摘要
小麦麸皮作为一种来源广泛的饲料原料,富含碳水化合物、膳食纤维和矿物质,但因其粗纤维和抗营养因子含量高,在畜禽生产中没有得到充分利用。利用微生物发酵技术可显著提高小麦麸皮的营养价值,提高蛋白质和氨基酸含量,降低抗营养因子含量,生成富含生物活性物质、绿色健康的生物保健饲料,提高其在动物生产中的利用价值。本文主要综述了发酵小麦麸皮的研究进展及在动物生产中的应用现状,为发酵麸皮以后的开发及利用提供参考。
Wheat bran,as a widely used feed material,which is rich in carbohydrates,dietary fiber and minerals,but it is not fully utilized in animal production due to its high fiber and anti-nutritional factors.Microbial fermentation technology can significantly improve the nutritional value of wheat bran,increase protein and amino acid content,reduce the content of anti-nutritional factors,produce rich bioactive substances,and prepare green and healthy bio-health feed to improve its utilization in animal production.This paper mainly reviewed the research progress of fermented wheat bran and its application status in animal production,and provided reference for the development and utilization of fermented bran.
作者
马玉静
何荣香
陈福
贺建华
MA Yujing;HE Rongxiang;CHEN Fu;HE Jianhua(College of animal science and technology,Hunan Agricultural University,Changsha,Hunan Province 410128,China)
出处
《中国饲料》
北大核心
2019年第13期96-100,共5页
China Feed
关键词
发酵
小麦麸皮
抗氧化
免疫
fermented
wheat bran
antioxidant
immune
