[1]熊智辉,过玉英,陈丽玲,等.微生物发酵处理对豆粕抗营养因子的影响[J].大豆科学,2007,26(03):396-399.[doi:10.3969/j.issn.1000-9841.2007.03.023]
　XIONG Zhi-hui,GUO Yu-ying,CHEN Li-ling,et al.THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS[J].Soybean Science,2007,26(03):396-399.[doi:10.3969/j.issn.1000-9841.2007.03.023]
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微生物发酵处理对豆粕抗营养因子的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年03期 页码: 396-399 栏目: 出版日期: 2007-06-25
Title:
THE INFLUENCE OF THE MICROORGANISM FERMENTATION PROCESSING TO THE SOYBEAN MEAL ANTI-NUTRITION FACTORS
文章编号:
1000-9841(2007)03-0396-04
作者:
熊智辉1; 过玉英; 陈丽玲; 徐淑玲
江西农业大学动物科学技术学院，南昌 330045
Author(s):
XIONG Zhi-hui; GUO Yu-ying; CHEN Li-ling; XU Shu-ling
Animal Nutrition Laboratory of Jiangxi Agricultural University，Nanchang 330045
关键词:
豆粕; 发酵; 抗营养物质; 加工工艺
Keywords:
Soybean meal; Ferment; Anti-nutrients; Processing craft
分类号:
Q815
DOI:
10.3969/j.issn.1000-9841.2007.03.023
文献标志码:
A
摘要:
对豆粕的微生物发酵处理，可降低抗营养物质对动物的影响，减少不必要的应激，提高豆粕的营养成份和饲喂价值。本文综述了发酵豆粕的特点及其加工工艺。
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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备注/Memo

作者简介：熊智辉（1982-），男，在读硕士，研究方向为无公害饲料的研究与开发。E-mail:xiong430@163.com

更新日期/Last Update: 2014-10-22