酶解猪血粉作为犬饲料中潜在的铁源：对消化率和抗氧化性能的影响
Enzymatically Hydrolyzed Porcine Blood Meal as a Potential Iron Source in Canine Diets: Effects on Digestibility and Antioxidant Properties.
摘要(中文译文)
猪血粉是一种富含蛋白质和铁的动物副产品，但其在伴侣动物日粮中的应用常因热加工导致的溶解性差和消化率不稳定而受到限制。本研究评估了酶解处理能否改善猪血粉的理化性质、消化率、铁相关特性及抗氧化能力，以探讨其在犬日粮中的应用潜力。猪血粉在受控条件下分别经碱性蛋白酶或胃蛋白酶水解，并对所得水解产物进行表征，包括水解度、电泳肽谱、技术功能特性、采用模拟犬胃肠道模型的体外消化率、血红素铁与非血红素铁组分以及抗氧化活性。碱性蛋白酶处理的水解度和肽段断裂程度均高于胃蛋白酶。与上述结构变化相一致，碱性蛋白酶水解产物的体外表观消化率显著更高。酶解处理提高了可提取血红素铁的含量，同时降低了铁嗪反应性非血红素铁，提示蛋白水解后铁的结合形式发生了变化。水解样品还表现出增强的自由基清除活性和铁还原能力，而超氧化物歧化酶（SOD）样活性在水解后下降。这些结果表明，受控的酶解处理，尤其是采用碱性蛋白酶，可改善猪血粉的表观消化率和非酶促抗氧化能力，支持其作为犬日粮中含铁配料的潜力。尚需进一步的体内研究以确认铁的利用率和营养功效。
Abstract
Porcine blood meal is a protein and iron-rich animal by-product, but its use in companion animal diets is often limited by poor solubility and variable digestibility caused by thermal processing. This study evaluated whether enzymatic hydrolysis could improve the physicochemical properties, digestibility, iron-related characteristics, and antioxidant capacity of porcine blood meal for potential use in canine diets. Porcine blood meal was hydrolyzed using alcalase or pepsin under controlled conditions, and the resulting hydrolysates were characterized by degree of hydrolysis, electrophoretic peptide profiles, techno-functional properties, in vitro digestibility using a simulated canine gastrointestinal model, heme and non-heme iron fractions, and antioxidant activities. Alcalase treatment produced a higher degree of hydrolysis and more extensive peptide fragmentation than pepsin. Consistent with these structural changes, the alcalase hydrolysate exhibited significantly higher in vitro apparent digestibility. Enzymatic hydrolysis increased extractable heme iron while reducing ferrozine-reactive non-heme iron, suggesting changes in iron binding forms after proteolysis. Hydrolyzed samples also showed enhanced radical scavenging activity and ferric-reducing capacity, whereas superoxide dismutase (SOD)-like activity decreased following hydrolysis. These findings indicate that controlled enzymatic hydrolysis, particularly with alcalase, could improve apparent digestibility and non-enzymatic antioxidant capacity of porcine blood meal, supporting its potential as an iron-containing ingredient in canine diets. Further in vivo studies would be required to confirm iron availability and nutritional efficacy.
如何引用
AMA
Yu-Jeong Na, Jun Hwang, Woo-Young Son, Eun Ju Jeong, Eui-Cheol Shin, Kyeong Soo Kim, et al. Enzymatically Hydrolyzed Porcine Blood Meal as a Potential Iron Source in Canine Diets: Effects on Digestibility and Antioxidant Properties.. Animals : an open access journal from MDPI. 2026; doi:10.3390/ani16121837.
APA
Yu-Jeong Na, Jun Hwang, Woo-Young Son, Eun Ju Jeong, Eui-Cheol Shin, Kyeong Soo Kim, et al (2026). Enzymatically Hydrolyzed Porcine Blood Meal as a Potential Iron Source in Canine Diets: Effects on Digestibility and Antioxidant Properties.. Animals : an open access journal from MDPI. https://doi.org/10.3390/ani16121837
GB/T 7714
Yu-Jeong Na, Jun Hwang, Woo-Young Son, Eun Ju Jeong, Eui-Cheol Shin, Kyeong Soo Kim, et al. Enzymatically Hydrolyzed Porcine Blood Meal as a Potential Iron Source in Canine Diets: Effects on Digestibility and Antioxidant Properties.[J]. Animals : an open access journal from MDPI, 2026 doi:10.3390/ani16121837.
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