产前和产后香味剂印迹训练对仔猪断奶后采食偏好的影响及其机理     

张鑫  李方方  朱宇旌  郑丽莉  张勇 《动物营养学报》2015,(6)

仔猪断奶后受到心理、营养、环境等多方面的刺激,导致应激反应,影响仔猪的采食量。固体饲粮代替母乳是最大的应激源,通过在母猪饲粮中添加香味剂对仔猪产前和产后进行香味剂印迹训练,使仔猪逐渐喜欢这种气味,降低其对添加相同香味剂饲粮的应激反应,并对有相同气味的饲粮有采食偏好,从而提高仔猪的采食量。本文对产前和产后香味剂印迹训练对仔猪断奶后采食偏好的影响及其机理进行综述,为养猪业相关试验研究提供理论依据。  相似文献   

Analysis of FMO genes and off flavour in pork     

K.L. Glenn  A.M. Ramos  & M.F. Rothschild 《Zeitschrift für Tierzüchtung und Züchtungsbiologie》2007,124(1):35-38

Off flavours in pork sometimes produce tastes such as sourness, fishy, metallic or other non‐typical flavours and are often caused by low pH. Loss of function mutations in flavin containing mono‐oxygenase 3 (FMO3) are known to be associated with a fishy off flavour in both chicken eggs and cow's milk and a similar autosomal recessive disorder is present in humans resulting in a fishy odour. FMO3 is a member of a gene family that is clustered on human chromosome 1. Comparative mapping suggested that FMO3 and the remaining FMO genes (ex. FMO1 and FMO5) might map to the orthologous region on pig chromosome 9 (SSC9) where a quantitative trait locus (QTL) for off flavour was previously identified. Primers were designed to amplify FMO1, FMO3 and FMO5 gene fragments and several SNPs were discovered and genotyping tests developed. The genotypes from the Iowa State University Berkshire × Yorkshire resource population were used to linkage map FMO1 and FMO3 to SSC9 and FMO5 to pig chromosome 4 (SSC4). QTL and associations analyses were performed using the map containing FMO1 and FMO3. Results demonstrated that FMO3 and FMO1 mapped less than 1 cM away from the peak for the off flavour QTL previously detected on SSC9 and provide indications of an association between the FMO3 polymorphism and off flavour in pork.  相似文献   

柔鱼不同部位的呈味物质含量比较     

石建高  钟文珠  陶礼民 《上海海洋大学学报》2002,(1):58-61

将柔鱼可食部分分成胴体，鳍和头足三部分，用80％乙醇抽提法分别对其其味物质作提取试验，测定了不同部位的原料和抽提物中主要呈味物质的含量，并对其中的甜菜碱，氨基酸及无机离子K^ ,Na^ ,Ca^2 ,Fe^2 ,Zn^2 ,PO4^3-,Cl^-等作比较研究。结果表明：无论是原料还是抽提物中，胴体部分甜菜碱和氨基酸含量都最高，而鳍和头足中的含量相对偏低且相差不大；无机离子在胴体，头足和鳍中的含量则依次减少，抽提物中牛磺酸的含量胴体比鳍和头足低。此外，对柔鱼中呈味成分的应用进行了可行性的初步探索。  相似文献   

采用PLS-DA分析毛火方式对工夫红茶品质的影响   总被引：2，自引：6，他引：2  

滑金杰  王华杰  王近近  李佳  江用文  王岳梁  袁海波 《农业工程学报》2020,36(8):260-270

为探究不同毛火方式对工夫红茶品质的影响,明确新型电磁内热式滚筒-热风耦合干燥设备的毛火效果,该研究以一芽一二叶初展嫩度的"福鼎大白"品种为原料进行工夫红茶加工,设定电磁滚筒-热风耦合(Rotary pot-Hot air coupling First-Drying with electromagnetic heat,RHFD)、链板热风(Chain plate Hot air First-Drying,CHFD)、箱式热风(Box Hot air First-Drying,BHFD)、滚筒式滚炒(Rotary pot First-Drying,RFD)等4种毛火方式,比较所制茶样的茶多酚、儿茶素、茶色素、可溶性糖、咖啡碱、氨基酸等29个非挥发性指标,114个气相色谱-质谱技术(GasChromatography-Mass Spectrometry,GC-MS)检测的挥发性香气指标,10个外形和汤色色泽客观评价指标,同时进行了毛火方式的热效率、生产效率、生产成本等性能指标的分析比较,通过偏最小二乘判别统计(PartialLeastSquaresDiscriminationAnalysis,PLS-DA)分析毛火方式对优质工夫红茶品质的影响,并获得标志性差异化合物。结果表明:电磁内热式滚筒-热风耦合毛火处理下茶多酚和儿茶素总量显著最低(P<0.05),简单儿茶素含量较高,茶红素和可溶性糖含量、茶黄素综合指标TDE和茶色素综合指标10TFRB最高(P<0.05),毛火方式对茶黄素总量影响不显著(P>0.05);挥发性化合物总量以RHFD方式最高,RFD方式次之,CHFD方式最低;RHFD毛火方式芳香类、萜烯类等化合物含量最高。电磁内热式滚筒-热风耦合毛火升温快、温度分布均匀且稳定性好,热效率和生产效率高(分别为50.0%、220 kg/h),生产成本较低(仅0.32元/kg),预热时间仅14min;所制红茶在汤色透亮度、香气甜久度、滋味甜醇度等方面均得到提升,感官总分最高(P<0.05),达88.1。PLS-DA分析从挥发性和非挥发性角度均可将工夫红茶4种毛火方式显著区分,并分别获得了43种和18种差异化合物,结合差异性分析获得标志性差异化合物,2,4,6-三(1,1-二甲基乙基)-4-甲基环己-2,5-二烯-1-酮、香叶醇、3-辛酮、水杨酸甲酯、茶黄素、茶褐素、可溶性糖、表儿茶素等,可作为区分工夫红茶毛火方式,以及定向加工甜香、甜醇、高亮等优质工夫红茶的指标物质。该研究为红茶加工基础和品质提升提供技术参考和理论指导。  相似文献   

Genetic variation for bulb size,soluble solids content and pungency in the Spanish sweet onion variety Fuentes de Ebro. Response to selection for low pungency     

C. Mallor  M. Balcells  F. Mallor  E. Sales 《Plant Breeding》2011,130(1):55-59

  相似文献   

柔鱼不同部位的呈味物质含量比较     

石建高  钟文珠  陶礼民 《上海水产大学学报》2002,11(1):58-61

将柔鱼可食部分分成胴体，鳍和头足三部分，用80％乙醇抽提法分别对其其味物质作提取试验，测定了不同部位的原料和抽提物中主要呈味物质的含量，并对其中的甜菜碱，氨基酸及无机离子K^ ,Na^ ,Ca^2 ,Fe^2 ,Zn^2 ,PO4^3-,Cl^-等作比较研究。结果表明：无论是原料还是抽提物中，胴体部分甜菜碱和氨基酸含量都最高，而鳍和头足中的含量相对偏低且相差不大；无机离子在胴体，头足和鳍中的含量则依次减少，抽提物中牛磺酸的含量胴体比鳍和头足低。此外，对柔鱼中呈味成分的应用进行了可行性的初步探索。  相似文献   

低聚糖运动饮料生产工艺研究   总被引：1，自引：0，他引：1  

王辰  严奉伟 《湖北农学院学报》1999,19(4):343-345

低聚糖率加入其重量１％的膨润土脱胶,经９５℃,１ｍｉｎ杀菌后,用来生产运动饮料,可解决产品易浑浊和易被微生物侵染的问题。正交试验结果表明：饮料中蔗糖,低聚糖和柠檬酸的质量分数分别为６％,２％和０．９％时,口感最好。  相似文献   

Geosmin causes off‐flavour in arctic charr in recirculating aquaculture systems     

Stéphanie Houle  Kevin K Schrader  Nathalie R Le François  Yves Comeau  Mourad Kharoune  Steven T Summerfelt  Arianne Savoie  Grant W Vandenberg 《Aquaculture Research》2011,42(3):360-365

The ‘earthy’ and ‘muddy’ off‐flavours in pond‐reared fish are due to the presence of geosmin or 2‐methylisoborneol in the flesh of the fish. Similar off‐flavours have been reported in fish raised in recirculating aquaculture systems (RAS); however, little information is available regarding the cause of these off‐flavours. Our hypothesis was that earthy and muddy off‐flavour compounds, found previously in pond‐raised fish, are also responsible for off‐flavours in fish raised in RAS. In this preliminary study, we examined water, biofilms in RAS and fillets from cultured arctic charr known to have off‐flavours and requiring depuration using instrumental [solid‐phase microextraction procedure and gas chromatograph‐mass spectrometry (GC‐MS)] and human sensory analyses. Geosmin was present in the samples taken from the biofilter and on the side walls of the tanks. Two‐methylisoborneol was only found in low levels in the samples. The GC‐MS results indicated the presence of geosmin in the fillets (705 ng kg^?1), but lower levels were found in the water (30.5 ng L^?1). Sensory analyses also detected an earthy flavour (i.e., geosmin presence) in the fillets, and, therefore, it appears that geosmin is the main compound responsible for the off‐flavour in RAS. Further studies are being performed to identify the microorganisms responsible for geosmin production in RAS.  相似文献   

Geosmin depuration from European eel (Anguilla anguilla) is not affected by the water renewal rate of depuration tanks          下载免费PDF全文

Edward Schram  Tobias van Kooten  Jan W van de Heul  Johan W Schrama  Johan A J Verreth  Albertinka J Murk 《Aquaculture Research》2017,48(9):4646-4655

This study established that geosmin depuration from European eel is not affected by the water renewal rate of depuration tanks. A general fish bioaccumulation model extended with terms that account for effects of tank water renewal rate and system losses of chemicals, predicted strong effects of the water renewal rate of depuration tanks on geosmin depuration from European eel. Model predictions were validated in a depuration experiment with geosmin‐loaded European eel (n = 95) with a mean (SD) individual weight of 134.4 (5.0) g and a mean (SD) lipid content of 33.7 (2.8) % (w/w). Fish were depurated for 24, 48 or 72 h at three different tank water renewal rates (0.3, 3.3 and 33 day^?1). Treatments were installed by three different mean (SD) water flow rates (13.8 (1.3), 143.5 (9.2) and 1511 (80) L kg fish^?1 day^?1) over 30‐L tanks. Eels eliminated geosmin from their bodies, but unlike the model predicted, this was independent of the water renewal rate of the depuration tanks. Although being eliminated from the fish, geosmin hardly appeared and certainly did not accumulate in the water of the depuration tanks as the model predicted. This observation may be explained by geosmin being eliminated from eel as metabolite rather than the parent compound. Geosmin elimination from eel seems not to occur according to the generally accepted passive diffusion mechanism for excretion of lipophilic chemicals, and geosmin biotransformation by the eel seems indicated. Clearly geosmin depuration from European eel cannot be enhanced by increasing water renewal rates of depuration tanks.  相似文献   

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. II: Sensory Quality     

E.L. Molteberg  R. Solheim  L.H. Dimberg  W. Frølich 《Journal of Cereal Science》1996,24(3):273-282

A sensory profiling analysis of heat-processed oats (Avena sativaL.) was performed. The oat grains were of three varieties (Kapp, Mustang and Svea), stored at different relative humidities (30, 55 or 80%) for 3·5 or 15·5 months and heat-treated either with or without prior dehulling. The main differences in sensory attributes were related to the various thermal processes. Processed dehulled samples, particularly of theMustangvariety, had the highest intensities of oat odour, oat flavour, fresh odour and fresh flavour. Samples processed with hulls, in particular the varieties Kapp and Svea had the highest intensities of odour and flavour, rancid odour and flavour and bitterness. The sensory profile of processed oats were described partly by variations in phenolic compounds of low molecular weight, fat acidity and moisture content after processing. Twenty-nine per cent of the variation in odour and flavour attributes was explained by the 11 phenolic compounds analysed. Water content and the phenolic compoundsp-coumaric acid, vanillin,p-hydroxybenzaldehyde and coniferyl alcohol were significantly correlated (P<0·05) to high levels of rancidity, flavour intensity and bitterness and low levels of freshness, oat odour and flavour. The avenanthramides were related mainly to low levels of flavour intensity and rancid odour and flavour. Caffeic acid and fat acidity were related to low intensities of sweetness and aftertaste.  相似文献