橙子皮对鸡蛋蛋黄氧化稳定性的改善作用     

徐凤  邱发明  邱扬 《中国饲料》2019,(16):30-34

文章旨在探讨饲粮中添加橙子皮对蛋鸡生产性能、蛋品质及蛋黄抗氧化能力的影响。试验选择378只产蛋鸡,随机分为3组,每组3个重复,每个重复42只鸡(分别饲养在126个重复鸡笼中,每笼饲养3只母鸡),其中对照组饲喂无橙子皮的基础日粮,试验1组饲喂含9%橙子皮的日粮,试验2组饲喂基础日粮添加0.8g/kg橙皮素和0.005g柚皮苷,3组试验日粮为等氮、等能量日粮,试验共开展30d。试验结束后测定鸡蛋的氧化稳定性,以每克蛋黄中丙二醛(ng)的含量表示,并测定蛋鸡生产性能和蛋品质参数。结果发现,与对照组相比,添加橙子皮的饲粮对新鲜和贮藏30d和90d鸡蛋的氧化稳定性均有改善(P<0.05)。蛋鸡饲喂橙子皮日粮10d显著提高蛋黄氧化稳定性(P<0.05),延长鸡蛋货架期。与对照组和橙皮素组相比,日粮添加橙子皮显著降低蛋鸡采食量和产蛋率(P<0.05),显著提高料蛋比(P<0.05),采食量的降低可能是由于橙子皮适口性较差,不仅对产蛋性能产生负面影响,还会导致蛋品质参数降低。与对照组相比,用橙子皮饲喂蛋鸡产出的鸡蛋更轻,蛋壳百分比、厚度和强度更低,蛋黄颜色变浅(P<0.05)。综上所述,蛋鸡日粮添加9%橙子皮可显著提高鸡蛋新鲜度和贮藏氧化稳定性,但对蛋鸡的产蛋性能和蛋品质有一定负面影响,这种不利影响是由于适口性差使采食量降低,导致营养供应不足。  相似文献   

Antioxidant Potential,Physico-chemical,and Sensory Attributes of Cookies Supplemented with Mosambi Peel Extract     

M. Imran  M. S. Butt  M. J. Iqbal  S. A. Gilani  S. Basharat  F. Saeed 《International Journal of Fruit Science》2016,16(3):341-349

The core objective of the present investigation was to isolate and quantify antioxidants from mosambi (sweet orange) peel. In the proposed research, different solvents were used for the extraction of antioxidants from mosambi peel. Among these solvents, ethanol resulted in better antioxidant yield compared to aqueous extract. Ethanolic extract of mosambi peel showed higher total phenolic contents (19.3 ± 0.3 mg/g) as compared to aqueous extracts (18.2 ± 0.04 mg/g). Considering the safety health concern, aqueous extract of mosambi peel was incorporated in cookies at different concentrations of 1%, 2%, and 3%, and further subjected to physico-chemical and sensory attributes. Proximate composition (moisture, crude protein, crude fat, crude fiber, ash, and niitrogen-free extract (NFE) contents) of fortified cookies varied non-significantly. However, sensory evaluation rated aqueous extract of mosambi peel (2%) with better hedonic response. Mosambi peel antioxidants have a great potential to be used in various functional foods and the ability to improve storage stability.  相似文献   

糙米粉和柑橘皮粉的复配添加对牛肉饼品质的影响     

廖洪梅  丁寅寅 《安徽农业大学学报》2023,50(6):1075

通过单因素和复配试验,研究糙米粉和柑橘皮粉复配对牛肉饼品质的影响。将糙米粉（0%、1%、2%和3%）和柑橘皮粉（0%、1%、2%、3%和4%）分别添加到牛肉饼中,通过产品得率、颜色（L*、a*、b*）、质构（弹性、黏聚和回复性）等指标的测定,并结合感官评价,筛选出糙米粉和柑橘皮粉的适合添加量,分别为2%和3%,在此添加量下的牛肉饼与空白对照组相比均有最大的产品得率、最佳的质构特性以及最好的感官评分（P < 0.05）。再利用复配试验优化出糙米粉和柑橘皮粉的最适复合配比,结果表明糙米粉和柑橘皮粉的最适复配比例为：糙米粉1.5%,柑橘皮粉3.5%,在此配比下加工的牛肉饼具有良好的产品得率（92.73%）和感官评分。同时低场核磁弛豫时间（T₂）结果显示,此配比下的牛肉饼水分结合最牢固,保水性最好。  相似文献   

Dietary sour lemon (Citrus limon) peel essential oil supplementation for reduction of deltamethrin‐induced stress in rainbow trout (Oncorhynchus mykiss)     

Maryam Amiri Resketi  Sakineh Yeganeh  Khosro Jani Khalili 《Journal of the World Aquaculture Society》2021,52(1):105-123

The purpose of this study was to investigate the dietary effects of using essential oil from sour lemon peel (Citrus limon) on growth performance, carcass composition, blood and serum parameters, and liver enzymes of juvenile rainbow trout (Oncorhynchus mykiss) exposed to deltamethrin (DMN) pesticide. Treatments with no lemon peel essential oil (LPEO) and without DMN (control), as well as four treatments with 10% of 96‐h lethal concentration of DMN were prepared with dietary supplementation of LPEO (zero, 200, 400, and 600 mg/kg). Trout juveniles (95.12 ± 0.53 g) were randomly allocated to the treatments (each with three replicates). The results showed that dietary LPEO inclusion improved fish growth parameters in the DMN‐containing treatments. The highest fat content was found in zero LPEO treatment with no DMN while it was lowest in DMN treatments containing 400 and 600 mg/kg of LPEO. Carcass protein content was the highest in DMN treatment with 400 mg/kg of LPEO. Blood and serum biochemical parameters showed statistical differences between no LPEO treatment with DMN exposure and those detected in the control fish (p < .05). Overall, the results indicate that dietary inclusion of LPEO at 400 mg/kg level can decrease some negative effects of DMN exposure.  相似文献   

Lemon,Citrus aurantifolia,peel and Bacillus licheniformis protected common carp,Cyprinus carpio,from Aeromonas hydrophila infection by improving the humoral and skin mucosal immunity,and antioxidative responses     

Faeze Sadeghi  Ehsan Ahmadifar  Mohsen Shahriari Moghadam  Maryam Ghiyasi  Mahmoud A. O. Dawood  Sevdan Yilmaz 《Journal of the World Aquaculture Society》2021,52(1):124-137

The role of dietary lemon peel (LM) and/or Bacillus licheniformis (BL) on the growth, immunity, and resistance against Aeromonas hydrophila in common carp, Cyprinus carpio was investigated in this study. LM and BL were included in diets at 0% (T0), 10⁸ CFU/g BL (T1), 1.5% LM and 10⁸ CFU/g BL (T2), and 3% LM and 10⁸ CFU/g BL (T3). Fish fed with T1, T2, or T3 had higher weight gain, specific growth rate, white blood cells count, and blood total protein with lower feed conversion ratio than T0 group (p < .05). The albumin increased significantly (p < .05) in fish fed both BL and LM (T3). The serum superoxide dismutase (SOD), catalase, lysozyme, and bactericidal activities were significantly increased in fish fed both BL and LM (T2 and T3), while serum glutathione peroxidase increased in fish fed BL (T2) (p < .05). Fish fed T1, T2, and T3 diets displayed higher SOD and lower malondialdehyde than fish fed T0 (p < .05). After the A. hydrophila challenge, the mortality rate was significantly lower in T1, T2, and T3 groups than the T0 group (p < .05). The obtained results revealed that LM and BL could be used to increase resistance against A. hydrophila infection in carp. However, further field studies should be performed to confirm the obtained results.  相似文献   

从栀子皮中提取果胶的研究     

丁来欣  廖蓉苏  殷宁  柳萌 《林产化学与工业》2007,27(3):103-106

对栀子皮提取果胶的方法进行了研究,先用水提取水溶性果胶,再用酸水解法提取水不溶性果胶.用正交试验法优化了水不溶性果胶提取工艺.最佳工艺条件为:pH值1～1.5,温度 90 ℃,时间 120 min,水料比8.25∶1(mL∶g).水溶性果胶得率 13.2%,水不溶性果胶得率 14.1%,总得率 27.3%.本方法提取的果胶甲氧基含量为 4.93%,果胶含量为 82.4%.  相似文献   

真空糖制雪莲果的工艺优化     

杨明  刘晓辉  黄剑波  詹惠泉 《农产品加工．学刊》2012,(1):62-65,85

以雪莲果块根为原料,研究了护色、热烫、硬化、糖浓度、果胶和柠檬酸的添加量、真空度、抽空时间、抽空温度、烘制温度等因素对果脯品质的影响。通过试验得到适宜的工艺条件为:柠檬酸护色液0.5%,热烫时间2 min,氯化钙硬化液0.3%,糖质量分数60%,果胶0.25%+柠檬酸0.2%,真空度0.06 MPa,抽空时间20 min,抽空温度60℃,并在60℃下烘制24 h。该工艺条件下制作的产品质量好。  相似文献   

柚皮的研究进展     

刘玉梅 《农产品加工．学刊》2012,(8):113-114,146

柚皮中含有丰富的活性物质,具有较高的保健和药用价值。对柚皮进行深加工综合利用,既可以保护环境,也可以带动农村经济发展。综述了柚皮的生理功效,介绍了近年来关于柚皮的加工利用现状,提出了存在的问题,并讨论了柚皮的未来发展趋势。  相似文献   

菠萝皮渣水不溶性膳食纤维对油脂 胆固醇 胆酸钠及NO_2~-的吸附作用     

冼惠形  夏杏洲  袁霞  张玉  余倩  罗杨携  张玉丹 《农产品加工．学刊》2012,(9):30-33

主要研究了菠萝皮渣水不溶性膳食纤维对油脂、胆固醇、胆酸钠及NO2-的吸附作用。结果表明,菠萝皮渣水不溶性膳食纤维的膨胀力为3.25 mL/g,持水力为4.73 g/g;对花生油的吸附量为1.49 g/g,对猪油的吸附量为1.94 g/g;在中性环境下吸附胆固醇的能力比在酸性环境中的吸附能力大,pH值7时最大吸附量达33.35 mg/g,吸附平衡时间约90 min;对胆酸钠的吸附平衡时间约3 h,最大吸附量达到98.86 mg/g;对NO2-的吸附能力随着环境pH值的增大而降低,当pH值2时可在90 min内将溶液NO2-浓度从100μmol/L降至5μmol/L以下,最大吸附量可达9.94μmol/g。上述性质表明菠萝皮渣水不溶性膳食纤维是一种优质的膳食纤维资源。  相似文献   

赣南不同脐橙品种果实体外抗氧化性的研究     

闵嗣璠  张智慧  郭晓敏  徐维杰  钟八莲 《江西农业大学学报》2012,(4):688-691,698

分别以清除DPPH.、ABTS+.和.OH自由基效果综合评价赣南主栽的4个脐橙品种成熟果实的抗氧化性,结果表明:4个脐橙品种果肉清除3种自由基的效果,红肉与纽荷尔相似,林娜与朋娜相似;但红肉和纽荷尔清除3种自由基的效果分别显著地(P<0.05)高于林娜与朋娜。4个品种脐橙果皮清除DPPH.和ABTS+.自由基的效果与果肉一致,清除.OH自由基的效果纽荷尔、红肉、林娜3品种相似,但显著地高于朋娜(P<0.05)。4个脐橙品种果皮清除3种自由基效果均优于果肉。因此,从抗氧化角度考虑,纽荷尔、红肉脐橙值得在当地进一步扩大栽培面积,加工厂废弃的脐橙皮渣是可供利用的抗氧化资源。  相似文献