摘要
发酵豆粕是断奶仔猪日粮中应用比较广泛的蛋白原料之一,然而其质量评估体系还不完善,关键指标的检测方法还有改进的空间。通过评估发酵豆粕中抗营养因子含量的降解程度,蛋白质量受热处理的影响程度,同时改善相关指标的检测方法,才能够真实有效的综合评估发酵豆粕的品质。我们建议发酵豆粕的质量控制指标如下:蛋白溶解度≥70%、酸溶蛋白(占蛋白比)≥20%、大豆球蛋白+β-伴大豆球蛋白≤10%、水苏糖+棉籽糖≤1%、赖氨酸/粗蛋白≥6.0%。
Fermented soybean meal is one of the most popular protein ingredients used in creep and nursery feed. But quality evaluation system of fermented soybean meal is imperfection, analysis meth- ods of key index need to be improved. The quality of fermented soybean meal could be fijlly under- stood, only by evaluating the degradation of anti-nutritional factors, effect of heat processing on pro- tein utilization and improving analysis methods. For a fermented soybean meal of good quality, these criterions are recommended： protein solubility ≥ 70%, acid soluble protein （based on total protein） ≥20%, glycinin ＋ β-conglycinin ≤ 10%, stachy- ose＋raffinose ≤1%, lysine/crude protein 1〉 6.0%.
出处
《饲料工业》
北大核心
2017年第15期21-26,共6页
Feed Industry
关键词
发酵豆粕
蛋白溶解度
抗原蛋白
酸溶蛋白
热加工
fermented soybean meal
protein sol- ubility
antigen protein
acid soluble protein
heat processing
