摘要
文章介绍了木薯的营养价值及其抗营养因子成分,阐述了猪料中使用木薯时的原料品质、配方优化及加工工艺的重要性。通过粗灰分和粗纤维把控木薯质量,通过膨化大豆、植物油等对配方进行优化,重点关注木薯粉碎细度和饲料调质制粒过程,以循序渐进的方式在肉种猪日粮中合理使用木薯。
This paper described the nutrition and anti-nutritional factors of cassava, as well as the importance of quality, recipe optimization and processing technology in pig production. The quality of cassava was controled by crude ash and crude fiber. The formulation was optimized by expanded soybean and vegetable oil, and the fineness and the process of conditioning was important. Moreover, the percentage of cassava should be gradually increased in pig diets.
出处
《饲料博览》
2016年第6期25-27,共3页
Feed Review
关键词
木薯
营养价值
养猪生产
cassava
nutritional value
pig production
