The Nutritional Value Changes Of Soybean Meal Before And After Fermentation

In this study, use Bacillus subtilis 1389, Aspergillus niger AS3.350, Aspergillus oryzae A-9005 to ferment soybean meal in solid state. Through the decompose and conversion of the microorganism, the nutrition of the soybean meal changes. In the process of microorganism's growth and fermentation, it excretes protease, this protease act on the nutrition of the soybean meal, break down the large molecules into absorbable and small molecular, for example, transfer large peptide into small peptide, reduce or transfer some detrimental factors affect animals'physical health, meanwhile, such anti-nutrient factors as trypsin ihhibitor, phytohemagglutinin, phytic, acid saponin and so on, can affect animals'digestion of nutrient and livestocks'physical health. As a result, the nutrient of soybean meal can not be digested, absorbed and metabolized well, then reduce the utilization rate of feedstuffs. Through fermentation, obtain high multipurpose utilization rate of feedstuffs. In this study, mailly mensurate the content of mensonin, crude fat, soluble solid, enzyme activity and anti-nutrient factors (trypsin ihhibitor phytohemagglutinin).The result demonstrates that after fermentation, the content of mensonin, crude fat, soluble solid, enzyme activity increase to a greater or lesser extent, improve animals'rate of digestion and absorption. In addition, the content of trypsin ihhibitor and phytohemagglutinin reduce, which is beneficial to the utilization rate of feedstuffs. Finally, through experimentation on animals, mensurate growing development and antifatigue time of mouse, thereby educe that fermented forage's superiority asfeedstuffs.The results are as follows:(1) Through the fermention of soybean meal by Bacillus subtilis 1389, Aspergillus niger AS3.350, Aspergillus oryzae A-9005, the nutritions'content of soybean meal changes correspondingly, enzyme activity increases, the content of crude fat decreases by 9.8%, 41.6% and 2.4%; the content of soluble solids increased by 33.5%, 56.8%, 97.8%, the conversion rate of peptides were 39.6%, 49.4%, 52.6%.(2) Through the fermention of soybean meal by Bacillus subtilis 1389,Aspergillus niger AS3.350, Aspergillus oryzae A-9005 then mensurate the content oftrypsin ihhibitor and phytohemagglutinin, trypsin inhibitor factor decreased by 56%, 78%, 88% lectin decreased by 93%, 99%, 87% . (3) Feed mice for 20 days, control group fed by unfermented soybean meal weight gain than experimental group fed by fermented soybean meal significantly, but the control group of anti-fatigue time is far less than the experimental group.