Abstract: Cassava residue is a by??product produced in the process of cassava processing starch or alcohol，which rich in nutritional ingredients，such as starch and cellulose. The cassava residue is easy to produce mildew and cause waste and pollution of resources. The poor palatability of high fiber and the existence of anti-nutritional factors limit its application in feed. Fermentation can increase the nutritional composition and palatability of cassava residue. Fermented cassava residue can be used as a feed material in livestock and poultry production to animal production，reduce breeding costs，and realize resource utilization and reduce environmental pollution. In this paper，the improvement of nutritional value of cassava residue by fermentation and its application in livestock and poultry production were reviewed，providing theoretical basis for for further research and utilization of fermented cassava residue.

Key words: Cassava residue； Fermentation； Nutritional value； Livestock and poultry production

摘要： 木薯渣是木薯加工淀粉或酒精过程中产生的副产物，富含淀粉和纤维素等营养成 分，易产生霉变，高纤维适口性差，存在抗营养因子等限制了其在饲料中的应用。通过发酵手 段，可以改善木薯渣营养成分和适口性，作为饲料原料应用在畜禽养殖中即可促进动物生产， 降低养殖成本，又可实现资源利用减少环境污染。本文就发酵对木薯渣营养价值的改善及其 在畜禽生产中的应用展开综述，以期为发酵木薯渣的深入研究和开发利用提供参考。

关键词: 木薯渣； 发酵； 营养价值； 畜禽； 生产应用