膨化法与微生物发酵处理法对豆粕营养价值的影响  

Effects of Extrusion and Fermentation Treatment Methods on Nutritional Value of Soybean Meal

作　　者：魏凤仙[1] 高方[1] 李绍钰[1] 盛卫东[1] 陈如水 付瑞珍 黄元林 郑新社[1] 

机构地区：[1]河南省农业科学院畜牧兽医研究所,河南郑州450002 [2]河南聚丰饲料科技有限公司,河南郑州450002

出　　处：《河南农业科学》2014年第4期123-127,共5页Journal of Henan Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2012BAD39B0402-05);国家现代农业产业技术体系项目(CARS-42);2014年度河南省农业科学院科研发展专项资金项目

摘　　要：为研究不同处理方法对豆粕营养价值的影响及抗营养因子脱除效果,选择膨化法和微生物发酵法处理豆粕,并测定所得样品的常规营养成分、氨基酸、抗营养因子、霉菌毒素、挥发性盐基氮含量及微生物菌群数量等指标。结果显示:与普通豆粕相比,膨化处理的豆粕中营养成分含量有降低的趋势,蛋白质溶解度和抗营养因子胰蛋白酶抑制因子含量、凝集素含量、脲酶活性分别降低15.27%、37.95%、93.98%、44.0%;微生物发酵处理后,豆粕中的营养成分含量有升高的趋势,粗蛋白含量提高7.61%,赖氨酸、氨基酸总和分别升高17.75%、7.24%,小肽含量升高295.69%,蛋白质溶解度、粗脂肪含量分别下降23.18%、42.86%,消除抗营养因子效果显著,胰蛋白酶抑制因子和凝集素均未检出,脲酶活性仅为0.01U/g,黄曲霉毒素B1含量降低46.15%,且发酵豆粕产品中富含有益菌,符合行业卫生标准。研究表明,发酵处理法比膨化法更适宜豆粕抗营养因子脱除。To study the ettect oI mIIerent teatnic removing of anti nutritional factor in soybean meal, extrusion method and fermentation method were selected to treat soybean meal. The general nutrition composition, amino acid content, anti nutritional factors and mycotoxin content, volatile basic nitrogen content and microbial populations of soybean meal treated by extrusion or by fermentation were analyzed. The results showed that the extruded soybean meal had a reducing trend of nutrient content compared with the soybean meal without treatment. The protein solubility, trypsin inhibitor, lectin and urease activity were about 15.27 %, 37.95 %, 93.98 % and 44.0 % lower, respectively, than soybean meal without treatment. The fermented soybean meal had a increasing trend of nutrient content compared with the soybean meal without treatment. The crude protein, lysine, total amino acids and small peptide were about 7.61% ,17.75% ,7.24% and 295.69% higher,and the solubility of protein and crude fat were about 23.18% and 42.86% lower, respectively, than soybean mealwithout treatment. Moreover, trypsin inhibitor and lectin were not detected, and the urease activity was only 0.01 U/g in fermented soybean meal. The aflatoxin B1 concentration in fermented soybean meal was 46.15% lower than that in the soybean meal without treatment. The fermented soybean meal was also rich in bacteria. In conclusion, fermentation method is a more ideal method for the removing of anti nutritional factor in soybean meal than extrusion method.

关 键 词：豆粕 膨化 微生物发酵 营养价值 

分 类 号：S816.42[农业科学—饲料科学]