发酵豆粕的营养价值及其在猪生产中的应用  

Nutritional Value of Fermented Soybean Meal and Its Application in Pig Production

作　　者：张燕 王贵芬 钟霞 张峻豪 刘贵莲 虞洁 李彬[1] 梅绍锋 ZHANG Yan;WANG Guifen;ZHONG Xia;ZHANG Junhao;LIU Guilian;YU Jie;LI Bin;MEI Shaofeng(Sichuan Tequ Agriculturea and Animal Husbandry Technolog Group Co.,Ltd.,Chengdu 610207,China;College of Institute of Animal Nutrition,Sichuan Agricultural University,Chengdu 611130,China)

机构地区：[1]四川特驱农牧科技集团有限公司,四川成都610207 [2]四川农业大学动物营养研究所,四川成都611130

出　　处：《养猪》2023年第4期10-16,共7页Swine Production

基　　金：成都市产业建圈强链人才计划(无编号)。

摘　　要：豆粕是一种优质的植物性蛋白质饲料,营养成分丰富,但其含有一些抗营养因子,影响了其在动物生产中的消化利用和安全性。在畜牧业持续发展的背景下,国内蛋白质饲料面临着供不应求的局面,因此动物营养学研究热点之一便是寻求降低豆粕中的抗营养因子的方法,从而提高其营养成分的利用率。发酵豆粕是一种利用微生物发酵技术对豆粕进行改良的新型植物性蛋白质饲料原料,具有降低抗原蛋白和抗营养因子、改善氨基酸平衡、生物活性因子含量丰富等优点。本文简要介绍了发酵豆粕的营养价值,综述了发酵豆粕在猪生产中的应用效果,旨在为发酵豆粕的合理利用提供参考。Soybean meal is a high-quality plant-based protein feed with rich nutritional content.However,its anti-nutritional factors affect its digestive utilization and safety in animal production.Against the backdrop of sustained development in the animal husbandry industry,there is a shortage of domestic protein feed supply.Therefore,one of the hot topics in animal nutrition research is to seek methods to reduce anti-nutritional factors in soybean meal,thus improving its nutritional content utilization.Fermented soybean meal is a new type of plant-based protein feedstuff derived from soybean meal through microbial fermentation technology.It has the advantages of reducing antigenic proteins and anti-nutritional factors,improving amino acid balance,and rich in bioactive factors.This article briefly introduces the nutritional value of fermented soybean meal and summarizes its application effectiveness in pig production,aiming to provide reference for the rational utilization of fermented soybean meal.

关 键 词：豆粕 发酵 营养价值 抗营养因子 动物生产 

分 类 号：S828[农业科学—畜牧学]