不同品种豆粕的饲料加工特性分析  

Processing characteristics of different varieties of soybean meal used in feed

作　　者：孔丹丹[1] 陈啸[1] 杨洁[1] 岳岩[1] 吕芳[1] 方鹏[1] 王红英[1] Kong Dandan Chen Xiao Yang Jie Yue Yan Lu Fang Fang Peng Wang Hongying

机构地区：[1]中国农业大学工学院,北京100083

出　　处：《饲料工业》2016年第21期9-17,共9页Feed Industry

基　　金：公益性行业(农业)科研专项[201203015]

摘　　要：为了探究不同品种豆粕的饲料加工物理特性,建立豆粕饲料加工特性的数据库,文章采集了来自全国12个省(直辖市)共计44个不同品种的豆粕样品,对其常规成分、容重以及粉碎过两种筛孔(Φ1.5 mm和Φ2.0 mm)的粉料的含水率、容重、粉碎粒度、休止角、滑动摩擦系数和导热率进行了测定,分析了不同品种的豆粕样品各指标的变异系数(C.V.)及差异显著性。结果表明:不同品种的豆粕常规成分、物理性质均存在不同程度的差异;常规成分中,粗蛋白质和粗灰分的变异程度较小(C.V.<5%),而粗脂肪、粗纤维、中性洗涤纤维和酸性洗涤纤维的C.V.均超过15%,表现为强变异;不同品种的豆粕粉碎过同一筛孔的粉碎粒度、休止角和滑动摩擦系数差异很大,粉碎后的豆粕粉样品平均含水率相对于粉碎前降低了约1.1%;粉碎过1.5 mm筛孔的粉料粉碎粒度显著低于2.0 mm的(P<0.05),但前者的导热率显著高于后者(P<0.05),而其余四项指标的差异不显著(P>0.05)。文章中的基础数据和分析结果可以对饲料厂豆粕品种的采购、仓储及粉碎、调质制粒、冷却等加工过程中工艺参数的优化提供理论依据。For the purpose of investigating processing characteristics of different varieties of soybeanmeal used in feed and establishing data base of processing characteristics of soybean meal for feed pro-duction, 44 different varieties of soybean meal samples from 12 provinces and a municipality in totalwere collected. The proximate composition（crude protein, crude ash, crude fiber, etc.）, bulk density oforiginal soybean meal samples and grinding particle size（expressed as geometric mean diameter）, mois-ture content, bulk density, physical characteristics（angle of repose, coefficient of sliding friction andthermal conductivity） of soybean meal samples ground on a mini-mill with 1.5 mm and 2.0 mmscreens were determined. In addition, difference significance of these physicochemical propertiesamong varieties as well as coefficient of variation（C.V.） was analyzed. The results showed that, therewere obvious differences in several degrees in proximate composition and physical characteristicsamong these soybean meal varieties. In proximate composition, crude protein and crude ash both hadsmall values of C.V（C.V.5%）, while crude fat, crude fiber, neutral detergent fiber and acid deter-gent fiber had high values of C.V.（ C.V.15%）. Different varieties of soybean meal samples groundthrough the same screen had great differences in grinding particle size, angle of repose, coefficient ofsliding friction. Average moisture content of soy-bean meal samples after grinding had been cutby 1.1% compared with original samples. Aver-age grinding particle size of samples groundthrough 1.5 mm screen was significantly lowerthan the corresponding value by 2.0 mm（P〈0.05）, but average thermal conductivity of theformer was significantly higher than the latter（P〈0.05）. Data and conclusions contained in the presentpaper can provide theoretical reference for raw materials procurement and optimization of processingparameters in grinding, conditioning, pelleting, cooling.

关 键 词：豆粕 品种 加工特性 常规成分 物理特性 

分 类 号：S816.34[农业科学—饲料科学]