通过TMR饲养技术提高奶牛生产性能

一、序言牛是草食动物。牛吃草后分解、合成乳蛋白和脂肪及碳水化合物，给人们提供牛奶或肉。为了将植物蛋白转换成动物蛋白，牛具有与单胃动物不同的消化器官。象上述图１一样，牛具有４个胃。所以消化过程也和单胃动物明显不同，要经过特殊的过程，其中第一胃（瘤胃、反刍胃）在消化过程中起着非常特殊的作用。为了提高对反刍家畜奶牛的生产性能，需要提供合适的反刍胃环境。对反刍家畜来说，反刍胃负担消化过程的９０％以上。肉和牛奶的生产是从反刍胃开始的。奶牛为了维持生命、生产牛奶、体内储存和利用的能量和蛋白质中，７５％由反刍…     

慎对餐桌上的革命"克隆食品"再起争论

就在转基因食品的安全性还在越来越受到人们的广泛关注之际,2008年年初,欧盟和美国的食品安全部门分别宣布,食用克隆食品是安全的,相继为克隆食品开了绿灯,也许不久后克隆食品就会象转基因食品一样被摆上普通百姓的餐桌。克隆食品上餐粜,这在人类历史上尚属首次。或许,继转基因技术之后,克隆技术又将带来一次餐桌上的“革命”。     

利用生物抗氨化剂提高家禽的免疫力

家禽免疫应答反应的程度是其生产性能好坏的决定因素之一.免疫接种是家禽生产中预防大多数病毒、细菌和/或寄生虫感染的最基本的措施之一.集约化饲养的家禽依赖于充分的群体免疫,如果家禽自身免疫系统很弱,即使是最好的疫苗也无法产生充分的保护力.     

Nanotechnology and food quality control

The preparation and attractive performance of nanomaterials for innovative detection schemes of food related compounds are described. Nickel nanowires growths by the template procedure were used for magnetoswitchable control of electrochemical processes of sugar-like compounds at the electrode surface. Gold nanoparticles were also prepared by reducing a gold solution with different phenolic compounds. The different antioxidant power of these compounds allow to modulate the kinetic growth of gold nanoparticles. Finally, an index of the antioxidant power based on the growth of gold nanoparticle is reported.     

添加剂对饲料品质和食品质量的影响

现代化畜牧生产不仅要以合理价格为广大消费者提供丰富的畜产品,还要重视食品质量,动物福利和环境保     

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

Background:Hamburger is the most consumed beef product in North America,but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids(SFA).Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat(PRF) and subcutaneous fat(SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability.Diets included a control diet containing 70:30 red clover silage:barley based concentrate,a diet containing sunflower-seed(SS)substituted for barley,and diets containing SS with 15%wheat dried distillers' grain with solubles(DDGS-15) or30%DDGS(DDGS-30).Hamburgers were made from triceps brachii and either PRF or SCF(80:20 w/w).Results:Perirenal fat versus SCF hamburgers FA had 14.3%more(P 0.05) 18:0,11.8%less cis(c)9-18:1(P 0.05),and 1.82%more total trans(f)-18:1 mainly in the form of t11-18:1.During sensory evaluation,PRF versus SCF hamburgers had greater(P 0.05) mouth coating,but the difference was less than one panel unit.Examining effects of steer diet within PRF hamburgers,feeding the SS compared to the control diet increased(P 0.05) t-18:1by 2.89%mainly in the form of t11-18:1,feeding DGGS-15 diet led to no further changes(P 0.05),but feeding DDGS-30 diet reduced the proportions of(P 0.05) of f-18:l chiefly t11-18:1.Feeding SS and DDGS diets had small but significant(P 0.05) effects on hamburger sensory attributes and oxidative stability.Conclusions:Feeding high-forage diets including SS and 15%DDGS,and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products(i.e.,t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.     

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

Background

Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers’ grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w).

Results

Perirenal fat versus SCF hamburgers FA had 14.3% more (P <0.05) 18:0, 11.8% less cis (c)9-18:1 (P <0.05), and 1.82% more total trans (t)-18:1 mainly in the form of t11-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P <0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P <0.05) t-18:1 by 2.89% mainly in the form of t11-18:1, feeding DGGS-15 diet led to no further changes (P >0.05), but feeding DDGS-30 diet reduced the proportions of (P <0.05) of t-18:1 chiefly t11-18:1. Feeding SS and DDGS diets had small but significant (P <0.05) effects on hamburger sensory attributes and oxidative stability.

Conclusions

Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (i.e., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.     

Spread of viruses through the food chain

Food associated viruses are responsible for a high number of infectious diseases in man, mainly gastroenteritis and hepatitis. The three most important viral agents are noroviruses (NV) (formerly known as Norwalk-like viruses), Rotavirus (RV) and Hepatitis A-Virus (HAV). The numbers of infections in man were in 2002 according to the Robert Koch-Institut for NV and RV 50,000, respectively, and for HAV 1,500, slightly decreasing in 2003. The rate of foodborne infections caused by viruses can only be estimated (appr. 20% of total cases). On the other hand only a very small part of viral gastroenteritis can be diagnosed and notified. Besides the direct infection through contaminated food the human to human infection is the most important source, also responsible for outbreaks. There is at the moment no routine diagnostic tool available for the detection of viruses in food because of the lack of standardized methods. For NV, one of the most important foodborne (live bivalve molluscs) viral pathogens, indicator organisms are in use. There is a scientific evaluation in different member states concerning the value of bacterial indicators vs. bacteriophages. In addition to foodborne viruses (via faecal contamination present in the food chain) there are emerging zoonotic viral agents. Food may be a vector for this agents depending on the production structures (e.g. SARS or influenca).     

食品质量与安全的重要性

世界家禽科学协会秘书长西蒙斯博士在答谢世界家禽科学协会加拿大分会时谈到了质量对于家禽行业的重要性。他说：“家禽业正在世界范围内持续快速地增长，而且有越来越多的人消费禽肉和禽蛋。家禽生产任何一个方面的质量问题都正变得极为重要。这不仅是指终端产品的质量问题，而且还指环境污染问题和动物福利问题。在许多发达国家，后者也正受到消费者的关注。”“产品质量特别取决于食品安全。诸如沙门氏菌和Campytobacter这样的致病微生物，哪怕是一点点也是至关重要的。在这方面，产蛋期和生产期良好的管理、恰当的运输以及加工过程中严…     

规范检验室操作确保饲料检验质量

饲料检验工作是实验室的基础工作,检验数据的准确度直接影响着饲料生产企业的产品质量,对于第三方检验室尤为如此。现将应在检验过程及检验质量保证方面注意的事项总结如下,供同行参考。     

科学的垫料管理能改善鸡爪的质量

足垫皮肤炎(Footpad dermatitis)是造成可食用鸡爪淘汰或品质降级的主要因素,但是科学合理的垫料管理能够产生一群健康和更能赚钱的鸡群。     

Epidemiology and quality assurance application to food safety

The conditions for the food industry, in general, are changing. Especially in industrialized countries, the safety and quality of food is increasingly becoming an issue of concern to the consumer. This paper describes the impact of the farm-to-table concept and the implementation of HACCP plans throughout the food production chain on animal production and veterinary profession, using the example of the pork production chain.