Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin‐I‐converting‐enzyme inhibitory activities

In the lactic acid bacteria (LAB) strains screened from our LAB collection, Lactobacillus (L.) sakei strain no. 23 and L. curvatus strain no. 28 degraded meat protein and tolerated salt and nitrite in vitro. Fermented sausages inoculated strains no. 23 and no. 28 showed not only favorable increases in viable LAB counts and reduced pH, but also the degradation of meat protein. The sausages fermented with these strains showed significantly higher antioxidant activity than those without LAB or fermented by each LAB type strain. Angiotensin‐I‐converting‐enzyme (ACE) inhibitory activity was also significantly higher in the sausages fermented with strain no. 23 than in those fermented with the type strain. Higher ACE inhibitory activity was also observed in the sausages fermented with strain no. 28, but did not differ significantly from those with the type strain. An analysis of the proteolysis and degradation products formed by each LAB in sausages suggested that those bioactivities yielded fermentation products such as peptides. Therefore, LAB starters that can adequately ferment meat, such as strains no. 23 and no. 28, should contribute to the production of bioactive compounds in meat products.     

Effect of lactic acid bacteria‐treated King grass silage on the performance traits and serum metabolites in New Zealand white rabbits (Oryctolagus cuniculus)

This study examined the effects of Lactobacillus plantarum and Pediococcus acidilactici‐treated silage of King grass (Pennisetum purpureophoides) on the productive traits and blood biochemistry of New Zealand white (NZW) rabbits. King grass was ensiled without or with L. plantarum (T1), P. acidilactici (T2) and P. acidilactici + L. plantarum (T3). A total of 72 male NZW rabbits (6 weeks) of similar weight and appearance were housed in groups in metallic cages in a completely randomized design. The performance traits, daily feed intake, body weight gain and feed convention ratio were not affected by the silage treatment. Triglyceride and alanine aminotransferase (ALT) concentration was increased (p < .05) in T2 (0.92 mmol/L) compared to the other treatments. The superoxide dismutase (SOD), phosphorous (P) and magnesium (Mg) increased (p < .05) in T1 (658.01 nmol/ml, 5.1 mg/kg and 2.43 mg/kg, respectively) compared to the control and other experimental groups. Cu and Mn decreased (p < .05), while Zn increased (p < .05) in the treated groups compared to the control. The CP decreased (p < .05) in the treatment groups compared to the control. Neutral detergent fibre (NDF) increased (p < .05) in T2 (54.40%) compared to the other treatments. The inoculation of lactic acid bacteria‐treated King grass silage supplementation positively affected rabbit performance and improved blood cholesterol profile, antioxidant status and improve nutrients digestibility.     

Carcass traits,meat quality,antioxidant status and antioxidant gene expression in muscle and liver of Hu lambs fed perilla seed

The effects of perilla (Perilla frutescens L.) seed on carcass traits, meat quality, antioxidant status and antioxidant gene expression in the liver and muscle of Hu lambs were investigated in this study. Sixty Hu lambs (23.02 ± 1.36 kg) were randomly divided into four experimental groups receiving diets containing 0%, 5%, 10% or 15% perilla seed (CD, 5%PFSD, 10%PFSD and 15%PFSD, respectively). The addition of perilla seed had no significant impacts on carcass traits (p > .05). There were no differences in pH, meat colour, drip loss, cooking loss or shear force among the four treatments (p > .05). Addition of perilla seed increased (p < .05) deposition of intramuscular lipids but had no effect on other chemical components in the longissimus dorsi (LD) (p > .05). The 15%PFSD diet decreased the total antioxidant capacity (T‐AOC) and malondialdehyde (MDA) content in the liver (p < .05 for both) but increased the activity of these antioxidant enzymes in LD (p < .05 for both). Compared to CD, addition of perilla seed increased superoxide dismutase (SOD) and glutathione peroxidase (GPX) expression in the liver and LD (p < .05 for all). These results indicate that perilla seed supplementation in lambs’ diets can increase deposition of intramuscular lipids and improve muscular oxidative status and meat quality.     

西藏青贮用乳酸菌筛选分离及应用研究进展

西藏自治区地处青藏高原,虽然饲料原料资源丰富,但整体利用率不高。青贮处理可以有效贮存饲料,既可以节约饲料资源,也可以保存饲料中的营养成分。目前,西藏地区关于青贮用乳酸菌的研究已经由从传统乳制品中分离乳酸菌过渡到从多种天然青贮饲料中分离乳酸菌。对西藏地区青贮用乳酸菌的筛选分离及应用研究进展进行了综述,以期为加快以青贮分离乳酸菌菌株为来源的高原青贮用乳酸菌制剂的研发提供参考。     

乳酸菌和纤维素酶对早籼稻秸秆青贮饲料品质的试验

为了开发利用南方丰富的稻草秸秆资源,满足奶水牛生产的需要,在稻草中添加复合乳酸菌与复合纤维素酶的方法青贮,采用不同的复合乳酸菌与复合纤维素酶添加水平,试验设对照组、试验1组、试验2组和试验3组进行处理,常温条件下青贮35d后开封进行青贮饲料品质评定。结果表明:试验各组青贮饲料中DM和ADL含量无显著变化(P0.05),而其它指标均有显著变化(P0.05)。CP含量随复合乳酸菌制剂和酶制剂添加量的增加而增大,其中试验Ⅲ组比对照组高8.41%;NDF和ADF含量随乳酸菌制剂和纤维素酶制剂添加量的增加而下降,试验Ⅲ较对照组低10.92%和0.48%。试验结果表明乳酸菌制剂和纤维素酶制剂的添加可以使青贮稻草饲料品质得到明显改善。     

Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical,textural, microbiological,and sensory characteristics of Isan sausage (Thai fermented pork sausage)

The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. The results show that the inoculation accelerated the pH reduction in fermentation. The inoculated samples had significantly (p < .05) lower thiobarbituric acid reactive substances and volatile basic nitrogen values. The total microbial counts and lactic acid bacteria (LAB) counts increased rapidly during fermentation and then decreased during storage. The inoculated samples had significantly higher total microflora and LAB counts. The inoculated samples had a higher hardness texture profile as well as more intense flavor and darker color in sensorial evaluation. Less influence on the quality parameters of the samples due to the different sucrose levels was observed. In conclusion, a combination of 0.3% sucrose and inoculation of L. plantarum (7 log cfu/g) is recommended for producing Isan sausages.     

胍基乙酸对肉鹅的生产性能、抗氧化能力和血清生化指标的影响

文章旨在研究胍基乙酸(GAA)对肉鹅生产性能、抗氧化能力和血清生化指标的影响,试验选取30日龄健康肉鹅,随机分为高剂量组、中剂量组、低剂量组和对照组,试验组分别在基础日粮中添加0.02%、0.04%和0.08%的胍基乙酸,对照组不添加,连续饲喂30 d,测定各组肉鹅的平均日增重、平均日采食量、料重比、抗氧化指标、血清生化指标。结果表明,在生产性能方面,各试验组的平均日增重均显著高于对照组(P<0.05),而料肉比均显著低于对照组(P<0.05),各组间的平均日采食量差异不显著(P>0.05);在抗氧化能力方面,各试验组的T-AOC、GSH、SOD活性均显著高于对照组(P<0.05);血清生化指标检测结果表明,各试验组的GPT、GOT、LDH、AKP均低于对照组,且差异显著(P<0.05);而试验组的T3浓度显著高于对照组(P<0.05),其他指标差异不显著(P>0.05)。综上所述,当胍基乙酸用量为0.04%时,可以有效提高肉鹅的平均日增重、减低料肉比,提高机体抗氧化能力,同时有效降低血清中的GPT、GOT、LDH水平,并促进T3的分泌。     

Effect of L‐theanine on meat quality,muscle amino acid profiles,and antioxidant status of broilers

This study investigated the effect of L ‐theanine on carcass traits, meat quality, muscle antioxidant capacity, and amino acid (AA) profiles of broilers. Three hundred 1‐day‐old Ross 308 male broilers were randomly allotted to five groups with six replicates. Birds were fed the basal diet or basal diet with 300, 600, 900, or 1,500 mg/kg L ‐theanine for 42 consecutive days. The results showed that L ‐theanine quadratically increased dressing percentage, eviscerated percentage, and leg muscle yield (p < .05). Meanwhile, drip loss, cooking loss, shear force, L*_24h, and muscle lactate content decreased quadratically in response to dietary L ‐theanine supplementation (p < .05), while pH_24h and muscle glycogen content were quadratically improved by L ‐theanine (p < .05). Notably, the contents of muscle malondialdehyde and protein carbonyl, and the activities of muscle total antioxidant capacity, catalase, and glutathione peroxidase decreased quadratically in response to dietary L ‐theanine supplementation (p < .05), suggesting that the oxidative stress level of muscle was decreased quadratically. Moreover, L ‐theanine quadratically increased the concentrations of most of muscle essential AA, nonessential AA, and flavor AA (p < .05). In conclusion, L ‐theanine can be used as a valuable feed additive to modulate carcass traits, meat quality, muscle antioxidant status, and AA profiles of boilers, and its optimum addition level is 600 mg/kg based on the present study.     

Effect of crushing unhulled rice and the addition of fermented juice of epiphytic lactic acid bacteria on the fermentation quality of whole crop rice silage, and its digestibility and rumen fermentation status in sheep

This experiment was carried out to examine the effect of crushing unhulled rice and the addition of fermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality of whole crop rice silage, and its digestibility and rumen fermentation in sheep. After whole rice plants (Oryza sativa L. cv. Haenuki) were harvested between the yellow and full‐ripened period of maturity, and cut at a length of 2 cm, four silage treatments were set: (i) non‐treatment; (ii) crushing treatment of unhulled rice division (crushing); (iii) addition of 1% FJLB; and (iv) crushing + addition of 1% FJLB. Lactic acid content increased with the addition of FJLB, and was highest in the crushing + FJLB treatment. Digestibilities of crude fiber, acid detergent fiber and neutral detergent fiber were significantly higher during the crushing + FJLB treatment. There were no differences among treatments in the volatile fatty acid concentrations before and after feeding. At 4 h after feeding, however, the ratio of acetic acid : propionic acid was significantly lower with the addition of FJLB. It was proven that the fermented quality of silage was improved when FJLB was added to rice plants and then ensilaged, and the digestibility of the fibrous component was raised when unhulled rice division was crushed and FJLB was supplemented.     

Effects of yeast selenium supplementation on the growth performance, meat quality, immunity, and antioxidant capacity of goose

The aim was to investigate the effects of yeast selenium (YS) supplementation on the growth performance, meat quality, immunity, and antioxidant variables of geese. A total of 96 one-day-old geese with similar body weight were randomly divided into four groups, with three replicates per group and eight geese in each replicate. The birds were fed basal diets supplemented with 0, 0.10, 0.30, 0.50 mg/kg YS (on selenium basis) during the 63-day experiment. Yeast selenium supplementation showed no effect on the growth performance of geese, but significantly improved the meat quality. No changes in ash or fat content were observed in breast muscle, but significant (p < 0.05) protein content increase was detected in the 0.1 and 0.5 mg/kg groups. Yeast selenium supplementation significantly (p < 0.05 or p < 0.01) promoted Se deposition in liver, kidney, pancreas, and muscle and the highest increases were all detected in the 0.5 mg/kg group. Yeast selenium supplementation enhanced the organ and cellular immunity of geese, but did not alter the humoral immunity. Furthermore, dietary YS significantly (p < 0.05) promoted the antioxidant capacity of both muscle and liver, but the effects varied with YS levels and organs. Hence, dietary YS supplementation was a good measure to improve the meat quality, Se content, immunity function, and antioxidant capacity of goose.     

Effect of lactic acid bacteria,molasses, and their combination on the fermentation quality and bacterial community of cassava foliage silage

This study investigated the effects of LAB inoculants (L) and molasses (M) on the microbial community and fermentation quality of cassava foliage (CF). The small segments (about 2–3 cm) CF were ensiled in plastic bags and incubated at normal temperature (25°C). Four treatments were carried out as follows: control (no additives, CK), LAB inoculants (Lactobacillus plantarum, L), molasses (M), and LAB in combination with molasses (LM). The LAB and molasses obviously altered the bacterial community structure of the CF silage and enhanced the fermentation quality. The combination addition could increase the abundance of Lactobacillus and reduce the Pseudomonas. The LAB and molasses also significantly elevated the lactic acid concentration (P < 0.001) and decreased the pH (P < 0.001), as well as the concentrations of acetic acid, propionic acid, butyric acid, and ammonia-N (P < 0.05). In addition, the combination treatment displayed more effective results on silage fermentation. The LAB and molasses improved the fermentation quality of the CF silage by altering the bacterial community structure. Furthermore, the bacterial community was significantly correlated with fermentation indexes.     

Effect of microbial inoculants on the fermentation characteristics,nutritive value,and in vitro digestibility of various forages

This study was aimed to examine the characteristics of three isolated lactic acid bacteria (LAB) strains (HG24, M1, and TG1), and to evaluate their effects on fermentation characteristics, nutritive value, and in vitro digestibility in a variety of substrates. The experiments were conducted with Italian ryegrass (Lolium multiflorum Lam.), tall fescue (Festuca arundinacea Schred.), and oat (Avena sativa L.) in laboratory silo (1 L) for ensiling 30 days. All the treated silages had significantly (p < 0.05) higher in vitro dry matter digestibility (IVDMD), and lower undesirable microorganism populations compared with controls. In Italian ryegrass and oat silages, all the inoculants improved the fermentation quality, evidenced by distinctly (p < 0.05) higher LA contents and ratios of LA to acetic acid, and lower pH, butyric acid and ammonia nitrogen contents. Strains HG24 and commercial inoculant G (Lactobacillus plantarum MTD‐1) performed better than strains M1 and TG1, indicated by obviously (p < 0.05) higher LA contents, LAB numbers, and IVDMD. In tall fescue silage, all the isolated LAB strains (HG24, M1 and TG1) markedly (p < 0.05) increased IVDMD compared with strain G. Strain HG24 is recommended as a good LAB inoculant for ensiling in various forages.     

不同酸度的乳酸菌饲料添加剂对6月龄梅花鹿消化率及小肠微生物氮流量的影响

试验通过研究不同酸度的乳酸菌添加剂对6月龄梅花鹿的采食量、氮平衡、消化率以及小肠微生物氮流量的影响,确定乳酸菌添加剂在梅花鹿饲喂中的适宜酸度。结果表明:添加不同酸度的乳酸菌可明显提高梅花鹿对DM、OM、CF、CP以及氮采食量(P<0.05),其中以未调酸的乳酸菌组各种营养成分采食量最高;DM、OM、CF采食量,各组间差异显著(P<0.05),氮的采食量,除调酸组与未调酸组间差异不显著外(P>0.05),其余各组间差异显著(P<0.05)。不同酸度的乳酸菌饲料添加剂可提高梅花鹿DOM、DCF、氮沉积以及小肠微生物氮流量,未调酸组的DOM、DCF、氮沉积以及小肠微生物氮流量显著高于对照组(P<0.05)。     

Effect of ensiling moist field bean (Vicia faba), pea (Pisum sativum) and lupine (Lupinus spp.) grains on the contents of alkaloids,oligosaccharides and tannins

Ensiling legume grain may be an inexpensive and ecologically interesting method to produce a high‐protein feed of local origin. The typically patchy maturation recommends harvesting and ensiling the seeds in moist condition. Developing a method for preserving legume grains harvested before maturation by lactic acid fermentation would have several advantages. Under laboratory conditions, crushed legume seeds of beans, peas and lupines with high moisture content of 35 % were ensiled with different additives (molasses and lactic acid bacteria). To characterize the final silages, contents of proximate nutrients and antinutritional factors (alkaloids, oligosaccharides, tannins) were analysed. The addition of lactic acid bacteria ensured a fast and pronounced lactic acid production and decreased contents of undesired fermentation products like ethanol. An additional use of molasses for ensilage did not provide a remarkable additional benefit. Excluding sugar and starch, the contents of proximate nutrients were not remarkably altered after ensiling. As an overall effect, lactic acid fermentation reduced tannins and oligosaccharides. It can be supposed that the oligosaccharides after breakdown of the complex molecules acted as a source of fermentable carbohydrates. A relevant reduction of alkaloids did not occur. The lactic acid fermentation of legume grains can be recommended as an appropriate method for conservation. With respect to the economic advantages and compared with methods of chemical preservation, the lactic acid fermentation of legume grains under anaerobic conditions is an environmentally compliant procedure and therefore also an option for organic farming.     

乳酸菌对獭兔生长性能、肉品质及肌肉胰岛素样生长因子-1、胰岛素样生长因子1受体、生长激素受体mRNA相对表达量的影响

本试验旨在研究乳酸菌对獭兔生长性能、肉品质及肌肉胰岛素样生长因子-1(IGF-1)、胰岛素样生长因子1受体(IGF-1R)、生长激素受体(GHR)mRNA相对表达量的影响,探讨其对肉品质的调控作用及适宜用量.选取(43±2)日龄断奶、体重为(1.15±0.05)kg的健康白色獭兔80只,随机分为5组,每组4个重复,每个重复4只兔(公母各占1/2).对照组喂饮生理盐水;试验组(Ⅰ～Ⅳ组)喂饮植物乳杆菌菌液,其水平分别为104、107、1010和1013 CFU/mL.每隔1d喂饮1次,每次10 mL.预试期7d,正试期60 d.结果表明:1)与对照组相比,Ⅰ、Ⅱ组的失水率分别降低了4.49％和2.27％,差异显著(P＜0.05).各组獭兔肌肉的pH、剪切力和肉色均无显著差异(P＞0.05).2)Ⅱ组平均日增重显著高于对照组(P＜0.05),料重比显著低于对照组(P＜0.05).各组平均日采食量差异不显著(P＞0.05).3)Ⅰ组IGF-1 mRNA相对表达量显著高于其他各组(P＜0.05),Ⅱ组GHR mRNA相对表达量显著高于对照组(P＜0.05).各组IGF-1RmRNA相对表达量无显著差异(P＞0.05).由此可知,在饮水中添加乳酸菌能提高獭兔生长性能,促进肌肉IGF-1、GHR mRNA的表达,并改善肌肉的系水力.本试验条件下,乳酸菌的适宜添加水平为107 CFU/mL,推荐添加水平为104 ～ 107 CFU/mL.     

日粮中添加菌糠对奶牛产奶量、乳品质、血液生化指标及抗氧化功能的影响

试验为研究日粮中添加菌糠对荷斯坦奶牛产奶量、乳品质、血液生化指标及抗氧化功能的影响,根据单因素随机设计,将健康、体重接近的90头荷斯坦奶牛随机分为3个处理组,每组30头.对照组奶牛饲喂基础日粮;试验1组饲喂5％的菌糠;试验2组饲喂10％的菌糠.预试期7d,正式试验期30 d.结果 表明:与对照组相比,菌糠组的乳品质指标...     

Effects of fermented cottonseed meal on the growth performance,gastrointestinal microflora population and small intestinal morphology in broiler chickens

1. This experiment was conducted to evaluate the effects of replacing dietary cottonseed meal (CSM) or fermented cottonseed meal (FCSM) for soya bean meal (SBM) on growth performance, carcass characteristics, gastrointestinal microbial populations, and intestinal morphology of broiler chickens.

2. CSM was fermented with Bacillus subtilis, Aspergillus niger and A. oryzae for 7 d. A total of 300 one-d-old male Ross 308 broiler chickens were used in a 42-d experiment in which the birds were randomly allotted to one of 5 dietary treatments (containing 0%, 10% and 20% CSM or FCSM) in a completely randomised design. Birds were reared on litter floor and had free access to feed and water during the experiment.

3. Results indicated that the fermentation process significantly reduced crude fibre and free gossypol, while it increased crude protein content and lactic acid bacteria (LAB) count in CSM.

4. The use of FCSM instead of CSM significantly improved growth performance of broilers. The abdominal fat yield in treatments containing FCSM was significantly lower than in the other treatments. The increase in the population of LAB in the crop and decrease in the population of coliforms in the ileum of birds fed on diets containing FCSM were more significant than in other birds. Villi in the duodenum and jejunum of the birds fed on diets containing FCSM were significantly higher than for the other experimental groups.

5. The positive effects of diets containing FCSM on growth performance and intestinal health of broiler chickens showed that this processed source of protein can serve as an appropriate alternative for SBM in diets for broiler chickens.     

植物提取物对育肥猪生长性能、胴体性状、猪肉品质及抗氧化能力的影响

本试验旨在研究植物提取物对育肥猪生长性能、胴体性状、肉品质及猪肉抗氧化能力的影响。选用20头体重相近[(83.75±5.83 kg)]的PIC猪,随机分为对照组(基础日粮)和试验组(基础日粮中额外添加0.04%植物提取物),每个处理5个重复,每个重复2头猪。结果表明,两组间育肥猪采食量、日增重、料肉比和胴体性状差异不显著(P>0.05)。与对照组相比,试验组肉色a*45min值显著提高(P<0.05),L*96 h值极显著降低(P<0.01);4℃下储存0、3 d和7 d猪肉,试验组肉样中丙二醛(MDA)的含量显著降低,超氧化物歧化酶(SOD)活性显著提高(P<0.05)。因此,饲粮中添加植物提取物有利于储存中猪肉品质的改善。