发酵豆粕的营养特性及其在断奶仔猪中的应用

Nutritional properties of fermented soybean meal and its application in weaned piglets

豆粕是动物饲料中常用的蛋白质来源,它含有的胰蛋白酶抑制剂、植酸盐、低聚糖等抗营养因子,限制了其使用。利用细菌或真菌进行微生物发酵,可以通过改变天然成分来提高豆粕的营养价值。细菌和真菌发酵导致各种抗营养因子的降解,增加了小肽的数量,并提高了必需和非必需氨基酸的含量。仔猪断奶之后,消化系统尚未发育完全,肠道内各种酶和微生物菌落群落沒有完全建立,对于营养的吸收存在很大障碍,此时的肠道对豆粕抗营养因子很敏感,饲喂普通豆粕很容易加重断奶应激。过去在生产中,减弱仔猪断奶应激的方法主要是使用抗生素,但随着无抗时代的到来,人们不得不把目光放在替代抗生素的添加剂上,发酵豆粕便是替代抗生素的一种优良仔猪断奶日粮。文章总结了豆粕中抗营养因子对猪生产的影响,就发酵豆粕的特性、使用菌种、在断奶仔猪生产中的应用效果及影响其在断奶仔猪中应用的因素作一综述。

Soybean meal is a common protein source in animal feed,but it contains trypsin inhibitors,phytates,oligosaccharides and other anti-nutritional factors,which limit its use.Microbial fermentation using bacteria or fungi can improve the nutritional value of soybean meal by altering the natural ingredients.Bacterial and fungal fermentation leads to the degradation of various antinutritional factors,increases the number of small peptides,and increases the contents of essential and non-essential amino acids.After weaning,the digestive system of piglets is not fully developed,and various enzymes and microbial communities in the intestinal tract are not fully established,so there are great obstacles to the absorption of nutrients.At this time,the intestinal tract is very sensitive to soybean meal anti-nutritional factors,and feeding ordinary soybean meal can easily aggravate the weaning stress.In the past,the main way to reduce weaning stress of piglets is to use antibiotics,but with the arrival of the era of no resistance,people have to focus on the additives to replace antibiotics,fermented soybean meal is a good weaning diet to replace antibiotics.This paper summarizes the effects of anti-nutrition factors in soybean meal on pig production,and summarizes the characteristics of fermented soybean meal,strains used,application effect in weaner piglets production and factors affecting its application in weaner piglets.