提升猪饲料氨基酸消化率的加工工艺研究进展

Research Progress in Processing Techniques for Improving Amino Acids Digestibility of Pig Feed

氨基酸是猪必需的营养物质,也是饲料原料中含量少和易缺乏的成分之一,对动物健康生长和饲料成本起着决定性作用。饲料中的抗营养因子、纤维以及蛋白质自身结构等都会影响氨基酸消化率,而不同加工工艺可以消除或减弱这些因素的影响,从而改善氨基酸在猪胃肠道的消化率。本文主要综述了粉碎、挤压膨化、制粒、酶解、发酵、菌酶协同和加热等加工工艺对猪饲料氨基酸消化率的影响。

Amino acids are essential nutrients for pigs and are also one of the rarest and most expensive components in feed ingredients,playing a decisive role in healthy growth of animals and feed ingredients costs.The anti-nutritional factors,fiber,and protein structure in feed can all affect the digestibility of amino acids,and different processing techniques can eliminate or weaken the effects of these factors to improve the digestibility of amino acids in pigs feed.This article mainly reviews the effects of processing techniques such as grinding,extrusion,pelleting,enzymatic hydrolysis,fermentation,fermented with bacteria and enzyme,and heating on the amino acids digestibility of pig feed.