Effects of fermented garlic powder supplementation on growth performance,nutrient digestibility,blood characteristics and meat quality in growing‐finishing pigs

One hundred pigs (BW = 50.7 ± 1.89 kg) were used to investigate the effects of fermented garlic powder (FGP) in growing‐finishing pigs. Pigs were allotted to one of five treatments, included: (i) NC (basal diet); (ii) PC (NC + 44 mg/kg of Tylosin); (iii) FGP1 (NC + 1 g/kg FGP); (iv) FGP2 (NC + 2 g/kg FGP); and (v) FGP4 (NC + 4 g/kg FGP). Supplemental FGP increased average daily gain (ADG) and gain/feed ratio compared with those fed NC diet throughout the experiment (P < 0.05, linearly). Dietary PC treatment increased the ADG and average daily feed intake during the first 6 weeks (P < 0.05). The inclusion of FGP2 and FGP4 treatments had higher apparent total tract digestibility of dry matter and nitrogen (P < 0.05) than those in the NC treatment. Dietary NC treatment exhibited lower (P < 0.05) lymphocyte count (6 and 12 weeks) and immunoglobulin G (12 weeks) than those in the other treatments. Marbling scores were higher (P < 0.05) in FGP treatment groups than the NC treatments. Pigs fed on FGP2 and FGP4 diets evidenced lower 2‐thiobarbituric acid reactive substances value (P < 0.05) than those in the NC and PC treatments. Collectively, our findings demonstrated that the administration of FGP at a level of 2 or 4 g/kg improved growth performance, nutrient digestibility and meat quality in growing‐finishing pigs.     

Production of bacteriocin by Leuconostoc mesenteroides 406 isolated from Mongolian fermented mare's milk,airag

The purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides strain 406 that was isolated from traditional Mongolian fermented mare's milk, airag, were carried out. Leuconostoc mesenteroides strain 406 was identified on the basis of its morphological and biochemical characteristics and carbohydrate fermentation profile and by API 50 CH kit and 16S ribosomal DNA analyses. The neutral‐pH cell‐free supernatant of this bacterium inhibited the growth of several lactic acid bacteria and food spoilage and pathogenic organisms, including Listeria monocytogenes and Clostridium botulinum. The bacteriocin was heat‐stable and not sensitive to acid and alkaline conditions, but was sensitive to several proteolytic enzymes such as pepsin, pronase E, proteinase K, trypsin, and α‐chymotrypsin, but not catalase. Optimum bacteriocin production (4000 activity units/mL) was achieved when the strain was cultured at 25°C for 24–36 h in Man Rogosa Sharpe medium. The bacteriocin was partially purified by ammonium sulfate precipitation (80% saturation), dialysis (cut‐off MW: 1000), and gel filtration chromatography. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis revealed that the bacteriocin had a molecular weight of approximately 3.3 kDa. To our knowledge, this is the first report of the isolation of a bacteriocin‐producing Leuconostoc strain from airag. An application to fermented milks would be desired.     

饮水中添加湿态发酵蛋白饲料提高奶牛产奶量试验

湿态发酵蛋白饲料是玉米经酵母发酵、提取酒精后,又经益生菌发酵、密封包装的产物,其可溶性好、易消化、易吸收、蛋白质含量高。通过对奶牛进行饲喂试验可知,奶牛日添加4kg该饲料,单产可提高2.18kg,每头牛日增利润2.03元,增产效果好,经济效益显著;另外,研究还发现,日添加4kg该饲料对乳成分无显著影响。     

绿叶汁发酵液为添加剂改善玉米青贮品质的研究

本研究以饲料玉米(Zea mays)为原料,采用绿叶汁发酵液1.0%、1.5%、2.0%作青贮添加剂,并与传统青贮工艺添加1%、3% NaCl做比较,在实验室条件下贮藏60 d。测定其青贮品质(包括微生物群落结构、pH值、粗蛋白、干物质、纤维素含量、有机酸含量)及体外消化率,并与传统青贮工艺做比较。结果显示,添加绿叶汁发酵液可以明显改善青贮品质,pH值显著降低,干物质、粗蛋白及有机酸含量均有显著性增加(P<0.05)。经体外消化试验可知,与对照相比,添加绿叶汁发酵液可显著提高青贮饲料消化率。     

辐照对泡椒凤爪感官品质的影响

辐照可以有效的控制泡椒凤爪中的乳酸菌含量,从而延长其货架期。本文根据相关的标准和调研,以色泽及形态（权重30%）、香气（权重30%）、质地及滋味（权重40%）为评价指标,制定了泡椒凤爪的感官分析标准,并用此标准对辐照处理后的泡椒凤爪进行了感官品质分析。结果表明贮藏3d后的3、5、8、12kGy辐照的样品,其感官评价结果与对照相比无显著差异,辐照剂量为10 kGy的样品感官评价结果还显著优于对照组。贮藏11d后,样品的感官品质也未降低。由此得出结论：辐照不会影响泡椒凤爪的感官品质,适当剂量的辐照还有助于提高泡椒凤爪的被接受程度。     

发酵亚麻籽饼对肉鸡生长性能、免疫及抗氧化功能的影响

试验旨在研究发酵亚麻籽饼对肉鸡生长性能、抗氧化功能及免疫功能的影响.选取180只1日龄健康、体重约为(46.37±1.09)g的爱拔益嘉肉鸡,随机分为3组,每组6个重复,每个重复10只鸡.试验分为两个阶段:前期(1～21 d)和后期(22～42 d).对照组(CON组)饲喂玉米-豆粕型日粮,试验组分别在基础日粮中添加5...     

苜蓿绿汁发酵液特性的研究

研究加工方法、制汁容器、水草比例、添加白米醋与否对苜蓿绿汁发酵液的影响,以及绿汁发酵液对苜蓿青贮饲料的影响.结果表明,切碎处理绿汁发酵液的pH为3.82,显著低于榨汁(3.97,P<0.05);添加白米醋的绿汁发酵液乳酸菌数对数值为7.90,极显著(P<0.01)低于不添加者(8.15);榨汁或切碎处理中不同水草比及制汁容器绿汁发酵液的pH和乳酸菌数都没有差异.与对照相比,添加绿汁发酵液可显著降低(P<0.05)苜蓿青贮饲料的pH(4.66对应于4.98)和丁酸含量(0.012%对应于0.016%),减少非蛋白氮含量(58.51%对应于70.11%),增加乳酸含量(2.03%对应于1.79%,P<0.05);粗蛋白质含量则以5倍汁处理组最高,为20.99%,对照最低,为20.34%,且差异显著(P<0.05);对照组酸性洗涤纤维含量较低,为28.83%,绿汁发酵液处理组较高,为30.21%,且差异显著(P<0.05).     

复合乳酸菌发酵饲料对生长猪生长性能、粪便菌群、血清免疫和抗氧化指标的影响

本试验旨在研究复合乳酸菌发酵饲料对生长猪生长性能、粪便菌群、血清免疫和抗氧化指标的影响.选取平均体重(40.69±1.16)kg的健康"长×大"二元生长猪90头,随机分为3个组,每组3个重复,每个重复10头猪.对照组饲喂基础饲粮,试验Ⅰ组和试验Ⅱ组分别饲喂在基础饲粮中添加1％和3％复合乳酸菌发酵饲料的试验饲粮,试验期3...     

木薯炭疽病拮抗木霉菌筛选与室内防效研究

本文对木薯炭疽病的病原进行鉴定,筛选和鉴定拮抗该病原物的木霉菌,并测定了其室内防效.通过组织分离法和柯赫氏法则,明确了引起木薯炭疽病的病原菌为胶孢炭疽菌Colletotrichum gloeosporioides;采用平板对峙试验,从15株木霉菌中筛选获得3株对胶孢炭疽菌具有较强抑制作用的木霉菌LG004-52、LS0...     

朝鲜蓟发酵茶泡制工艺研究

以感官评价为指标,通过单因素试验和响应面试验设计优化朝鲜蓟发酵茶泡制工艺。结果表明,朝鲜蓟发酵茶的最佳泡制工艺为冲泡时间22 min,加水量243 mL,冲泡水温86℃,粉碎度40目,在此条件下感官评分为90分。通过ABTS法和DPPH法检测表明,朝鲜蓟袋泡茶具有明显的抗氧化能力。