Compound enzyme preparation for fermenting soybean meal and application thereof

Abstract

The invention provides a compound enzyme preparation for fermenting soybean meal and application of the compound enzyme preparation in the fermentation of the soybean meal. The compound enzyme preparation contains the following components in percentage by weight; 50%-55% of neutral protease, 10%-15% of cellulase, 5%-10% of xylanase, 10%-15% of beta-glucanase, 1%-5% of mannanase and 1%-5% of glucose oxidase. According to the compound enzyme preparation, anti-nutritional factors in the soybean meal for a feed can be effectively reduced, the fermentation viscosity is reduced, the contents of thetotal protein and the small peptide in the soybean meal are reduced, the multiplication of lactic acid bacteria is promoted, the growth of harmful bacteria such as escherichia coli and salmonella is reduced in the fermentation process, and the quality of the fermented soybean meal is improved. The compound enzyme preparation is a biological activity substance and has the advantages of efficient selectivity, safety, environmental friendlessness, no toxin, no side effect and the like.

Description

technical field [0001] The invention belongs to the technical field of livestock feed and relates to a feed additive, in particular to a compound enzyme preparation for fermenting soybean meal and its application. Background technique [0002] As a plant protein raw material with stable quality, soybean meal has always been the main body of cake consumption. In addition, animal protein resources are increasingly scarce and the price remains high, which limits the use of soybean meal. Because of its rich protein content and relatively balanced amino acids, soybean meal It has become the preferred raw material for plant protein, but soybean meal contains more anti-nutritional factors, such as soybean antigens, trypsin inhibitors, soybean lectins, non-starch polysaccharides, urease, flatulence factors, etc., which hinder the digestion and absorption of nutrients. Through the use of biotechnology and the wide application of enzyme preparations in the production and processing of...

AI Technical Summary

Problems solved by technology

[0002] As a plant protein raw material with stable quality, soybean meal has always been the main body of cake consumption. In addition, animal protein resources are increasingly scarce and the price remains high, which limits the use of soybean meal. Because of its rich protein content and relatively balanced amino acids, soybean meal It has become the preferred raw material for plant protein, but soybean meal contains more anti-nutritional factors, such as soybean antigen, trypsin inhibitor, soybean lectin, non-starch polysaccharides, urease, flatulence factor, etc., which hinder the digestion and absorption of nutrients

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