饲料研究2025，Vol.48Issue(7)：165-169,5.DOI:10.13557/j.cnki.issn1002-2813.2025.07.030
菜籽饼粕的营养价值及酶菌协同发酵菜籽饼粕在家禽生产中的应用
Nutritional value of rapeseed cake meal and application of cooperative fermentation of rapeseed cake meal with enzyme bacteria in poultry production
摘要
Abstract
Rapeseed cake meal is a protein feed material of miscellaneous meal with high yield and is a good substitute for soybean meal.The content of fiber and glucoside in rapeseed cake meal is higher,which leads to poor palatability and lower nutrient digestibility than soybean meal.The content of fiber,glucoside and other anti-nutrition factors in rapeseed cake meal varied greatly due to the influence of origin and processing technology.Cooperative fermentation of enzyme and bacteria can reduce the content of fiber and glucoside in rapeseed cake meal,and improve the nutritional value of rapeseed cake meal.This article reviews the nutritional composition and major antinutritional factors of rapeseed cake meal from different regions,compares the efficacy of various processing methods in enhancing its quality,and explores the application of cooperative fermentation of enzyme and bacteria in poultry production,providing references to optimize the utilization of fermented rapeseed cake meal in poultry farming.关键词
菜籽饼粕/纤维组分/酶菌协同/家禽/生长性能Key words
rapeseed cake meal/fiber component/cooperative enzyme and bacteria/poultry/growth performance分类
农业科技引用本文复制引用
邓生青,朱锋钊,张华琦,张晋源,刘杉杉,樊雨,孙伟..菜籽饼粕的营养价值及酶菌协同发酵菜籽饼粕在家禽生产中的应用[J].饲料研究,2025,48(7):165-169,5.基金项目
贵州省基础研究(自然科学项目)(项目编号:黔科合基础-ZK[2024]一般664) （自然科学项目）
第二批国家级职业教育教师教学创新团队课题研究项目(项目编号:ZI2021100102) （项目编号:ZI2021100102）
