摘要
通过比较不同加热条件下大豆粕的尿素酶活性的不同,阐述大豆营养质量及其对畜禽生长影响,可用尿素酶活性的大小来表示大豆粕中抗营养因子的破坏程度,并探讨了几种测定方法。
There are different urense actives of soybean cake under the different heating conditions. The paper discussed the nutritional qualities of soybean cake and its effects on livestocks and poultries. The conclusion is that the urense actives can express the destructive degrees of antinutritional factors in soybean cakes. In final, several determining methods were approached.
关键词
尿素酶活性
抗胰蛋白酶
抗营养因子
urense active.s
trypsin inhibitor
antinutritional factors
