摘要
随着膨化技术的发展,膨化全脂大豆的研究越来越受到人们的关注。笔者综述了膨化全脂大豆的营养价值、膨化前后抗营养因子的变化及对奶牛生产的影响等方面,以期为从事相关内容的科研及生产人员提供参考。
With the development of extrusion technology, more and more attention has been paid on extruded full-fat soybean.The author makes a brief summary about nutrition of extruded full-fat soybean, change of anti-nutritional factors before and after extrusion, and its influence on dairy cow performance. This mini-review aims to provide some information and advice for researchers and relative workers in the production line
出处
《中国奶牛》
2013年第7期28-31,共4页
China Dairy Cattle
基金
"十二五"国家科技支撑计划(2012BAD121302-05)
关键词
全脂大豆
膨化
奶牛
Extruded full-fat soybean
Extrusion
Dairy cow
