個人已知發(fā)酵豆粕總結(jié) - - 在此感謝教我知識的所有人

微生態(tài)岳陽 · 發(fā)表于 2011-3-29 22:32:15

養(yǎng)殖場自己發(fā)酵，現(xiàn)配再用，行否？

葉知秋 · 發(fā)表于 2011-3-29 23:09:31

yangshizhu 發(fā)表于 2011-3-29 22:48
回復 zhaojun8108 的帖子

既然干燥的發(fā)酵豆粕消化率要低，為什么在仔豬上具有抗營養(yǎng)性下痢的優(yōu)勢？是因為發(fā) ...

ShiZhu兄好，除賴氨酸外，發(fā)酵豆粕的氨基酸消化與豆粕相當，發(fā)酵豆粕賴氨酸的消化率比豆粕要低。最近有文獻報道過

葉知秋 · 發(fā)表于 2011-3-29 23:12:19

吉翔發(fā)表于 2011-3-29 09:29
感謝樓主的經(jīng)驗之談，但本人對此有不同意見。
我們是飼料企業(yè)，曾經(jīng)使用過多家的發(fā)酵豆粕產(chǎn)品 ...

除賴氨酸外，發(fā)酵豆粕的氨基酸消化與豆粕相當，發(fā)酵豆粕賴氨酸的消化率比豆粕要低。最近有文獻報道過，Stein是這篇文章的通訊作者，該文發(fā)表在2010年的Journal of Animal Science上。具體有多大差異，上面已經(jīng)有一位網(wǎng)友給出來了

hhz9988 · 發(fā)表于 2011-3-30 12:39:28

發(fā)酵產(chǎn)品的質(zhì)量難以控制，這一批好點，下一批會因為各種條件的變化而結(jié)果與前一批不一致之所以到現(xiàn)在還沒有大面積推廣，就是這個原因，

soslxlsos · 發(fā)表于 2011-3-30 12:54:48

發(fā)酵豆粕要使用出效果必須是加120%的水進去發(fā)酵，使用起來必須要直接使用，這樣的效果剛剛的 ~比其他一切效果好多啦

zxg2007 · 發(fā)表于 2011-3-30 22:03:37

Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs1
S. K. Cervantes-Pahm and H. H. Stein2
Department of Animal Sciences, University of Illinois, Urbana 61801
2 Corresponding author: hstein@illinois.edu
An experiment was conducted to determine the apparent (AID) and standardized (SID) ileal digestibility of CP and AA in weanling pigs of 4 soybean products, fish meal, and casein. The 4 soybean products were conventional dehulled soybean meal (SBM), soy protein isolate (SPI), fermented soybean meal (FSBM), and enzyme-treated soybean meal (ESBM). Seven weanling barrows (initial BW: 10.9 ± 2.3 kg) were individually fitted with a T-cannula in the distal ileum. The barrows were allotted to a 7 x 7 Latin square design with 7 diets and seven 7-d periods. Six cornstarch-based diets were prepared using each of the protein sources as the sole source of CP and AA. An N-free diet was used to measure basal endogenous losses of CP and AA. Results showed that except for Lys, the AID and SID of AA in FSBM was not different from SBM, and with a few exceptions, the AID and SID of most AA in SBM, FSBM, and ESBM were not different from each other and from the AID and SID of AA in fish meal. Likewise, the AID and SID of AA in ESBM and SPI were not different, but the AID and SID of most AA in SPI were greater (P < 0.05) than in SBM and FSBM. The AID and SID of most AA in SPI were not different from the AID and SID of AA in casein. In conclusion, FSBM and ESBM had similar SID of most AA as SBM, but SPI has the greatest SID of AA among the 4 soybean products. Casein had the greatest SID of AA among the protein sources studied.