发芽小麦的营养加工特性与饲用注意事项

Nutritional and Processing Properties of Germinated Wheat and Precautions for Use in Feeds

小麦在收获季节因阴雨环境而发芽会造成营养成分、营养价值、加工特性、储藏特性等的改变,也有发生霉菌、细菌污染而产生霉菌毒素以及霉菌毒素超标的风险。实验室的许多小麦发芽试验研究表明,发芽会降低小麦的蛋白质、脂肪、总淀粉含量,增加游离氨基酸、脂肪酸、还原糖、可溶性膳食纤维等含量,还会增加某些机体抗氧化物质含量,也可减少植酸盐含量。深度发芽会造成小麦能值、干物质的显著损失,降低pH。小麦发芽会降低小麦的容重和流动性,影响储料筒仓的出料效率,同时影响小麦粉的吸水性、吸油性等。为合理利用发芽小麦资源,应遵循科学的使用决策流程。此外应知晓发芽小麦检测、分级使用、储存、加工、酶制剂添加等方面的关键注意事项。

Wheat germinating in the continuous rainy weather during the harvest days may causes changes in nutrition composition and nutrition values,processing properties,storage properties of wheat,also may causes contamination of mold and bacteria,leads to the production or exceeding standard limits of mycotoxins.Laboratory studies had proved that germinating could reduce the contents of protein,fat,total starch,increase free amino acids,free fatty acids,reducing sugars,soluble dietary fiber and some antioxidant substances,reduce phytates.Deep germination will obviously reduce the available energy value,dry matter content,reduce pH value.It can reduce the bulk weight and flowability of wheat,affect the design of discharge hopper of the storage silo.It can also influence the water absorb capacity,oil absorb ability etc..In order to reasonably utilize germinated wheat resource in animal feeds,the scientific decision-making process need to be followed.Besides,the key precautions such as the quality testing,graded use,storage,processing,enzyme addition should be known.