微生物发酵马铃薯渣对畜禽生产和经济效益影响的研究进展

Research progress of microbial fermentation of potato residue effect on livestock production and economic benefits

马铃薯渣是马铃薯在生产加工淀粉过程中,由马铃薯细胞碎片、细胞壁残余物和残余淀粉颗粒等组成的副产品,因其水分含量多、可利用营养成分含量较高及携带菌种丰富,极易腐败变质。马铃薯渣经微生物发酵后可以提高其蛋白含量,改善适口性,提高养分利用率,改善畜产品品质,降低养殖成本,提高养殖效益。文章就马铃薯渣营养成分、微生物发酵马铃薯渣工艺、微生物发酵对马铃薯渣营养价值的影响以及微生物发酵马铃薯渣在养殖业中的应用研究展开综述,以期为微生物发酵马铃薯渣在畜牧生产中的应用提供参考。

Potato residue is a by-product of potato cell fragments,cell wall residues and residual starch particles in the process of potato starch production.It is easy to deteriorate due to its high water content,high available nutrients and abundant bacteria.Microbial fermentation of potato residue can increase its protein content,improve palatability,increase nutrient utilization rate,improve the quality of livestock products,reduce breeding cost and increase breeding efficiency.The paper reviews the nutritional composition of potato residue,the process of microbial fermentation of potato residue,the influence of microbial fermentation on nutritional value of potato residue and the application of microbial fermentation of potato residue in aquaculture,to provide reference for the application of microbial fermentation of potato residue in animal husbandry production.