本试验旨在探讨消化酶制剂的储存温度和储存时间对仿生消化中模拟鸭肠液消化能力的影响，为规范模拟消化液提供依据。采用2×9两因素完全随机设计，其中储存温度设2个水平，即4℃、室温；储存时间设9个水平，即0、1、2、3、4、6、8、10、12个月。试验共18个处理，测定各处理下模拟鸭肠液中胰蛋白酶、糜蛋白酶和α-淀粉酶的活性，并通过仿生消化系统测定玉米、大豆粕、小麦麸3种饲料原料的干物质消化率和酶水解物能值。结果表明：1）与4℃储存时相比，室温储存时模拟鸭肠液中α-淀粉酶活性显著降低（P＜0．05），而胰蛋白酶和糜蛋白酶活性则无显著变化（P＞0．05）。消化酶制剂储存0～12个月时，模拟鸭肠液中上述3种消化酶活性随着储存时间的延长而显著降低（P＜0．05）。2）消化酶制剂的储存温度显著地影响了模拟鸭肠液对玉米、大豆粕、小麦麸的干物质表观消化率和真消化率（P＜0．05）。与4℃储存时相比，室温储存时玉米、小麦麸的干物质表观消化率和真消化率显著降低（P＜0．05）。消化酶制剂的储存温度仅对大豆粕的酶水解物真能值有显著影响（P＜0．05），对玉米、小麦麸的酶水解物表观能值和真能值以及大豆粕的酶水解物表观能值均无显著影响（P＞0．05）。3）消化酶制剂的储存时间显著地影响了模拟鸭肠液对玉米、大豆粕、小麦麸的干物质表观消化率和真消化率以及酶水解物表观能值和真能值（P＜0．05）。然而，在4℃或室温下储存0～10个月，模拟鸭肠液对玉米、大豆粕和小麦麸的干物质真消化率和酶水解物真能值保持相对稳定（相对差值分别在1％和0．10 MJ/ kg以内）。由此得出，尽管消化酶制剂的储存时间是模拟鸭肠液中消化酶活性降低的主要因素，但在4℃或室温下保存10个月以内的消化酶制剂制备的模拟鸭肠液对饲料原料的消化能力是稳定的。%This experiment was conducted to study the effects of temperature and time for storage of digestive enzyme preparation on digestive ability of simulated intestinal fluid(SIF)for ducks in bionic digestion,which would provide a reference for the standardization of simulated digestive fluid. Storage temperature at 4 ℃ or room temperature and storage time at 0,1,2,3,4,6,8,10 or 12 months were used in a 2×9 two-factorial completely randomized design. There were 18 treatments in this experiment. The activities of trypsin,chymo-trypsin and α-amylase were determined in duck SIF from each treatment. The dry matter digestibility and enzy-matic hydrolysate gross energy of corn,soybean meal and wheat bran were determined using bionic digestion system. The results showed as follows:1)the activity of α-amylase in duck SIF was significantly higher for the digestive enzyme preparation stored at 4 ℃ than stored at room temperature(P<0.05),however,the activities of trypsin and chymotrypsin in duck SIF were not significantly different for the digestive enzyme preparation stored at 4 ℃ and stored at room temperature( P>0.05). The activities of these 3 digestive enzymes in duck SIF significantly decreased as the storage time extended from 0 to 12 months for digestive enzyme preparation (P<0.05). 2)The storage temperature of digestive enzyme preparation significantly affected the apparent di-gestibility and true digestibility of dry matter of corn,soybean meal and wheat bran( P<0.05). The apparent digestibility and true digestibility of dry matter of corn and wheat bran were significantly higher for the digestive enzyme preparation stored at 4 ℃ than stored at room temperature. The storage temperature of digestive enzyme preparation significantly affected the true gross energy of enzymatic hydrolysate of soybean meal( P<0.05), but did not affect the true gross energy of enzymatic hydrolysate of corn and wheat bran,and apparent gross energy of enzymatic hydrolysate of corn,soybean meal and wheat bran(P>0.05). 3)The storage time of di-gestive enzyme preparation significantly affected the apparent digestibility and true digestibility of dry matter, and the apparent gross energy and true gross energy of enzymatic hydrolysate of corn,soybean meal and wheat bran(P<0.05). However,for the storage temperature of 4 ℃ or room temperature and the storage time ex-tended from 0 to 10 months,the true digestibility of dry matter and the true gross energy of enzymatic hydroly-sate of corn,soybean meal and wheat bran showed relatively stable(less than 1% and 0.10 MJ/ kg of relative difference,respectively). In conclusion,although the storage time of digestive enzyme preparation is the main factor affecting the activities of digestive enzymes in duck SIF,however,the digestive abilities of SIF are sta-ble for digestive enzyme preparation stored at 4 ℃ or room temperature and no more than 10 months.
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