饲料研究2026，Vol.49Issue(9)：158-163,6.DOI:10.13557/j.cnki.issn1002-2813.2026.09.025
超期储存小麦营养的劣变因素及预处理方法研究进展
Research progress on deterioration factors of nutrition and pretreatment methods for over-stored wheat
摘要
Abstract
Due to the deterioration of nutritional quality,over-stored wheat is limited in its efficient utilization in animal production.During long-term storage,environmental factors such as high temperature,high humidity,and light can induce protein denaturation,changes in starch properties,lipid oxidation,and loss of functional components in wheat.Pretreatment technologies can effectively enhance the feeding value of over-stored wheat through multiple approaches including breaking down cell wall structures,degrading anti-nutritional factors,and repairing denatured nutrients,providing a feasible technical pathway for converting it into high-quality feed ingredients.This article systematically reviews the nutritional deterioration mechanisms of over-stored wheat,analyzes the'nutrient locking'effect caused by cross-linking of cell wall components on nutrient bioavailability and animal digestion,summarizes the research progress of physical,chemical,and biological pretreatment technologies,and from the perspectives of animal nutrition and feed industry application,proposes that future research should focus on developing green and low-cost combined pretreatment processes and establishing dedicated nutritional evaluation models for different livestock and poultry species,providing a reference for the rational and high-value application of over-stored wheat in the feed industry.关键词
超期储存小麦/营养劣变/预处理技术/动物营养Key words
over-stored wheat/nutritional deterioration/pretreatment technology/animal nutrition分类
农业科技引用本文复制引用
李昕芮,符晨星,姚康,贺建华..超期储存小麦营养的劣变因素及预处理方法研究进展[J].饲料研究,2026,49(9):158-163,6.基金项目
"十四五"国家重点研发计划项目(项目编号:2024YD1300404) （项目编号:2024YD1300404）
