摘要
为降低菜籽粕中的植酸和粗纤维素含量,改善菜籽粕的品质,同时提高粗蛋白质含量,探讨了微生物对菜籽粕中抗营养因子的降解作用。结果表明:白地霉、产朊假丝酵母、黑曲霉和热带假丝酵母四菌种组合发酵能较好地提高菜籽粕作为饲料蛋白的品质,此时其粗蛋白质含量和植酸、粗纤维素降解率分别为46.9%、43.9%和9.8%。
In order to reduce the contents of phytic acid and cellulose in rapeseed meal, improve the quality of rapeseed meal and increase the content of crude protein at the same time, the effect of microorganisms on the degradation of anti-nutrition factors contained in rapeseed meal was studied. The result showed that the combined fermentation of four strains of Geotrichum candidum , Candida utilis , Aspergillus niger and Candida tropicalis could better improve the quality of rapeseed meal used as feed protein. At this time, the protein content as well as the degradation of phytic acid and crude cellulose was 46.9 %, 43.9% and 9.8 %respectively.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第7期40-42,共3页
Cereal & Feed Industry
基金
自贡市重点科技计划项目资助(09N17)
关键词
菜籽粕
抗营养因子
粗蛋白质
植酸降解率
粗纤维素降解率
固态发酵
rapeseed meal
anti nutrition factors
crude protein
degradation rate of phytic acid
degradation rate of crude cellulose
solid fermentation
