血粉膨化加工技术及应用分析  

Study on the extrusion technology of blood meal and its application

作　　者：郑召君[1] 张日俊[1] 

机构地区：[1]中国农业大学动物科技学院动物营养国家重点实验室,北京100193

出　　处：《饲料工业》2015年第5期12-15,共4页Feed Industry

基　　金：国家"十二五"科技支撑计划[2011BAD26B0403];农业部科技成果转化资金项目[2011GB2A000009]

摘　　要：作为现代饲料加工中发展最快的技术,膨化是将物料经高温、高压处理,并挤出模孔或突然喷出压力容器,使之骤然减压而实现体积膨大的工艺操作。膨化加工而成的血粉因其操控流程简单、蛋白质含量高、消化吸收率高、易于运输和贮存、饲喂方便、安全性高和成本低等优点,在饲料资源开发方面具有传统加工方法无可比拟的优点,可完全或部分替代鱼粉,对畜禽养殖具有重大意义。文中就膨化技术概念、原理和血粉膨化过程中营养成分的变化,以及膨化血粉在养殖动物中的应用进行了探讨,并就膨化血粉在饲料及养殖业中的应用前景做了分析和展望。As the most development potential technology of modern feed porcessing, extrusion is a tech-nique used to treat material with high temperature and pressure, and then to extrude or erupt so as toreduce pressure rapidly to achieve the expansion of volume. Comparing with the traditional processingmethod, extrusion technology of blood meal possesses has incomparable advantages, such as simple op-eration, rich protein, high digestion, convenient transportion, high safety and cost-effective production.The expanded blood meal plays significant role in the livestock and poultry husbandry because itcould replace fish meal completely or partially. In this paper, the concept, principle, change of nutri-ents and application of expanded blood meal, as well as its perspective in the feed and breeding indus-try were summarized.

关 键 词：膨化血粉 饲料 营养成分 加工工艺 

分 类 号：S816.48[农业科学—饲料科学]