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膨化和膨胀加工技术及其对猪生产性能的影响

DOI: 10.3969/j.issn.1006-267x.2014.10.020

Keywords: 膨化,膨胀,加工技术,,生产性能

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Abstract:

随着饲料原料资源的短缺和价格的上涨,加工工艺对降低生产成本,改善猪生产性能的作用日趋明显。传统的膨化工艺具有降低抗营养因子和有害菌数量,并提高营养物质消化率的作用。新型的膨胀工艺除了上述优点外,还能提高产能,降低能耗,并使原料释放营养物质,提高营养物质的消化率。膨胀工艺可破坏非常规原料的纤维成分,增加其应用范围和营养价值。大量的试验结果表明,膨化和膨胀工艺对仔猪、育肥猪和哺乳母猪的生产性能具有提升作用。膨化和膨胀工艺将会在饲料加工和动物营养领域发挥更大的作用。本文针对膨化和膨胀技术巨大的应用潜力及良好的实际效果作一简述。

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