混菌静态发酵改善双低菜籽粕品质
郝怡宁,王志高,何荣,鞠兴荣,袁建(
)
)
Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms
HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian()
)
图1. 静态发酵对菜籽粕中抗营养物质（A）和营养物质（B）的影响
不同小写字母表示差异显著（P<0.05）
Fig. 1. Effect of static fermentation on antinutrients (A) and nutrients (B) in rapeseed meal
Different lowercase letters indicate significant difference (P<0.05)
