发酵麸皮营养品质改善及其在动物饲料中的研究

麸皮富含多种营养物质，但同时含有粗纤维和植酸等，限制了其在饲料中的充分应用。微生物发酵技术可降低麸皮的抗营养因子含量，释放多种活性物质，从而大幅提高其在饲料中的应用价值。作者主要综述了有关麸皮的营养成分、发酵菌种、发酵工艺优化、发酵产物营养品质改善及其功能特点等的研究进展。麸皮中含粗蛋白质、粗脂肪、酚酸和膳食纤维等，这些营养物质以复杂的结构与形式存在麸皮中，限制了其在饲料中的有效利用。麸皮发酵常用的菌种主要有芽孢杆菌、乳酸菌、酵母菌、霉菌四大类，这些菌种分泌的多种酶系在麸皮的发酵降解中发挥着不同的作用。采用合理的优化策略获取最优发酵工艺可显著提高目标产物含量，其中响应面法是应用最多的方法。麸皮通过微生物发酵提高了其酚酸类物质、膳食纤维、可溶性总糖和蛋白质的含量，对动物提高抗氧化水平、增强机体免疫力、改善肠道环境及提高生产性能起到促进作用。

Improvement of Nutritional Quality of Fermented Bran and Its Application in Animal Feed

Wheat bran is rich in a variety of nutrients,meanwhile,its application in feed is limited by the presence of crude fiber,phytic acid,etc.Microbial fermentation of bran has been widely used to reduce the content of anti-nutritional factors and release a variety of active substances,thus greatly improving its application value in feed.This paper reviewed the nutritional components,microbial strains,fermentation process optimization,quality improvement and functional characteristics of the fermentation products of bran.Bran contains crude protein,crude fat,phenolic acid,dietary fiber,and so on.These nutrients exist in the form of complexes,thereby limiting their utilization in the feed.For efficient fermentation of bran,Bacillus,Lactobacillus,yeast and mold are mainly used,which secrete various carbohydrate hydrolyzing enzyme systems and play different roles in the degradation of bran.It’s a common practice to apply optimization strategies,especially response surface methodology,to improve the contents of target fermentation products,such as phenolic acids,dietary fiber,soluble sugar and protein.These fermentation products make great contributions to the antioxidant level and the immunity,and improve the intestinal environment and the production performance of the animal.