发酵对饲料原料中抗营养因子的影响  

The effects of fermentation on anti-nutritional factors in feed materials

作　　者：陈丽军[1] 王忠艳[1] CHEN Lijun;WANG Zhongyan(College of Wildlife and Conservation,Northeast Forestry University,Harbin,Heilongjiang Province 150040,China)

机构地区：[1]东北林业大学野生动物与自然保护地学院,黑龙江哈尔滨150040

出　　处：《中国饲料》2022年第1期14-18,共5页China Feed

摘　　要：饲料对养殖业至关重要,饲料原料种类繁多,其具有一定营养价值的同时,还含有许多抗营养因子,不但会影响饲料的适口性和营养物质的消化、吸收和利用,还会降低动物的生产性能,甚至会危害到动物的生命健康。微生物发酵技术可以降低饲料原料中抗营养因子的含量,还可提高饲料原料的营养价值。本文对发酵技术以及发酵对常见饲料原料中抗营养因子的影响及其在动物生产中的应用效果进行综述,以期为发酵技术在饲料行业的推广使用提供参考依据。Feed is very important to the breeding industry,and there are many kinds of feed raw materials,which have a certain nutritional value,but also contain many anti-nutritional factors.Anti-nutritional factors will not only affect the palatability of feed,the digestion,absorption and utilization of nutrients,but also reduce the production performance of animals,and even harm the life and health of animals.At present,the results indicated that microbial fermentation technology can not only reduce the content of anti-nutritional factors in feed materials,but also improve the nutritional value of feed materials.In this paper,the effect of fermentation technology on anti-nutritional factors in common feed raw materials and its application in animal production were reviewed,aimed to provide reference for the promotion and application of fermentation technology in feed industry.

关 键 词：发酵 饲料原料 抗营养因子 

分 类 号：S816.6[农业科学—饲料科学]