酵母蛋白营养价值及其在仔猪饲粮中应用的研究进展  

Research Progress on Nutritional Value of Yeast Protein and Its Application in Diets of Piglets

作　　者：宋志锋 方欣 扣泽华 韩蕊[1] 车东升[1] SONG Zhifeng;FANG Xin;KOU Zehua;HAN Rui;CHE Dongsheng(College of Animal Science and Technology,Jilin Agricultural University,Key Lab of Animal Production,Product Quality and Security,Ministry of Education,Jilin Provincial Key Lab of Animal Nutrition and Feed Science,Jilin Provincial Swine Industry Technical Innovation Center,Jilin 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,吉林省动物营养与饲料科学重点实验室,吉林省生猪产业技术科技创新中心,吉林长春130118

出　　处：《饲料工业》2023年第10期45-51,共7页Feed Industry

基　　金：国家“十四五”重点研发项目[2021YFD1300201-3];吉林省科技厅重点研发项目[20210202045NC]。

摘　　要：随着我国生猪产业的迅速发展,蛋白质资源出现严重匮乏,开发新型非粮蛋白饲料成为解决蛋白资源短缺的重要途径。酵母蛋白具有粗蛋白质丰富,利于消化吸收,且高产廉价等特点,已成为畜禽生产中动、植物蛋白的良好替代品。因此,文章主要综述酵母蛋白的营养价值及酵母蛋白对仔猪生长性能、机体免疫和肠道健康的影响,并对其在仔猪生产中的应用前景进行展望,为酵母蛋白的开发与利用提供参考。With the rapid development of live pig industry in our country,there is a serious shortage of protein resources.Developing new non-grain protein feed has become an important way to overcome the resources shortage of protein.Yeast protein has become a good substitute for animal and plant protein in livestock and poultry production due to its advantages of rich protein,easy digestion and absorption,high yield and low cost.Therefore,this review mainly summarizes the nutritional value of yeast protein and its effects on growth performance,immunity and intestinal health of piglets,and looks forward to its applica⁃tion in piglet production,so as to provide reference for the development and utilization of yeast protein.

关 键 词：酵母蛋白 营养价值 仔猪饲粮 生长性能 研究进展 

分 类 号：S816.79[农业科学—饲料科学]