Elimination method
1. Physical methods
(1) Heating method The heating method is divided into a dry heat method and a wet heat method. The dry heat method includes baking, microwave radiation, infrared radiation, etc.; the moist heat method includes cooking, hot pressing, extrusion, and the like. The heating method has high efficiency, is simple and easy to operate, has no residue problem, and has low cost, but it is only suitable for anti-nutritional factors unstable to heat, and heat-stable anti-nutritional factors such as phytic acid, saponin and cyanide compounds. , oligosaccharides and other effects are not good. In the heating process, insufficient heating can not completely eliminate the anti-nutritional factors, and excessive heating will destroy the arginine, lysine and some sulfur-containing amino acids, which is not desirable in production.
(2) Water soaking method Some anti-nutritional factors are easily soluble in water and can be removed by this property. Soluble NSP can be removed by soaking in water. However, it must be dried after soaking in water, and the cost is relatively high, which is inconvenient in production.
(3) Mechanical processing methods include pulverization, peeling, and the like. Most anti-nutritional factors are concentrated in a specific location in the plant and can be eliminated by mechanical processing to reduce their anti-nutritional effects. For example, sorghum, broad beans, remove the outer skin to remove most of the tannins in the seed.
2. Chemical method
Including acid-base treatment, ammonia treatment, and treatment methods for adding special substances. These methods remove some of the anti-nutritional factors in the feed.
The cottonseed is soaked in 2% lime water or 1% caustic soda solution for 24 hours, and then eluted with water to remove most of the cottonseed alcohol. Studies have shown that the treatment of soybean meal with 5% urea and 20% water for 30 days is better, and urease activity is reduced by 90%. Adding 10 mol/L of vitamin C and 0.5 mol/L of copper sulfate to raw soybean meal, and treating at 27 ° C for 1 hour, can inactivate 40% or more of KTI, and treatment at 65 ° C for 1 hour can make 90% or more. KTI and BBI are inactivated. Although chemical treatment can save equipment and energy, the shortcoming is the residue of chemical substances, affecting the palatability of feed and polluting the environment.
3. Biological methods (1) Enzyme preparation treatment
With the continuous development of science and technology and biotechnology, more and more enzyme preparations are used in feed production. Adding enzyme preparations to feeds can inactivate anti-nutritional factors in feeds; on the other hand, under the action of enzymes Can improve the utilization of feed. One of the most widely used enzyme preparations at this stage is phytase. The research indicated that the optimum conditions for phytase enzymatic hydrolysis of rapeseed cake were temperature 45 ° C, pH 4.7, reaction time 90 minutes, enzyme concentration 2.4%. Under the above conditions, the phytic acid hydrolysis rate can reach 60%. In addition, the enzyme can also reduce the viscosity of the chyme, which is conducive to the absorption of starch and protein by chickens.
(2) Microbial fermentation
Characteristics of microbial fermentation method: It can achieve the effect of detoxification well; it can detoxify a variety of anti-nutritional factors; it can be processed and processed in large quantities, and the required process equipment conditions are very simple.
It can be seen that the microbial fermentation method is the most feasible method for reducing the protease inhibitor, and the microbial fermentation can also destroy the gossypol in the cottonseed cake.
Conclusion
There are many types of anti-nutritional factors in the feed. Different feed anti-nutritional factors have different effects, and the same anti-nutritional factors have different effects on different varieties of animals. The same anti-nutritional factors have different effects on different species of the same species. There are also differences in the degree of influence. Therefore, in practice, appropriate removal methods should be used according to local conditions and actual conditions to achieve good results. In the future, qualitative and quantitative research should be conducted on the chemical structure, activity characteristics and mechanism of action of anti-nutritional factors in feed to better eliminate toxic components in feed.
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