发酵桑叶的营养价值、品质影响因素及在动物生产中的应用

Nutritional value and quality influencing factors of fermented mulberry leaves and their application in animal production

桑叶作为非常规饲料,具有较高的营养价值。发酵可以提高桑叶的营养物质和生物活性物质的含量,有效降低粗纤维、单宁等抗营养因子的含量,还可以提高动物的生产性能、产品质量和养殖的经济效益。发酵桑叶可以缓解动物饲草短缺问题。文章综述了发酵桑叶的营养价值、品质影响因素及在动物生产中的应用,旨在不断完善桑叶发酵工艺,改善发酵品质,提高动物的生产性能及产品质量,为促进发酵桑叶在动物生产中的广泛应用和现代畜牧业的发展提供参考。

Mulberry leaves as a non-conventional feed,has high nutritional value.Fermentation can improve the content of nutrients and bioactive substances of mulberry leaves,effectively reduce the content of crude fiber,tannin and other anti-nutritional factors,which can improve the production performance of animals,product quality and economic benefits of breeding.Fermented mulberry leaves can alleviate the shortage of forage for animals.The nutritional value,quality factors and application of fermented mulberry leaves in animal production are reviewed in the paper,aiming at improving the fermentation process of mulberry leaves,improving the fermentation quality,improving the production performance and product quality of animals,and providing references for promoting the wide application of fermented mulberry leaves in animal production and the development of modern animal husbandry.