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选用5头健康、体重35 kg左右,在回肠末端安装简单“T”型瘘管的杂交阉公猪(杜×长×大),采用有重复5×5拉丁方设计,测定经不同方法处理的4种芝麻粕(发酵芝麻粕+赖氨酸(FSML),酶解芝麻粕(ESM),发酵芝麻粕(FSM)和普通芝麻粕(SM))饲喂生长猪的消化能、代谢能,粗蛋白表观消化率及真消化率、磷消化率和氨基酸回肠末端表观消化率及真消化率.结果表明:不同处理方法显著影响芝麻粕能量、磷和粗蛋白的利用率,并且改善了部分氨基酸回肠末端表观消化率及真消化率.FSM和FSML的粗蛋白表观消化率、粗蛋白真消化率和磷消化率均显著高于SM和ESM (P <0.05).相对于ESM,FSM和FSML的消化能均提高了6.29%,代谢能均提高了7.85% (P <0.05).FSML的苏氨酸、苯丙氨酸、赖氨酸和丝氨酸的回肠末端表观消化率相对于SM分别提高了4.42个百分点、9.30个百分点、7.28个百分点和4.12个百分点(P<0.05);FSM和FSML的苯丙氨酸回肠末端表观消化率与真消化率均显著高于SM和ESM (P <0.05);但SM的丙氨酸回肠末端表观消化率较FSM提高了3.74个百分点(P<0.05).FSM的脯氨酸回肠末端真消化率相对于ESM和SM分别提高了9.06个百分点和9.86个百分点(P<0.05).结果显示,芝麻粕发酵后可以提高芝麻粕能量、粗蛋白、磷和部分氨基酸的利用率. 相似文献
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假丝酵母ZD-3与黑曲霉ZD-8复合固体发酵对棉籽饼脱毒及营养价值的影响研究 总被引:7,自引:0,他引:7
研究目的为研究热带假丝酵母ZD-3与黑曲霉ZD-8复合固体发酵对棉籽饼粕脱毒效果、蛋白质营养价值及显微形态结构等的影响。利用热带假丝酵母ZD-3和黑曲霉ZD-8对棉籽饼进行单菌及复合固体发酵,然后测定发酵底物中游离棉酚(FG)、氨基酸含量,体外法测定饲料蛋白质氨基酸消失率,用环境扫描电镜拍摄底物发酵后的显微形态结构变化等。试验结果:复合发酵可极显著(P〈0.01)地降低棉籽饼底物游离棉酚含量,脱毒率为91.64%;棉籽饼底物粗蛋白、总氨基酸、必需氨基酸含量分别提高27.83%、18.15%、19、18%;提高粗蛋白、总氨基酸及必需氨基酸体外消化率分别为20.90%、26.16%、24.47%,赖氨酸和蛋氨酸分别增加20.24%、66.29%。环境扫描电镜图片表明,复合发酵处理棉籽饼底物后,黑曲霉形态结构发生变化,其菌丝变细,未观察到抱子头,只见光秃秃的顶囊。酵母菌形态未发现有明显变化。试验结果表明,复合发酵效果明显优于单菌发酵棉籽饼底物的效果,不但达到棉酚脱毒的目的,而且发酵饲料营养价值显著提高。复合发酵时,热带假丝酵母ZD-3对黑曲霉ZD-8的形态变化有显著影响。 相似文献
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用植物乳杆菌结合蛋白酶和植酸酶对花生粕进行固态发酵,通过比较发酵前后花生粕中黄曲霉毒素B1、植酸、无机磷、粗蛋白、多肽、总酸(以乳酸计)含量以及氨基酸组成、蛋白质体外消化率等指标的变化来综合考察生物技术处理对花生粕品质的改善.研究发现,发酵后黄曲霉毒素B1的去除率为44.61%,植酸含量由1.36%降低到0.23%,无机磷含量由0.11%提高到0.40%,粗蛋白含量由51.83%提高到53.39%.大分子蛋白明显降解为多肽,多肽含量由3.34%提高到11.36%,必需氨基酸总量提高了16.43%,蛋白质的体外消化率由57.45%提高到68.36%,总酸含量达到4.99%.经过生物技术处理,花生粕的品质得到了明显提高. 相似文献
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复合发酵棉籽粕菌种筛选、鉴定及其发酵工艺参数优化研究 总被引:4,自引:0,他引:4
通过对发酵棉籽粕效果优良菌株的筛选、鉴定及其复合发酵最适工艺条件的研究,探讨发酵对棉籽粕脱毒效果及粗蛋白(crude protein,CP)含量等的影响.筛选并利用三株发酵效果优良的菌株(两株酵母和一株霉菌)对棉籽粕底物进行发酵,结果表明:与发酵前相比,底物中游离棉酚(free gossypol,FG)含量显著降低(P<0.05),并显著提高了CP含量(P<0.05).经工艺优化试验研究,得到较为理想的发酵工艺条件:底物组成为棉籽粕70%、玉米20%、糖蜜10%,添加3%硫酸铵,底物与水比例为1:0.6,三菌种(S1:S3:S6)接种比例为3:3:2,接种量为5%,自然pH. 相似文献
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试验旨在研究含水量对不同饲料原料发酵品质的影响,采用分组对照实验设计,以乳酸菌、酵母菌、枯草芽孢杆菌分别固态发酵玉米、豆粕和棉籽粕,设30%、40%、50%、60%四个含水量,以感官评价、pH和发酵后益生存留量为发酵品质评定指标。结果表明:随发酵时间延长,pH表现二次曲线的规律(P<0.01);含水量显著影响玉米、豆粕和棉籽粕的发酵(P<0.05),不影响原料初始pH(P>0.05);pH达到稳定时,50%含水量的玉米、豆粕和棉籽粕的乳酸菌、枯草芽孢杆菌数量高于其它处理(P<0.05)。本试验条件下,乳酸菌、酵母菌、枯草芽孢杆菌分别发酵玉米,最佳含水量为50%;乳酸菌、枯草芽孢杆菌分别发酵豆粕和棉籽粕,最佳含水量为60%;酵母菌发酵豆粕和棉籽粕,最佳含水量为50%。 相似文献
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鲇鱼对7种常用饲料原料离体消化率的测定 总被引:5,自引:0,他引:5
实验采用体外消化法研究了鲇鱼(Silurus asous Linnaeus)对鱼粉、豆粕、菜粕和棉粕等7种饲料蛋白质的体外消化能力。试验结果表明:(1)鲇鱼对鱼粉、豆粕、菜粕和棉粕的干物质体外总消化率优劣依次为菜粕50.18%、鱼粉50.13%、豆粕49.11%、棉粕32.90%;而对粗蛋白质的体外总消化率优劣依次为鱼粉41.92%、豆粕40.88%、菜粕23.68%、棉粕21.39%;(2)鲇鱼对4种饲料原料的干物质和粗蛋白体外消化能力优劣依次为中肠、肝胰脏、前肠、后肠。鲇鱼对鱼粉和豆粕具有较好的消化能力,菜粕次之,棉粕最差。 相似文献
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Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides. 相似文献
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John Gilbert Catherine Simoneau David Cote Achim Boenke 《Food Additives & Contaminants》2000,17(10):889-893
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium. 相似文献
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Sophie Guillot Laurence Peytavi Sylvie Bureau Renaud Boulanger Jean-Paul Lepoutre Jean Crouzet Sabine Schorr-Galindo 《Food chemistry》2006
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties. 相似文献
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Jesus Simal-Gandara Miguel Sarria-Vidal Arjen Koorevaar Rinus Rijk 《Food Additives & Contaminants》2000,17(8):703-711
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials. 相似文献
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Yoko Uematsu Keiko Hirata Kumi Suzuki Kenji Iida Kazuo Saito 《Food Additives & Contaminants》2001,18(2):177-185
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol. 相似文献
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A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years. 相似文献
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M. S. Garcí a-Falc n J. Simal-G ndara S. T. Carril-Gonz lez-Barros 《Food Additives & Contaminants》2000,17(12):957-964
A simple, rapid and inexpensive method has been developed for the determination of benzo[a 相似文献
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H. J. Van Den Top A. Boenke P. A. Burdaspal J. Bustos H. P. Van Egmond T. Legarda A. Mesego A. Mourino W. E. Paulsch C. Salgado 《Food Additives & Contaminants》2001,18(9):810-824
This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance. 相似文献
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《肉类研究》2014,(2)
<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the 相似文献