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1.
《青海畜牧兽医杂志》2016,(5)
为明确粘合剂对重组牦牛肉牦牛肉感官品质的影响,以碎牦牛肉为原料,研究了谷氨酰胺转氨酶、酪蛋白酸钠和卡拉胶添加量对重组牦牛肉感官品质的影响。结果表明,随谷氨酰胺转氨酶添加量的增加,重组牦牛肉的感官品质呈现先增加后稳定的趋势,酪蛋白酸钠和卡拉胶的添加量对重组牦牛肉影响与谷氨酰胺转氨酶的变化规律基本一致;正交试验结果表明,当谷氨酰胺转氨酶添加量为0.35%、酪蛋白酸钠添加量为0.70%、卡拉胶添加量为0.70%时,重组牦牛肉的感官品质好,感官评分为12.67±0.63,验证试验表明优化的粘合剂添加量有效可靠。 相似文献
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选用枯草芽孢杆菌、蜡状芽孢杆菌、保加利亚乳杆菌、嗜热链球菌、乳酸菌等菌最优培养基,各菌种经培养后分别接种到以耳叶牛皮消二级浆为原料的发酵培养基中。设计不同发酵条件：发酵温度、发酵时间、复合微生物制剂添加量为自变量,分别测定不同发酵条件下发酵液中粗蛋白质的含量,从而分析出耳叶牛皮消二级浆的最佳发酵条件。试验表明,耳叶牛皮消二级浆最佳发酵条件为发酵温度30℃、发酵时间24?h、复合微生物制剂接种量为1.5%。固态复合微生物制剂的有效活菌总数为3.09×109?g-1,理化指标：蛋白质2.78?g、酸度56.9°T、脂肪2.35?g。微生物指标：细菌总数≤62?CFU/mL、大肠杆菌＜28?MPN/100mL、致病菌数未检出。产品具有耳叶牛皮消特有气味,细腻清爽,黏稠均匀。
[关键词]耳叶牛皮消二级浆|复合微生物|发酵|工艺研究 相似文献
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以桑椹干为原料,添加谷氨酰胺转氨酶、氨基酸和蔗糖3种物质加工制作桑椹凉果,通过正交试验结合直观分析和方差分析,考察3种物质添加量对桑椹凉果的质构和总糖含量的影响,优化3种物质的用量以提高加工制作桑椹凉果产品的品质。结果表明:谷氨酰胺转氨酶、氨基酸添加量均对桑椹凉果的弹性有极显著影响且呈正相关,对总糖含量有极显著影响且呈负相关;氨基酸添加量对桑椹凉果的硬度和咀嚼性有极显著影响且呈正相关;蔗糖添加量对桑椹凉果的粘性和总糖含量有极显著影响且呈正相关。当以谷氨酰胺转氨酶2 g/L、氨基酸3 g/L、蔗糖500 g/L作为最佳添加量,辅助渗糖的效果较好,桑椹凉果总糖质量分数达到16.42%,弹性好,软硬适中。 相似文献
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通过单因素对比试验结合Box-Behnken设计和响应面法研究乳清添加量、谷氨酰胺转氨酶（TG）添加量和TG作用时间对奶酪得率的影响,建立相应的回归模型。确定乳清的最适添加方式为不对其进行杀菌且在凝乳前加入到原料乳中,在乳清添加量30%、TG添加量1.4048g/100mL、TG作用时间89.955min的条件下,乳清奶酪得率的理论预测最大值为14.8463%,在此最佳条件下奶酪的实际平均得率为13.875%,与理论预测值差异不显著（P〉0.05）。乳清奶酪在成熟初期,其质构特性、蛋白水解程度和色泽与对照奶酪有差异,到成熟50d时,除弹性和咀嚼性差异显著（P〈0.05）外,其余指标差异均不显著（P〉0.05）。 相似文献
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本试验以新鲜牦牛奶为原料、普洱茶粉为辅料加工普洱茶风味牦牛酸奶,以感官评价为指标进行了单因素试验,并在此基础上进行正交试验得到普洱茶牦牛酸奶的最佳加工工艺条件,结果表明,普洱茶粉添加量为3%、白砂糖添加量为6%、发酵菌粉添加量为0.4%,40℃发酵8 h、后熟24 h,制得的普洱茶牦牛酸奶质地醇厚、口感细腻、酸甜适中、茶香怡人。 相似文献
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选用膨化豆粕、大豆分离蛋白和大豆浓缩蛋白,相应替代20%、40%、60%和80%的鱼粉蛋白,研究大豆蛋白替代鱼粉蛋白对虹鳟血液指标的影响。结果分析显示,随着大豆蛋白替代水平的提高,与对照组相比,各试验组血清中谷草转氨酶、谷丙转氨酶的活性、谷草转氨酶/谷丙转氨酶的比值及血糖含量差异均不显著;膨化豆粕替代比例为80%,大豆分离蛋白和大豆浓缩蛋白替代比例为60%时,与对照组相比,各试验组血清总蛋白和三酰甘油的含量差异不显著;当大豆分离蛋白和大豆浓缩蛋白替代比例为80%时,与对照组相比,各试验组血清总蛋白和三酰甘油的含量差异显著。研究结果表明:膨化豆粕、大豆分离蛋白和大豆浓缩蛋白均属于安全的植物蛋白原料,在适宜的替代范围内可广泛应用到虹鳟配合饲料中。 相似文献
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陈诗宇茶光辉李吉琴梅会友展丽梅鲍国樱徐乐曹振辉 《动物营养学报》2023,(10):6787-6800
本研究旨在对黑曲霉和乳酸杆菌(植物乳杆菌和发酵乳杆菌)二段固态发酵大豆皮和菜籽饼工艺条件进行优化,并对其发酵前后营养物质和抗营养因子含量变化进行研究。采用单因素试验设计,以发酵产物中还原糖含量为指标,筛选出黑曲霉发酵阶段适宜的发酵温度、料液比、发酵时间、大豆皮和菜籽饼原料比例和接种量,并通过四因素三水平(L 934)正交试验探究料液比、发酵时间、大豆皮和菜籽饼原料比例和接种量对黑曲霉发酵产物中还原糖含量的影响。在黑曲霉固态发酵的最佳工艺基础上,采用单因素试验设计,以发酵产物中乳酸杆菌活菌数为指标,探究乳酸杆菌发酵阶段适宜的发酵时间、发酵温度、接种量和尿素添加量,并通过四因素三水平(L 934)正交试验探究发酵时间、发酵温度、接种量和尿素添加量对乳酸杆菌发酵产物中乳酸杆菌活菌数的影响。结果表明:黑曲霉最优发酵工艺为发酵温度35℃,料液比1.0∶2.8 g/mL,发酵时间60 h,大豆皮和菜籽饼原料比例2∶1,接种量5×107 CFU/g。乳酸杆菌最优发酵工艺为发酵温度35℃,发酵时间60 h,接种量5×106 CFU/g,尿素添加量1.0%。经黑曲霉和乳酸杆菌二段固态发酵后,发酵产物中粗蛋白质、粗脂肪、粗灰分含量较发酵前均显著增加(P<0.05),粗纤维、大豆球蛋白、β-伴大豆球蛋白、硫代葡萄糖苷和单宁含量较发酵前均显著降低(P<0.05)。由此可见,黑曲霉和乳酸杆菌(植物乳杆菌和发酵乳杆菌)二段固态发酵可提高大豆皮和菜籽饼饲用价值。 相似文献
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大豆分离蛋白是从大豆中将蛋白质提取，纯化而制得的。其蛋白质含量达到90%以上。由于大豆分离蛋白具有优良的持水性和持油性、在肉类，热食和香肠中添加大豆蛋白可以使肉质鲜嫩， 相似文献
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以轴流磨工艺所制豆浆、白砂糖、乳糖、葡萄糖、乳酸菌为原料制备豆基发酵乳,工艺设计实验结果表明：豆浆1000mL、白砂糖90g、乳糖10g、葡萄糖2g、乳酸菌0．2g,42℃发酵76h,产品品质佳。该豆基发酵乳产品在4℃、24h冷藏保质期内,活菌数平均值达3．0×10^CFU／g,蛋白质3．6％,脂肪2．5％,酸度90．05。T,pH4．52,大肠菌群79个／mL,脲酶阴性,致病菌未检出,符合国标GB19302-2010《发酵乳》要求。同时,该豆基发酵乳具有新鲜、操作方便、适合商业生产应用等优点,具有广泛的商业前景。 相似文献
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A study was undertaken to determine the effect of a new dental hygiene chew on periodontal health in the dog. The textural properties of this chew are different from previously tested dental hygiene products. The accumulation of dental deposits, development of oral malodor, and development of gingivitis were assessed in two groups of dogs; one fed a dry diet only, and the other fed the same dry diet supplemented by the daily addition of the new dental hygiene chew. Daily addition of the chew to the dry diet was effective in reducing plaque and calculus accumulation on the tooth surfaces, and also reduced the severity of gingivitis and oral malodor as compared to feeding the dry diet only. 相似文献
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Mendoza-Reyes A Judkins MB Ackerman CJ Balok CC Holcombe DW Bruce LB 《Journal of animal science》2000,78(3):735-741
Twelve ruminally cannulated steers (Angus x Holstein; average initial BW = 533 +/- 3.28 kg) were randomly allotted to one of three treatments (four steers/treatment) to evaluate the use of pretanned leather shavings as a component of a protein supplement for steers grazing dormant intermediate wheatgrass (Thinopyrum intermedium Host). Steers were allotted to one of three treatments: 1) no supplement (control); 2) supplementation intraruminally at 0700 with soybean meal at .2% of BW (as-fed basis); 3) supplementation intraruminally with soybean meal and pretanned leather shavings (17:8 ratio, respectively) at .16% of BW (as-fed basis). Supplements were formulated so that intakes were isonitrogenous and were placed intraruminally once daily (0700). Sampling periods were conducted February 3 to 16 and February 17 to March 5, 1995. In situ organic matter disappearance of the soybean meal supplement was greater (P > .05) than that of the leather shavings supplement at all incubation times (1, 3, 6, 9, 12, 24, and 48 h). Data suggested that pretanned leather shavings within the leather shavings supplement were only 25% degradable within the rumen. Forage OM intake (control = 12.7, soybean meal = 12.7, and leather shavings = 13.4 g/kg of BW), grazing time, and grazing efficiency were not altered (P > .10) by supplementation or type of supplement provided but did increase between the February and March samplings. Total intake was increased (P = .09) with supplementation and reflected the addition of the protein supplements. Particulate and fluid passage estimates were unaffected (P > .10) by the supplements; however, gastrointestinal fill increased (P = .01) between the February and March samplings. Ruminal pH was lower (P = .04) and ruminal NH3 N concentration was greater (P = .02) for supplemented steers than for control steers, and supplementation treatments did not differ (P > .10). Total VFA concentrations were increased (P = .01) by supplementation but were not affected by type of supplement provided (P > .10). Ruminal molar proportions of acetate and propionate and the ratio of these two VFA did not differ (P > .10) between supplementation types. Nonetheless, supplementation increased molar proportions of butyrate (P = .04), valerate (P = .02), and isovalerate (P = .05), and leather shavings supplementation increased (P = .10) isobutyrate proportions over those in steers supplemented with soybean meal. Combining pretanned leather shavings with soybean meal seemed to have no deleterious effects on forage intake, digesta passage, grazing behavior, or ruminal fermentation and seemed to provide effects similar to those of soybean meal alone. 相似文献
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不同发酵水分及菌酶协同发酵对豆粕品质的影响 《畜牧与饲料科学》2022,43(6):22-29
[目的]探讨不同发酵水分及菌酶协同发酵对豆粕品质的影响。[方法]①采用单因素试验设计，设置5个不同水分处理组，料水比分别为1∶0.4、1∶0.5、1∶0.6、1∶0.7、1∶0.8，每个处理组3个重复；使用复合益生菌（枯草芽孢杆菌∶酵母菌∶粪肠球菌=1∶1∶1）发酵豆粕，通过测定分析发酵豆粕表观特征、营养指标及活菌含量，确定最适料水比。②采用单因素试验设计，设置5个不同中性蛋白酶添加量处理组，添加量分别为0、100、200、400、800 IU/g，每个处理组3个重复，进一步测定发酵豆粕表观特征、营养指标、活菌含量及蛋白质亚基分布，确定最佳中性蛋白酶添加量。[结果]①不同料水比条件下，各处理组发酵豆粕粗蛋白水平无显著（P=0.074）差异，料水比为1∶0.6时粗蛋白含量最高，较发酵前提高了9.39%；随着初始发酵水分的提高，发酵豆粕pH值极显著（P<0.01）降低，乳酸含量及3种菌的存活量极显著（P<0.01）升高，1∶0.6组发酵后乳酸含量显著（P<0.05）高于1∶0.4组和1∶0.5组；复合菌的存活量在料水比为1∶0.8时最高，总量达到1.43×109 CFU/g。结合上述试验结果并考虑工业化生产条件，选择料水比为1∶0.6作为最适发酵水分开展后续试验。②在料水比为1∶0.6条件下，不同蛋白酶添加水平对各组发酵豆粕粗蛋白含量的影响不显著（P>0.05），但随着蛋白酶添加量的增加，小分子蛋白水平线性提升，在蛋白酶添加量为800 IU/g的处理组中，<30 kDa范围内的蛋白质水平高达65.56%，较未添加组小分子蛋白质含量提高2.61倍；发酵豆粕中3种菌的存活量随着蛋白酶添加量的增加而降低，100 IU/g处理组枯草芽孢杆菌和粪肠球菌的存活量极显著（P<0.01）高于200、400、800 IU/g处理组，酵母菌的存活量极显著（P<0.01）高于400、800 IU/g处理组。[结论]选择料水比为1∶0.6并在底物中添加100 IU/g的中性蛋白酶协同发酵可有效改善豆粕的品质。 相似文献
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酵母菌发酵杂粕生产生物菌体蛋白饲料初探 总被引：3，自引：0，他引：3
本试验采用单因素试验设计,对酵母菌发酵由豆粕、玉米脐子粕、菜籽粕和棉籽粕组成的杂粕生产菌体蛋白饲料的生产条件进行了研究。以发酵周期、接种量、料水比、温度、氮源添加量等因素作为研究对象,确定了最佳培养基配方:接种量6%,料水比1:1.4,氮源添加量3.5%(1.5%尿素+2.0%硫酸铵),温度30℃,发酵周期24h,此条件下发酵终产物粗蛋白质含量57.76%,比发酵前提高了48.33%。 相似文献
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Ackerman CJ Judkins MB Mendoza-Reyes A Holcombe DW Huber SA Balok CC Bruce LB 《Journal of animal science》2000,78(3):726-734
Two digestion studies were conducted to evaluate the use of pretanned leather shavings as a component of a protein supplement. In Exp. 1, the in situ and in vitro disappearance of pretanned leather shavings and soybean meal was evaluated. Results revealed that less than 18.4% of the pretanned leather shavings was solubilized and disappeared when exposed to McDougall's buffer for 48 h, but there was 90.0% disappearance with 48-h exposure to a .1 N HCl/pepsin treatment and 97.0% disappearance with exposure to a two-stage digestion. In situ disappearance following 72 h in the rumen allowed 6.8% disappearance. Thus, leather shavings seem to be relatively indigestible in the rumen, but postruminal digestion may be possible. In Exp. 2, six Angus x Holstein steers, fitted with ruminal and duodenal cannulas, were used in a replicated 3 x 3 Latin square to evaluate ruminal and digestion effects of the following supplements combined with fescue hay at 1.7% of BW (DM basis): no supplementation (control); supplementation intraruminally with soybean meal at .07% of BW (as-fed basis); and supplementation intraruminally with a combination of soybean meal and pretanned leather shavings (17:8 ratio) at .05% of BW (isonitrogenous to soybean meal; as-fed basis). Ruminal fluid passage rate was greater and fluid turnover time was shorter in steers fed leather shavings than in those fed soybean meal (P = .10). Ruminal pH was lower (P = .04) for supplemented steers than for control steers and ruminal NH3 N concentration was greater (P = .01) in steers fed soybean meal than in those fed leather shavings. Total VFA concentration was increased (P = .02) by supplementation. Supplementation with soybean meal increased (P < .05) ruminal molar proportions of butyrate, valerate, and isovalerate compared with leather shavings. Duodenal OM flow and OM disappearing in the intestines were increased by supplementation (P < .10), but not by the type of supplement fed (P > .10). Ruminal digestion of OM and total tract OM digestion were unaffected (P > .10) by supplementation and the type of supplement fed. Flow and digestion of NDF were unaffected (P > .10) by the treatments. Flow of N and the quantity of N disappearing in the intestines were increased (P < .05) by supplementation but did not differ (P > .10) between supplementation groups. Microbial N flow, N utilization for net microbial protein synthesis, and ruminal N disappearance were unaffected (P > .10) by supplementation and the type of supplement provided. Combining pretanned leather shavings with soybean meal seemed to have no deleterious effects on digestion or fermentation and to allow for escape of some N to the lower tract. 相似文献
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试验旨在研究利用酿酒酵母(Saccharomyces cerevisiae)Yn制备发酵饲料的合适参数及发酵后饲料品质。试验以酵母活菌数为检测指标,对发酵原料添加量、糖化酶添加量、接种量、料水比和发酵温度等参数进行单因素试验,通过响应面设计进一步确定糖化酶添加量、接种量和发酵温度的最优条件,同时评价最优固态发酵条件下发酵饲料的营养品质。结果表明:最适的发酵配方为玉米粉50%,豆粕20%;酵母菌Yn最佳的发酵条件为糖化酶添加量220 U/g、接种量1.4%(w/w)、料水比1:0.8(w/v),优化后的酵母菌数(折算干重)达到1.30×10~(10) CFU/g;粗蛋白、总酚、维生素B_2和低分子量肽含量在发酵后显著提高(P0.05),而粗脂肪含量显著降低(P0.05)。以上结果表明,该发酵条件在饲料发酵方面具有较好的应用前景。 相似文献
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酵母菌和乳酸菌发酵葡萄皮渣生物饲料的研究 总被引：1，自引：0，他引：1
以葡萄皮渣为主要原料,探讨以产朊假丝酵母菌和嗜酸乳杆菌发酵葡萄皮渣制备生物饲料的最佳方法。采用正交试验方法,以发酵产物的真蛋白含量为指标,筛选最佳发酵工艺条件。结果表明,确定的产朊假丝酵母菌与嗜酸乳杆菌最佳接种比例为1.5∶1.0,接种量为10.0%;固体培养基配方为:葡萄皮渣75%,辅料25%(玉米∶麸皮=1∶1),尿素1.5%,硫酸铵1.5%,硫酸镁0.4%,磷酸二氢钾1.5%;最佳发酵条件为:发酵料投放量100g/500mL,料水比1.0∶1.0,自然条件下pH值,32℃发酵72h。在该条件下,发酵终产物的真蛋白含量为14.45%(干基),比发酵前提高4.35%。研究结果为葡萄皮渣的饲料化利用以及新饲料资源的开发利用提供了新思路。 相似文献
19.
以BCA为单体材料,采用乳液聚合法制备IVM-PBCA-NP纳米粒,经药物吸附和PVP包被后形成PVP-IVM-PBCA-NP载药纳米粒。经正交试验设计确定以BCA:IVM投量为4:1(g/g),BCA投量为0.4:25(V/V),乳化剂F68浓度为2%,搅拌速度600r/min,反应体系pH值为2、3、6,反应时间3h,为最佳制备条件。在该条件下所制备的PVP-IVM-PBCA-NP药物包封率为(45.43±1.65)%,载药量(9.95±0.23)%,主要粒径为296nm。 相似文献
20.
对 30只肉用犬和护院犬以及 2 5只伴侣犬体表犬弓首蛔虫虫卵的污染情况进行调查 ,结果表明 ,肉用犬和护院犬的污染率为 30 % ,伴侣犬的污染率为 1 6% ,并以丙硫咪唑对患犬或带虫犬进行了驱虫试验 ,效果为 1 0 0 %。 相似文献