文献类型：期刊文献

中文题名：不同发酵豆粕营养价值及应用

英文题名：Application and Nutrition Value of Different Fermented Soybean Meal

作者：陈广信[1];曹赞[1];高振华[1]

机构：[1]广东海洋大学农学院,广东湛江524088

年份：2014

卷号：41

期号：2

起止页码：111

中文期刊名：中国畜牧兽医

外文期刊名：China Animal Husbandry & Veterinary Medicine

收录：CSTPCD、、北大核心2011、北大核心

基金：广东海洋大学教育教学改革项目"研究生教育与本科教育协调发展的研究"(XJG201153)

语种：中文

中文关键词：发酵豆粕;菌种;抗营养因子;营养价值

外文关键词：fermented soybean meall strains ;anti nutritional factors ; nutrition value

中文摘要：豆粕是畜禽优质的蛋白质饲料,但因含有多种抗营养因子而影响动物对其蛋白质的利用。采用固体发酵法不仅可消除豆粕中抗营养因子,且会使豆粕中蛋白质分解为利于动物吸收的小肽和氨基酸,提高豆粕的营养价值。作者就不同发酵豆粕的营养价值及应用进行综述。

外文摘要：Soybean meal is a high-quality protein feed of livestock and poultry. However,it contains varieties of anti nutri- tional factors which affecting the use of animal protein soybean meal. Using solid fermentation method can not only eliminate the anti-nutritional factors in soybean meal,but also make the soybean meal protein degradation for the benefit of the animal absorp tion of small peptides and amino acids to improve the nutrition value of soybean meal. In this paper,the different nutrition value of fermented soybean meal and their application in livestock and poultry production were reviewed.