大豆浓缩蛋白替代鱼粉加工现状及对鱼类影响  

Soy Protein Concentrate Instead of Fish Meal Processing Status and Impact on Fish

作　　者：朱瑞 李良 吴莉芳 李民 于哲 段晶 王婧瑶 ZHU Rui;LI Liang;WU Li-fang;LI Ming;YU Zhe;DUAN Jing;WANG Jing-yao(College of Animal Science and Technology,Jilin Agricultural University/Key Laboratory of Animal Production,Product Quality and Security,Ministry of Education/Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science,Changchun 130118,China)

机构地区：[1]吉林农业大学动物科学技术学院/动物生产及产品质量安全教育部重点实验室/动物营养与饲料科学重点实验室,吉林长春130118

出　　处：《大豆科学》2019年第2期317-321,共5页Soybean Science

基　　金：吉林省自然科学基金(20170101026JC)

摘　　要：鱼粉价格上涨,饲料成本上升,严重制约着水产养殖业的可持续发展,开发新型饲料蛋白源、节约鱼粉蛋白成为亟待解决的重要问题。大豆浓缩蛋白(soy protein concentrate,SPC)是由豆粕经乙醇或甲醇提取后的大豆制品。它具有高蛋白质含量(65%～70%)、高消化率,较少的抗营养因子等特点,被广泛应用于鱼类配合饲料。本文概述了大豆浓缩蛋白的理化特性、产品分类、加工工艺及替代鱼粉对鱼类生长、消化、免疫、肠道组织、抗氧化、蛋白质代谢等方面的影响,为合理开发利用大豆浓缩蛋白,节约鱼粉蛋白,降低饲料成本提供理论依据。The price of fish meal and the cost of feed is rising, which seriously restricts the sustainable development of aquaculture. The development of new feed protein sources and the conservation of fish meal protein have become urgent issues. Soy protein concentrate(SPC) with typically high protein content(65%-70%), high digestibility and less anti-nutritional factors, is produced through aqueous ethanol or methanol extraction of soybean meal. It is widely used in fish compound feed. The physicochemical properties, variety requirements and processing techniques of soy protein concentrate were summarised and the effects of soy protein concentrate instead of fish meal on fish growth, digestive, immune and intestinal tissue, oxidation resistance and protein metabolism were reviewed on the basis of related literature at home and abroad. And these may provide theoretical basis for the rational development and utilization of soy protein concentrate, the conservation of fish meal protein and the reduction of feed cost.

关 键 词：大豆浓缩蛋白 生长性能 消化酶活力 肠道组织 肝脏抗氧化 

分 类 号：S963[农业科学—水产养殖]