摘要
豆粕是动物饲料中常用的蛋白质来源,含有胰蛋白酶抑制剂、植酸盐、低聚糖等抗营养因子,从而限制了其应用。利用细菌或真菌进行微生物发酵可以通过改变豆粕的天然成分来提高其营养价值。无论是液态发酵还是固态发酵都可用于此目的。细菌和真菌发酵导致各种抗营养因子的降解,增加了小肽的数量,提高了必需氨基酸和非必需氨基酸的含量。然而,由于用于发酵的两种微生物的代谢活动不同,发酵产物的营养成分水平也不同。与豆粕相比,发酵豆粕饲喂非反刍动物具有增加平均日增重、改善生长性能、提高蛋白质消化率、降低免疫反应活性、无颗粒状空泡等不良形态改变等诸多有益效果。
Soybean meal is a common source of protein in animal feed. It contains trypsin inhibitors,phytates,oligosaccharides and other anti-nutrient factors,which limit its application. Microbial fermentation by bacteria or fungi can improve the nutritional value of soybean meal by changing its natural components. Both liquid and solid fermentation can be used for this purpose. Bacterial and fungal fermentation leads to the degradation of various anti-nutrient factors,increasing the number of small peptides and increasing the content of essential and non-essential amino acids. However,due to the different metabolic activities of the two microorganisms used in fermentation,the nutrient levels of the fermentation products are also different. Compared with soybean meal,fermented soybean meal fed to non-ruminant animals had many beneficial effects,such as increasing average daily weight gain,improving growth performance,improving protein digestibility,reducing immune response activity,and no granular cavitation.
作者
汤佩芬
李三要
TANG Peifen;LI Sanyao(Shaoyang vocational and technical college,Shaoyang,Hunan,Province 422000,China;Shaoyang Grassland Supervision and Management Station(Shaoyang South Grass Science Research Institute),Shaoyang,Hunan Province 422000,China)
出处
《中国饲料》
北大核心
2019年第24期12-15,共4页
China Feed
关键词
豆粕
抗营养因子
发酵
营养品质
soybean meal
anti-nutritional factors
fermentation
nutritional quality
