综述 REVIEW

米糠的营养价值及酸败机制研究进展

  • 高亚楠 ,
  • 石宝明 ,
  • 赵倩倩 ,
  • 方静
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  • 东北农业大学动物营养研究所, 哈尔滨 150030
高亚楠(1996-),女,内蒙古呼伦贝尔人,硕士研究生,动物营养与饲料科学专业。E-mail:1844399856@qq.com

收稿日期: 2020-07-26

  网络出版日期: 2021-03-18

基金资助

黑龙江省省属高校科技成果研发项目(2018_0177)

Research Progress on Nutritional Value and Rancidity Mechanism of Rice Bran

  • GAO Ya'nan ,
  • SHI Baoming ,
  • ZHAO Qianqian ,
  • FANG Jing
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  • Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China

Received date: 2020-07-26

  Online published: 2021-03-18

Supported by

 

摘要

米糠是一种非常规能量饲料,其资源丰富,且富含γ-谷维素、生育酚和植物甾醇等天然抗氧化物质。但米糠极易酸败,限制了其在饲料生产中的应用,米糠中脂解酶和脂氧合酶的存在是导致米糠快速酸败的主要原因。本文就米糠对动物的营养价值、米糠酸败作用机制以及比较近5年国内外稳定米糠的方法进行重点论述,为探索新的稳定方法,促进米糠在未来畜牧业中的科学利用提供理论参考。

本文引用格式

高亚楠 , 石宝明 , 赵倩倩 , 方静 . 米糠的营养价值及酸败机制研究进展[J]. 动物营养学报, 2021 , 33(3) : 1318 -1329 . DOI: 10.3969/j.issn.1006-267x.2021.03.015

Abstract

Rice bran is an unconventional energy feed, which is abound in natural resources, and rich in natural antioxidant substances such as γ-oryzanol, tocopherol and phytosterol. However, the rapid rancidity of rice bran limits its application in feed production, and the existence of lipolytic enzyme and lipoxygenase in rice bran is the main reason for the rapid rancidity of rice bran. This paper focuses on the nutritional value of rice bran to animals, the rancidity mechanism of rice bran and the methods of stabilizing rice bran at home and abroad in recent five years. It provides theoretical reference for exploring new stable methods and promoting scientific utilization of rice bran in future animal husbandry.

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