Lambo Modinat T, Ma Haokai, Zhang Haosheng, Song Peng, Mao Hongxiang, Cui Guowen, Dai Baisheng, Li Yang, Zhang Yonggen
College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China.
Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd, Shanghai 200137, China.
Anim Nutr. 2023 Nov 8;16:130-146. doi: 10.1016/j.aninu.2023.10.003. eCollection 2024 Mar.
Animal nutritionists have incessantly worked towards providing livestock with high-quality plant protein feed resources. Soybean meal (SBM) has been an essential and predominantly adopted vegetable protein source in livestock feeding for a long time; however, several SBM antinutrients could potentially impair the animal's performance and growth, limiting its use. Several processing methods have been employed to remove SBM antinutrients, including fermentation with fungal or bacterial microorganisms. According to the literature, fermentation, a traditional food processing method, could improve SBM's nutritional and functional properties, making it more suitable and beneficial to livestock. The current interest in health-promoting functional feed, which can enhance the growth of animals, improve their immune system, and promote physiological benefits more than conventional feed, coupled with the ban on the use of antimicrobial growth promoters, has caused a renewed interest in the use of fermented SBM (FSBM) in livestock diets. This review details the mechanism of SBM fermentation and its impacts on animal health and discusses the recent trend in the application and emerging advantages to livestock while shedding light on the research gap that needs to be critically addressed in future studies. FSBM appears to be a multifunctional high-quality plant protein source for animals. Besides removing soybean antinutrients, beneficial bioactive peptides and digestive enzymes are produced during fermentation, providing probiotics, antioxidants, and immunomodulatory effects. Critical aspects regarding FSBM feeding to animals remain uncharted, such as the duration of fermentation, the influence of feeding on digestive tissue development, choice of microbial strain, and possible environmental impact.
动物营养学家一直在不懈努力，为家畜提供高质量的植物蛋白饲料资源。长期以来，豆粕一直是家畜饲养中一种重要且广泛采用的植物蛋白来源；然而，豆粕中的几种抗营养因子可能会损害动物的生产性能和生长，从而限制其使用。人们采用了多种加工方法来去除豆粕中的抗营养因子，包括用真菌或细菌微生物进行发酵。据文献记载，发酵作为一种传统的食品加工方法，可以改善豆粕的营养和功能特性，使其对家畜更适宜且有益。当前，人们对具有促进健康功能的饲料兴趣浓厚，这种饲料能够促进动物生长、改善其免疫系统，并比传统饲料带来更多生理益处，再加上抗菌生长促进剂的使用被禁止，这使得人们对在牲畜日粮中使用发酵豆粕（FSBM）重新产生了兴趣。这篇综述详细阐述了豆粕发酵的机制及其对动物健康的影响，并讨论了其在应用方面的最新趋势以及对家畜的新优势，同时揭示了未来研究中需要重点解决的研究空白。发酵豆粕似乎是一种对动物具有多种功能的优质植物蛋白来源。除了去除大豆抗营养因子外，发酵过程中还会产生有益的生物活性肽和消化酶，具有提供益生菌、抗氧化剂和免疫调节作用。关于给动物饲喂发酵豆粕的一些关键问题仍不明确，例如发酵时间、饲喂对消化组织发育的影响、微生物菌株的选择以及可能的环境影响。
