The Study Of Biological Improvement Of Rapeseed Meal For Feed

The rapeseed meal is a high-quality protein resource which has high protein content, reasonable amino acid composition, but the anti-nutritional factors limit its feeding application. The gap of protein feed in China is about 17.5 million tons.The multi-effect value-added of rapeseed industries and promotation of development of animal husbandry could be realied by development of Rapeseed meal.was very positive. This study of conjunction Expanded with bio-fermentation improved the quality of rapeseed meal, and the results are significantly.1 Study of strain screeningThrough study the glucosinolate and anti-nutritional factors tolerance ability of strain, 5 fungis, 9 bacterias and 2 yeastes are selected. Comparing of degradation of glucosinolate, phytic acid total phenols, sinapine, neutral detergent fiber degradation, 9 strains are chosen. And then comparing the growth rate and production capacity of protease, Bacillus subtilis（B3） with , Bacillus natto（N1）, Saccharomyces cerevisiae（R1） are selected.2 Study of strains complexThe best mixture ratio of B3, N1, R1 is 0.46: 0.30: 0.24 with the integrated indicators ofthe degradation rate of GS and NDF by mixture experimental design throughDesign-Expert software.Regression model:Y_GS=95.14A+94.48B+91.85CY_NDF=8.87A+7.47B+17.63C+31.23AB+46.29AC+52.49BCRatio of optimal complex:B3:N1:R1=46%:30%:24%3 Comparative study of physical pretreatment of rapeseed meal for feedCompared of the content of anti-nutritional indicators of rapeseed meal and fermented rapeseed meal which pretreated by autoclaving, expansion, irradiation, the results show that the way of twin-screw extrusion and then fermentation is an efficient way to mention the quality of rapeseed meal.4 Optimization of fermentation processing and Product quality evaluation As indexes of the DH and protease activity, Orthogonal experimental design is used to optimize the processing of fermentation.and the optimal fermentation conditions is: 5% inoculum, 40% moisture content, without wheat bran, 35℃, 72h.After treated, the fermerntated Rapeseed meal is virus-free; ITC is not detected and the degradation rate of OZT has reached 79%, the degradation rate of total phenols, sinapine, phytic acid and neutral detergent fiber have reached 89%, 68%, 74% and 32%. respectively. Through the mixed fermentation, the numberes of peptide and protein content. Probiotic-rich products (9.25×10¹⁰cfu/g) are significantly increasing, the processing brings no water waste, do not pollute the environment.