1. Soybeans. Including soybeans and black beans, raw soybeans contain three kinds of harmful substances, one is antitrypsin, which has the effect of inhibiting proteases from decomposing proteins; the other is phytohemagglutinin, which has the effect of reducing blood cells and reducing heme content; Is urease, there is decomposition of protein and urea to produce ammonia, stimulate the role of the digestive tract. These three kinds of harmful substances can be eliminated by heating, cooking and frying.
2, peas. And peas contain anti-trypsin and fenugreek alkaloids and other harmful substances, the former harm with soybean; the latter has the adverse effects of damaging the central nervous system, heating can eliminate the harm.
3, rapeseed cake. Sulfur glucosinolates and more tannins are contained in non-detoxified rapeseed cakes. The former, under the action of mustard enzyme, can hydrolyze isothiocyanate, which can cause goiter; the latter can reduce the palatability of feed and cause constipation. Can be soaked in warm water, boiled or shredded and roasted to remove toxins.
4, cotton seed cake. Non-detoxified cottonseed cake contains free gossypol and cyclopropene fatty acids. Gossypol is toxic to nerves, blood vessels, and parenchymal organs. It can cause gastroenteritis when it enters the digestive tract. Cyclopropene fatty acids can cause the ovary and fallopian tubes of hens to shrink, and the egg laying rate decreases. Soaked with ferrous sulfate or heat treatment can be detoxified.
5, cassava. It contains hydrocyanic acid, and it is easy to cause poisoning in raw feed. It should be boiled in a pot for 3 to 4 hours to remove toxins.
6, potato. Its tubers, stems and leaves contain toxins called solanine, also known as potato or solanine. Mature tubers contain little poison, but when germinating, they are particularly toxic on the blue-green skin of tubers. The buds and buds contain the most toxic substances. When feeding, these parts should be removed from the tubers that have germinated or become dark green in the skin. The remaining tubers are soaked in water and then steamed, and the cooked water is discarded.
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