采用离体消化法,以甲鱼的胃、肠道的粗酶液作为酶原,测定了红鱼粉经不同预处理后蛋白质的离体消化率。试验结果表明:甲鱼对挤压膨化处理的红鱼粉蛋白质的离体消化率最高,其次为直接加热处理的红鱼粉,环模制粒和未经水热处理的红鱼粉的效果较差;挤压膨化使甲鱼饲用红鱼粉的蛋白质表观消化率提高16.20%。 In vitro digestion method was used to measure the in vitro digestibility of red fish meal after pretreatment with crude enzyme solution of the stomach and intestine of the turtle as the zymogen. The results showed that the in vitro digestibility of protein was the highest in soft-extruded puffed fish meal, followed by the direct heat-treated red fish meal. The effect of ring-shaped pellet and red fish meal without hydrothermal treatment was worse. The apparent digestibility of protein of turtle feeding red fish meal increased 16.20%.