摘要
介绍了豌豆的营养价值及其抗营养因子成分,综述了猪的不同生理阶段豌豆适宜添加量和热处理、细粉碎的重要性,以及使用酶制剂的研究进展。建议生产中根据猪的不同生理阶段调整豌豆添加量,同时以适当的热处理消除抗营养因子负面影响,并通过细粉碎和合理使用酶制剂改善其饲喂效果。
We introduced the nutritional value of pea and its anti nutritional factor,summarized the importance of the suitable addition amount of pea in different physiological stages of pig breeding,and heat treatment and fine grinding,and the research progress in the use of enzymes.We proposed that in pig breeding pea addition amount should be adjusted according to the different physiological stages,at the same time,proper heat treatment could eliminate the negative effects of anti nutritional factor,and by fine crushing and rational use of enzymes,the feeding effect could be improved.
出处
《粮食与饲料工业》
CAS
2017年第7期60-63,共4页
Cereal & Feed Industry
关键词
豌豆
营养价值
猪生产
pea
nutritional value
pig breeding
