豆粕质量及其鉴定

Quality of soybean meal and its analysis

分析了豆粕中的抗营养因子以及涉及到豆粕品质的各种营养素,并分析了尿酶活性和蛋白KOH溶解度在检测豆粕加热不足和加热过度中不同的灵敏性,阐明了适度加工的豆粕所应具有的品质特征。

The anti-nutritional factors in soybean meal and the nutrients related to the quality of soybean meal were analyied. The different sensitivities that the activity of urinary and protein solubility in KOH solution in the detection of soybean meal under excessive heating and lack of heating,were also described. The quality characteristics of appropriatly processed soybean meal were clarified.