不同配比菜粕发酵的抗营养因子脱除效果比较  

Removal effects of anti-nutritional factors in different proportions of fermented rapeseed meal

作　　者：张志新[1,2] 林文辉[2] 王亚军[2] 石存斌[2] 李华[1] 吴淑勤[2] 

机构地区：[1]大连海洋大学水产与生命学院,辽宁大连116023 [2]中国水产科学研究院珠江水产研究所,广东广州510380

出　　处：《广东农业科学》2014年第23期86-89,共4页Guangdong Agricultural Sciences

基　　金：国家科技支撑计划项目(2012BAD25B02);国家现代农业产业技术体系建设专项(CARS-46)

摘　　要：设置8个不同处理的菜粕固态发酵过程,经过72 h发酵,比较不同处理发酵产物的硫苷、异硫氰酸酯和噁唑烷硫酮等3种主要抗营养因子的含量,从而筛选一个最低抗营养因子含量和最高营养提升率的处理。结果表明,处理七(菜粕20 kg、菠萝汁7.5 kg、活化剂0.01 kg、菌种0.10 kg、水2.25 kg)的总脱除效果最好,硫苷、异硫氰酸酯和噁唑烷硫酮的脱除率分别为97.79%、100%和100%,而主要营养成分粗蛋白和小肽的含量相应提升了3.71%和195.16%。Eight different solid state fermentation processes of rapeseed meal were established. After fermentation for 72 h, a process with minimum content of antinutritional factors and maximum nutritional improvement rate was selected by comparing the contents of three major anti-nutritional factors （glucosinolate, isothiocyanate and oxazolidine thione） in different processed fermentation products. Results showed that there was an optimal overall removal effect in process 7 （rapeseed meal 20 kg, pineapple juice 7.5 kg, activator 0.0l kg, strains 0.10 kg, water 2.25 kg）, in which removal rates of glucosinolate, isothiocyanate and oxazolidine thione were 97.79%, 100% and 100%, respectively. Meanwhile, essential nutrient content like crude protein and small peptides increased by 3.71% and 195.16% accordingly.

关 键 词：菜粕发酵 抗营养因子 硫苷 噁唑烷硫酮 异硫氰酸酯 

分 类 号：S816.46[农业科学—饲料科学]