Abstract:

Improving the quality, nutritional value, palatability and lowering the contents of phytic acid and thioglycoside of rapeseed meal feed through fermentation by bacteria coupled with enzymes, as well as increasing the proportion of rapeseed meal feed replacing conventional protein feedstuff help to alleviate the problem of rising costs of protein feed materials such as soybean meal in animal husbandry. In this paper, the benefits and drawbacks of the commonly used methods （microbial fermentation and enzymatic digestion） for preparing fermented rapeseed meal were analyzed, and the types of bacteria and enzymatic preparations used in fermentation of rapeseed meal feed by bacteria coupled with enzymes were introduced. In addition, the feeding value of fermented rapeseed meal by bacteria coupled with enzymes was reviewed, and its application status in animal production and existing problems were described, in hoping to provide a reference for the scientific application of fermented rapeseed meal by bacteria coupled with enzymes in livestock and poultry production.

Key words: fermentation by bacteria coupled with enzymes, rapeseed meal feed, phytic acid, thioglycoside