|Table of Contents|

THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年03期
Page:
396-399
Research Field:
Publishing date:

Info

Title:
THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS
Author(s):
XIONG Zhi-huiGUO Yu-yingCHEN Li-lingXU Shu-ling
Animal Nutrition Laboratory of Jiangxi Agricultural University,Nanchang 330045
Keywords:
Soybean mealFermentAnti-nutrientsProcessing craft
PACS:
Q815
DOI:
10.3969/j.issn.1000-9841.2007.03.023
Abstract:
The soybean mean by processed microorganism fermentation could be reduced the effect of the anti-nutrition to the animal,reduced the nonessential stress,enhances the nutrition ingredient and the feed value of the soybean meal.This article summarized the fermented soybean meal’s characteristic and the processing craft.

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Last Update: 2014-10-22