陈化稻米的主要营养特性及其在畜禽生产中应用的研究进展  

Advances in the Main Nutritional Characteristic of Storage Rice and Its Application in Livestock and Poultry Production

作　　者：丁婧 吕宏伟[1] 范晨宇 宋泽和 贺喜[1] DING Jing;LYU Hongwei;FAN Chenyu;SONG Zehe;HE Xi(College of Animal Science and Technology,Hunan Agricultural University,Hunan Co-Innovation Center of Animal Production Safety,Hunan Changsha 410128,China)

机构地区：[1]湖南农业大学动物科学技术学院,湖南省畜禽安全生产协同创新中心,湖南长沙410128

出　　处：《中国畜牧杂志》2021年第2期6-10,共5页Chinese Journal of Animal Science

基　　金：国家十三五重点研发计划(2016YFD0501209);湖南省重点研发计划农业领域技术创新项目(2016NK2124);湖南农业大学“双一流”建设项目(SYL201802015)。

摘　　要：稻米在陈化过程中会发生淀粉结构改变、脂肪分解、蛋白质变性、霉变以及一系列物化性质的变化,导致其营养价值发生变化。而当前陈化稻米缺乏饲用化研究,饲用开发效果并不理想。本文综述了稻米陈化过程中结构性质的变化、陈化稻米的营养特性以及在畜禽生产中的应用研究,旨在为陈化稻米的饲用化开发提供参考。During the aging process of rice,starch structure changes,fat breaks down,protein denatures,mycotoxin increases and a series of physical and chemical properties changes,which leads to changes in nutritional value.At present,there is a lack of feeding research on storage rice,and the effect of feeding development is not ideal.In this paper,the changes in structural properties during rice aging,the nutritional characteristics of storage rice and the research progress in livestock and poultry production are reviewed to provide a reference for the feeding development of storage rice.

关 键 词：稻米 陈化 营养特性 畜禽生产 

分 类 号：S815.4[农业科学—畜牧学]