phn lm tng sn lng
sa ca b. B sung thn l khoai lang ci thin r rt lng n vo v tng trng ca b
c ging.
2.3. L sn (Manihot esculenta Cranz)
Trong nhng nm gn y, cc nghin cu tp trung nhiu v khai thc, ch
bin v bo qun ngun thc n ny cho cc i tng tru, b, ln va g. L sn c hm
lng protein cao (25% tnh theo vt cht kh, bin ng t 16-40%) trong 85% l
protein thc. Nng sut l vo khong 4,6 tn vt cht kh/ha ti thi im thu hoch c.
Bng 20. Thnh phn ha hc ca l sn
Thnh phn
Vt cht kh (%)
Protein th (%)
M th (%)
X th (%)
Khong tng s (%)
ME (Mcal/kg) vi gia cm
ME (Mcal/kg) vi ln
K (%)
Ca (%)
Mg (%)
P (%)
Na (%)
Zn (mg/kg)
Mn (mg/kg)
Fe (mg/kg)
Cu (mg/kg)
Bt l sn
93,0
25,0
5,5
20,0
8,5
1,8
2,16
1,28
1,45
0,42
0,45
0,02
149
52,0
259,0
12,0
38
40
Li thn
22
1,4
0,2
46
45
1,9
0,2
V thn
39
3,2
1,0
24
70
3,1
0,3
Ngn
27
2,7
0,8
27
57
5,3
0,4
B ma
B ma l sn
Ma cy (144kg)
phm ph cn li ca
Thu hoch
qu trnh ch bin nc
Thn (100kg)
Ngn (28kg) + L bi (16kg)
ma. Cht lng ca
p
phn b cn li ph
thuc vo cng ng ch
Nc ma th
B ma ti (29kg)
bin th cng hay hin
i nhung nhn chung
Gia nhit
phn b cn li sau khi
thu nc ma c 1,5-4%
Nc c c
Lc
Vng bt
l ng sucrose. Phn
b ma s dng chn
Ly tm
nui tru b t c hiu
qu bi l do kh nng
ng tinh (11kg)
R mt A (3kg)
tiu ha thp. Hm
lng lignin cao, chim S 5. S ch bin ng theo phng php cng
vo khong >20% v rt nghip (Preston, 1983)
ngho protein (bng 24).
42
% theo vt cht kh
99,2
1,0
50,1
2,5
0,3
46,1
R mt
R mt l ph phm ca sn xut ng kt tinh (s 4). Ty theo cc giai on
ca qu trnh chit tinh ng m c nhiu loi r mt. R mt A l l sn phm ph
u tin khi ly tm trch ly ng cho ra ng th, v chim vo khong gn 77% so vi
tng s. ng th l phn nc ma c gn lc v c c v kt tinh. R mt "A" l
phn ph phm ca qu trnh to ng "A", ng u tin ca s ch bin cha 8085% vt cht kh. R mt "B" l r mt th hai ca qu trnh gn lc cho ra 12% ng
th (ng B). R mt cui cng c bit n l r mt "C", l phn thu c t qu
trnh kt tinh phn cht lng c snh v r mt "B", m sau khi nu v ly tm cho ra
ng C v r mt C. Ngay c khi r mt C c lc k v l sn phm ph cui cng
ca nh my ng th r mt ny vn cha mt lng ng sucrose (vo khong 3242%) v n cng khng c lc li ln na tn thu ng cn li. R mt C lun c
mt trn th trng.
R mt l ngun m c cacbohydrat c kh nng ln men, l cht cao nng
lng, hm lng protein thp (2-4%), ch yu nit di dng nit phi protein. R mt
c s dng vo cc mc ch cho chn nui sau y:
- L c s v bo b nui thm canh
- L cht mang ur, khong v cc cht dinh dng khc ci thin hiu qu s
dng khu phn ngho nit (ph thi hoa mau, ma, ph phm nng nghip)
- Cht ph gia quan trng cho vic d tr chin lc thc n th cho tru b
Vai tr ca r mt trong thc n cho gia sc:
- Cung cp cacbohydrat ln men trong khu phn c s ca ng vt nhai li
- Cht mang ngon ming cho cc cht dinh dng khc (nh ur, khong..) b
sung vo khu phn giu x v cng l cht keo trong khi lim.
Bng 25. Thnh phn ha hc ca cc loi r mt Cu Ba (%)
Loi
Vt cht kh
R mt A
77
R mt B
78
R mt C
83
Ngun: Bo Gohl, 1998.
Protein
1,9
2,5
2,9
Khong
4,6
7,2
9,8
Ca
0,62
0,8
1,21
P
0,03
0,04
0,06
43
44
45
CHNG IV
TH C N HT V PH PHM CC NGNH CH BIN
I. THC N HT NG CC
1.1. c im dinh dng
Tn "ng cc" l tn t cho cc loi cy trng thuc nhm "c" c trng bng
ht. Ht cc gm: ht la, ng, i mch, k... Sn phm ph ca ht ng cc gm cm,
tm, tm bi, tru.... y l nhm thc n c thnh phn ch yu l tinh bt, trong
gm amylose v amylopectin-l thnh phn chnh. Hm lng vt cht kh ca thc n
ny ph thuc ch yu vo phng php thu hoch v iu kin bo qun nhng nhn
chung trong khong 800-900 g/kg, 85-90% thnh phn nit c trong protein. Protein c
trong tt c cc t bo ht cc, nhng ch yu phi, trong phn ni nh, protein tp
trung nhiu trung tm cho n ngoi bin. Thnh phn protein cc loi ht cc rt
khc nhau, bin ng t 80-120 g/kg vt cht kh, tuy nhin, cng c khi t n 220
g/kg vt cht kh. Protein ht cc thiu ht axit amin quan trng l lysine, methionine v
threonine, ring la mch hm lng lysine cao hn mt cht. Gi tr protein ht cc c
vai tr quan trng thc y s tng trng ca mm ht. Hm lng protein ca cc
loi ht cc c xp theo th t cao n thp nh sau: yn mch > la mch > ng > la
m.
Hm lng lipit t 2 - 5% nhiu nht ng v la mch. Hm lng x th t 7 14% nhiu nht l cc loi ht c v nh la mch v thc, t nht l bt m v ng t
1,8 - 3%. Gi tr nng lng trao i i vi gia cm cao nht ng 3,3Mcal/1kg v thp
nht la mch 2,4 Mcal/1 kg.
Ht cc rt ngho khong c bit l canxi, hm lng canxi 0,15%, photpho >
0,3 - 0,5% nhng phn ln photpho c mt trong ht ng cc dng phytate. Ht ng cc
rt ngho vitamin D, A, B2 (tr ng vng rt giu caroten), giu E v B 1 (nht l cm
go, 1 kg cm go loi I c 22,2 mg B1, 13,1mg B2.
Ht cc l loi thc n tinh ch yu cho b, ngh, ln v gia cm. Mi giai on
sinh trng, khi s dng ht cc c thay i t l cht t trong khu phn nhng ni
chung ht cc v sn phm ph ca n chim khong 90% ngun nng lng cung cp
trong khu phn.
1.2. Ng
Trc y, ng ch c trng nhiu Nam M, nhng hin nay c trng
rng ri ti cc nc nhit i v bn nhit i lm thc n cho c ngi v gia sc. y
l loi cy trng i hi kh hu m chn ht v khng chu c kh hu ng gi.
Ng ngy cng chim lnh th trng quc t. S dng ng lm thc n gia sc
i hi chi ph gi thnh cao, v vy xu th chung l thay th ng bng cc loi nguyn
liu hay cc ph ph phm sn c ca a phng gp phn lm gim chi ph thc n.
Ng gm 3 loi: ng vng, ng trng v ng . Ng vng cha sc t
crytoxanthin l tin cht ca vitamin A. Sc t ny c lin quan ti mu sc ca m, tht
khi v bo gia sc v mu ca lng trng gia cm tng cng th hiu ca ngi tiu
th. Ng , vng c gi tr caroten cao hn ng trng, cn gi tr dinh dng tng t
nhau.
46
Tuy nhin, hin nay ti Anh vic s dng ng vng v khng c a chung
trong khu phn v bo gia sc v l do lm m c mu vng, v vy i tng gia sc
ny thng s dng ch yu l ng trng.
Ng cha nhiu vitamin E nhng t vitamin D v vitamin nhm B. Ng cha t
canxi, nhiu photpho nhng ch yu di dng km hp thu l phytate.
Ging nh cc loi thc n ht cc khc, ng l loi thc n c t l tiu ha nng
lng cao, gi tr protein thp v thiu cn i axit amin. Ng cha 730 g tinh bt/kg vt
cht kh. Protein th t 8 - 13% (tnh theo vt cht kh). Lipit ca ng t 3 - 6%, ch yu
l cc axit bo cha no, nhng l ngun phong ph axit linoleic. Protein ca ng tn ti
di 2 dng chnh: zein v glutelin. Zein nm trong ni nh chim t l cao nhng thiu
cc axit amin thit yu nh tryptophan v lysine. Glutelin chim t l thp hn zein, n
cng nm trong ni nh. Gn y ngi ta to c mt s ging ng giu axit amin hn
so vi cc ging ng bnh thng, song vn ngho methionine. V vy, khi dng ng
Oparque-2 cho ln v gia cm, cn b sung thm methionine. Mt ging ng mi na l
Floury-2 c hm lng lysine v c methionine cao hn ng Oparque-2. Dng loi ng
ny khng phi b sung thm methionine.
Ng l loi thc n ch yu dng cho gia sc v gia cm, v l loi thc n rt
giu nng lng, 1 kg ng ht c 3200 - 3300 kcal ME (bng 26). Ngi ta dng ng
sn xut bt v glucoz cho ngi. Nhiu sn phm ca ng rt thch hp cho ng vt,
trong quan trng l mm ng, cm v gluten. Khi 3 loi ny hn hp li to thnh sn
phm c tn l bt gluten - ng, cha xp x 24% protein th, 3 - 5% x th. Hn hp ny
thch hp cho tt c cc loi gia sc v gia cm, c bit l b sa, tuy vy cng vn cn
b sung thm axit amin cng nghip.
Ng cn c tnh cht ngon ming vi ln. Lysine v tryptophan l hai loi axit
amin hn ch ca ng khi dng nui ln (bng 27). Khi dng ng lm thc n chnh cho
ln thng gy hin tng m nho ln. m ca ng c th bin i t 10-25%.
Mun bo qun tt m ti a cho php 15%. Ng thng c xem l loi thc n
nng lng so snh vi cc loi thc n khc.
Bng 26. T l tiu ha ca ng v mt s ph phm ng (%)
Ng ht
Bt ht v li
Li
Bt hominy
Bt gluten
Ng ht
Vt nui
Cu
Cu
B
Cu
Cu
Ln
Protein
76.0
74.0
55.0
66.0
80.0
69.9
X
57.0
69.1
76.0
34.0
55.0
40.7
47
M
91.0
78.4
53.0
81.0
73.0
55.7
DSK ME (Mcal/kg)
94.0
3.47
90.3
3.23
79.0
2.74
81.0
2.81
73.0
2.62
92.9
3.64
Cys
1.2
Arg
4.6
Cys
1.4
Arg
5.1
Cys
1.7
Arg
3.9
Cys
2.0
Arg
4.3
Cys
1.8
Arg
3.5
Cys
1.2
Arg
3.3
Cys
-
Ng trng
Leu Lys Met Phe
12.7 3.0 1.1
5.1
Ng vng
Leu Lys Met Phe
13.1 2.4 0.6
4.9
Opaque-2, ht trng
Leu Lys Met Phe
10.7 4.2 1.9
5.3
Opaque-2, ht vng
Leu Lys Met Phe
11.3 3.5 1.8
4.8
Floury-2, ng ht
Leu Lys Met Phe
13.0 3.3 1.6
6.1
Thc n gluten
Leu Lys Met Phe
12.5 2.3 2.2
4.9
Bt gluten
Leu Lys Met Phe
16.5 2.1 2.7
6.1
Bnh du mm ng
Leu Lys Met Phe
13.0 2.9 3.1
5.4
Thr
3.8
Try
0.6
Tyr Val
3.7 4.4
Thr
3.6
Try
0.6
Tyr Val
3.7 4.2
Thr
3.1
Try
1.0
Tyr Val
4.0 6.7
Thr
3.2
Try
1.0
Tyr Val
4.4 5.4
Thr
3.2
Try
-
Tyr Val
5.0 5.6
Thr
3.7
Try
0.9
Tyr Val
4.1 5.0
Thr
3.6
Try
0.5
Tyr Val
- 5.2
Arg
Cys Gly His Ils
Thr
Try Tyr Val
4.7
2.4
3.8 3.2 4.0
3.5
0.8 4.5 6.0
Ngun: Bo Gohl, 1998.
1.3. Thc
Thc l loi ht cc ch yu ca vng ng Nam . Cy la rt thch hp vi
kh hu m v bn nhit i v cng c trng mt t Bc u. Ht thc c 2 phn: v
tru bn ngoi, lp v mng bn trong (cm) bao quanh ht go. Thc c dng ch yu
cho loi nhai li v nga, go, cm dng cho ngi, ln v gia cm. V tru chim 20%
khi lng ca ht thc, n rt giu silic v thnh phn ch yu l cellulose. Cm go
cha khong 11 - 13% protein th v 10 - 15% lipit.
Trong chn nui c khi ngi ta dng c la nguyn ht (c v tru) nghin mn
dng lm thc n cho gia sc. Tuy nhin, nhng mnh v tru trong thc n nghin c
cnh sc gy thng tn nim mc ng tiu ha ca gia sc, nh hng ti t l tiu
ha.
II. THC N HT B U V KH DU
2.1. Ht b u
Gm ht u tng, u xanh, u mo, u triu, lc, vng...
c im dinh dng
48
L loi thc n giu protein, protein th t 30 - 40%, cht lng protein cao hn
v cn i hn so vi ht cc. Tuy cht lng protein ca thc n h u khng bng
protein ng vt, nhng c mt s ht u gi tr sinh vt hc protein (BV) ca chng gn
bng vi c, trng, sa, nhng PER thp hn (bng 28).
Bng 28. G tr dinh dng protein ca mt vi loi thc n
Loi thc n
La mch
La m
Ng
Kh du bng
Kh du lc
Bt u tng
Bt c
Sa
Trng
BV (chut)
65
67
57
80
58
75
77
85
95
CS
46
37
28
37
24
49
69
100
PER (chut)
1,5
1,2
2,0
1,7
2,3
2,8
3,8
GPV (g con)
7,7
48
79
102
90
-
49
ra s yu, sinh trng chm (do con m b gim sn lng sa), ln m ng dc khng
u n, mc bnh lit chn. i vi g mi gim t l p n, g con n ra yu.
Ngoi ra, cn mt s loi ht b u khc cng rt giu protein nh ht ci du,
ht hng dng cha 38% protein th, ht vng cha 46% protein th, rt giu arginine
v leucine (lysine v methionine thp).
2.3. Lc
Lc l cy trng ph bin cc nc nhit i. Tuy nhin trong thc t, lc t
c s dng trong chn nui dng nguyn ht m ch s dng dng ph ph phm ca
ch bin du t lc. Lc rt giau nng lng do hm lng du cao, nhng li thiu ht
cc axit amin cha lu hunh v tryptophan. Trc khi s dng loi thc n ny cho gia
sc, gia cm cn phi s l nhit nh l rang hay nu chn nhm gim hm lng antitrypsin.
III. SN PHM PH CA CC NGNH CH BIN
3.1. Sn phm ph ngnh xay xt
Cm go
Cm go l sn phm ph ca la khi xay xt. Lng cm thu c bnh qun l
10% khi lng la. Cm go bao gm mt s thnh phn chnh nh v cm, ht phi
go, tru v mt t tm. Cht lng ca cm thay i ty thuc vo hm lng tru trong
cm. Nhiu tru s lm tng hm lng cht x th v silic, gim nng nng lng
ca thc n, gim t l tiu ha. Ty theo lng tru cn t hay nhiu m cm c phn
thnh loi I hay loi II.
Cm l ngun B1 phong ph, ngoi ra cn c c vitamin B6 v biotin, 1kg cm go
c khong 22 mg vitamin B1, 13 mg vitamin B6 v 0,43 mg biotin. Cm go l sn phm
c gi tr dinh dng, cha 11 - 13% protein th, 10 - 15% lipit th, 8 - 9% cht x th,
khong tng s l 9 - 10% (bng 29). Du cm ch yu l cc axit bo khng no, cc axit
ny d dng lm cho m b i, gim cht lng ca cm v cm tr nn ng, kht. Do
vy, nu p ht du th cm go bo qun c lu hn. Cng c th bo qun cm bng
cc bin php hp, trn vi mui, xng khi...
Cm go l mt ngun ph phm rt tt cho vt nui v dng cm c th thay th
mt phn thc n tinh trong khu phn loi nhai li v ln. Tuy nhin, hn ch ca cm
l cc cht ng khng phi tinh bt, l nhng ng a do nhng ng n to
nn thng qua cc lin kt -1,4; -1,6-glycosit ... Nn gia sc d dy n khng th tiu
ha c.
Cm go cha 14-18% du. Du ny c th c chit t cm trnh gy mi
i kh chu trong qu trnh bo qun, nguyn nhn l do s hot ng ca cc enzymee
lipolytic khi cm c tch ra t go v lm tng nhanh thnh phn acid bo t do. Hm
lng axit bo t do ca cm t go luc qua l di 3%, nhng ngay sau khi nghin
c th tng nhanh vi t l 1%/gi. Qu trnh gy i ca du trong cm c th c hn
ch bng phng php x l nhit hay phi kh ngay sau khi xay nghin go. X l nhit
nhit 100oC trong vng 4-5 pht bng hi nc nng l lm chm li qu qu
trnh sn sinh acid bo t do. Cm c th c lm kh bi nhit bng cch tri rng trn
50
M th
Ca
5.2
9.3
4.5
1.7
1.2
1.5
69.4
69.8
75.4
0.11
0.29
1.5
1.0
1.6
1.3
88.4
85.4
0.3
1.8
30.0
43.9
0.6
1.4
14.0
21.6
0.1
1.8
0.8
1.7
89.9
87.1
50.9
29.0
0.05
0.21
0.32
0.07
11.3
48.6
20.8
1.0
18.3
0.16
0.21
12.4
10.6
13.2
7.7
10.2
18.9
10.1
27.7
12.8
13.8
28.1
15.0
18.3
10.6
5.1
4.2
46.3
46.1
43.5
45.5
0.29
24.1
10.5
9.8
19.3
36.3
X th
Dn sut
khng
m
Vt cht
kh
Protein
Go Guyana
Go India
Go M
Go nu
Philippine
Vit Nam
Go bng
Nigeria
Iraq
Tru, Malaysia
V tru
V tru x l
NH3 M
Cm, Iraq
Cm, Philippines
Cm, Guyana
Go Zimbabwe
Thc ny mn
Ty Ban Nha
Khong
86.9
11.9
7.8
9.3
11.8
11.9
9.3
7.6
10.8
0.9
1.5
90.1
87.5
87.0
89.9
9.1
7.9
4.3
3.8
92.0
91.1
88.8
88.7
94.6
89.5
51
Protein
Go nhm
Cu
76.0
Go nh bng
Cu
86.6
V
Cu
7.4
Thc n nghin
Tru, b
64.5
Cm
Ln
68.9
Cm mn
Ln
79.5
Ngun: Bo Gohl, 1998 (tropical feeds).
23.0
46.7
21.4
12.8
51.6
50.6
76.0
50.0
48.0
54.7
85.8
88.9
Dn sut
ME
khng m (Mcal/kg)
91.0
2.96
97.2
3.47
42.0
0.85
77.6
1.80
79.2
3.00
85.0
3.58
52
Protein
X th
Khong
M th
26.4
42.9
49.9
56.7
19.0
4.9
5.0
3.1
7.2
5.2
6.3
6.2
11.0
20.4
0.7
0.9
36.4
26.6
38.1
33.1
0.20
0.29
0.74
0.69
44.0
8.1
7.5
7.7
32.7
0.20
0.73
47.5
5.1
6.4
6.4
34.6
0.13
0.69
7.8
16.2
44.0
31.7
7.0
4.4
0.8
1.8
40.4
45.9
Vt cht
kh
Ht c v, Zimbabwe
91.2
Ht khng v, Trinidad
95.8
Kh du c v, Israel
89.2
Kh du khng v, M
89.8
Kh du c v p
91.0
my,Israel
Kh du c v p my,
84.8
Malaysia
V, Trinidad
89.8
V, M
Ngun: Bo Gohl, 1998.
Ca
Ht c v
Kh du chit
Kh du p
V
Vt nui
Protein
B
Cu
Cu
B
85.0
92.0
85.0
64.4
72.0
87.0
73.0
61.1
84.3
47.0
86.0
43.8
Dn sut
khng m
88.1
94.0
91.0
78.6
ME (Mcal/kg)
3.34
3.46
3.42
2.52
Cys Gly
His
Ils
1.6
4.5
2.4
4.6
Ngun: Bo Gohl, 1998
Leu
7.8
Lys
6.1
Met
1.4
Phe
5.5
Thr
3.8
Try
1.3
Tyr
3.5
B phn tc ng
H thng min dch suy yu
Gim sc khng
Gam tch ly
Gim sn lng trng
Cht th cp, hoi t gan, xut huyt gan
Gim tc sinh trng
H thng min dch suy yu
Cht th cp
Cht (b), xut huyt da, hoi t gan
Tch ly c th gim
Gim sn lng sa (b)
231 (77)*
457 (86)
Dn sut
khng
m
X th
880
900
M th
C v
Khng v
Vt
cht
kh
Protein
55 (94)
89 (94)
400 (54)
293 (67)
248 (20)
87 (28)
66
74
Nng
lng trao
i
(MJ/kg)
8,5
12,3
Loi b hublng
Ln men bia
Bia
Ph phm
55
Khong bin ng
244-300
184-262
155-204
61-99
36-45
552-643
10,5-12,0
Khong
M th
27.8
19.5
17.0
21.4
23.9
12.6
18.4
13.2
16.5
18.9
4.9
4.4
9.3
7.4
6.4
8.0
5.1
6.8
3.8
7.6
Ca
Ngun
X th
22.3
91.8
84.3
90.8
25.1
DSK
Protein th
B bia t, Malaysia
B bia kh, Trinidad
B bia kh, Tanzania
B bia kh, Kenya
B bia chua, Trinidad
Vt cht
kh
X th
M th
Dn sut
khng m
ME (Mcal/kg)
B bia t
B bia kh
B bia chua
B bia t
Vt nui
Protein th
Ngun
Cu
Cu
Cu
Ln
73,0
72,6
78,3
58,9
39,0
70,3
51,0
7,8
88,0
85,7
91,8
0,0
62,0
67,5
57,9
59,7
2,65
2,59
2,60
1,99
Neumark, '70
Rogerson, '56
Dijsktra, '55
Paloheimo, '59
Protein th
Cht chit
Chitin
Khong
Canxi
Phospho
Ngoan et al.,
2000a, b
Chau et al.,
1997
Bolagun and
Akegbejo, 1992
Watkins et
al., 1982
35 - 56
4-8
14 - 18
22 - 30
8 - 11
1 - 1,4
23 - 54
6-9
11 - 27
23 - 32
7 - 11
2-3
62 - 66
3-4
26 - 35
2-5
1-2
34
3-4
18 - 19
28 - 29
14
2
(1)
Sn phm ph ca tm
(2)
(3)
(4)
Bt c
(5)
Arginine
9.6
6.2
6.3
7.2
5.8
Histidine
2.1
2.4
1.9
2.8
2.2
Isoleucine
3.4
2.9
3.3
4.8
4.3
Leucine
5.6
6.5
7.6
7.1
7.1
Lysine
5.5
6.3
6.2
6.9
7.5
Methionine + cystine
1.8
1.7
2.8
3.7
3.4
Phenylalanine
4.5
4.3
4.6
6.0
3.7
Threonine
4.2
4.1
4.3
3.9
4.0
Tyrosine
3.4
3.6
3.5
3.0
(*)
Tryptophan
0.6
1.3
1.0
Valine
4.7
4.3
4.4
5.9
4.8
Ngun: (1) Ngoan et al., 2000; (2) Fagbenro and Bello-Olusoji, 1997; (3) Meyers, 1986;
(4) Watkins et al., 1982; (5) Rhne Poulenc Animal Nutrition, 1989.
Phn ln cc axit amin thit yu trong sn phm ph ca ch bin tm ph hp
vi nhu cu protein l tng cho ln sinh trng (NRC, 1998), ngoi tr methionine
58
(bng 41). Hm lng lysin v methionin + cystine thp lm nh hng n sinh trng
ca ln nui khu phn cha nhiu ph phm ny (Fagbenro and Bello-Olusoji, 1997).
3.4.2 Sn phm ph ca ngnh ch bin c
Bt c: l loi thc n b sung hon ho cho gia sc gia cm, l loi thc n giu
protein, cht lng protein cao. Loi bt c tt cha 50 - 60% protein, t l axit amin cn
i, c nhiu axit amin cha lu hunh. 1 kg bt c c 52g lisine, 15 - 20g methionine, 8
- 10g cystine, giu Ca, P t l tng i cn i: Ca khong 6 - 7%, P khong 4%, giu
vitamin B12, B1 ngoi ra cn c vitamin A v D.
Tuy vy, cht lng bt c cn ph thuc rt nhiu vo loi c v cc b phn ca
c em ch bin. Nu bt c ch bin t loi c nh hoc u c, vy c th hm lng
protein rt thp t 20 - 25%, trong khi bt c c ch bin t c ln, hm lng
protein trn 50%. Ngi ta thng quy nh cht lng bt c nh sau (bng 43):
Bng 43. Quy nh cht lng bt c
Protein (%)
Tricanxiphotphat (%)
m (%)
Lipit (%)
NaCl (%)
Loi I
60
55
< 12
< 10
<5
Loi II
50
53
< 12
< 10
<5
59
T l tiu ha
protein (%)
96
92
BV protein (%)
89
82
Lysine c th s
dng (g/16g N)
8,1
5,9
Bt tht
8-10
12
8-10
8
Bt mu
8
7
-
60
Bt sa kh m
7
7
7
10
Bt c
5-7
8
5-10
10
CHNG V
TH C N HN HP
I. KHI NIM
Thc n lun l vn quan trng nht trong chn nui v n quyt nh trc tip
n nng sut, cht lng v gi thnh ca cc sn phm tht, trng sa...Trong nhng
nm gn y, nghnh sn xut thc n chn nui nc ta pht trin kh nhanh. Mt s
nh my sn xut thc n chn nui c quy m ln quen dn vi cng ngh thng tin nm
bt tnh hnh gi c nguyn liu trong nc v ngoi nc. Hng loi my mc thit b p
vin, sn xut thc n a nng tin dng c nhp v lp t nhiu nh my phc v
cho cng nghip chn nui. Nm 2002 c khong 138 nh my sn xut thc n nhng
n thng 5-2004 c nc hin c 197 doanh nghip sn xut thc n chn nui. Trong
c 138 nh my thc n chn nui cng sut t 2 tn/h tr ln v 100 c s sn xut
thc n chn nui cng sut 0,5- 1 tn/h.Trong vng 10 nm t 1993 -2003 , sn lng
thc n chn nui tng gp 50 ln. Nm 1993, sn lng thc n hn hp t 68 ngn tn,
nm 2002 t 3,4 triu tn. Sn lng thc n hn hp cui nm 2003 t khong 4 triu
tn chim 30 % tng s thc n s dng cho chn nui, so vi bnh qun th gii l 48
% , cc nc pht trin t 80 -90 %.
Thc n hn hp l loi thc n ch bin sn, do mt s loi thc n phi hp
vi nhau m to thnh. Thc n hn hp hoc c tt c cc cht dinh dng tha mn
c nhu cu ca con vt hoc ch c mt s cht dinh dng nht nh b sung cho
con vt.
II.VAI TR CA THC N HN HP
Kt qu thu c trong chn nui trn th gii v trong nc cho thy vic s
dng thc n hn hp hon chnh v thc n hn hp b sung nn tng nng sut cc
sn phm chn nui ng thi h thp mc chi ph thc n trn mt n v sn phm.
Chn nui bng thc n hn hp sn xut theo cc cng thc c tnh ton c cn c
khoa hc l a cc thnh tu v pht minh v dinh dng ng vt vo thc tin sn
xut mt cch nhanh nht v hiu qu nht.
- Thc n hn hp gip cho con ging c c im di truyn tt th hin c
tnh u vit v phm cht ging mi.
- S dng thc n hn hp tn dng ht hiu qu u t trong chn nui.
- S dng thc n hn hp thun tin, gim chi ph sn xut trong cc khu cho
n, ch bin, bo qun v gim lao ng, s dng t thc n nhng cho nng sut cao
em li hiu qu kinh t cao trong chn nui.
- Ch bin thc n hn hp cho gia sc, gia cm s lin quan n nhiu ngnh
(sn xut nguyn liu, ch to c kh, ng lc, in...). V vy, pht trin thc n
hn hp s ko theo s pht trin a nghnh, to ra s phn cng lao ng, gii quyt
cng n vic lm cho nhiu ngi.
- Thc n hn hp c gi tr dinh dng ph hp vi tui gia sc, ph hp vi
hng sn xut ca gia sc, gia cm tho mn cc yu cu v qun l v kinh t chn
nui gp phn thay i c cu nng nghip, hin i ho nn sn xut nng nghip.
61
62
63
64
Thc n m c, theo hng dn ghi nhn hng ha, ngi chn nui c th
em phi hp vi cc ngun thc n giu nng lng (tinh bt) thnh thc n hn hp
hon chnh. Thc n m c rt tin li cho vic s dng, vn chuyn v ch bin th
cng quy m chn nui gia nh hay trang tri nh nhm tn dng ngun thc n ti
ch h gi thnh.
V d 2. Thc n hn hp m c dng bt do cng ty VINA sn xut m s 109 dng cho
ln ni hu b, ln ni ch phi, ni cha, ni nui con v ln c ging .
+ Thnh phn dinh dng
V d 3: Thc- n
hp m c cho ln tht dng
bt do cng ty VINA sn
hn
m (max):
12 %
xut m s 101 dng -cho
ln t
kg - xut chung c c38
im
Protein
th5 (min):
% dinh dng
+ Thnh phn- X
dinhth
dng
( max):
6,0 %
- m (max):
12 %;
- Protein th (min)
44 %
- Lysine (min):
2,8 %
- X th ( max)
4,5
%;
Lysine
(min)
3,4 %
- Met + Cys (min):
1,3 %
- Met + CyS (- Threonine (min):
2,0 %;
- Threonine (min)
0,63 %
1,5 %
- P (min)
1,5
%;
NaCl
(minmax)
2,8 - 3 %
- P (min):
1,2 %
- Ca (min- max)
3,5
3,7%;
Khng
sinh
:
Khng
c
- NaCl (min- max):
2,3 - 2,5 %
- Hormon - Ca (minKhng
c
max):
3,5 - 3,7 %
- Nng lng
trao i
ME (min) : 2600 Kcal/kg Khng c
- Khng
sinh:
+ Nguyn liu:
Bt c, bt tht, bt u tng,Khng
bt xng,
thuc kch thch
- Hormon:
c
tng trng. Hn s
dng
90
ngy.
-Nng lng trao i ME (min) :
3000 Kcal/kg
dn
5 kgu
m
c 101
phi hp
vi kch
(kg):thch tit sa, premix
+ NguynHng
liu: Bt
c,pha
bt trn:
tht, bt
tng,
bt xng,
thuc
Loi ln
T
Bp
Cm go,
vitamin, khong cht, men tiu ho. Hn s dng 90 ngy.
+ Hng dn pha trn (tnhm
bng kg): cm m
5 -30 kg
12
5
3
Loi ln
VINA 109
Bp
Tm
Cm go, cm m
3160
10
5
1050
Hu b, ni ch phi
15
15
20
kg ni cha
Ln
18
15
15
52
61xut
chung
10
5
15
Ln ni nui con
20
20
15
45
c ging
IV. QUI TRNG CNG NGH SN XUT THC N HN HP
4.1. Quy trnh cng ngh sn xut thc n hn hp
Thc n hn hp c sn xut cc x nghip cng nghip hoc c th c sn
xut trc tip ti cc tri chn nui nh nc hoc t nhn. Thi gian gn y rt nhiu
c s chn nui t sn xut ly thc n hn hp, nht l thc n hn hp cho g nui
cng nghip v ln.
65
Quy trnh cng ngh sn xut thc n hn hp cho g, ln khc vi tm, c. Quy
trnh sn xut thc n cho tm, c phc tp hn v thm mt s cng on nhm lm ni
v tng cng... Tuy nhin, sn xut thc n hn hp dng bt cho vt nui gm 3 cng
on chnh nh sau (S 7):
- Nghin nguyn S 7 . QUY TRNH SN XUT THC N CHO
liu t mn theo tiu VT NUI
chun.
Nguyn liu
- Phi trn cc loi
nguyn liu theo tng
Lm sch/Nghin/nh lng
cng thc chun b sn.
- Ra bao, ng gi
Thm thc n b sung
v in nhn mc. Kim tra
Trn
cht lng.
cc
x
Hi nc
nghip, thc n hn
hp sn xut theo mt Thc n dng bt Lm chn s b
dy chuyn khp kn,
tt c cc khu np ng bao
p vin
nguyn liu, nghin
Hi nc
nh, cn, trn, ra bao
u c c gii ha,
Lm chn
nhiu x nghip cn
c t ng ha.
Sy kh
Cng on nghin
nguyn liu:
Lm ngui
Tt c cc loi
nguyn liu ch bin
B vn
thc n hn hp sau
khi lm sch cc tp
Phn loi
cht u a vo my
nghin nh ring tng
Cn/ng bao
loi. mn ca
nguyn liu khi nghin
c th iu chnh bng
cch thay i mt sng
trong my nghin. Cn
c vo kch c bt ht
nghin ngi ta chia
lm 3 loi:
- Bt c ng knh ht sau khi nghin t 0,6 - 0,8 mm
- Bt mn trung bnh l bt c ng knh ht sau khi nghin t 0,8 - 0,9 mm
- Bt th l bt c ng knh ht sau khi nghin ln hn 1 mm.
Ngi ta kim tra mn ca bt nghin bng cc loi ry chuyn dng. C 3
loi ry tng ng vi 3 mn ni trn. Khng bt qu mn v d bay bi gy ra
hao ht trong qu trnh np nguyn liu hoc trt d, bc xp.
66
Cng on trn:
Thc n hn hp trn bng my trn v vi quy m nh t vn u t c th trn
bng tay nhng nht thit phi m bo ng u.
nh lng v cn sn khi lng ca tng nguyn liu theo cng thc ch bin
thnh cc m trn theo di trong qu trnh np nguyn liu vo my trn (nu trn
bng tay cng phi lm nh vy). Vic lm ny rt cn thit trnh nhm ln hoc qun
khng np nguyn liu no , hoc np hai ln.
Nhng loi nguyn liu trn vo thc n vi s lng t nh: Premix khong vitamin, cc axit amin: lysine, methionine, v thuc phng bnh... Nu cho vo my trn
ngay nhng nguyn liu trn vi khi lng nh th s rt kh trn u. V vy, m
bo ng u th phi trn v nhn ra (pha long) vi ng, tng.... Cc nguyn liu
ny c ly t nguyn liu dng trong m trn. Mun trn u phi dng ti thiu 2 - 3
kg nguyn liu pha long.
Trnh t np nguyn liu vo my trn nh sau:
Cho chy my trn. u tin np mt na nguyn liu chnh nh ng, cm, tm...,
tip theo np ton b nguyn liu premix, thc n b sung trn pha long trc. Sau
tip tc cho cc loi thc n b sung protein (kh lc, tng, bt c...), cui cng
cho nt s cn cn li. Thi gian trn ko di 15 pht t lc np nguyn liu ln cui
cng. Khng nn np qu y vo my v s lm gim nng sut my v b ngng gi
chng do qu ti. Nu trn th cng khng nn trn m qu ln (trn 50 kg) v cng theo
trnh t nh trn.
ng bao v dn nhn:
Thc n hn hp sau khi trn xong c ng vo bao. Thng nn dng bao
giy xi mng (giy kraff) nhiu lp. Loi giy ny dai, t b rch v, chng m tt. Theo
quy nh mi bao thc n u c nhn hiu khu lin vi mp bao, trong nhn ghi:
Tn thng phm:..............
M hng:.............
i tng s dng:..........
C s v a ch sn xut:...........
Cc ch tiu k thut, v d:
Nng lng trao i (ME kcal/kg hay MJ/kg):
Protein th (%):
Lysine (%):
Methionine + Cystine (%):
Ca (%):
P (%):
......................
Thnh phn nguyn liu (khng cn ghi r s lng c th):......
Khi lng tnh:.........
Thi hn s dng:........
Ngy sn xut:.........
S l hng:.......
Ngy sn xut:.....
L hng s:......
4.2. Cc ch tiu cht lng ca thc n hn hp:
+ Hnh dng, mu sc, mi v:
67
Thc n hn hp hnh dng bn ngoi phi ng nht, khng c hin tng nhim
su, mt. Mu sc phi ph hp thnh phn nguyn liu ch bin, phi c mu sng. Mi
v ph thuc vo nguyn liu phi trn. Thc n tt c mi thm d chu. tri li thc n
khng cn tt - ng mu, c mi mc, chua l thc n km phm cht.
+ m. Hm lng nc cao trong thc n hn hp to iu kin cho nm mc,
su mt pht trin. m trong thc n hn hp khng c qu 14 %.
+ nghin nh. i vi gia cm ty theo la tui nn sn xut thc n hn hp
nghin mn, nghin trung bnh v nghin th. i vi ln thch hp thc n nghin trung
bnh. Cn c vo lng thc n khng lt qua mt sng kim tra (sng chuyn dng)
xc nh nghin nh. Nghin mn: Lng thc n cn li trn mt sng 2 mm
khng qu 5% hoc lt ht qua mt sng 3 mm. Nghin trung bnh: Lng thc n cn li
trn mt sng 3 mm khng qu 12% hoc lt ht qua mt sng 5 mm. Nghin th: Lng
thc n cn li trn mt sng 3 mm khng qu 35% hoc cn li trn mt sng 5 mm
khng qa 5%.
+ Cc ch tiu nh gi gi tr dinh dng. xc nh thnh phn ha hc, gi tr
dinh dng ca thc n hn hp cng nh ca cc nguyn liu ch bin phi gi mu
thc n n cc phng phn tch thc n ca cc trng i hc, cc vin nghin
cu....iu cn lu l cc kt qu phn tch c ng hay khng ph thuc vo vic ly
mu phn tch c i din v ng quy nh hay khng.
Cc ch tiu nh gi gi tr dinh dng ca thc n thng thng l (cho 1 kg):
m (%), protein th (%), ME (kcal/kg thc n hn hp), x th (%), Ca (%), P (%),
mui n (%).
V. THC N HN HP DNG VIN
Trn th gii thc n vin chim 60 - 70% tng lng thc n hn hp sn xut.
5.1. u im ca thc n vin
- Thc n vin khi cho gia sc n gim c lng thc n ri vi. Lng thc n
ri vi so vi thc n bt gim 10 - 15%.
- Gim c thi gian cho n, d cho n. V d:
+ g thi gian cho n thc n bt chim 14 % v thc n vin 5% trong 12 gi
nui.
+ G ty thi gian cho n thc n bt chim 19% v thc n vin 2% trong 12
gi nui.
- Lm tng hiu qu li dng thc n, gim tiu hao nng lng khi n.
- Thc n vin cn trnh c s la chn thc n, p con vt n theo nhu cu
dinh dng nh.
- Vitamin tan trong du m oxy ha chm hn.
- Thc n vin cn lm gim c khng gian d tr, gim dung tch mng n, d
bao gi, d vn chuyn v bo qun lu khng hng. V du: khi lm sn vin thu gn th
tch c 25%, gim s lng bao b.
- Thc n khi cho gia sc n khng bi, trnh c nhng triu chng bi mt,
bnh ng h hp.
- Tc ng c gii, p sut, nhit trong qu trnh p vin ph v kt cu ca
lignin v cellulose lm cho t l tiu ha tinh bt, x tng.
- Nhit , p sut trong qu trnh p vin tiu dit phn ln vi sinh vt, nm
mc, meo v mt s mm bnh.
68
- Thc n vin khi cho c n khng b ha tan trong nc nhanh nh thc n bt.
- Thc n vin ph hp vi tp tnh n ca vt, khng b dnh m nh khi n thc
n bt, trnh hao ph thc n.
5.2. Nhng nhc im ca thc n vin
- Gi thnh cao hn do chi ph thm cho qu trnh p vin.
- Nhit trong qu trnh p vin cng lm phn hy mt s vitamin.
G nui cng nghip n thc n vin t l g m cn nhau (Cannibalism) tng ln
v th phi ct m.
Ch : Khi cho g n thc n vin nn cung cp nc v lng nc tiu th
khi cho n thc n vin cao hn thc n bt.
5.3. Quy trnh lm thc n vin
Sn xut thc n vin l cng on tip theo sn xut thc n hn hp dng ri.
Thc n hn hp dng ri c chuyn vo bung trn, y c thit b phun du m
( tng nng lng cho thc n nu thy cn thit) v thit b phun r ng lm cht
kt dnh. Sau khi trn u vi du m hoc r mt ng, thc n c chuyn n
bung phun nc si h ha tinh bt, to m 15 - 18% ri a tip vo khun to
vin. Ty loi vt nui m vin thc n c kch c khc nhau do s dng cc khun to
vin khc nhau. Sau , thc n to vin c chuyn n bung lnh lm ngui.
Hin nay, mt vi c s Vit Nam sn xut thc n vin cho gia cm, tm,
c...
69
CHNG VI
TH C N B SUNG
I. VAI TR CA THC N B SUNG
1.1. Khi nim
Thc n b sung (supplement) l mt cht hu c hay mt cht khong dng t
nhin hay tng hp, khng ging vi thc n khc ch khng ng thi cung cp nng
lng, protein v cht khong. Thc n b sung c a vo khu phn n ca ng vt
vi liu hp l hoc vi liu rt thp ging vi liu ca thuc.
Ty theo chc nng m c th phn thc n b sung thnh cc nhm khc nhau.
V d, phn theo dinh dng thc n b sung c hai nhm: b sung dinh dng v b
sung phi dinh dng. Nu phn theo thnh phn ha hc th c nhng loi thc n b
sung sau y:
- Thc n b sung protein
- Thc n b sung khong
- Thc n b sung vitamin
- Cc loi thc n b sung khc: cht kch thch sinh trng, cht bo v, bo
qun thc n, chng khun, chng mc, cht to mu mi v, thuc phng bnh nh
thuc phng cu trng, bch ly...
Thc n b sung ang c s dng ph bin trong chn nui c tc dng nng
cao kh nng chuyn ha v hiu qu s dng thc n, tng kh nng li dng thc n,
kch thch sinh trng, tng kh nng sinh sn v phng bnh. Mt s loi c tc dng
bo v thc n trnh oxy ha, trnh nm mc tt hn. Do s pht trin ca cng ngh
sinh hc, ngy cng c nhiu loi thc n b sung c s sng trong chn nui. Tuy
nhin, vic s dng thc n b sung cng c nhng mt tri ca n. Khng sinh, thuc
chng cu trng, hormon.. a vo khu phn n thiu s kim sot ca th y gy
nhng tc hi nht nh: khng sinh to nhng dng vi khun khng khng sinh, gy
kh khn v tn km cho vic bo v sc khe ca ngi v gia sc. Cc cht tn d ca
kim loi nng, cc hormon.. c th gy ung th cho ngi.
1.2. Nhng xu hng mi s dng thc n b sung trong chn nui
Cng ngh thc n b sung ngy nay rt pht trin v ngy cng hin i. Quan
im s dng thc n b sung cng thay i su sc. Vic s dng hormon kch
thch ng vt nui tht b cm t lu v d lng ca hocmon trong tht gy ung th
cho ngi s dng; khng sinh cng b nhiu nc cm v khng sinh dng vi liu thp
trong thc n to ra nhng dng vi khun khng khng sinh. Nhng xu hng mi
thay th khng sinh trong thc n chn nui nh sau:
- Axit ho ng rut (acidifier) c ch vi khun gy bnh tiu chy,
tng cng tiu ho thc n.
- S dng vi khun c li cho ng rut (probiotic) cho vo thc n chn
nui
- a vo trong thc n nhng hp cht (prebiotic) gip cho vi khun
c li trong ng rut pht trin c ch vi khun gy bnh tiu chy.
Hin nay, cc nc EU thc n b sung trong thc n gia sc c phn loi
nh sau:
70
71
H 2O
>
2NH3 + CO2
73
Rm kh
Ngay sau x l
10 ngy
20 ngy
30 ngy
60 ngy
88,70 0,51
54,38 0,57
53,20 0,28
52,58 0,39
51,07 0,86
49,77 0,43
56,69 0,43
56,41 0,46
55,37 0,33
54,25 0,43
51,76 0,57
Ngay sau x l
10 ngy
20 ngy
30 ngy
60 ngy
3,41 0,14
7,35 0,08
7,15 0,12
6,90 0,04
6,59 0,13
6,27 0,08
8,24 0,08
8,408 0,04
7,71 0,15
7,25 0,15
7,07 0,05
Ngay sau x l
10 ngy
20 ngy
30 ngy
60 ngy
32,93 0,47
32,23 0,13
29,54 0,17
29,06 0,26
28,54 0,21
27,58 0,23
32,16 0,11
29,16 0,08
28,96 0,18
28,72 0,21
27,40 0,34
53,58 0,79
53,29 0,54
51,99 0,41
51,98 1,41
48,96 0,50
Protein th ( %VCK)
6,71 0,22
6,41 0,12
6,27 0,13
6,28 0,14
6,13 0,08
X th ( % VCK)
32,48 0,20
29,71 0,11
29,26 0,26
29,05 0,31
27,90 0,23
75
Nghim thc
Rm ur 4%
Rm kh + 4% ur
Rm kh
4,57
2,96
3,72
2,49
1,50
1,03
262,8
157,7
Cng thc 2
Cng thc 3
R mt
52 % R mt
25 % R mt
40 %
Bt b ma
20 % Bt b ma
30 % Bt b ma
30 %
Bt dy lc
20 % Cm
15 %
Cm go
10 %
Ur
3 % U r
10 %
U r
4%
H. Hp khong
1%
Xc men
14 %
H. Hp khong 1 %
Mui n
2 % CaO
6 % Mui n
5%
Vi bt
2%
Bt sn
10 %
Bnh a dinh dng c u im: l hn hp b sung dinh dng c tnh cht
xc tc i vi vi sinh vt d c lm tng s lng vi sinh vt d c nn c li cho cc
76
qu trnh ln men, ngoi ra cn tng lng protein cung cp cho vt ch. Bnh dinh
dng cn b sung khong, d vn chuyn v s dng v c bit hn ch nguy c ng
c ur. Tu iu kin tng vng nguyn liu v t l cc loi trn c th thay i.
2.2. Mt s axit amin l yu t hn ch
Yu t hn ch ca mt thc n l axit amin m s lng khng hn ch
s li dng nhng axit amin khc ca thc n . Axit amin thiu nhiu nht so vi nhu
cu v lm gim hiu sut protein ln nht c gi l yu t hn ch th nht v c
theo cch nh ngha ny th c yu t hn ch th hai....
2.3. Nguyn tc b sung axit amin cng nghip
- Ch b sung yu t hn ch, b sung yu t hn ch th nht ri mi b
sung yu t hn ch th hai. Nu lm ngc li th c hi (sinh trng gim, tiu tn
thc n tng...)
- C th ch tng hp protein t mt mu axit amin cn i. B sung axit amin
hn ch to s cn i, nu b sung axit amin khng hn ch th lm mt s cn i.
Vi khu phn cho g cha tng v ng cc th yu t hn ch th nht l
methionine, vi khu phn cho ln cha kh du lc v ng cc th yu t hn ch th
nht l lysine. Cc yu t hn ch khc ca hai loi khu phn trn c th l tryptophan
hay treonine ty theo loi ng cc c dng (ng thiu triptophan, bt m thiu
treonin...).
Trong thc t sn xut c hai loi axit amin cng nghip c dng ph bin l
lysine v methionine. Dng axit amin cng nghip c u im:
- Thay th c mt phn thc n giu protein t tin nh bt c, kh tng.
1 kg bt c 65% = 0,65 kg kh tng + 0,15kg bt xng + 0,125kg m
ng vt + 0,015kg methionine hoc 0,992kg ng + 0,008 kg methionine = 0,81kg kh
tng + 0,19kg m ng vt.
- n gin ha thnh phn nguyn liu trong khu phn.
- Gip lp nhng khu phn m c hn.
Do tin b ca di truyn v chn ging, gia cm v ln c tc sinh trng rt
nhanh i hi khu phn phi giu nng lng (khu phn cao nng) bng cch b sung
thm du, m. Tuy nhin, nhng khu phn ny ch c hiu qu khi cn bng axit amin
t mc ti u.
III. THC N B SUNG KHONG
Khong l nguyn liu ch yu trong qu trnh trao i cht, hnh thnh nn t bo
xng. Khong b sung gm hai loi: khong a lng v vi lng
3.1. B sung khong a lng
B sung Ca
Cacbonat canxi hay phn c ti 40% Ca, c dng kh ph bin. V hn c 30 35% Ca, rt thch hp cho g mi .
Ngoi ra, cc ngun khc nh: vi c 32 - 36 % Ca, bt v s cha 33 % Ca,
v trng cng c dng b sung can xi cho gia cm dng bt hc dng v bp nt
v ngoi ra cc ngun khc nh san h, trm tch bin.
B sung P, v b sung Ca v P
77
Nhu cu
Mc cho php
78
Mc c
(mg/kg thc n)
(mg/kg thc n)
(mg/kg thc n)
(1)
Cu
10
100
250
Fe
80
1000
4000
I
0,2
Mg
400
Mn
40
80
500
Zn
50 (2)
1000
2000
Se
0,1
5
(1): Nhu cu cho ln con; (2): Khu phn nhiu Ca nhu cu s cao hn
i vi gia sc nhai li, khu phn ch yu l thc n x th, hm lng N,
khong,vitamin v gluxit d tiu thp. Thc n x th thng khng cc loi khong
v vitamin cn cho qu trnh sinh tng hp v hot ng ca vi sinh vt d c. Cc loi
khong thng thiu thng l Ca, P, Cu, Zn, Mn, Fe v S. Trong cc nguyn t , P v
S l hai nguyn t rt quan trng c nh hng ln n s pht trin ca vi sinh vt d c.
Theo nghin cu ca cc tc gi Chnost v Kayouli (1997), hn hp khong sau y s
dng b sung trong khu phn cha rm.
3.3. Tnh ton nhu cu khong b sung
Mun tnh nhu cu khong b sung vo khu phn phi da vo nhu cu ca mi
loi gia sc i vi tng nguyn t khong v hm lng ca nguyn t trong thc n.
Hm lng cc nguyn t khong trong thc n b sung c th hin di dng nguyn
t (hoc di dng hp cht). quy i cc dng hoc tnh ton lng nguyn t
trong thc n b sung
khong c th s dng cc Thnh phn hn hp khong
%
loi khong khc nhau
a lng
(Bng 40).
55
3.4. S ng c cc nguyn Ca2HPO4.2H2O (dicanxiphotphat)
NaCl (mui n)
26
t vi lng khi cho n qu
MgSO
10
H
O
9
4
2
liu
NaSO410 H2O
7
B sung cc nguyn Lu hunh
1
t vi lng vt qu nhu Vi lng
2
cu v mc chu ng ti a Thnh phn vi lng
%
ca con vt u gy ra tc ZnSO 7H O
47,40
4
2
hi. Nu lng khong s MnSO .H O
23,70
4
2
dng vt qu mc chu FeSO 7H O
23,70
4
2
ng s gy ra t vong, CuSO 5H O
4,70
4
2
liu lng cao nhng di CoSO 7H O
0,09
4
2
mc chu ng c th lm SeO Na
0,04
3
2
gim nng sut ca con vt
v gy ng c tch lu. V
vy, lng khong b sung
ch p ng nhu cu ca con vt. Tuy nhin, mt s trng hp khi s dng vi
khong liu cao c th tng kh nng tng trng, gim chi ph thc n. V d v vic
nghin cu s dng CuSO4 lm thc n b sung. Anh (1950), khi nghin cu nhu cu
Cu ngi ta th liu cao vt nhu cu 40 -50 ln (tng ng 200 -250 mg Cu/kg thc
n) cho ln tht cho thy ln khng b ng c m cn tng trng nhanh hn l i chng
79
Hm lng nguyn t
(g/100g)
Ca -37
Ca-32-36
Ca- 26-30; P- 14-16
Ca-32; P-14
Ca-34-36; P-16 -18
Ca-22-27; P-16
Ca-17; P-27
P-22; Na -16
P-9; Na-13
P-23; Na-20
P-26; N -11
Na-30; Cl-57
S-10; Mg-60
Fe- 20
Co-21
Co-24
Cu -25
Mn-23
Zn-22
I-76
Mo- 36
Se-45
tan trong nc
Khng tan
Khng tan
Khng tan
Khng tan
Khng tan
Rt t tan
Tan
Tan
Tan
Tan
Tan
Tan tt
Tan
Khng tan
Tan
Tan
Tan
Tan
Tan
Tan
Tan
Tan
80
81
V. KHNG SINH
Nm 1929, th gii tm ra khng sinh, n nm 1940 th khng sinh c dng
rng ri vo vic cha bnh cho ngi v gia sc. n nm 1949, ngi ta cn pht hin
ra rng s dng khng sinh vi liu lng rt thp so vi liu cha bnh vo thc n
cho gia sc th khng nhng hn ch nhiu bnh truyn nhim m cn lm cho con vt
ln nhanh, cho nhiu tht, nhiu trng. Sau pht hin ny khng sinh c dng ph bin
trong chn nui. Gn y xut hin mt s thuc khng sinh c s dng nh l cht
kch thch sinh trng c th mt phn l nguyn nhn ca vic tng tnh khng thuc ca
vi khun, sc khng c th c cc vi khun gy bnh cho ngi v ng vt v cng c
th l ngun gc ca mt vi hin tng ng c thc n. Vic s dng khng sinh trong
chn nui ngy cng c tranh lun bi v y l mt trong nhng nguyn nhn lm
mt i hiu qu ca mt s thuc khng sinh trong iu tr trong nhn y v th y.
5.1. Tc dng ca khng sinh s dng vi mc ch dinh dng
Khng sinh c tc dng kch thch sinh trng. Ln n thc n c b sung khng
sinh tng trng hn i chng 15 - 20%, g 7 - 15%, b 4 - 5%, khng sinh cn lm g
mi nhiu trng hn (9 - 10%) v tng t l n ca trng.
Khng sinh gip cho con vt khe mnh, hn ch ci cc, hn ch bnh tiu chy
v ri lon tiu ha.
Khng sinh lm tng hiu qu s dng thc n. Ngi ta tnh rng, nu thc n c
thm khng sinh th c tng 100 kg th trng tit kim c 15 - 20 kg thc n.
Hin nay, vic b sung khnh sinh vo thc n ch tng mc tng trng 3- 5%,
gim chi ph thc n khong 5%, mt s trng hp cn thp hn. Nguyn nhn l gim
hiu lc ca khng sinh do iu kin chn nui c ci thin, ch dinh dng c
m bo, chm sc qun l v chung tri tt hn trc, mt khc do vic s dng
thng xuyn khnh sinh lm cho vi khun ln thuc, mt hiu lc ca khng sinh.
C ch tc ng ch yu ca khng sinh l liu thp trong thc n khng sinh c
ch s pht trin ca vi khun c hi trong ng rut, tng s tiu ha hp thu dng
cht trong thc n. Tnh nhy cm ca vi trng gy bnh vi khng sinh cao nn n b c
ch khng pht trin v gy bnh, thnh rut non mng v mc lng nhung, to iu
kin hp thu thc n tt hn , do vy tng kh nng li dng thc n hn nn ci thin
tng trng v hiu qu s dng thc n.
iu kin chn nui nh hng n khng sinh
- Mi trng chn nui: Chung tri v thc n nu km v sinh, khu phn thc
n khng cn i, nui dng km th hiu lc khng sinh s cao hn.
iu kin v
sinh tng i km khng sinh c tc dng mnh hn so vi iu kin v sinh tt. Ngi
ta thy rng ln nui chung c cho n khng sinh (loi auromicin) tng trng cao hn
ln khng n khng sinh 0,15 kg/con/ngy, chnh lch nhau 34 %. Nhng ln nui
chung mi cho n khng sinh sh tng trng cao hn i chng 0,05 kg/con/ngy, chnh
lch nhau 3%.
- Tui gia sc: Gia sc non, sc khng y s dng khng sinh s cho hiu lc
cao hn gia sc trng thnh i vi ln, g con, b v cu con. Ln con, b con , g con
s dng khng sinh b sung vo thc n c hiu lc cao hn cc giai on khc.
- Loi gia sc khc nhau, hiu qu s dng khng sinh khc nhau. Khng sinh
khng c tc dng i vi loi nhai li trng thnh, th v vt. Gia sc tit sa nh b
sa, ln ni ang tit sa, khng sinh c tc dng khng r rng. i vi nhng loi ng
vt ny khng nn b sung khng sinh vo khu phn.
82
Cc ging, Loi ng vt
G, g Ty, b, b sa
Ln
G, g Ty, ln
Mc ch s dng
Kim sot cu trng
Kim sot cu trng
Ci thin tng trng, sc t
gim chi ph thc n
Ci thin tng trng, gim chi ph thc n
G, g ty, g trng
Ln, b, chim tr, Ct
G, g ty, ln
Ln
G, g ty
Vt
B, cu, nga, ln
G, g ty
G, ln
G
G ty
Ln, b, cu
B tht
B sa
Penicilline
Thiabendazole
Tiamulin
Tylosin
G
Ln, chim Tr, chim Ct
B, cu, d
Ln
Ln
G
Ln
Virginiamycin
B
G, g Ty
Ln
Zoalene
G, g Ty
Diu
5.45
4.32
5.45
3.33
1.36
Rut non
40.11
36.16
22.16
8.16
6.36
Tng cng
45.56
40.48
27.61
11.49
7.72
%
100
88.80
60.60
25.20
16.90
Hu qu ca vic s dng khng sinh thng xuyn trong thc n phng bnh
tiu chy lm ph v cn bng t nhin ca h vi sinh vt ng rut, lm gim hiu qu
iu tr ca khng sinh khi gia sc mc bnh. Ngoi ra s hnh thnh nhiu loi vi khun
khng thuc gy kh khn cho cng tc iu tr bnh, tng mc thi salmonella,
clostridium trong phn tng nguy c dch bnh.
Khng sinh tn d trong sn phm chn nui gy hi cho sc kho ca ngi tiu
dng c th xy ra nh sau :
- Mt s ngi mn cm, c th d ng vi khng sinh khi tiu th tht c s tn
d ca khng sinh.
85
3
4
5
86
87
v s dng mt s loi khng sinh, ho cht trong sn xut v kinh doanh thc n chn
nui "gm 18 loi trong c 2 loi khng sinh: Chloramphenicol v Furazolidon (bng
54).
88
VI. PREMIX
Premix l t ghp ca pre ngha l trc v mixture l pha trn, c ngha l mt
hn hp c trn trc. Do cc nguyn t khong vi lng (st, ng, km, mangan, iot,
selen...) v cc loi vitamin cn thit cho ng vt chim s lng rt nh trong thc n
nn thng c tnh bng miligam (mg) trong 1 kg thc n hoc ppm (phn triu- part
per million). V vy, trong pha trn thc n, cc nguyn t khong vi lng v cc loi
vitamin thng c trn trc vi cht ph gia (cht mang). Premix l mt hn hp ca
mt hay nhiu vi cht cng vi cht pha long (cn gi l cht mang hay cht m). Nh
vy, premix c hai loi cht, l hot cht v cht mang. cho hot cht v cht mang
u vi nhau cn nhng iu kin sau:
- Cht mang v hot cht phi c kch thc nh v tng t nh nhau hot
cht phn tn u trong cht mang (cc ht nh c kch thc 0,1 - 0,3 micron nh
riboflavin, niacin hay pantotenat canxi d b phn tn hn cc cht c dng tinh th).
- Khi lng ring ca hot cht v cht mang cng phi tng ng nhau, nu
khng khi hn hp v vn chuyn s gy s phn cch gia cc cht (cht khong c khi
lng ring 2,1 - 2,2 trong khi khng sinh v vitamin ch c khi lng ring l 0,5 - 0,6).
- Cc hot cht khi hn hp vi nhau khng ph hoi ln nhau v c bn tng
i trong cng mt iu kin d tr.
- Ngoi nhng iu kin trn, ngi ta cn ch n tnh cht ha l, pH, tnh
cht in ca cc cht trong premix.
Trong sn xut ang lu hnh nhiu loi premix khong, premix khng sinh vitamin - axit amin, premix thuc phng bnh. Cng c nhng loi premix tng hp
khong - khng sinh - vitamin - axit amin.
Premix c cht lng tt phi kh, gi c n nh v mt hot lc c bit l
premix vitamin.
VII. CHT KCH THCH SINH TRNG V CC LOI THC N B SUNG
KHC
7.1. Enzyme
Enzyme l cc hp cht hu c c ngun gc l protein c t bo c th ng
vt, thc vt v vi sinh vt tit ra h tr cho s tiu ho cc c cht khc nhau trong
qu trnh sng. B sung enzyme vo thc n ci thin t l tiu ho hp thu thc n,
tng kh nng tng trng ca gia sc.
Cc enzyme thng s dng vo thc n: enzyme amylase, maltase, protease
(phn gii tinh bt, ng maltose, phn gii protein). Ngi ta s dng cc enzyme phn
gii xylose v beta-glucan (c nhiu trong la m i mch) tng t l hp thu cc cht
dinh dng. Enzyme phytase cng ang c dng ph bin c tc dng gii phng pht
pho khi axit phytic c nhiu trong cc ht ng cc v ph phm.
7.2. Nm men
Cc nm men c s dng vi t cch l cht tr sinh l Saccharomyces
cerevisiae v Aspergillus oryzae. Mt s nghin cu ang tin hnh s dng vi khun
hoc nm men, nm mc (mold) trong thc n va c tc dng phng bnh v to ra
nhng nhng sn phm ph ngay trong ng rut c li cho ng vt nh loi
Lactobacillus to axit amin lysine. Cc vi khun tit enzyme phn gii NSP tng kh
89
nng tiu ho thc n v nhng vi khun, nm men, mc (mold) c kh nng phn gii
c t trong thc n hoc c t hnh thnh t qu trnh tiu ho.
Ngoi vic s dng cht tr sinh theo ng ngha l cc vi sinh vt sng, mt
hng ch phm khc lin quan n vi sinh vt cng ang c ng dng l l s dng
mt vi thnh phn trong t bo vi sinh vt lm cht b sung thc n nh: mannanoligosaccharides.
Mng t bo nm men c ch a ba loi ng l mannan-oligosaccharide,
fructo-oligosaccharide v galacto-oligosaccharide. Trong mannan-oligosaccharide c
kh nng khng nguyn cao nh vo thnh phn ng mannan v glucan trong cu to
phn t. Nm 1956, cc nghin cu cho thy kh nng gy phn ng min dch chut
nh cu trc protein-mannan-glucan trong vch t bo nm men. Cc ng manose ca
mannan-oligosaccharide nh hng h thng min dch bng cch kch thch s tit cc
protein kt dnh manose gan. Cc protein kt dnh ny cng s dnh kt vi nhng
mng bao (capsule) ca vi khun xm nhp nh clostridium v samonella. Nh thnh tu
ca cng ngh sinh hc hin nay nn vic nui cy men v chit xut thnh phn t vch
t bo nm men tr nn ph bin, to thnh sn phm ng dng i tr trong chn
nui.
7.3. Cht bo qun thc n v cht kt dnh
- Cht chng mc (antifungal)
Sau khi mc c pht trin trn c cht (thc n chn nui) s to ra c t. Vic
kh hoc hn ch hu qu ca c t mc rt tn km v tc dng i khi khng r rt.
V vy, ngn nga khng cho mc pht trin trong thc n cn b sung nhng cht c
tc dng dit hoc ngn nga khng cho mc pht trin hn ch nguy c thc n c
c t mc. Phng php quan trng chng nm l gim m. Theo qui nh chung,
m bo qun tt thc n khong 12 - 13% tr xung, ring vi cm go m
10%.
Cht chng mc thng l mt hoc hn hp cc loi axit hu c nh axit
propionic, axit sorbic, sodium diacetate, axit phosphoric. Cc ho cht chng nm mc
thng c s dng nh sau:
Propionic v mui ca chng nh: propionat amn, propionat canxi, propionat
natri. Mui dng bt d s dng hn.
Khng sinh chng nm l cht nisztatin.
Cc cht trn c ch khng cho nm mc pht trin ch khng kh c c t
nm mc sn c trong thc n t trc.
Cc cht chng khun nh axt formc c tc dng h thp pH v st khun nn n
cng c s dng bo qun thc n. Ngi ta thng s dng hn hp gia 3 loi
ho cht sau y bo qun thc n:
Axit formc
Axit propionic
Formalin liu thp, v formalin rt c nn hin nay t dng.
Thng dng nht l axit formc, axit propionic v NH3. Ngoi ra, cng c th s
dng hn hp gia 2 loi axit v c l axit chlohydric v axit sulfuric bo qun thc
n xanh chng s ln men ca vi khun v nm mc.
iu quan trng l cc cht chng mc phi dit c mc v khng lm gim
ngon ming ca thc n. S n mn kim loi my trn v sc kho ca cng nhn trn
thc n cng l iu cn lu tm khi s dng cc cht chng mc.
90
Cht nh ha monoglyxerit ca axit oleic hay axit stearic dng vi liu cho b,
ln con, cu v d l 2g/100g cht bo.
7.5. Cc cht to mu, mi
Tu theo yu cu th trng, cc cht b sung thc n cn c th c nhng cht
gip to mu sn phm chn nui hoc to mi thm, v ngt cho thc n gip cho gia
sc tiu th c thc n nhiu hn. lm da, m, lng trng g, trng vt c mu
vng ti p mt ngi ta c th trn vo thc n cc loi bt c, bt l, bt ngh hoc
sc t trch t cc sn phm t nhin c mu vng, hay cc sc cht tng hp nh:
cataxantin (C40H52O2) hay apocaroten este (C32H44O2) dng nng cao m mu ca
lng trng hay da g. Cc cht to mi v v thng l sn phm tng hp ho hc v
kh t tin.
Cc cht to mu, mi v thc n khng c hoc t tc dng trc tip n nng
sut ng vt hoc gi tr dinh dng thc n m ch yu lm tng tnh cnh tranh ca
sn phm chn nui hoc sn phm thc n thng qua mu sc, hnh dng bn ngoi nn
quyt nh s dng s tu thuc vo gi c v nhu cu th trng tiu th quyt nh.
92
93
CHNG VII
PHNG PHP CH BIN THC N
I. CHUA (SIL - SILAGE)
chua (cn gi sil hay xanh) l mt qu trnh lm gim pH n gi tr m
ti thc n c th khng b h hng. Do pH thp nn khi c mi v chua nn ngi
ta gi l chua. Hin nay c hai phng php chua: chua axit v chua vi sinh vt.
chua axit l qu trnh lm gim pH nh thm vo trong thc n mt s axit v c, v d
axit phtphoric, sulphuric, clohydric.. hay hu c, v d nh axit phoocmic, propionic..
hoc l kt hp gi v c v hu c. Trong khi , chua vi sinh vt l qu trnh lm
gim pH khi nh vi sinh vt (ch yu l tn ti trong t nhin), trong nhm
chnh l vi khun ln men lc tc.
chua c tin hnh kh lu chu u, ni c iu kin thi tit lnh v m
ko di khng ph hp cho phi kh thc n. Hin nay, nhiu nc chu u, chu M,
chu c p dng rng ri phng php chua lm thc n cho gia sc qua v ng. Ban
u, chua ch tin hnh trn c xanh ha tho (ch yu l cy ng v cao lng), nn c
lc gi l xanh. Trong thi gian ny, vic s dng axit lm gim pH ca thc n v
c ch ln men l ph bin. S dng axit lm gim pH tng hm lng cht khong
v tn d mt s axit gy c cho gia sc. Hin nay, chua bng ln men vi sinh vt
c s dng rng ri v t c hn s dng axit. Trong phn ny chng ti ch cp
n chua bng ln men vi sinh vt.
1.1. Vai tr enzyme thc vt trong qu trnh chua
Ngay sau khi cy c b ct ri, t bo thc vt cn sng v qu trnh h hp xy
ra. Tinh bt v ng b thy phn bi enzyme t bo thnh kh CO2 v nc, do nng
lng t thc n b tiu hao:
C6H12O6 + 6O2 ----> 6CO2 + 6H2O + 674 kcal
S thy phn tinh bt thng xy ra khi c mt xy trong khi v nhit ti
thch cho qu trnh ny l 28-370C. S mt mt ch yu l cacbohydrat d tiu. hn
ch qu trnh ny th cn phi gim cung cp -xy cng nhanh cng tt.
Trong cy c, protein chim khong 75-90% tng lng nit. Sau khi thu hoch,
protein thc vt cng b phn gii nhanh bi enzyme t bo thnh cc hp cht nit phi
protein (NPN) nh cc axit amin t do. Trong khi phi ho c, hm lng protein c th
gim ti 50%. Qu trnh phn gii protein di hay ngn ph thuc ging c, hm lng
vt cht kh v nhit mi trng. Ngay khi em chua, s phn gii protein vn tip
tc nhng tc chm v pH gim. Tuy nhin, vai tr ca emzym thc vt b hn ch khi
pH gim thp. Qu trnh phn gii protein ch yu do vi sinh vt ch khng phi bi
enzyme thc vt.
Nu s ln men NPN tip tc (tuy nhin, khng do enzyme thc vt) th sn sinh
ra mt s amin nh tryptamin, histamin... Nhng amin ny to ra mi, v kh chu v c
th c.
94
95
Mycotoxin
Roquefortine A, B, C; c t PR; axit microfinolic v
penicillic
Bo t (patulin)
Bo t
Bo t, cytochanasin E; tryptoquinolin
Fumiclavine A, C; fumitoxin A, B, C; glioxin
Aflatoxin; axit cyclopiazonic
c t T2 v HT; zearelenone
Zearelenone
96
Nhm d dng
Clostridia
Nhm ng ha
Enterobacteria
97
Ln men
Giai
ch ng on n
nh
Lm thc n
H hp thc vt
Phn gii
Phn gii cacbon
hydrat bi enzyme
Phn hu t bo thc
Nm
Nm mc
Enterobacteria
Bacilli
Vi khun ln men
Clostridia
Phn ng Maillard
Thu phn x bi
axit
(hemicellulose)
C cn lng axit lactic nhiu gp 5 ln so vi b ma. Trong thc t vi c ha
tho mun xanh t kt qu tt cn ti thiu 2% ng, 25 - 30% vt cht kh thu
c, 1,5 - 2,0% axit lactic.
Bng 58. nh hng ca t l u tm v r mt n pH v hm lng vt cht kh,
protein th v NH3 tng s (%) ca khi
Th
nghim1
P T-RM 6 :1
CHC T-RM 4 :1
T-RM 3 :1
V T-RM 6 :1
VCK T-RM 4 :1
T-RM 3 :1
C T-RM 6 :1
CP
T-RM 4 :1
T-RM 3 :1
14
8.5
8.3
8.0a
31.6a
33.2a
32.4a
29.1
25..3
23.2a
7.6
7.6
4.5b
27.4b
30.0b
29.5b
29..2
25..4
26..4b
8.7
8.1
4.5b
26.6c
29.6b
29.1b
29..3
25. 0
26..6 b
Ngy
21
4.6b
28..9b
28..2b
98
SEM
28
56
4.66
28..3bc
28..3b
4.8b
28..0c
27.9c
0.09
0.07
0.09
0.09
0.09
0.18
0.57
0.19
0.42
0.001
0.002
0.001
0.001
0.001
0.001
0.977
0.337
0.001
N T-RM 6 :1
NH3- T-RM 4 :1
N
T-RM 3 :1
1.2a
1.0a
1.5a
14.2b
7.2b
3.4b
20.8c
8.6c
4.1c
4.4c
4.5c
6.5d
0.40
0.14
0.12
0.001
0.001
0.001
Vt
cht kh (%)
22,0
20,9
28,2
18,8
25,0
22
T l
ng (%)
1,20
4,65
2,07
1,15
16,00
12,60
Lng
ng ti thiu
5,00
3,70
6,00
7,90
4,95
5,18
99
Mi thm d chu v d b mt
Di y l v d c im ca khi chua ng v c rye tt (bng 61).
Bng 61. c im mt s loi thc n chua tt (ng v c rye)
C rye
Cy ng
Ti
Lm ho
Vt cht kh (g/kg)
186
316
285
PH
3,9
4,2
3,9
N tng s (g/kg cht kh)
23
22,8
15
N protein (g/kg N tng s)
235
289
545
N-amn (g/kg N tng s)
78
79
63
Axit axetic (g/kg cht kh)
36
24
26
Axit butyric (g/kg cht kh)
1,4
0,6
0
Axit lactic (g/kg cht kh)
102
59
53
Ethanol (g/kg cht kh)
12
6,4
<10
Ngun: Donalson v Edwards, 1976; Wilkinson v Phipps, 1979.
II. CH BIN THC N HT (HT CC V HT H U)
2.1. Tnh cht vt l, ho hc ca tinh bt ht
Tinh bt l polysacarit d tr trong ht, c, qu. i phn t tinh bt c hai cu t
l amylose v amylopectin. Amyloz l mt polyme mch thng do cc phn t D-glucose
lin kt vi nhau theo kiu 1,4-glucoside. Thng thng tinh bt ht cc cha 20 - 30%
amyloz. go ngon cha 25 - 30% amyloz, t l ny cao hay thp hn u lm thay i
ngon ca go.
Amilopectin l mt polyme mch nhnh do cc phn t D-glucose lin kt vi
nhau qua mch 1,4 v 1,6-glucoside. Trng lng phn t ca amilopectin l hng chc
triu, trong khi amylose ch khong 106 .
- Cu trc ca ht tinh bt kh c bit, mi ht c mt rn ht (hilum), xung
quanh rn ht l cc vng ng tm hay cn gi l vng sinh trng. Cc ht tinh bt ng
cc thng c cc vt na hnh thnh do s mt nc nhanh ca ng cc trong qu trnh
thnh thc. Chnh nh nhng vt nt ny m enzyme tiu ho d thm nhp to iu kin
d dng cho s phn gii. Cc ht tinh bt ca cc loi c khng c cc vt nt ny cho
nn kh tiu ho hn. Tinh bt c cu trc tinh th, di tc dng ca nhit hay axit cu
trc tinh bt b ph v.
2.2. Bin i vt l, ho hc ca tinh bt trong qu trnh ch bin
S gelatin ho:
Di tc dng ca c, nhit hoc ho cht lin kt hydro gia cc i phn t
amylose v amilopectin b ph v, cu trc t nhin ca ht tinh bt b bin i. Khi tinh
bt c ngm trong nc v nhit ca nc tng dn ln ti 55 oC, cc ht tinh bt
ht nc v trng phng ln. S trng phng ny l qu trnh thun nghch, sau khi
lm lnh v lm kh, ht tr li bnh thng nhng nu nhit cao hn (60 - 80 oC),
cc ht tinh bt ht nc b trng phng v ht khng tr li bnh thng c na. Lc
ny tinh bt mt i cu trc tinh th. Nhit un nng cng cao, cng ko di th cu
trc ht cng b ph v cng nhiu. Qu trnh ny gi l gelatin ho. Nhit gelatin ho
khc nhau ph thuc vo ngun gc tinh bt. Tinh bt i mch 59 - 64oC, tinh bt ng
62 - 72oC, tinh bt la m 65 - 67oC, tinh bt cao lng 67 - 77oC. Gelatin ho c th
101
xut hin khi nghin hoc cn mng cc loi ht ng cc. Mt s dung dch kim hay axit
cng c tc dng thc y qu trnh gelatin ho.
S rn anh v dextrin ho:
Rn anh l qu trnh trong cc ht tinh bt t trng thi trng phng hoc
gelatin ho tr v trng thi qun t thnh tng m v khng ho tan. Kt qu ca qu
trnh ny l lin kt hydro gia amyloz v amylopectin c phc hi. Mc rn anh
ph thuc vo bn cht ht, vo hm lng nc t do, nhit ... S rn anh ca tinh
bt lm gim hiu qu tc ng ca enzyme, do lm gim t l tiu ho .
Dextrin ho l qu trnh phn ct phn on cc cu t amylose v amylopectin.
Dextrin ho c th thc hin bng phng php x l tinh bt bng nhit v m
hoc bng dung dch axit hoc mui. X l bng tia hng ngoi hay n bng l cc
phng php dextrin ho in hnh v t l tiu ho tinh bt tng r rt.
Tc ng ca enzyme amylase ln tinh bt:
Cc enzyme -amylase gn vo cc mch .1,4 v .1,6 glucoside phn ngoi
vi ca i phn t tinh bt, thu phn tinh bt thnh maltose v glucose. i vi cc cu
t amylopectin, -amylase u tin tc ng vo cc lin kt phn nhnh. V i th cc
amylase tc ng ln b mt ht tinh bt, trc ht nhng ch gy hay nhng vng
khng hon ho v cu trc, sau lan to ra cc vng xung quanh, to thnh nhng hc
hnh nn, xi mn cc ht v lm cho chng ho tan hon ton.
2.3. Cc phng php ch bin thc n ht
2.3.1 Cc phng php ch bin kh
- Nghin bng ba
Nghin bng ba trong my nghin, ht c p v bng h thng ba p.
nh ca ht ph thuc vo loi ht, m ca ht, kch c mt sng v tc dng ht
lu chuyn.
- Nghin bng trc ln
Nghin bng trc ln lm ht c lm v, b cn mng v nghin nh bi cc
trc ln trong my nghin. nh ca ht ph thuc vo kch c v cu trc, tc vng
quay ca con ln v cc yu t khc nh: loi ht, m ca ht.
- N bng (popping)
Phng php ny lm gin n v ph v cc ht bng nhit v p sut cao.
Ng, go, cao lng, la m c th p dng n bng nhng i mch v yn mch khng
thc hin c. Nhit n bng thng l 150oC, nhng mc bung n khc nhau
tu thuc vo loi ht v m ca ht.
- Phng php dng sng cc ngn (micronizing)
phng php ny nh tc ng ca vi sng, nhit ca ht tng nhanh trong
khong 140 - 180oC vi thi gian ngn ch vi chc giy tu theo loi ht, tinh bt ht
c gelatin ho, vitamin trong thc n ht c bo ton.
- Phng php rang chn
Ht c quay trong mt khoang kim loi chuyn ng theo chu k qua tia la.
Nhit ca ht trong qu trnh rang t khong 150oC.
- p n ( extruding)
Phng php p n l ht c p qua mt xy lanh trn, bn trong l mt trc c
rnh xon. Lc ma st to ra nhit khong 95oC. Tinh bt ht c gelatin ho, cc
cht khng dinh dng cng b ph hu, cc cht dinh dng trong thc n ht c bo
ton.
102
103
III. X L RM R V PH PHM X TH
p dng cho cc loi thc n th, ph phm nng nghip: rm, b ma, thn cy
ng.. ngho cc cht hu c tiu ha. Tuy nhin, cc nc sn xut la go th rm l
ngun thc n cho tru b... Rm r c hai c tnh c bn l:
- Hm lng N thp (< 1%), ngho khong v vitamin
- Cha nhiu x th nn t l tiu ha thp. Tiu ha x nh hot ng ln men
ca vi sinh vt trong ng tiu ha.
Cht x trong rm ch yu l cellulose, hemicellulose v lignin. Gia chng c
cc lin kt ha hc to nn s bn vng ca mng t bo thc vt. Cellulose gm nhiu
chui thng ghp nhau thnh b di nh mch ni hydrogen to thnh cc mixen bn
vng. Hemicellulose l nhng heteropolysacarit cng vi xellulose c mng t bo thc
vt. Hemicellulose khng ha tan c trong nc nhng ha tan c trong dung dch
kim v b thy phn bi axt d dng hn so vi cellulose. Khi b thy phn t
hemicellulose s to ra glucose, fructose, mantose, galactose, cuabinose v xilose.
Thnh phn th ba ng ch trong x l lignin. Lignin lun i km vi cellulose
v hemicellulose trong thnh phn t bo. Lignin khng ha tan trong nc, trong cc
dung mi hu c bnh thng v rt bn vng bi enzyme ca h vi sinh vt d c.
Nhng di tc dng ca kim th lignin mt phn b phn gii v chuyn vo dung dch.
Trong d c loi nhai li c nhng vi khun c bit cha enzyme cellulase phn gii
c xellulose. Cellulose v hemicellulose l nhng cht c th tiu ha c. Nhng
phn ln cellulose tham gia cu to lp trong ca mng t bo rm nn enzyme ca h vi
sinh vt khng d dng tc ng c. Lp ngoi thnh t bo c to thnh ch yu t
cc phc cht ligno-hemicellulose m cc enzyme vi sinh vt d c phn gii v cng
chm. iu cn tr nhng lp trong giu cellulose trc tc ng ca enzyme vi sinh
vt, cng nh cn tr s phn gii cht cha t bo.
nng cao t l tiu ha ca rm, thn cy ng.. cc nh nghin cu tin
hnh x l rm bng nhiu phng php nh: l hc, ha hc, vi sinh vt hc...
S 10. Cc phng php x l ph phm x th
Cc phng php x l ph phm x
Vt l
Ngm
Nghin
Vin
Luc
Hp cao p
Chiu x
Ho hc
Sinh hc
Xt
Ch phm enzyme
Vi
Nm
Hyroxit kali
Hyroxit amon
Amoniac
Ur
Cacbonat natri
Cc phng php x l chnh c th phn thnh cc nhm: vt l, sinh hc, ho
hc.., hoc c th phi hp gia cc hnh thc x l ny.
104
3.1. X l vt l
- X l c hc
X l c hc l phng php c gii bm cht, nghin nh thc n, nhm thu
nh kch thc ca thc n, v kch thc ca thc n c nh hng ti qu trnh thu
nhn v qu trnh tiu ho thc n ca gia sc nhai li. Phng php ny gip ph v cu
trc vch t bo nn thnh phn cacbohydrat khng ho tan s c gi tr hn vi vi sinh
vt d c. u im ca phng php ny l gip gia sc tn nng lng thu nhn v
to kch thc ca thc n thch hp cho vi sinh vt d c. Tuy nhin, phng php ny
cng c nguy c lm gim tit nc bt v tng tc chuyn di qua d c lm gim t
l tiu ho. Phng php ny p dng ch yu vi ph ph phm trng trt mc
trang tri. Nn kt hp phng php ny vi phng php x l ho hc hoc kt hp vi
x l sinh hc.
-X l bng nhit hi nc
X l cc loi thc n th cht lng thp bng nhit vi p sut hi nc cao
lm tng t l tiu ho. C s ca phng php ny l qu trnh thu phn x bng hi
nc p sut cao ph v mi lin kt ho hc gia cc thnh phn ca x v to ra
s tch chui. Theo cc tc gi Sundstol v Owen (1984) th c th dng hi nc p
sut 7 - 28 kg/cm2 x l rm trong 5 pht. Rangnekar v cng s (1982) x l rm
v b ma bng hi nc p sut 5 -9 kg/ cm 2 trong 30 - 60 pht. Kt qu tng t nh
x l p sut cao trong thi gian ngn. Phng php ny ch yu li dng cc ngun
nhit tha cc nh my.
-X l bng bc x
Khi cht x c chiu x, chiu di ca chui cenlulose s gim v thnh phn
ca cacbohydrat khng ho tan s tr nn d dng tc ng bi vi sinh vt d c. Nm
1951, Lawton v cng s s dng bc x lm tng t l tiu ho ca thc n th. C
mt s phng php bc x khc nhau nh bc x cc tm, tia gamma c th dng
tng t l tiu ho ca thc n th. Tuy nhin, cc phng php ny phn ln i hi
trang thit b t tin, cao cp v khng an ton. Do vy, cc phng php x l bng bc
x khng em li hiu qu kinh t.
3.2. X l sinh hc
C s ca phng php ny l dng nm hay ph phm enzyme ca chng cy
vo thc n phn gii lignin hay cc mi lin kt ho hc gia lignin v cacbohydrat
trong vch t bo thc vt. Lnh vc ny c chiu hng trin vng khi mt s loi nm
nh White Rod c pht hin c kh nng ph v cc phc hp lignin-hydrat cacbon
ca vch t bo. Tuy nhin, cc nm ho kh ny lm tiu hao nng lng trong thc n
v kh tm c nhng loi nm ch phn gii lignin m khng phn gii cenlulose/ hemi
cenlulose. Phng php ny c nhng hn ch ln khc nh nui cy vi khun gp kh
khn, phng tin thit b v qui trnh phc tp nn cho ti nay vn cha c p dng
rng ri trong thc tin. Trong tng lai nu nh cng ngh di truyn c th nhn c
cc loi vi sinh vt d c c kh nng phn gii lignin th c th c nhiu ng dng trong
tng lai vo mc ch ny.
105
3.3. X l ho hc
X l ha hc ci thin gi tr dinh dng ca rm c bt u t th k XIX.
Hin nay, vic dng cc cht ho hc x l ph ph phm nng nghip lm thc n gia
sc ang c p dng rng ri nhiu ni trn th gii. Mc ch ca x l ha hc l
ph v cc mi lin kt gia lignin v hemicellulose lm cho hemicellulose v
cellulose vn b bao bc bi phc hp lignin-hemicellulose d dng c phn gii bi vi
sinh vt d c.
Trong phng php x l ha hc, dng tc nhn oxy ho, axit hay kim (S
11).
S 11. Nguyn l x l thc n giu x (Chesson, 1986)
Cht xy ha, SO2 , nm
Lin kt khng bn
vi kim
LIGNIN
LIGNIN
NaOH
H3
X l nhhit
m > 150OC
HEMICELLULOSES
Cc cht oxyho (nh a xit peroxyaxetic, clorit natri c axit ho, zn..) c
tc dng phn gii lignin kh hiu qu.
Cc a xit mnh nh nhng axit c dng trong cng nghip giy.
Cc cht kim (vi, kali, xt, amoniac...) c kh nng thu phn cc mi lin
kt ho hc gia lignin v cc polysacarit ca vch t bo thc vt.
Trong tt c cc phng php ho hc th x l kim c nghin cu su nht v
c nhiu trin vng trong thc tin. Cc mi lin kt ho hc gia lignin v cacbohydrat
bn trong mi trng ca d c nhng li km bn trong mi trng kim (pH> 8), li
106
urease
2NH3 + CO2
VCK (%)
81,0
100
Rm ur 4% 56,8
100
X l bng vi
Protein th
(%)
4,2
5,2
6,4
11,3
X th
(%)
26,7
33,3
18,1
31,9
109
1346,7
1664,4
956,3
1886,3
112
CHNG VIII
TIU CHU N V KHU PHN
Mi loi gia sc khc nhau cn nhu cu cc cht dinh dng khc nhau tu theo
c im ring ca tng loi, ging. Trong tng loi, ging tu theo giai on pht trin
m nhu cu dinh dng khc nhau. Cn i cc cht dinh dng cn thit trong khu
phn so vi nhu cu ca gia sc l bin php rt quan trng nhm tng nng sut v hiu
qu trong chn nui.
I. KHI NIM
1.1. Tiu chun n
Tiu chun n c xc nh da trn nhu cu cc cht dinh dng (phn ny
cp trong hc phn Dinh dng gia sc). Nh bit, nhu cu dinh dng l khi
lng cht dinh dng m con vt cn duy tr hot ng sng v to sn phm (tng
trng, tit sa, cho trng..) trong ngy m.
Tiu chun c xy dng trn c s nhu cu. V vy, c th khi nim tiu chun
n l khi lng cc cht dinh dng (c tnh bng n v khi lng hoc tnh bng
phn trm trong thc n hn hp) m con vt yu cu trong mt ngy m. Tiu chun n
c th hiu nh sau:
Tiu chun n = Nhu cu + S d an ton
S d an ton l s lng cht dinh dng cn thm vo ngoi nhu cu ca gia
sc c xc nh thng qua cc thc nghim. Trong thc t, xc nh nhu cu dinh
dng c tin hnh trong phng th nghim (on-station) vi nhiu c th v gi tr thu
c l trung bnh s hc ca cc quan st. Gi tr v nhu cu dinh dng (v d: 14,7 MJ
ME) l gi tr trung bnh ca cc gi tr thu c trn hoc di gi tr trung bnh ni trn
(c th 12-16 MJ ME). C ngha, nu p dng gi tr trung bnh trn xc nh nhu cu
th mt s vt nui khng p ng nhu cu cht dinh dng (nhng quan st trn 14,7 MJ
ME). Do , ngi ta mi s dng khi nim s d an ton.
Tiu chun n c qui nh bi mt s ch tiu c bn, nhng ch tiu ny ph
thuc vo s pht trin chn nui ca mi nc.
1.2. Ni dung tiu chun n
- Nhu cu nng lng: Biu th bng kcal (Mcal) hay kJ (MJ) ca DE, ME, NE
tnh cho mt ngy m hay tnh cho 1 kg thc n. Khi nhu cu nng lng tnh trn 1 kg
th gi l mt nng lng hay mc nng lng. V d: nhu cu cho ln tht l 3200
kcal ME/kg, th hiu l mt nng lng trao i l 3200 kcal.
- Nhu cu protein v axt amin: Nhu cu protein c th th hin bng khi lng
(g; kg) cho mt ngy m hay t l (%) protein th hay protein tiu ha trong khu phn.
Axit amin cng c tnh theo khi lng (g) cho mt ngy m hay t l (%) so vi vt
cht kh hoc t l (%) so vi protein. Mt s nc (Anh, M, Australia..) s dng
axit amin tiu ha ton phn hoc tiu ha hi trng (t l tiu ha biu kin hoc t l
tiu ha thc) biu th nhu cu axit amin cho ln v gia cm.
113
114
Phng php ny p dng tnh ton cho cc khu phn thc n ch bao gm mt
vi nguyn liu v yu cu tnh mt vi cht dinh dng ch yu trong khu phn. Cc
phng php kinh in c s dng xy dng khu phn nh: Phng php th -sai
(trial - error), phng php hnh vung Pearson, phng php lp phng trnh i s.
Cc phng php c chung cc bc nh sau:
Bc 1:
Xc nh nhu cu dinh dng, tiu chun cho gia sc, gia cm. Nhu cu dinh
dng theo tiu chun Vit nam (TCVN) hoc tham kho tiu chun NRC (M), ARC
(Anh), tiu chun ca Nht Bn, H Lan, n .. ph hp vi kh hu v cc vng sinh
thi khc nhau; ph hp vi cc ging gia sc gia cm v tng giai on sinh trng pht
trin ca con vt.
Bc 2:
Chn la cc nguyn liu thc n lp khu phn n. Phi bit gi tr dinh
dng v gi thnh cc nguyn liu thc n . Nguyn liu thc n phi bo m cht
lng tt v phi ph hp vi tng loi gia sc, m bo tnh ngon ming ca con vt.
Bc 3:
Tin hnh lp khu phn. Phng php ny thng theo cc bc chnh sau y:
- Xc nh khi lng cc loi thc n b sung nh khong vi lng , premix
vitamin... Cc loi thc n ny thng chim t l thp trong khu phn (bng 64).
- n nh khi lng mt s loi thc n giu protein hoc thc n giu nng
lng (tham kho khuyn co trn).
- Trn c s thc n n nh tnh ton khi lng cc loi thc n cn li. Ta
c th xc nh khi lng ca tng loi thc n ny bng 2 phng php: phng php
ng cho Pearson hoc phng php dng phng trnh i s.
- Tnh ton gi tr dinh dng ca khu phn d kin.
- iu chnh v b sung. Da vo tiu chun n iu chnh v b sung cc cht
dinh dng cho ph hp vi nhu cu con vt
V d, phi hp khu phn thc n cho g theo phng php ng cho
Pearson.
Bng 65. Gi tr dinh dng ca nguyn liu thc n
Thc n
ME (Kcal)
Protein
Ca (%)
P (%)
Lys (g/kg) Met (g/kg)
(%)
Ng vng
3321
8,9
0,22
0,3
2,74
1,7
Cm go
2527
13
0,17
1,65
5,55
2,49
Bt c 45
2319
45
5,00
2,50
22,5
7,25
.tng
3360
39,25
0,23
0,63
24,00
5,43
Kh lc
2917
45,54
0,18
0,53
16,34
5,45
Bt xng
24,0
16,0
Bt s
33,0
Lysine
98,0
Methionin
99,0
Xc nh cng thc sn xut thc n hn hp cho g , yu cu 1 kg thc n hn
hp c: nng lng: 2750 -2800 Kcal ME; Protein th: 16 %; Lysine: 0,8 %;
Methionine: 0,3%; Ca: 3,5%; P: 0,8 -1%; NaCl: 0,5%.
117
u tng: 13,47%
11,38 kg
Kh lc:
6,73%
5,69 kg
Kt qu: Cng thc hn hp nh sau (%):
Ng:
50,57
Cm:
16,86
u tng:
11,38
Kh lc:
5,69
Bt c:
5
Bt s:
8
Bt xng:
1
Premix K/VTM:
1
NaCl:
0,5
* iu chnh v b sung
Kt qu kim tra gi tr dinh dng ca cng thc thc n hn hp trn p ng
nhu cu dinh dng cho g (tnh ton b gi tr dinh dng ca 1 kg thc n, sau
so snh vi tiu chun nu tha hay thiu s iu chnh v b sung t ng nh
tiu chun ca khu phn phi phi hp).
3.2. S dng phn mm trn my vi tnh
Hin nay, nhiu phn mm lp khu phn thc n vt nui c ng dng
nhm rt ngn c thi gian tnh khi nhu cu dinh dng ngy cng c nhiu ch tiu
hn. Mt s phn mm nh UFFDA, Brill for Window, Feedmania, FeedLive, Format,
Winfed.. ang c s dng.
Ti u ho khu phn thc n hay cn gi l lp khu phn vi gi thnh thp
nht l cng vic rt quan trng ca cn b k thut trong cc nh my thc n hay cc
trang tri chn nui. khu phn thc n c lp mt cch ti u nhm tho mn nhu
cu dinh dng ca gia sc gia cm v gi thnh r nht cn cc thng s u vo phi
chun xc. Nu c my tnh hin i vi cc phn mm lp cng thc chuyn nghip
nhng cc thng s u vo (input data) khng chun xc th kt qu u ra khng c gi
tr. Cc bc c bn ca qu trnh lp khu phn trn my vi tnh nh sau:
Bc 1: Nhp cc d liu v cc cht dinh dng
Bc 2: Nhp cc d liu v nguyn liu (bao gm tn nguyn liu, m s, gi
thnh tnh cho 1 kg, gi tr dinh dng tnh theo phn trm hay s tuyt i)
Bc 3: Nhp cc d liu v nhu cu dinh dng ca khu phn
Bc 4: Nhp cc d liu v gii hn s dng nguyn liu trong khu phn
Tu theo nhu cu dinh dung v kh nng thch ng ca gia sc gia cm vi tng
loi nguyn liu, tnh ngon ming, gi c ca nguyn liu m c gii hn s dng khc
nhau. Phi ch s cn i dinh dng ca khu phn v t l b sung cc cht khc
nh: premix khong, vitamin, men tiu ho, cht to mu, cht chng o xy ho, cht
chng mc, cht bao bc hp ph c t...
Bc 5: Lnh cho my tnh chy v in kt qu
Bc 6: Kim tra, nh gi hiu qu ca khu phn.
Sau khi sn xut thc n theo cng thc tnh ton, phi phn tch kim tra
li gi tr dinh dng ca khu phn hoc qua nui dng nh gi.
119
PHN PH LC
I. TIU CHUN N CHO GIA SC NHAI LI
Ph lc 1. NHU CU CC CHT DINH DNG CA B C GING
(C khi lng t 300 -800 kg, tng trng: 0,5- 2,5 kg/ngy; NRC, 1996)
Khi lng b (kg)
300
120
400
500
600
700
800
7,92
340
12
10
9,36
402
15
12
10,73
461
19
14
12,05
517
22
17
13,32
572
25
19
2,13
4,56
7,12
9,76
12,47
2,52
5,39
8,42
11,54
14,74
2,89
6,18
9,65
13,23
16,90
3,25
6,94
10,83
14,85
18,97
3,59
7,67
11,97
16,41
20,97
145
272
392
506
617
122
222
314
400
481
100
175
241
299
352
78
130
170
202
228
58
86
102
109
109
10
19
27
35
43
9
16
22
28
34
7
12
17
21
25
6
9
12
14
16
4
6
7
8
8
4
8
11
14
17
3
6
9
11
14
3
5
7
8
10
2
4
5
6
6
2
2
3
3
3
200
121
250
300
350
400
450
4,84
239
8
6
5,55
274
9
7
6,23
307
11
8
6,89
340
12
10
7,52
371
14
11
1,5
3,21
5,01
6,87
8,78
1,72
3,68
5,74
7,88
10,06
1,93
4,13
6,45
8,84
11,29
2,14
4,57
7,13
9,77
12,48
2,33
4,99
7,79
10,68
13,64
155
300
440
577
712
158
303
442
577
710
157
298
432
561
687
145
272
391
505
616
133
246
352
451
547
13
25
36
47
59
12
23
33
43
53
11
21
30
39
48
10
19
27
35
43
9
17
25
32
38
5
10
15
19
24
5
69
13
18
22
4
8
12
16
19
4
8
11
14
17
4
7
10
13
15
350
380
413
445
477
508
TDN
(% CK)
NEm
(Kcal/kg
)
NEg
(Kcal/k
g)
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
440
770
1057
1344
1586
440
770
1057
1344
1586
446
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
Khi
lng thc
n
(kg cht
kh/ngy)
8,9
9,4
9,2
8,7
7,9
9,5
10,0
9,8
9,3
8,5
10,0
10,7
10,4
9,8
9,0
10,7
11,3
10,9
10,4
9,6
11,2
11,8
11,6
10,9
10,0
11,7
12,4
12,2
11,5
10,6
122
D kin
tng
trng
(kg/ngy
)
0,36
1,00
1,53
1,90
2,14
0,36
1,00
1,53
1,90
2,14
0,36
1,00
1,53
1,90
2,14
0,36
1,00
1,53
1,90
2,14
0,36
1,00
1,53
1,90
2,14
0,36
1,00
1,53
1,90
2,14
Protein
th (%
cht kh)
Ca
(% cht
kh)
P
(% cht
kh)
7,3
10,1
12,9
15,6
18,1
7,1
9,6
12,1
14,5
16,8
6,9
9,1
11,3
13,5
15,6
6,7
8,7
10,7
12,6
14,5
6,6
8,3
10,1
11,9
13,6
6,5
8,0
9,6
11,2
12,8
0,22
0,36
0,49
0,61
0,72
0,21
0,34
0,45
0,56
0,65
0,21
0,32
0,42
0,51
0,60
0,20
0,30
0,39
0,47
0,56
0,20
0,28
0,37
0,44
0,51
0,19
0,27
0,34
0,41
0,48
0,13
0,19
0,24
0,29
0,34
0,13
0,18
0,23
0,27
0,32
0,13
0,17
0,22
0,26
0,30
0,17
0,20
0,24
0,28
0,30
0,16
0,20
0,23
0,26
0,13
0,16
0,19
0,22
0,25
0,25
300
327
354
341
408
435
TDN
(% CK)
NEm
(Kcal/kg
)
NEg
(Kcal/k
g)
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
Khi
lng thc
n
(kg cht
kh/ngy)
7,9
8,4
8,2
7,7
7,1
8,4
8,9
8,7
8,3
7,6
8,9
9,5
9,3
8,8
8,0
9,5
10,0
9,8
9,3
8,5
9,9
10,6
10,3
9,8
8,9
10,5
11,1
10,8
10,2
9,4
123
D kin
tng
trng
(kg/ngy
)
0,33
0.91
1,38
1,72
1.93
0,33
0.91
1,38
1,72
1.93
0,33
0.91
1,38
1,72
1.93
0,33
0.91
1,38
1,72
1.93
0,33
0.91
1,38
1,72
1.93
0,33
0.91
1,38
1,72
1.93
Protein
th (%
cht kh)
Ca
(% cht
kh)
P
(% cht
kh)
7,3
10,2
13
15,8
18,4
7,1
9,7
12,2
14,6
17
6,9
9,2
11,4
13,6
15,8
6,8
8,8
10,8
12,8
14,7
6,6
8,4
10,2
12
13,8
6,5
8,1
9,7
11,3
13
0,22
0,36
0,49
0,61
0,72
0,21
0,34
0,45
0,56
0,66
0,20
0,32
0,42
0,52
0,61
0,20
0,30
0,39
0,48
0,56
0,19
0,28
0,37
0,44
0,52
0,19
0,27
0,34
0,41
0,48
0,13
0,19
0,24
0,29
0,34
0,13
0,18
0,23
0,27
0,32
0,13
0,17
0,21
0,26
0,30
0,13
0,16
0,20
0,24
0,28
0,12
0,16
0,19
0,23
0,26
0,12
0,15
0,19
0,22
0,25
250
270
295
318
340
363
TDN
(% CK)
NEm
(Kcal/kg
)
NEg
(Kcal/k
g)
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
50
60
70
80
90
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
991
1344
1674
1982
2291
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
440
770
1057
1344
1586
Khi
lng thc
n
(kg cht
kh/ngy)
6,9
7,3
7,1
6,7
6,2
7,3
7,8
7,6
7,2
6,6
7,8
8,3
8,0
7,6
7,0
8,3
8,7
8,5
8,0
7,4
8,7
9,2
8,9
8,5
7,8
9,2
9,7
9,4
8,9
8,2
124
D kin
tng
trng
(kg/ngy
)
0,29
0.80
1,22
1,52
1.70
0,29
0.80
1,22
1,52
1.70
0,29
0.80
1,22
1,52
1.70
0,29
0.80
1,22
1,52
1.70
0,29
0.80
1,22
1,52
1.70
0,29
0.80
1,22
1,52
1.70
Protein
th (%
cht kh)
Ca
(% cht
kh)
P
(% cht
kh)
7,1
9.8
12.4
14.9
17.3
7,0
9,5
11,9
14,3
16.5
6,9
9,2
11,5
13,7
15,9
6,8
8,8
10,9
13.0
15.0
6,7
8,5
10,3
12.2
14.0
6.5
8.1
9.8
11.5
13.2
0,21
0,36
0,49
0,61
0,73
0,21
0,34
0,45
0,56
0,66
0,20
0,32
0,42
0,52
0,61
0,19
0,30
0,39
0,48
0,56
0,19
0,28
0,37
0,45
0,52
0,19
0,27
0,34
0,42
0,48
0,13
0,19
0,24
0,29
0,34
0,13
0,18
0,23
0,27
0,32
0,12
0,17
0,21
0,26
0,30
0,12
0,16
0,20
0,24
0,28
0,12
0,16
0,19
0,23
0,26
0,12
0,15
0,18
0,22
0,25
Thng cha
5
6
51.3
52.3
1035
1079
484
529
1
50.1
1013
463
2
50.2
1013
463
3
50.4
1013
463
4
50.7
1.13
463
7
54.0
1145
573
8
56.8
1233
660
9
61.3
1378
815
7.58
7.8
8.04
8.26
8.49
8.8
9.08
9.4
9.67
0.331
0.331
0.331
0.331
0.331
0.331
0.331
0.331
0.331
282
7.18
292
7.16
302
7.16
312
7.21
322
7.32
332
7.56
646
7.99
353
8.74
363
10.02
0.22
0.17
0.22
0.17
0.22
0.17
0.22
0.17
0.21
0.17
0.20
0.16
0.32
0.23
0.31
0.23
0.31
0.22
Thng cha
5
6
51.4
52.3
1.57
1.79
506
529
1
50.1
1013
463
2
50.2
1013
463
3
50.7
1.13
463
4
50.9
1.35
485
8.76
8.98
9.22
9.49
9.76
0.34
0.34
0.34
0.34
339
7.21
351
7.19
363
7.18
0.23
0.18
0.23
0.18
0.22
0.18
125
7
53.8
1123
573
8
56.2
1211
661
9
59.9
1344
771
10.07
10.44
10.76
11.07
0.34
0.34
0.34
0.34
0.34
375
7.22
387
7.31
340
7.52
412
7.89
424
8.53
436
9.62
0.22
0.17
0.22
0.17
0.21
0.17
0.31
0.23
0.31
0.22
0.30
0.22
Thng cha
5
6
51.6
52.4
1057
1079
506
529
1
50.7
1035
485
2
50.8
1035
485
3
50.9
1035
485
4
51.2
1035
485
7
53.7
1123
573
8
55.8
1211
639
9
59.0
1322
749
9.85
10.12
10.4
10.67
10.99
11.3
11.71
12.07
12.44
0.463
0.463
0.463
0.463
0.463
0.463
0.463
0.463
0.463
395
410
424
438
452
466
480
494
508
7.25
7.22
7.21
7.23
7.31
7.48
7.81
8.38
9.33
0.24
0.18
0.24
0.18
0.23
0.18
0.23
0.18
0.22
0.18
0.22
0.18
0.31
0.23
0.30
0.22
0.30
0.22
126
0.54
0.43
0.73
1.35
1.34
0.36
0.76
0.80
1.26
0.84
0.24
0.91
Arginine
Histidine
Isoleusine
Leusine
Lysine
Methionine
Methionine + Cystine
Phenylalanine
Phenylalanine +Tyrosine
Thereonine
0.51
0.40
0.69
1.29
1.26
0.34
0.71
0.75
1.18
0.75
5-10
7.5
3
400
3
265
1
690
1
620
500
23.7
80-120
100
3400
3265
3265
3265
3265
3400
6305
8760
10450
3265
6050
8410
10030
1000
1855
2575
3075
20.9
18
15.5
13.2
Nhu cu axit amin
Da vo t l tiu ho thc qua hi trng (%)
0.49
0.42
0.33
0.24
0.16
0.38
0.32
0.26
0.21
0.10
0.65
0.55
0.45
0.37
0.29
1.20
1.02
0.83
0.67
0.51
1.19
1.01
0.83
0.66
0.52
0.32
0.27
0.22
0.18
0.14
0.68
0.58
0.47
0.39
0.31
0.71
0.61
0.49
0.40
0.31
1.12
0.95
0.78
0.63
0.49
0.74
0.63
0.52
0.43
0.34
0.22
0.18
0.15
0.12
0.10
0.81
0.69
0.56
0.45
0.35
Da vo t l tiu ho biu kin qua hi trng
(%)
0.46
0.39
0.31
0.22
0.14
0.36
0.31
0.25
0.20
0.16
0.61
0.52
0.42
0.34
0.26
1.15
0.98
0.80
0.64
0.50
1.11
0.94
0.77
0.61
0.47
0.30
0.26
0.21
0.17
0.13
0.63
0.53
0.44
0.36
0.29
0.66
0.56
0.46
0.37
0.28
1.05
0.89
0.72
0.58
0.45
0.66
0.56
0.46
0.37
0.30
127
Tryptophan
Valine
0.22
0.84
0.19
0.74
Arginine
Histidine
Isoleusine
Leusine
Lysine
Methionine
Methionine + Cystine
Phenylalanine
Phenylalanine +Tyrosine
Thereonine
Tryptophan
Valine
0.59
0.48
0.83
1.50
1.50
0.40
0.86
0.90
1.41
0.98
0.27
1.04
0.54
0.43
0.73
1.32
1.35
0.35
0.76
0.80
1.25
0.86
0.24
0.92
0.16
0.13
0.10
0.08
0.63
0.51
0.41
0.32
Da vo t l axit amin tng s (%)
0.46
0.37
0.27
0.19
0.36
0.30
0.24
0.19
0.63
0.51
0.12
0.33
1.12
0.90
0.71
0.54
1.15
0.95
0.75
0.60
0.30
0.25
0.20
0.16
0.65
0.51
0.44
0.35
0.68
0.55
0.44
0.34
1.06
0.87
0.70
0.55
0.74
0.61
0.51
0.41
0.21
0.17
0.14
0.11
0.79
0.64
0.52
0.40
128
5-10
7.5
3400
3265
1690
80-120
100
3400
3265
10450
1620
3265
10030
0.25
6050
8410
500
1000
1855
2575
Nhu cn (s lng trn ngy)
4.00
7.00
11.13
12.88
3.25
6.00
9.28
11.59
2.00
3.20
4.27
4.89
1.00
1.50
1.86
2.58
1.00
1.50
1.48
2.06
0.20
0.40
0.74
1.03
1.40
2.60
4.27
4.89
3.00
5.00
7.42
9.01
0.07
0.14
0.26
0.36
50
80
111.3
129.75
2
3
3.71
5.15
1.15
0.25
0.28
0.39
50
80
111.3
129.75
13.84
12.30
4.61
3.08
2.46
1.23
5.23
9.23
0.43
123
6.15
0.46
153.75
1100
110
8
0.25
0.03
0.25
0.15
7.50
5.00
1.75
0.05
0.75
8.75
1750
200
11
0.50
0.05
0.40
0.30
12.50
9.00
3.00
1.00
1.50
15.00
2412
278
20
0.93
0.09
0.56
0.56
18.55
14.84
4.64
1.86
1.86
15.55
3348
386
28
1.29
0.13
0.77
0.77
18.03
18.03
5.15
2.58
2.58
12.88
3998
461
34
1.54
0.15
0.92
0.92
21.53
21.53
6.15
3.08
3.08
15.38
0.50
1.00
1.86
2.58
3.08
129
3075
Lys
Met
22.5
1.65
0.45
0.94
3300
22.0
1.50
0.41
3300
20.0
1.35
3200
18.0
3200
Try
Ca
P
tng
s
P
hu
ch
NaCl
Protein
1.04
0.33
0.90
0.70
0.55
0.50
0.86
0.95
0.30
0.90
0.70
0.55
0.50
0.36
0.77
0.85
0.27
0.80
0.65
0.40
0.50
1.10
0.30
0.63
0.69
0.22
0.70
0.60
0.35
0.50
16.0
0.90
0.24
0.51
0.57
0.18
0.70
0.60
0.35
0.50
3200
13.0
0.70
0.19
0.40
0.44
0.14
0.70
0.60
0.35
0.50
3100
3100
13.0
18.0
0.60
0.95
0.16
0.24
0.39
0.46
0.47
0.61
0.11
0.17
0.80
0.80
0.65
0.65
0.30
0.30
0.50
0.50
3100
13.0
0.70
0.19
0.49
0.58
0.14
0.80
0.65
0.30
0.50
3300
20.0
1.35
0.36
0.77
0.85
0.27
0.80
0.65
0.40
0.50
3200
18.0
1.10
0.30
0.63
0.69
0.22
0.70
0.60
0.35
0.50
3200
16.0
0.90
0.24
0.51
0.57
0.18
0.70
0.60
0.35
0.50
3200
14.0
0.75
0.20
0.43
0.47
0.15
0.70
0.60
0.35
0.50
3200
12..5
0.65
0.18
0.38
0.42
0.13
0.70
0.60
0.35
0.50
3000
12.0
0.55
0.15
0.36
0.43
0.10
0.80
0.65
0.30
0.50
3100
14.0
0.85
0.22
0.41
0.55
0.15
0.80
0.65
0.30
0.50
3100
13.0
0.60
0.16
0.42
0.50
0.12
0.80
0.65
0.30
0.50
Loi ln
ME
(kcal
/
kg)
Ln con
tp n 7 kg
Ln con
7 - 12 kg
Ln tht
12- 20 kg
Ln tht
20 -35 kg
Ln tht
35 -60 kg
Ln tht
60- 100 kg
Ni mang thai
Ni nui
con
Ln c ging
3300
Ln con
tp n-7 kg
Ln con
7 - 15 kg
Ln tht
15- 30 kg
Ln tht
30 -60 kg
Ln tht
60 - 100kg
Ni ni
mang thai
Ni ni nui
con
Ln c
ging ni
Met
+
cys
Thr
Ging ngoi
Ln lai ngoi - ni
Ngun: L Vn Knh,2004.
130
Loi
cm
gia
G tht cng
nghip 0 -2
tun tui
G tht cng
nghip 2- 5
G tht cng
nghip > 5 TT
G ta th vn
0-2 tun tui
G ta th vn
2-6 tun tui
G ta th
vn> 6 tun
G hu b
trng 0-6 tun
G hu b
6 -12 tun
G hu b
12- 18 tun
G
18- 22 tun
G
22 - 32 tun
G
> 32 tun
Vt con
0 -3 tun
Vt tht
3- 6 tun
Vt v bo
> 6 tun
Vt th ng
0 - 3 tun
Vt th ng
3- 6 tun
Protein
Met
Met
+
Cys
Thr
Try
Ca
P tng
s
P
hu
ch
N
aCl
22..5
1.20
0.46
0.86
0.89
0.22
1.00
0.60
0.45
0.50
3200
20.0
1.10
0.42
0.79
0.81
0.20
0.90
0.50
0.35
0.50
3200
19.0
0.95
0.36
0.68
0.70
0.17
0.90
0.50
0.35
0.50
3200
20.0
1.10
0.42
0.79
0.81
0.20
0.90
0.50
0.35
0.50
3200
18.0
0.95
0.36
0.68
0.70
0.17
0.90
0.50
0.35
0.50
3200
16.0
0.80
0.28
0.58
0.64
0.16
0.90
0.50
0.35
0.50
2900
19.0
0.90
0.32
0.66
0.72
0.18
0.90
0.65
0.40
0.50
2900
16.0
0.75
0.26
0.55
0.60
0.15
0.80
0.60
0.35
0.50
2900
15.0
0.65
0.23
0.47
0.52
0.13
0.80
0.60
0.35
0.50
2900
18.0
0.90
0.38
0.81
0.81
0.23
2.0
0.60
0.35
0.50
2900
17.5
0.87
0.44
0.73
0.61
0.17
4.00
0.80
0.60
0.50
2900
16.5
0.82
0.42
0.68
0.57
0.16
3.60
0.80
0.60
0.50
3100
21.0
1.15
0.41
0.84
0.92
0.23
1.00
0.60
0.45
0.50
3200
19.0
1.05
0.37
0.77
0.84
0.21
0.90
0.50
0.35
0.50
3200
17.0
0.85
0.30
0.62
0.68
0.17
0.90
0.50
0.35
0.50
3000
20.0
1.05
0.37
0.77
0.84
0.21
1.00
0.60
0.45
0.50
3000
17.0
0.80
0.28
0.58
0.64
0.16
0.90
0.50
0.35
0.50
ME
(kcal/
kg)
3100
131
G
Kcal
Protein th
Arginine
Glycine + Serine
Histidine
Isoleucin
Leucin
Lysine
Methionine
Methionine +Cystine
Phenylalanine
Phenylalanine + Tyr
Threonine
Trytophan
Valine
Linoleic
%
%
%
%
%
%
%
%
%
%
%
%
%
%
132
15.00
14.00
16.00
0.78
0.54
0.21
0.47
0.80
0.56
0.23
0.49
0.42
0.78
0.53
0.13
0.49
1.00
0.62
0.44
0.16
0.37
0.65
0.42
0.19
0.39
0.34
0.63
0.35
0.10
0.38
1.00
0.72
0.50
0.18
0.42
0.75
0.49
0.21
0.44
0.38
0.70
0.44
0.11
0.43
1.00
n
v
Khi lng c th
Canxi
Nonphytate phot pho
Kali
Natri
Clo
Magie
%
%
%
%
%
mg
Mangan
Km
St
ng
Iodine
Selen
mg
mg
mg
mg
mg
mg
Vitamin A
Vitamin D3
Vitamin E
Vitamin K
IU
ICU
IU
mg
Riboflavin
Axit pantothenic
Niacin
B12
Choline
Biotin
Axt pholic
Thiamin
Pyrydoxine
mg
mg
mg
mg
mg
mg
mg
mg
mg
133
n
v
Mt dinh dng
trong thc n cho g
trng mu trng
Thc n n vo
Protein th
Arginine
Histidine
Isoleucin
Leucin
Lysine
Methionine
Methionine +Cystine
Phenylalanine
Phenylalanine + Tyr
Threonine
Tryptophan
Valine
Axit linoleic
gam
%
%
%
%
%
%
%
%
%
%
%
%
%
%
80
18.8
0.88
0.21
0.81
1.03
0.86
0.83
0.73
0.59
1.04
0.59
0.20
0.88
1.25
Canxi
Clo
Magie
Nonphytate pht pho
Kali
Natri
%
%
mg
%
%
%
4.06
0.16
625
0.31
0.19
0.19
Zn
I
Fe
Mn
Se
mg
mg
mg
mg
mg
44
0.044
56
25
0.08
134
Thc n n vo
Vitamin A
Vitamin D3
Vitamin E
Vitamin K
Vitamin B12
Biotin
Choline
Folacin
Niacin
Axit pantothenic
Pyridoxine
Riboflavin
Thiamin
n
v
Mt dinh dng
trong thc n cho g
trng mu trng
135
n v
Kcal
%
%
%
%
%
%
%
%
%
%
%
%
%
%
%
%
Canxi
Clo
Magie
Nonphytate pht pho
Kali
Natri
%
%
mg
%
%
%
Cu
I
Fe
Mn
Se
Zn
mg
mg
mg
mg
mg
mg
0-3
tun tui
3200
23.00
1.25
1.25
0.35
0.80
1.20
1.10
0.50
0.90
0.72
1.34
0.60
0.80
0.20
0.90
1.00
Khong a lng
1.00
0.20
600
0.45
0.30
0.20
Khong vi lng
8
0.35
80
60
0.15
40
136
0-3
tun tui
3200
20.00
1.10
1.14
0.32
0.73
1.09
1.00
0.38
0.72
0.65
1.22
0.55
0.74
0.18
0.82
1.00
0-3
tun tui
3200
18.00
1.00
0.97
0.27
0.62
0.93
0.85
0.32
0.60
0.56
1.04
0.46
0.68
0.16
0.70
1.00
0.90
0.15
600
0.35
0.30
0.15
0.80
0.12
600
0.30
0.30
0.12
8
0.35
80
60
0.15
40
8
0.35
80
60
0.15
40
n v
0-3
0-3
tun tui
tun tui
IU
1500
1500
ICU
200
200
IU
10
10
mg
0.5
0.5
Cc vitamin ho tan trong nc
mg
0.01
0.01
mg
0.15
0.15
mg
1300
1000
mg
0.55
0.55
mg
35
30
mg
10
10
mg
3.5
3.5
mg
3.6
3.6
mg
1.80
1.80
137
0-3
tun tui
1500
200
10
0.5
0.007
0.12
750
0.5
25
10
3.0
3
1.80
Lipt th (%)
X th (%)
C g
C l tre
C mn
tru
C mt
C t
nhin hn
hp
C tranh
Cnh l
keo du
Bo ci
Bo du
Bo tm
Bo ty
Rau lp
Rau
mung
Rau
mung
Protein th (%)
Loi thc
n
Cht kh (%)
26.37
25.10
23.10
3.24
3.30
3.00
0.60
1.10
0.50
7.11
9.40
6.60
12.13
9.10
10.50
3.29
2.20
2.50
Thc n xanh
0.11
0.06 562
0.14
0.06 525
0.18
0.09 502
336
311
303
186
169
170
332
309
298
22.50
24.10
2.80
2.60
0.50
0.70
7.40
6.90
9.70
11.60
2.10
2.30
0.08
0.11
0.09
0.05
480
528
288
321
159
182
284
315
27.90
25.30
1.70
7.20
0.90
0.90
10.00
4.30
13.70
11.50
1.60
1.40
0.08
0.40
0.04
0.30
593
716
354
478
195
317
350
453
8.60
7.00
8.50
7.60
8.30
10.60
1.20
1.30
1.60
0.80
1.20
2.10
0.30
0.30
0.20
0.30
0.30
0.70
1.20
0.70
0.50
1.50
1.50
1.60
4.30
3.20
5.00
3.60
4.10
4.70
1.60
1.50
1.20
1.40
1.20
1.50
0.09
0.05
0.07
0.16
0.08
0.12
0.04
0.02
0.05
0.04
0.04
0.05
189
157
219
155
189
259
114
96
142
90
117
165
65
56
90
48
68
102
112
94
136
90
114
159
208
183
258
162
206
290
196
173
246
152
192
270
8.40
1.90
0.70
1.40
3.30
1.10
0.09
0.04
210
135
85
130
236
218
P
(%)
ME
(kcal
)
Duy
tr
NEm
Tg
trng
NEg
Tit sa
NEl
Gia
cm
DE
ME
ME
144.9
210.4
139.6
226.7
179.2
147
1.50
0.14
0.06
250
150
90
150
18.50
3.50
0.40
2.50
9.90
2.20
0.25
0.06
465
299
187
287
9.00
2.50
0.20
1.60
3.80
0.90
0.08
0.03
237
155
99
147
4.40
1.60
X th (%)
0.70
Lipit th (%)
C Ghin
C Ghin 25
ngy
C Ghin 50
ngy
C Ghin
Hamill
45
C Ghin K-280
1.80
Protein th (%)
Loi
thc n
11.00
(%)Cht kh
Rau
mung
trng
Cy dm
bt l
Rau tu
bay
23.30
2.47
0.51
7.30
10.62
2.40
0.13
0.03
490
291
158
288
20.03
1.91
0.60
6.74
8.52
2.28
0.16
0.07
402
232
120
234
19.96
2.15
0.48
6.85
8.03
2.46
0.13
0.07
394
225
114
227
17.10
2.19
0.43
5.83
6.99
1.66
0.09
0.05
360
214
117
212
23.98
4.27
0.60
8.27
9.43
1.41
0.18
0.04
554
345
205
335
298
280
P
(%)
ME
(kcal
)
Duy
tr
NEm
Tg
trng
NEg
Tit sa
NEl
DE
217.1
Gia
cm
ME
ME
148
1.03
0.05
0.04
297
183
106
178
13.68
2.08
0.60
1.72
6.07
3.21
0.86
0.04
282
166
89
165
16.07
3.36
0.53
2.67
8.25
1.26
0.22
0.02
424
278
179
264
24.60
4.10
0.80
8.00
7.60
4.10
0.22
0.06
477
269
132
274
25.34
1.79
0.50
8.59
12.94
1.52
0.09
0.05
547
330
184
325
22.43
19.12
2.91
3.13
0.32
0.40
7.11
5.40
10.73
8.98
1.37
1.22
0.11
0.12
0.06
0.06
455
412
264
248
138
138
265
244
19.13
2.66
0.35
5.82
9.08
1.22
0.18
0.05
442
275
163
267
19.94
2.30
0.37
6.53
9.56
1.18
0.14
0.05
448
276
160
269
tng s (%)Khong
5.63
4.22
X th (%)
0.30
3(%)Lipit th
C ba l
- thn l
L Styl
2.02
Protein th (%)
Loi
thc n
13.20
(%)Cht kh
C Ghin K-280
30 ngy
Cy
Gigantea
Thn l
Gliricidi
a
C lng
Para,
Cuba
C
Pangla
C Ruzi
C Ruzi
25 ngy
C Ruzi
30
C Ruzi
35 ngy
Ca
(%)
20.40
3.30
0.60
5.30
9.60
1.60
0.22
0.06
487
307
186
296
20.10
4.10
0.40
3.30
10.70
1.60
0.40
0.04
527
344
220
328
ME
(kcal
)
Duy
tr
NEm
Tg
trng
NEg
Tit sa
NEl
DE
Gia
cm
ME
ME
149
Thn l
Styl
C c rt
C ci
C khoai
lang
C khoai
lang kh
C khoai
ty
C sn
b v
C sn
b
v kh
C sn
c v
C sn
c v
kh
Qu b
Cy bp
ci- l
gi
24.27
4.13
0.54
6.81
10.80
1.99
0.61
0.05
567
355
212
344
246
199
160
129
234
190
476
383
464
373
441.7
356.0
13.80
11.20
0.90
1.00
0.10
0.10
1.00
0.70
10.90
8.60
0.90
0.08
Thc n c qu
0.03
0.03 373
0.05
0.03 302
29.38
1.21
0.33
0.75
26.16
0.93
0.05
0.04
831
555
368
526
1093
1083
1057.6
86.80
3.20
1.70
2.20
77. 10
2.60
0.17
0.16
2527
1700
1172
1668
3248
3219
2952.0
21.5
1.80
0.30
0.90
17.50
1.00
0.02
0.04
602
401
264
380
789
774
701.4
31.5
0.90
0.60
0.70
28.6
0.70
0.08
0.05
925
623
418
589
1150
1142
1084.5
88.36
2.06
1.39
2.01
81.33
1.58
0.14
0.40
2530
1695
1127
1604
3227
3206
3283.7
27.70
0.90
0.40
1.00
24.70
0.70
0.05
0.04
799
537
358
507
977
968
89.10
2.91
2.38
4.07
77.56
2.18
0.17
0.19
2586
1737
1162
1644
3175
3145
3203
11.79
1.17
0.70
1.28
7.48
1.16
0.04
0.04
318
210
136
199
404
388
401.5
4.50
158
93
153
11.00
2.20
0.70
1.60
150
Protein th (%)
Lipit th (%)
X th (%)
6.39
23.87
4.91
0.29
0.56
3072
2135
1498
2016
4138
3800
3296
12.70
27.10
6.10
0.32
0.71
2677
1807
1217
1709
3542
3225
2895
10.70
16.3
0
11.8
0
4.10
9.90
58.70
3.30
0.10
0.35
2354
1559
1079
1480
2802
2701
2845
88.61
23.68
1.95
4.37
55.09
3.52
0.24
0.42
3354
3189
2871
89.80
19.20
23.30
28.80
4.40
Ht nhiu du
0.29
0.75 2375
1555
1000
1481
87.00
13.10
25.86
13.49
4.58
0.30
0.78
2727
1863
1276
1758
2621
2442
89.90
15.30
14.1
0
29.9
7
25.2
0
28.60
17.90
2.90
0.24
0.90
2633
1774
1189
1677
2720
2509
92.40
19.80
43.4
0
11.50
12.50
5.20
0.74
0.67
5103
4752
4107
(%) Cht kh
37.02
Ht u
tng
Ht u
tng lp
Ht yn
mch
Ht u
xanh
88.48
90.40
32.70
86.70
Ht bng
vi
Ht cao
su c v
Ht
hng
dng
Ht m
trng
Loi
thc n
P
(%)
Gia
cm
ME
(kcal
)
Duy
tr
NEm
Tg
trng
NEg
Tit sa
NEl
DE
ME
ME
91.49
33.54
7.43
17.54
27.1
9
5.79
0.53
0.98
2363
1536
976
1466
3042
2764
2058
89.00
44.70
1.50
5.10
31.2
0
6.50
0.28
0.65
2619
1766
1186
1670
3692
3350
2669
151
B d
N p
my
B d
phng
nhn
B d
vng
86.46
42.57
7.40
5.86
24.6
5
5.97
0.26
0.76
2720
1860
1275
1755
3665
3312
2795
90.19
45.54
6.96
5.25
26.7
0
5.74
0.18
0.53
2857
1965
1344
1846
3648
3341
2970
91.70
38.12
11.2
8
10.87
18.4
9
12.94
1.60
1.07
2683
1806
1211
1708
3406
3071
2807
152
7.96
10.30
7.61
9.20
31.39
10.00
31.51
54.50
10.54
6.00
Cc loi cm
-
2005
2562
1234
1714
717
1138
1203
1623
90.00
12.15
6.85
52.64
6.93
0.28
0.17
2659
1794
1207
1697
2746
2633
2689
87.40
11.20
7.10
47.00
9.30
0.11
1.22
2586
1746
1175
1650
2759
2637
2598
89.00
13.70
11.4
3
12.8
0
17.9
0
6.80
37.00
13.60
1.50
2695
1829
1240
1727
2794
2646
2621
87.57
13.00
7.77
46.40
8.37
0.17
1.56
2555
1720
1152
1626
2680
2553
2527
89.70
7.60
12.0
3
5.00
23.30
38.90
14.90
0.34
0.65
2053
1273
749
1237
1390
1308
87.70
86.90
14.70
9.50
4.30
1.90
9.90
0.80
54.50
72.60
4.30
2.10
0.12
0.13
0.89
0.34
2350
2344
1546
1537
1001
991
1470
1463
2653
3061
2536
3001
2496
2865
0.82
Cc loi b
0.09
0.06
563
370
239
352
613
567
21.10
6.76
2.19
2.94
8.39
X th (%)
89.01
90.00
Lipit th (%)
B bia
t
Protein th (%)
Cm bi
Cm cao
lng
Cm go
lau
Cm go
np
Cm go
t gi
chy
Cm go
t loi I
Cm go
t loi II
Cm m
Tm go
t
Cht kh (%)
Loi
thc n
P
(%)
ME
(kcal
)
Duy
tr
NEm
Tg
trng
NEg
Tit sa
NEl
DE
Gia
cm
ME
ME
2640
151
B bia
kh
B bt
khoai
lang kh
B bt
khoai t
88.00
10.40
10.40
51.70
5.20
0.52
0.05
2536
1701
1134
1610
2342
2243
3.80
10.3
0
4.90
84.10
14.30
52.70
8.40
2197
1433
916
1366
1723
1668
2609
23.40
1.00
0.80
4.00
15.30
2.30
596
386
243
369
478
464
66.51
152
B chp
Bt c l
30% CP
Bt c l
50% CP
Bt c
nht
40% CP
Bt c
nht
45% CP
Bt c
nht 50%
CP
Bt c
nht 55%
CP
B
chp
Bt u
v v
tm
Bt tm
X th (%)
Lipit th (%)
Protein th (%)
Cht kh (%)
Loi
thc n
Ca
(%)
P
(%)
ME
(kcal
)
Gia cm
ME
54.70
87.55
14.20
30.81
5.10
2.00
4.77
4.60
7.10
30.8
42.87
Cc loi thc n ng vt
2.91
1.98 1410
910
9.26
3.79 1974 1215
89.00
52.80
6.10
1.80
0.10
28.20
5.35
2.79
87.50
38.30
4.80
1.50
42.90
7.34
1.67
2368
2077
1514
89.71
64.19
10.9
1
1.06
0.52
31.03
5.52
2.53
3207
2841
2183
88.98
51.58
10.5
2
2.97
1.37
22.54
4.34
3.01
3585
3174
3380
90.26
35.55
10.2
5
0.89
1.17
24.40
5.09
2.88
3709
3280
2625
54.70
14.20
5.10
4.60
30.80
2.91
1.98
1091
975
89.00
33.50
3.50
12.30
13.30
26.40
10.80
1.41
1781
1589
87.50
57.60
10.5
0
13.10
0.00
4.50
2.00
0.60
3811
3349
2597
1410
1748
910
580
706
880
1184
1977
1731
2004.6
1170
1653
3223
2825
2113
580
880
1671
151
Sa bt
Bt
CaCO3
Bt
vi
Bt
Ca2HPO4
Bt mai
mc
Bt
xng
96.50
26.50
26.0
0
38.50
5.50
0.90
0.80
5399
5023
Thc n khong
40.00
30.00
24.80
17.4
4.8
92.00
22.43
3.87
1.75
4.09
59.85
22.62
11.3
1999
1208
680
1188
152
154
155
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