| 豆粕抗营养因子及其生物改性的研究 |
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| 引用本文： | 高美云,张通,刘宾,滕达,田子罡,王建华.豆粕抗营养因子及其生物改性的研究[J].中国饲料,2010(3). |
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| 作者姓名： | 高美云 张通 刘宾 滕达 田子罡 王建华 |
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| 作者单位： | 1. 内蒙古工业大学化工学院
2. 农业部饲料生物技术重点实验室,中国农业科学院饲料研究所基因室 |
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| 基金项目： | 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"，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" |
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| 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。
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| 关 键 词： | 豆粕 抗营养因子 微生物发酵法 |
The study on anti-nutritional factor in soybean and its nutritional value by microbial fermentation |
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| GaoMeiyun,ZhangTong,LiuBin,etal..The study on anti-nutritional factor in soybean and its nutritional value by microbial fermentation[J].China Feed,2010(3). |
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| Authors: | GaoMeiyun ZhangTong LiuBin etal |
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| Abstract: | 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. |
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| Keywords: | soybean meal anti-nutritional factor fermentation |
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