微生物发酵处理对豆粕抗营养因子的影响  

THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS

作　　者：熊智辉[1] 过玉英[1] 陈丽玲[1] 徐淑玲[1] 

机构地区：[1]江西农业大学动物科学技术学院,南昌330045

出　　处：《大豆科学》2007年第3期396-399,406,共5页Soybean Science

摘　　要：对豆粕的微生物发酵处理,可降低抗营养物质对动物的影响,减少不必要的应激,提高豆粕的营养成份和饲喂价值。本文综述了发酵豆粕的特点及其加工工艺。The soybean mean by processed microorganism fermentation could be reduced the effect of the anti-nutrition to the animal, reduced the nonessential stress, enhances the nutrition ingredient and the feed value of the soybean meal. This article summarized the fermented soybean meal＇s characteristic and the processing craft.

关 键 词：豆粕 发酵 抗营养物质 加工工艺 

分 类 号：S816[农业科学—饲料科学]