摘要目的 比较转双反义淀粉分支酶(SBE)基因大米和亲本大米主要营养素的消化率.方法 7只五指山小型去势公猪进行回肠造瘘手术,术后小型猪按随机数字表法随机分为两组,采用交叉法分别喂饲转基因大米饲料和亲本大米饲料,收集食糜后分析两种大米中主要营养素的消化率.结果 转基因大米和亲本大米蛋白质的表观消化率分别为69.50%±4.50%、69.61%±8.40%(t=0.01,P=0.994);真消化率分别为87.55%±4.95%、87.64%±9.40%(t=0.01,P=0.994);脂肪消化率分别为72.86%±0.34%、77.89%±13.09%(t=0.95,P=0.378),碳水化合物消化率分别为72.92%±7.43%、92.35%±5.88%(t=4.27,P=0.005);转基因大米中17种氨基酸的表观消化率和真消化率与亲本大米没有差别.结论 转基因大米中碳水化合物消化率低于亲本大米,其余主要营养素的消化率与亲本大米具有实质等同性.

abstractsObjective To compare the digestibility of main nutrients in genetically modified rice with double antisense starch-branching enzyme gene and parental rice. Methods Seven Wuzhishan healthy adult barrows were surgically fitted with a T-cannula at the terminal ileum. After surgery, seven pigs were randomly divided into two groups, and fed genetically modified rice and parental rice by a crossover model. Ileal digesta were collected for analysis of main nutrient digestibility. Results The apparent digestibility levels of protein in genetically modified rice and parental rice were 69. 50% ± 4. 50%,69. 61% ± 8.40%, respectively(t = 0. 01, P = 0. 994 ); true digestibility levels of protein were 87.55% ±4. 95% ,87. 64% ± 9. 40%, respectively ( t = 0. 01, P = 0. 994 ); fat digestibility levels were 72. 86% ±0.34% ,77. 89% ± 13.09%, respectively ( t = 0. 95, P = 0.378 ); carbohydrate digestibility levels were 72.92% ± 7.43%, 92.35% ± 5. 88%, respectively ( t = 4. 27, P = 0. 005 ) . The apparent and true digestibility of 17 amino acids had no significant difference in the two rice. Conclusion Carbohydrate digestibility in genetically modified rice was significantly lower than that in nongenetically modified rice,other main nutrients digestibility in the two rice have substantial equivalence.