Foundation Of Functional Model Of Trypsinase And Effect Of Extraneous Enzyme To Digestibility And Production Performance Of Mink

Four experiments were conducted to investigate functional model of trypsinase and effect of extraneous enzyme to digestibility and production performance in mink by determining production performance and primary digestive parameter in alimentary canal of mink.Exp.1 Foundation of functional model of trypsinase in mink. 66 minks were allocated rankomly into 11 groups. Activity of trypsinase and pH in enteron was determinated every 30 minutes during 300 minutes after feeding. The data could reflect digestive rule in enteron after feeding. The result of the trail indicts that pH in forepart of enteron is acidic after feeding. pH of forepart of enteron presents increasing first then falling when time is changing after feeding . pH of forepart of enteron keep acidic though PH is changing after feeding. PH of rearward of enteron is alkalescent. pH of rearward of enteron presents falling first then increasing when time is changing after feeding . pH of rearward of enteron keep alkalescent though pH is changing after feeding. pH of enteron changes at 90～120 minutes after feeding . Activity of trypsinase in enteron increases gradually after feeding. It abtains the highest at about 60～120 minutes after feeding. Then it falls gradually. Activity of trypsinase in enteron increase again in the course of falling. Activity of trypsinase in ileum is highest than other parts of enteron.Exp.2 Effect of extraneous enzyme to production performance and primary digestive parameter in enteron of mink. The trail adopted 3×3 mulriple factor experimental design. Additive enzyme was added to traditional diet of mink. Production performance and activity of trypsinase and pH in enteron was determined in the trail. Effect of additive enzyme to production performance and digestion of mink was investigated. The result indicts that effect of additive enzyme to total production performance and pepsin activity of female mink is not very significant (P＞0.05) . But effect of additive enzyme to length of live male mink is very significant (P＜0.01) . Length of live male mink in moderate level papain group is higher 9.15% than antitheses group. Effect of additive enzyme to pepsin activity of male mink is very significant (P＜0.01) . Pepsin activity of male mink in additive lipase is highest. Effect of additive enzyme to activity of trypsinase of duodenum and ileum of mink is not very significant (P＞0.05) . Effect of additive enzyme to activity of trypsinase of jejunum of male mink is not very significant (P＞0.05) . Effect of additive enzyme to activity of trypsinase of jejunum of female mink is significant (P＜0.05) . Effect of additive enzyme to activity of trypsinase of colon of mink is very significant (P＜0.01) . Activity of trypsinase of colon in low level papain and amylase groups is higher significant than other groups. Effect of additive enzyme to activity of trypsinase of rectum of male mink is not very significant (P＞0.05). Effect of additive enzyme to activity of trypsinase of rectum of female mink is very significant (P＜0.01) .Effect of additive enzyme to pH in stomach is not very significant (P＞0.05) . Effect of additive enzyme to enteric pH of female mink is not very significant (P＞0.05) . Effect of additive enzyme to enteric pH of male mink is very significant (P＜0.01) .Enteron is divided into two parts regarding ileum as borderline. pH in forepart of enteron in additive lipase group and antitheses group is higher than other groups. pH in rearward enteron in additive lipase group and antitheses group is lower than other groups. pH of enteron in additive amylase group is antipodal with pH of enteron in additive lipase group and antitheses group. pH of enteron in additive papain group always keeps low level.Exp.3 Effect of extraneous enzyme to sugar metabolism in mink. 56 16-week-old minks were allocated rankomly into 7 groups. The trail adopted 2×3 mulriple factor experimental design. Effect of additive amylase and papain to sugar metabolism in mink was investigated. The result indicts that effect of additive amylase and papain to glycogenic content of mink is not significant (P＞0.05) when feed is traditional diet in young mink period. Effect of additive amylase and papain to content of blood sugar of male mink is not significant (P＞0.05). Effect of additive amylase and papain to content of blood sugar of female mink is significant (P＜0.05). Effect of high level additive amylase to content of blood sugar of mink is more significant. Content of blood sugar of mink in high level additive amylase group is higher 46. 83% than antitheses group.Exp.4 Research of relationship between extraneous enzyme and diet type of mink. The trail adopted 3×3 mulriple factor experimental design. Additive enzyme was added to given diet of mink. Production performance and rate of digestive nutritional component was determined in the trail. It was investigated that appropriate diet type and appropriate enzyme type and level when diet type is given in young mink period. The result indicts that effect of additive enzyme to length of live mink is not very significant ( P＞0.05 ) when diet type is given in young mink period. Effect of additive enzyme to weight gain of live mink is very significant (P＜0.01) . Level of vegetal protein substituteing creatural protein is higher, weight loss is bigger when mink live through the winter. Effect of additive enzyme to rate of digestive protein is very significant(P＜0.01). Level of vegetal protein substituteing creatural protein is higher, rate of digestive protein in feed is lower. Rate of digestive protein in neutral papain group is higher significant than other groups. Rate of digestive protein in additive neutral papain and 30% of vegetal protein substituteing creatural protein group is higher 44.03% than no additive enzyme and 60% of vegetal protein substituteing creatural protein group. Effect of additive enzyme to rate of digestive fat is very significant (P＜0.01). Rate of digestive fat in additive neutral papain and 30% of vegetal protein substituteing creatural protein group is higher 129.45% than no additive enzyme and 60% of vegetal protein substituteing creatural protein group.