发酵豆粕营养特性的研究进展  

Research advance on nutrient characteristics of fermented soybean meal

作　　者：宋文新[1] 邵庆均[1] 

机构地区：[1]浙江大学动物科学学院

出　　处：《中国饲料》2009年第23期22-26,共5页China Feed

摘　　要：近年来国内外大量研究表明,微生物发酵豆粕是一种多功能的优质蛋白质原料,但不仅抗营养因子含量明显低于豆粕,而且常规营养得到改善,并富含多种生物活性因子。本文就发酵豆粕营养特性的研究进展作一综述,以期为发酵豆粕在饲料生产和动物养殖实践中应用提供参考。Lots of researches have showed that fermented soybean meal is a new type of functional protein stutt.Fermented soybean meal is a new type of protein resource with better nutritious component and much less antinutritional factors compared with soybean meal.Advances on the nutrient characteristics of fermented soybean meal were reviewed in order to provide reference for further researches and application in exploitations of new formulated feeds and animal production.

关 键 词：发酵豆粕 营养特性 抗营养因子 异黄酮 

分 类 号：S816.42[农业科学—饲料科学]