发酵豆渣的营养特性及其在反刍动物生产中的应用研究  

Nutrient characteristics of fermented soybean residue and its application in ruminant production

作　　者：曾旭 周凌博 毛寿林[1] 吴淑军 张玲 ZENG Xu;ZHOU Ling-bo;MAO Shou-lin;WU Shu-jun;ZHANG Ling

机构地区：[1]娄底职业技术学院,湖南娄底417000 [2]湖南省绿一佳农业科技发展有限公司,湖南娄底417000

出　　处：《饲料研究》2024年第3期170-175,共6页Feed Research

基　　金：湖南省2022年度科技特派员服务乡村振兴项目(项目编号:2022NK4140);娄底市应用技术研究与开发项目(项目编号:2022LKSZ06)。

摘　　要：豆渣作为营养丰富的农副产品,具有较高的饲用价值。但受保存技术和利用技术限制,豆渣易出现腐败、营养流失和吸收利用率较低等问题。使用发酵技术可以降低豆渣中抗营养因子含量,产生抗氧化和抗菌活性物质,提高豆渣的利用率,延长储存时间,提高饲用安全性,有助于增强畜禽机体健康。文章通过总结发酵豆渣的营养成分、影响因素及其在反刍动物生产中的应用,为发酵豆渣在反刍动物生产中的推广与利用提供参考。Soybean residue,as a nutritionally rich byproduct,possesses a high feeding value.However,due to limitations in preservation and utilization technologies,soybean residue is prone to issues such as decay,nutrient loss,and low absorption and utilization rates.The use of fermentation technology can reduce the content of anti-nutritional factors in soybean residue,produce antioxidant and antibacterial active substances,improve utilization efficiency,extend storage time,enhance feeding safety,and contribute to the health of livestock and poultry.The article summarizes the nutritional composition,influencing factors,and applications in ruminant animal production of fermented soybean residue,aiming to provide a reference for popularization and utilization of fermented soybean residue in ruminant production.

关 键 词：发酵豆渣 营养成分 品质变化 反刍动物 

分 类 号：S816[农业科学—饲料科学]