摘要
豆粕是饲料工业应用最广泛的植物性蛋白质原料,但由于存在多种抗营养因子,降低了豆粕利用率。微生物发酵法不仅可有效去除豆粕抗营养因子,而且能积累有益代谢产物,提高豆粕营养价值。本文综述了豆粕抗营养因子种类、特征及其作用机理,重点论述了微生物发酵豆粕增值除弊的研究进展。
Soybean meal is a kind of important plant protein which is widely used in feed industry, however there are many anti-nutritional factors in soybean meal,so its utilization is reduced.Microbial fermentation can not only remove these anti-nutritional factors,but also accumulate healthy metabolites and improve its nutritional value.The variety of anti- nutritional factors ,property,mechanism of action ,and nutritional value of soybean meal improved by microbial fermenta- tion were reviewed.
出处
《中国饲料》
北大核心
2010年第3期37-41,共5页
China Feed
基金
国家科技支撑计划课题“农副产品饲料转化与高效利用关键技术研究--新型饲料蛋白资源开发”(2006BAD12B04-06)
中国农业科学院2009~2010年度基本科研业务费专项项目“豆粕生物改性研究与开发”
关键词
豆粕
抗营养因子
微生物发酵法
soybean meal
anti-nutritional factor
fermentation
