四种常用饲料原料生霉后品质变化规律研究

Laws of Quality Change for Four Moldy Feedstuffs

研究了四种常用饲料原料(玉米、豆粕、鱼粉、双低菜粕)霉变过程中的品质变化规律。结果表明粗脂肪、纯蛋白和淀粉随着储存时间的延长一直呈现出递减的趋势;TBA值、以及黄曲霉毒素B1含量则一直呈现出递增的趋势;水分含量和水分活度随着储存时间的延长先表现出递减的趋势,后出现增加的趋势;脂肪酸值(酸价)、过氧化值和挥发性盐基氮含量随着储存时间的延长先表现增加的趋势,后出现递减的趋势;粗蛋白、玉米赤霉烯酮含量随着储存时间的延长没有显著的变化。

Laws of quality change during the process of mildew for four feedstuffs in common use （ corn, soybean meal, fish meal, double - low rapeseed meal ） were studied. Results： The contents of rude protein and zearalenon of the four feedstuffs present no significant change during the mildew process. The water content and water activity display decrease trend at first, and then increase with prolongation of the storage time; and the change law during the mildew process for the fat acid value （ acid value） , the peroxide value, and the volatile basic nitrogen content of the feedstuffs are similar with that for the water content. The crude fat, the true protein, and the starch contents of the feedstuffs always display decreasing trend in the mildew process; and TBA value and aflatoxin B1 contents are always increasing in the storage period of the moldy feedstuffs.