Pros and cons of fermented soybean meal
In recent years, feed fermented soybean meal has gradually been applied in the feed industry and feeding practice, and the production and development of fermented soybean meal has also attracted attention, the following are views on certain issues, for reference only.
First, the purpose and advantages of soybean meal fermentation
Fermented soybean meal is a product produced by adding ordinary soybean meal and peeled soybean meal to one or more specific microorganisms (fungi and/or bacteria) and undergoing a fermentation process in a specific environment for a certain period of time. The nutritional characteristics and feed value of fermented soybean meal have changed greatly compared with ordinary soybean meal or peeled soybean meal, which is mainly manifested in the following aspects:
1． Reduce the side effects of anti-nutritional factors and reduce allergies: Enzymes secreted through the microbial fermentation process can degrade the macromolecular proteins in soybean meal, reduce the antigenicity of antigenic proteins, and do not cause allergic reactions when the molecular weight of the protein is below 3400D. Fermentation can reduce the content of non-starch polysaccharides (honey trisaccharides and mithreoses, etc.) to less than 0.1%, reducing the side effects of these non-starch polysaccharides.
2． Increase AA and peptide content: the fermentation process can increase the content of small peptides, soybean peptides have immune stimulation and immune enhancement, antioxidant and biological epidemic prevention, scavenge certain free radicals in the body, lower blood pressure, regulate blood sugar, regulate fat metabolism, lower blood lipids and cholesterol and other comprehensive effects, for promoting animal health, improve production performance has a good effect.
3. Reduce the use of feed antibiotics: Fermented soybean meal is the product of soybean meal fermented by a variety of probiotics under specific environmental conditions. Microorganisms in the fermentation process to produce probiotics, antioxidants, yeast cultures, fermentation mixtures, unknown growth factors, etc., the current domestic mainstream products commonly used probiotics include: bacillus, yeast, Aspergillus, lactic acid bacteria and other categories. Probiotics produce a large number of digestive enzymes during growth and reproduction, such as amylase, protease, lipase, cellulase, phytase and so on. These substances will play a positive role in reducing or replacing the use of feed antibiotics.
4. Improve the utilization rate of raw materials and improve the absorption and utilization rate of mineral elements: Various exogenous enzymes produced by the fermentation process have a promoting effect on improving protein digestibility and mineral element utilization.
Second, the production and use of fermented soybean meal should pay attention to the problem
1. Quality evaluation of fermented soybean meal: The quality evaluation of fermented soybean meal generally involves appearance and physical indicators, nutritional indicators, anti-nutritional factors, health indicators, other substance content, etc. At present, the quality index system of fermented soybean meal is not perfect, the product specifications are inconsistent, the reasons are that the specifications of fermented raw materials are different, the fermentation process is not uniform, the microorganisms used in fermentation are different, the testing technology standard system is not established, etc., and it is not easy to compare the fermented soybean meal products of various production enterprises, and it is difficult for users to assess product quality The process of commodity trading is prone to various disputes.
2. Raw material pollution: At present, most production enterprises do not screen and sterilize and pretreat raw materials (soybean meal or fermented soybean meal), and various bacteria in raw materials will play an amplified role in the fermentation process, such as various molds may also grow and multiply, and the hidden danger of aflatoxin is large, bringing about an increase in the probability of mycotoxin poisoning.
3. Safety of fermented microorganisms: The fermentation process advocates various microbial strains licensed by the state, but due to the large variability of microorganisms, enterprises are also constantly screening new strains for use in the fermentation process, the safety of microorganisms needs to be strictly evaluated, and the production environment should be strictly demonstrated and controlled, requiring the control of miscellaneous bacteria, not producing harmful microorganisms and mycotoxins.
4. The production of fermented soybean meal requires high technical level, strict process specifications and perfect supporting facilities. If the production process is not strictly controlled, the quality of the product fluctuates greatly.
5. Due to the high activity of amylase and protease in fermented soybean meal, the fermentation process consumes a lot of starch and macromolecular protein, which will affect the viscoelasticity of the feed. In the eel feed and other high viscosity requirements should be considered below 8% is appropriate.