The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs     

Sung Dae LEE  Hoi Yun KIM  Hyun Jung JUNG  Sang Yun JI  Rekha CHOWDAPPA  Ji Hee HA  Young Min SONG  Jun Cheol PARK  Hong Kil MOON  In Cheul KIM 《Animal Science Journal》2009,80(1):79-84

The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher ( P  < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased ( P  < 0.05) by addition of FAD. pH₂₄ and WHC were higher ( P  < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.  相似文献   

Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan     

Kenji UCHIDA  Keiko AKASHI  Hidemasa MOTOSHIMA  Tadasu URASHIMA  Ikichi ARAI  Tadao SAITO 《Animal Science Journal》2009,80(2):187-192

We analyzed the microbiota of domestic ropy fermented milk, Caspian Sea yogurt (or 'kasupikai yohguruto' in Japanese), circulated in Japan. We collected six varieties from five localities. Lactococcus ( L) lactis ssp. cremoris was isolated from all samples as the dominant strain at levels of 10⁸−10⁹ CFU/g. We show this strain produces an extracellular polysaccharide (EPS) that causes the unique characteristic viscosity of the product. From analysis of the RAPD pattern of 60 bacterial isolates from the six samples, we found that 59 strains from a total of 60 isolates were identical and produced this viscosity. Furthermore, PFGE analysis of representative strains from each sample indicated that the isolates could be classified into four subgroups. This suggests these L. lactis ssp. cremoris strains found in Caspian Sea yogurt may have been slightly mutated during subculture in Japan. In addition, Lactobacillus (L.) sakei ssp. sakei were isolated from three samples; L. plantarum , Gluconoacetobacter sacchari and Acetobacter aceti were isolated from two samples; and L. paracasei , L. kefiri , Leuconostoc ( Leu. ) mesenteroides were isolated from one sample.  相似文献   

豪猪肉香肠加工技术研究   总被引：1，自引：0，他引：1  

刘军  宾冬梅 《畜牧与饲料科学》2009,30(6):122-124

为了探究豪猪肉香肠的加工技术,特用豪猪肉为原料制作豪猪肉香肠.采用L<,9>(34)正交试验设计方案,进行腌制剂配方试验、原料最佳配方试验和调味料最佳配方试验,同时也研究了豪猪肉香肠加工的工艺参数.结果表明,豪猪肉与猪肥膘的配比为8:2时,豪猪肉香肠的风味、弹性、组织状态最佳;腌制剂最佳配方:亚硝酸钠100mg/kg、复合磷酸盐0.5%、腌制时间为36 h;调味料最佳配方为:白糖1.5%、食盐3.0%、味精0.3%、香辛料1.5%;在55℃条件下连续烘烤24 h,豪猪肉香肠的成品率和质量都较高.该研究丰富了豪猪产品深加工技术,是豪猪肉加工的新途径.  相似文献   

正交试验法优选瓜子金发酵口服液制备工艺研究     

郭申娥朱婷  刘明星 《中国农学通报》2011,27(5):462-465

采用正交试验法设计对瓜子金发酵口服液制备工艺进行优化,以产品的外观评分为评价指标,考察了不同的口服液制备工艺对口服液色泽及澄明度的影响,结果表明正交试验优选瓜子金发酵口服液制备工艺的最佳条件,即加水用量为总皂苷的8倍,加蔗糖为总皂苷的1倍,pH 7.0,静置时间为10 h。本研究试验结果可靠,以优化的工艺制备的口服液工艺澄清度好,且生产耗时短,有利于大生产。  相似文献   

瑞士乳杆菌TUST005发酵乳ACE抑制活性的检测     

霍建新 《中国农学通报》2009,25(2):33-38

【研究目的】通过对四种不同发酵剂的瑞士乳杆菌（Lactobacillus helveticus）发酵乳乳清的血管紧张素转化酶（ACE）抑制活性的体外检测和先天性高血压大鼠的体内检测。【方法】ACE抑制活性的测定根据Cushman D W等的方法进行改进。利用8周龄先天性高血压大鼠（SHR）,每天使用四种发酵乳乳清灌胃SHR大鼠,每一试验样品实验期为3 d,剂量逐渐升高,对照组饮用水。用ZH-HX-Z鼠尾无创动脉测量仪测定收缩压。【结果】瑞士乳杆菌TUST005发酵乳ACE抑制活性大于其他发酵乳ACE抑制活性,并在4 ℃下后发酵3 d具有较高的ACE抑制活性,达到45.91%。当瑞士乳杆菌TUST005发酵乳剂量15 mL/kg体重与乳清剂量为20 mL/kg体重,血压的下降和上升速度相对缓慢,维持最低血压水平时间较长为6 h,降压效果最好且与对照组相比降压值为20.2 mmHg。【结论】瑞士乳杆菌TUST005发酵乳体外检测和体内检测结果一致。  相似文献   

ISO22000在传统腌渍腊肠生产中的应用     

陈红梅  张滨 《农产品加工．学刊》2009,(7):88-91,96

利用ISO22000质量安全管理体系中的HACCP基本原理,通过对其加工流程中可能产生的危害(HA)进行分析,找出控制的关键点(CCP),并制定相应的解决措施,从而确保腌渍腊肠品质的安全性。  相似文献   

山茱萸发酵酒制备工艺条件优化研究   总被引：2，自引：0，他引：2  

杨剑芳  黄明勇  路福平  高文远 《北京林业大学学报》2009,31(5):131-136

为优化山茱萸发酵酒的制备工艺,该文通过单因素试验筛选山茱萸干果浸泡后压榨物的水解酶种类与用量,以及果汁发酵工艺中活性干酵母种类、蔗糖添加方式、化学降酸剂类型;通过正交试验优选蔗糖、酵母及酒石酸钾的最佳用量;再由单因素试验选取用于后发酵液的澄清剂种类及用量。山茱萸发酵酒最佳制备工艺为:压榨物用3.0 mL/L戊聚糖复合酶L水解;过滤得到的果汁经1.0 g/L碳酸钾+10.0 g/L酒石酸钾降酸后用0.50 g/L?活性干酵母VL3发酵,48 h后加100.0 g/L蔗糖继续发酵至CO2达失重平衡;分离得到的酒液经后发酵15 d后用2.00 g/L精制果胶酶进行澄清。验证试验表明该优化工艺条件具有可重复性。   相似文献   

金黄色葡萄球菌及其肠毒素等指标在发酵牛肉加工过程中变化规律的研究     

贾红亮  衣文正  罗红霞  张松山  李海鹏  孙宝忠 《中国畜牧兽医》2012,39(12):97-100

作者对自然状态发酵牛肉、接种金黄色葡萄球菌的发酵牛肉和接种发酵剂(植物乳杆菌、戊糖片球菌)与金黄色葡萄球菌的发酵牛肉中金黄色葡萄球菌及其肠毒素等指标在加工过程中的变化规律做了研究。研究结果表明,自然发酵牛肉中没有金黄色葡萄球菌及其肠毒素;接种发酵剂和金黄色葡萄球菌的发酵牛肉中金黄色葡萄球菌先是上升然后快速下降,且金黄色葡萄球菌肠毒素为阴性;接种金黄色葡萄球菌的发酵牛肉中金黄色葡萄球菌及其肠毒素都显著高于接种发酵剂的发酵牛肉(P＜0.05)。由试验结果可知,发酵剂植物乳杆菌和戊糖片球菌对金黄色葡萄球菌有很强的抑制作用。  相似文献   

Evaluations of Hilyses™, fermented Saccharomyces cerevisiae,on rainbow trout (Oncorhynchus mykiss) growth performance,enzymatic activities and gastrointestinal structure     

M. Heidarieh  A.R. Mirvaghefi  M. Akbari  N. Sheikhzadeh  Z. Kamyabi‐Moghaddam  H. Askari  A.A. Shahbazfar 《Aquaculture Nutrition》2013,19(3):343-348

This study examined the effects of Hilyses?, fermented Saccharomyces cerevisiae (S. cerevisiae), on rainbow trout growth performance, haematological parameters, digestive enzyme activities and gastrointestinal structure. Rainbow trout (mean weight 100–110 g) were fed dietary Hilyses? (5 g kg^?1) and control diet without Hilyses? for 50 days. Results of this study demonstrated that yeast supplementation in treatment group resulted in increased feed intake, followed by improved feed conversion ratio (FCR) and growth performance. Significant increases were also observed in trypsin and amylase activities in juvenile fish fed treatment diet. Light microscopy demonstrated that both groups of fish displayed normal morphology of proximal intestine and pyloric caeca. In yeast‐treated group, higher density of the goblet cells per villus in the proximal intestine was shown. No effects on haematological parameters and carcass chemical composition were noted. It is therefore possible to use fermented S. cerevisiae supplementation to significantly improve the gastrointestinal structure and growth performance in rainbow trout.  相似文献   

浅谈牛瘤胃臌气病的诊治     

王开文 《北京农业》2011,(18):102

牛瘤胃臌气病,临床上较常见。严重则引起呼吸和循环衰竭,造成病畜窒息死亡。  相似文献