摘要
在一定的条件下用微生物对豆粕进行发酵处理,由于微生物的作用使豆粕的营养价值得到提高,并且抗营养因子得到一定程度的降低或消除,这样就能降低抗营养物质对畜禽的影响,增加动物对营养物质的消化及吸收,从而提高了豆粕的营养成分和饲喂价值。这对饲料行业的发展有很大的影响。综述了豆粕经微生物发酵后的特点、生产工艺及其营养价值变化。
Under certain conditions,microorganisms can be used to ferment soybean meal.As the role of microorganisms,nutritional value of soybean meal improves,and can reduce anti-nutritional substances in the impact of livestock and poultry,enhance the digestion of nutritional value of soybean meal,improve the nutritional content of soybean meal,and feeding value.It can Influence feed industry greatly.This article gives an overview of the characteristics of soybean meal by fermentation,production process and its changes in nutritional value.
出处
《粮食科技与经济》
2011年第3期54-56,共3页
Food Science And Technology And Economy
关键词
豆粕
发酵
营养价值变化
soybean meal,fermentation,nutritional value changes
