Manufacture And Application Of The Free-dry Preparation Of Pancreas

Pancreatin is rich in the Pancreas, main component is parenzyme, amylopsin and pancreas lipase, which have some important biological functions, such as cure Indigestion, poor appetite and gastricism caused by liver disease. This research made the pancreas into free-dry preparation, evaluated the nutritional value of the free-dry preparation and detected the existence of pathogenic bacteria which is common in feedstuff. We comparative studied the effects of three diffirent methods to preserve the free-dry preparation and studied the physiological functions and its mechanisms of the free-dry preparation, got the following results:1 Evaluation of the different way of preparationThe preparation of vacuum freeze-drying pancreas contains 4.8% moisture and the total number of bacteria from it is 3000u / g. The protease activity is 852.34 u and amylase activity is 5742 u. Comparing to vacuum drying method and blast drying method, the preparation of vacuum freeze-drying pancreas contains letter water, letterbacteria, and has the highest protease activity and highest amylase activity.2 Nutritive value and hygienic assessmentThe free-dry preparation of pancreas contains65.72%crude protein, 21.95%crude fat, 3.27%moisture content and some inorganic composition, besides, it contains affluent Pancreatin. It is thus clear that the free-dry preparation of pancreas is a valuable botanic source, which has very good nutritional and Pharmacological value. The research not discovered the existence of salmonella and Escherichia coli, Likewise, general bacterial population and mould meet the criterion of fish meal, which illustrate that the free-dry preparation of pancreas is a kind of safe feedstuff additive.3 Evaluation of the different way of conservationThe research adopted three diffirent methods to preserve the free-dry preparation of pancreas. The result shows that: preserving the free-dry preparation of pancreas for seven months with the way of ordinary temperature, protease and amylase activity both changed just a little. The protease activity decreased from 863 U/g to 540 U/g, and amylase activity decreased from 10400U/g to 8400 U/g. The content of water did not elevate significantly, color not changed, general bacterial population and mould meet the criterion of fish meal, the cost is cheapest. The way of ordinary temperature for preserving the free-dry preparation of pancreas will be a fine preservation which could be applied in industry.4 The activity of protease from fresh pancreas in the diffirent pH valuesThe results showed that: Under the condition of pH =2, fresh pig pancreas protease activity is still 70-80 U after 42 hours. So, we believe that the protease in the free-dry preparation of pancreas can produce a marked effect in esophagus and small intestine.5 The research of physiological functions0.4% freeze-dry preparations of pancreas supplementation improved daily gain by 5.35% and BW gain by 3.96%; Activity of protease in duodenum and jejunum contents of broilers fed freeze-dry preparations of pancreas increased by 4.41 %; Serum protein content in broilers fed the freeze-dry preparations of pancrea diet was increased, but serum glucose, triglyceride, cholestero, protein content and urea nitroge was not affected prominently; There was a significant difference between broilers in energy utilization by 5.54%.