霉变豆粕品质改变的研究

A Study on the Quality of Mouldy Soybean Meal

对霉变豆粕的品质进行了测定分析，结果表明，霉变豆粕气味不良，蛋白质溶解度下降，霉菌总数可大幅度升高，但粗蛋白含量、粗纤维含量、砂分、过氧化物值、有效酸度及挥发性盐基氮含量无明显改变，黄曲霉毒素Ｂ１含量升高不显著。

The quality of mouldy soybean meal was studid. The results showed that the mouldy soybean meal had bad smell,its protein solubility decrased and the total number of mould increased largely, but the content of crude protein,crude fiber,sand,peroxide value,nertogen volatile ammonic salts,pH value and AFTB1 in the mouldy soybean meal did not change remarkbly.