干燥鸡胸肉宠物食品护色研究

为研究干燥鸡胸肉宠物食品在生产和贮藏过程中的颜色变化,减少因颜色变化引起的产品质量问题,采用三因素二次通用旋转组合设计,研究二丁基羟基甲苯(BHT)、柠檬酸和焦亚硫酸钠3种抗氧化剂对干燥鸡胸肉干贮藏过程中颜色变化影响规律。结果表明,BHT的护色效果最好,焦亚硫酸钠的护色效果次之,柠檬酸的护色效果最差。复配试验结果表明,0.02% BHT、0.10%柠檬酸、0.05%焦亚硫酸钠的组合配方护色效果最好,可有效改善干燥鸡胸肉宠物食品在生产和贮藏过程中颜色变化问题。     

几种褐变抑制剂对黄皮果实褐变及抗氧化品质的影响

以“无核”黄皮果实为实验材料,研究了β-氨基丁酸、对氨基水杨酸钠和曲酸三种褐变抑制剂对黄皮果实贮藏期间（4±0.5℃,相对湿度85%）褐变和抗氧化品质的影响。结果表明,与对照相比,β-氨基丁酸和对氨基水杨酸钠处理可以明显抑制黄皮果皮褐变,而曲酸处理与对照无显著差异。三种褐变抑制剂处理都具有抑制黄皮果实失重和MDA含量的上升、延缓可滴定酸和维生素C含量的降解、提高类黄酮和总酚含量的作用,并能显著提高过氧化氢酶（CAT）、谷胱甘肽还原酶（GR）和超氧化物歧化酶（SOD）的活性。其中,对氨基水杨酸钠能够更好的维持黄皮采后品质和抗氧化特性,从而抑制褐变。因此,对氨基水杨酸钠处理的效果最好,β-氨基丁酸处理次之,曲酸处理效果最差。     

饲料褐变的危害及对策

饲料在加工过程中或长期贮存于湿热环境下，其所含的氨基化合物如蛋白质、氨基酸及醛、酮等与还原糖相遇，经过一系列反应生成褐色聚合物的现象称为褐变反应，简称褐变。有的文献也称为美德拉反应。因其褐变原因也成为羰氨反应或糖氨反应，但在动物营养学文献上不多见。我认为这两个名称更为贴切地道出了反应的主要参加者。在褐变反应全过程中并无任何酶参加，所以是非酶性反应，这与因经久贮后的饲料所含的酪氨酸在多酚氢化酶作用下发生的”酶促褐变”生成的黑色素有着本质的区别，但两种反应的结果都对蛋白质的利用价值有不利影响。动物消化道内缺乏能水解褐变产物的酶，所以褐变产物就失去了营养价值。但如反应控制适当，可使某些焙烤的饲料产品如宠物饼干等具备良好的外观色泽和适口的风味。     

饲料褐变的危害及其对策

饲料在加工过程中或长期贮存于湿热环境下 ,其所含的氨基化合物如蛋白质、氨基酸及醛、酮等与还原糖相遇 ,经过一系列反应生成褐色聚合物的现象称为褐变反应 ,简称褐变。动物消化道内缺乏能水解褐变产物的酶 ,所以褐变产物就失去了营养价值。但如反应控制适当 ,可使某些焙烤的饲料产品如宠物饼干等具备良好的外观色泽和适口的风味。１饲料褐变过程一般把褐变反应分为三个过程。首先是饲料中所含还原糖的羰基与赖氨酸的ε -氨基进行反应后 ,分子重新排列 ,饲料的营养价值因动物缺乏水解缩合物的酶 ,使饲料由于赖氨酸的利用率下降而直接影响利…     

鲜切果蔬褐变问题研究现状

鲜切果蔬的生理作用类似于受伤组织。在鲜切果蔬贮藏过程中,最易发生且最常见的生理生化反应就是褐变,而酶促褐变是导致果蔬组织褐变的主要原因。褐变能够引起产品感官品质和营养品质的改变。本文从酶促褐变的底物多酚类物质合成、酚类物质组成以及活性氧代谢与褐变作用之间的关系综述了鲜切果蔬褐变的生理机制。     

蜂蜜褐变的化学机制分析与探讨

蜂蜜在贮藏、加工过程中褐变的主要原因是由于葡萄糖的羧氨反应和抗坏血酸的氧化反应所致，严格控制和调节贮藏、加工条件和手段，有效地制止褐变。     

饲料褐变的危害及对策

饲料在加工过程中或长期贮存于湿热环境下,其所含的氨基化合物如蛋白质、氨基酸及醛、酮等与还原糖相遇,经过一系列反应生成褐色聚合物的现象称为褐变反应,简称褐变.有的文献也称为美拉德反应.因其褐变原因也称为羰氯反应或糖氨反应,但在动物营养学文献上不多见.     

宠物食品的研究热点及发展方向

近几年,宠物经济飞速发展,宠物食品行业也受到了越来越多人的关注.本文主要对宠物食品的发展方向及研究热点进行了综述,以期为宠物食品的研究与开发提供更广阔的思路.     

宠物食品中三聚氰胺残留量的测定

试验应用液相色谱-串联质谱法测定宠物食品中三聚氰胺残留量.试样用乙腈∶水(1∶1),提取及高速离心后,供液相色谱-串联质谱仪定量定性分析.流动相为乙腈∶水=80∶20.采用电喷雾离子源,定性离子对为127.2/85.2和127.2/68.2,定量离子对为127.2/85.2,添加了0.5～5.0 mg/kg 三聚氰胺标准品时的回收率为92.6 %～103.2 %;相对标准偏差(RSD)为0.8 %～2.0 %;最低检出限为0.5 mg/kg.     

Mycobiota and aflatoxins in raw materials and pet food in Brazil

Commercial feedstuffs are a basic element in modern pet husbandry in the world. In dogs, the effect of mycotoxins is severe and can lead to death. Few reports on the influence of dietary mycotoxins were found in the scientific literature. The aims of this work were to isolate and identify the mycoflora and to determine the aflatoxins (AFs) natural occurrence in raw materials and ready dry pet food. Therefore, the aflatoxigenic capacity of Aspergillus flavus species was investigated. Aspergillus was the prevalent genera (65-89%) followed by Penicillium and Fusarium spp. Aspergillus flavus was the most prevalent species, followed by Aspergillus sydowii, Aspergillus fumigatus and Aspergillus versicolor. Aspergillus flavus frequencies ranged from 58% to 86% except in sorghum meal. All samples assayed (except corn grains and ready pet food) showed Fusarium spp. contamination. Corn meal and corn meal and gluten samples had 100% Fusarium verticillioides. Fusarium graminearum was isolated from sorghum meal. Aspergillus flavus strains (75%) isolated from raw materials and 57% from pet food were able to produce AFs. All samples showed AFs contamination percentages over 70%; corn and sorghum meal obtained the highest AFs levels. Ready pet food did not show quantitative levels of the tested toxins. This is the first report of the aflatoxigenic capacity by A. flavus from Brazilian pet food.     

卢氏绿壳蛋鸡壳色性状的AY493302标记

卢氏鸡是我国唯一片羽型的可产绿壳蛋的地方鸡种,壳色有绿壳和褐壳2种颜色。本研究采集131只卢氏绿壳蛋鸡,45只卢氏褐壳蛋鸡及18只地方白壳蛋鸡的血液,提取基因组DNA,用微卫星AY493302标记探讨了这3种壳色的基因型差异。结果表明,微卫星AY493302在卢氏绿壳蛋鸡、卢氏褐壳蛋鸡以及地方白壳蛋鸡之间基因型分布差异极显著,基因型AA（225bp/225bp）在卢氏鸡中的频率为0.396 9,且只在卢氏绿壳蛋鸡中出现。其A基因频率在卢氏绿壳蛋鸡、卢氏褐壳蛋鸡和地方白壳蛋鸡中分别为0.698 5,0.500 0,0.500 0。进一步进行测序发现,卢氏绿壳蛋鸡AA基因型在19bp处碱基和217bp处碱基均为G,但卢氏绿壳蛋鸡AB基因型在19bp处碱基却为C,在217bp处碱基与绿壳蛋鸡AA基因型同为G。卢氏褐壳蛋鸡AB基因型和地方白壳蛋鸡的AB基因型则表现在19bp处碱基为C,217bp处碱基为T。AA基因型的序列与NCBI数据库中红色原鸡比较,达99%同源的序列有V00425.1、J02015.1和NW_003763484.1,均位于鸡的1号染色体上。该微卫星标记的群体杂合度、群体多态信息含量在卢氏绿壳蛋鸡中都低于卢氏褐壳蛋鸡和地方白壳蛋鸡。尽管在所研究的卢氏绿壳群体中只有39.7%的个体表现为纯合AA基因型,但卢氏褐壳蛋鸡和地方白壳蛋鸡中没有该基因型,故而认为微卫星AY493302的纯合AA基因型可以作为对卢氏绿壳蛋鸡进行分子标记辅助选择的基因型。     

Raw mechanically separated chicken meat and salmon protein hydrolysate as protein sources in extruded dog food: effect on protein and amino acid digestibility

Protein quality was evaluated for mechanically separated chicken meat (MSC) and salmon protein hydrolysate (SPH), and for extruded dog foods where MSC or SPH partially replaced poultry meal (PM). Apparent total tract digestibility (ATTD) of crude protein (CP) and amino acids (AA) in the protein ingredients and extruded foods was determined with mink (Neovison vison). The extruded dog foods included a control diet with protein from PM and grain, and two diets where MSC or SPH provided 25% of the dietary CP. Nutrient composition of the protein ingredients varied, dry matter (DM) was 944.0, 358.0 and 597.4 g/kg, CP was 670.7, 421.2 and 868.9 g/kg DM, crude fat was 141.4, 547.8 and 18.5 g/kg DM and ash was 126.4, 32.1 and 107.0 g/kg DM for PM, MSC and SPH respectively. The content of essential AA (g/100 g CP) was more than 10.0 percentage units lower in SPH than in PM and MSC. The ATTD of CP differed (p < 0.001) between protein ingredients and was 80.9%, 88.2% and 91.3% for PM, MSC and SPH respectively. The ATTD of total AA was lowest (p < 0.001) for PM, and similar (p > 0.05) for MSC and SPH. In the extruded diets, the expected higher ATTD of CP and AA from replacement of PM with MSC or SPH was not observed. The ATTD of CP was determined to be 80.3%, 81.3% and 79.0% for the PM, MSC and SPH extruded foods respectively. Furthermore, the ATTD of several AA was numerically highest for the PM diet. Possibly, extrusion affected ATTD of the diets differently due to different properties and previous processing of the three protein ingredients.     

Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin

The objective of this study was to investigate the effect of storage temperatures and time on discoloration and oxidation of prepared chicken breast with paprika oleoresin. Freshly prepared chicken breast containing paprika oleoresin was stored at ?2, ?10, ?18°C, and an oscillating temperature between ?10 and ?18°C (?10/?18°C). A significant decrease in redness was detected at ?2, ?10, and ?10/?18°C. The lowest TBARS values and carbonyl contents were observed in the samples stored at ?18°C for 5 weeks. Also, the values of sulfhydryl groups gradually decreased with the increase in storage temperatures and duration. The results suggest a positive correlation between the loss of redness and oxidation in all samples. The findings indicated that the discoloration and oxidation of prepared chicken breast added with paprika oleoresin were inhibited significantly when stored at ?18°C.     

H-FABP基因在芦花鸡等3种优质肉鸡胸肌中的差异表达

利用实时荧光定量PCR技术对110日龄芦花鸡、黄鸡和麻鸡胸肌中H-FABP基因mRNA表达水平的差异进行了检测。结果表明,H-FABP基因在3种优质肉鸡胸肌中的表达水平呈现出显著的品种差异,其中麻鸡胸肌中H-FABP基因的表达水平显著比芦花鸡和黄鸡小174.8%,170.07%（P〈0.05）,而芦花鸡与黄鸡差异不显著（P〉0.05）。这为进一步研究3种肉鸡的肌肉品质和脂肪性状提供了依据。     

Detection of the EGFP sequence in breast muscle of 3‐year‐old chicken after transfection using sonoporation

In our continuing effort to generate transgenic chickens, sonoporation was chosen to insert an exogenous gene into the chicken genome. An EGFP expression vector (pCAG‐EGFPac) and microbubbles were injected into the central disc of stage‐X blastoderm or the germinal crescent of stage‐4 embryos, followed by ultrasonic vibration. Nineteen chicks out of 108 treated embryos hatched, six females and six males out of these 19 chicks grew to sexual maturity and two females and three males lived for 3 years. Genomic DNA from 17 out of 35 gonads from embryos and chicks that died before sexual maturity was EGFP‐positive by PCR. No EGFP sequence was detected in the genomic DNA of 322 embryos from six sexually mature females and the semen from four sexually mature males by PCR. When genomic DNA was obtained from various tissues of five 3‐year‐old chickens, the EGFP sequence was amplified from the genomic DNA of the breast muscle of a female (No. 85). The above sequence was subjected to DNA sequencing and verified to be the EGFP sequence. These results showed that sonoporation is an effective tool for the transduction of exogenous genes into chicken embryos for the generation of transgenic chickens.     

月季种质资源花色基础研究

运用测色仪对227个月季种质资源花色表型进行分类,并运用紫外分光光度计测定总类黄酮,探讨二者之间的相关性。结果表明:在a~*和b~*二维象限图上,7类色系主要集中分布在Ⅰ、Ⅱ、Ⅳ象限,在第Ⅲ象限(蓝色)没有分布,花瓣正面颜色分布较为集中、部分橙红色和深红色品种的反面花色分布较为离散;7个色系的明度均为L~(*B)L~(*F),绝大多数色系的颜色参数a~(*F)/b~(*F)/C~(*F)a~(*B)/b~(*B)/C~(*B),并且玫红色、紫红色、橙红色和深红色的正反面花色a~*、b~*、C~*差异显著;各个色系TA之间差异显著(P0.05),深红色TA含量最高。而TF含量,除了深红色和紫红色差异显著外,其他色系之间差异不显著(P0.05);TA与L~*呈负相关关系(P0.01),与花瓣L~(*B)相关性更大;TA与h°负相关(P0.01)。TA与a~*/C~*呈正相关关系(P0.01),与正面颜色参数值相关性更强,而TF与L~*/h°也呈负相关关系(P0.05)。说明TA和TF共同影响花色的呈现,并且花青苷含量的高低是影响花色深浅的主要因素。