Antinutritional factors in feed type has a lot of, different feed antinutritional factors effect is different, and the same antinutritional factors on different kinds of animals, effect is also different, the same antinutritional factors effect on different varieties of the same animal influence degree is different. Therefore, in practice, proper removal method should be adopted according to local conditions and actual conditions to achieve good results. In the future, the chemical structure, activity characteristics and action mechanism of the anti-nutrient factors in feed should be studied in a qualitative and quantitative way so as to better eliminate the toxic components in the feed.
Elimination method
1. Physical method
The heating method is divided into dry heat and wet heat. Dry heat method includes baking, microwave radiation, infrared radiation, etc. Hot and humid methods include cooking, hot pressing, extrusion, etc. Heating method with high efficiency, simple, no residue problem, and a low cost, but it is only suitable for thermal unstable antinutritional factors on the thermal stability of antinutritional factors such as phytic acid, saponins, cyanide compounds, oligosaccharides, such as the effect not beautiful. In the process of heating, insufficient heating will not completely eliminate the anti-nutrient factor, while excessive heating will destroy the arginine, lysine and certain sulfur amino acids, which are not desirable in production.
The machining methods include crushing, peeling and so on. Most of the anti-nutrition factors are concentrated in a specific location of the plant and can be eliminated by mechanical processing to reduce its anti-nutritional effect. For example, sorghum, broad beans, remove the skin to remove most of the tannins.
Some anti - nutrition factors are soluble in water and can be removed by using this property. If soaked in water, remove the soluble NSP. However, the water must be dried after soaking, and the cost is high and the production is not convenient.
2. Chemical methods
Including acid base treatment, ammonia treatment and the addition of special materials treatment methods. These methods can remove some of the anti-nutrition factors in the feed.
Use 2% lime water or 1% caustic soda solution to soak cotton seeds for 24 hours, then wash with water to remove most of the cottonseed alcohol. The results showed that with 5% urea and 20% water, it was better to deal with soybean meal for 30 days, and the activity of urease decreased by 90%. Add 10 mol/l in raw soybean meal vitamin C and 0.5 mol/l copper sulfate (CuS04), processing under 27 ℃ for 1 hour, can make more than 40% of the KTI inactivation, processing under 65 ℃ for 1 hour, can make more than 90% of the KTI and BBI inactivation. The chemical method can save the equipment and energy, but the disadvantage is the residue of the chemical substance, which affects the food adaptiveness and pollutes the environment.
3. Biological methods
The treatment of enzyme preparation.
With the continuous development of science and technology and biotechnology, more and more enzyme preparations are applied to feed production, and enzyme preparation is added to feed, which can inactivate nutrients in feed. On the other hand, under the action of enzyme, the utilization rate of feed can be improved. One of the most widely used enzymes at this stage is phytase. Research indicates that the phytase enzyme solution of rapeseed cake to optimize the conditions for temperature 45 ℃, PH4.7, reaction time is 90 minutes, enzyme concentration 2.4%, under the condition of the above, phytic acid digestion rate can amount to 60%. In addition, the enzyme can also reduce the viscosity of the chyme, which is good for the absorption of starch and protein.
Microorganism fermentation
The characteristics of microorganism fermentation method: it can achieve the effect of detoxification well; It can detoxify a variety of anti-nutrition factors; A large amount of centralized processing and processing, the requirements of the process equipment conditions are very simple.
Therefore, microbial fermentation is the most feasible method for reducing protease inhibitors, and microbial fermentation can also destroy cotton phenol in cottonseed cake.