发酵豆粕概述  

作　　者：姚琨[1] 李富伟[1] 李兆勇[1] 

机构地区：[1]北京科为博生物科技有限公司

出　　处：《饲料与畜牧（新饲料）》2011年第12期32-38,共7页

摘　　要：豆粕是畜牧业中的优质植物蛋白原料,且氨基酸组成合理,但其中存在的多种抗营养因子,降低了畜禽对豆粕的吸收和利用。利用微生物发酵法制备发酵豆粕一方面可以降解大分子蛋白质生产小肽,同时生成多种微生物及酶、酸、维生素、大豆异黄酮等多种活性因子;另一方面可以消除豆粕中的抗营养因子,提高豆粕的营养价值。结合近几年发酵豆粕研究进展以及市场动态,主要从发酵豆粕的研究意义、特点、制备工艺、品质评价、饲喂效果,以及发展前景等方面进行了全面综述。Soybean meal is the excellent vegetable protein raw material with reasonable amino acid composition in the animal husbandry, but many inherent anti-nutritional factors impede its absorption and utilization in livestock. Fermented soybean meal is fermented by microorganisms, and on one hand, macro molecule protein can be degraded into small peptide, and at the same time fermented soybean meal can product many active factors which are many microorganisms,enzyme, lactic acid, vitamin and soybean isoflavones, and so on, on the other hand, the anti-nutritional factors can be effectively eliminated, and finally the fermented soybean meal with higher nutritional value can be obtained. The significance of research, characteristics, preparation technology, quality evaluation, feeding results and development prospects were totally overviewed.

关 键 词：发酵豆粕 抗营养因子 营养价值 

分 类 号：S816.73[农业科学—饲料科学]