中国畜牧兽医 ›› 2021, Vol. 48 ›› Issue (2): 525-536.doi: 10.16431/j.cnki.1671-7236.2021.02.015
李暄1, 闻治国1, 杨培龙1, 杜立志2, 孟昆1
收稿日期:
2020-08-11
出版日期:
2021-02-20
发布日期:
2021-02-23
通讯作者:
孟昆
E-mail:mengkun@caas.cn
作者简介:
李暄(1993-),女,河北石家庄人,硕士,助理研究员,研究方向:生物饲料,E-mail:lixuan01@caas.cn
基金资助:
LI Xuan1, WEN Zhiguo1, YANG Peilong1, DU Lizhi2, MENG Kun1
Received:
2020-08-11
Online:
2021-02-20
Published:
2021-02-23
摘要: 麸皮富含多种营养物质,但同时含有粗纤维和植酸等,限制了其在饲料中的充分应用。微生物发酵技术可降低麸皮的抗营养因子含量,释放多种活性物质,从而大幅提高其在饲料中的应用价值。作者主要综述了有关麸皮的营养成分、发酵菌种、发酵工艺优化、发酵产物营养品质改善及其功能特点等的研究进展。麸皮中含粗蛋白质、粗脂肪、酚酸和膳食纤维等,这些营养物质以复杂的结构与形式存在麸皮中,限制了其在饲料中的有效利用。麸皮发酵常用的菌种主要有芽孢杆菌、乳酸菌、酵母菌、霉菌四大类,这些菌种分泌的多种酶系在麸皮的发酵降解中发挥着不同的作用。采用合理的优化策略获取最优发酵工艺可显著提高目标产物含量,其中响应面法是应用最多的方法。麸皮通过微生物发酵提高了其酚酸类物质、膳食纤维、可溶性总糖和蛋白质的含量,对动物提高抗氧化水平、增强机体免疫力、改善肠道环境及提高生产性能起到促进作用。
中图分类号:
李暄, 闻治国, 杨培龙, 杜立志, 孟昆. 发酵麸皮营养品质改善及其在动物饲料中的研究[J]. 中国畜牧兽医, 2021, 48(2): 525-536.
LI Xuan, WEN Zhiguo, YANG Peilong, DU Lizhi, MENG Kun. Improvement of Nutritional Quality of Fermented Bran and Its Application in Animal Feed[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(2): 525-536.
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