肉類アヒルに与える固体発酵ソーグムの栄養価の評価と,成長能力と腸の発達に与える影響
Yang Liu1, Wenfei Chen1, Jianqi Yang1
1Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
Poultry science
|February 23, 2026
まとめ
バチルス・サブティリスとカンジダ菌によるソーグムの固体発酵 (SSF) は,アヒルの栄養価を高めました. 発酵したサーグムは,チェリーバレーのアヒルの栄養利用,成長性能,腸の健康を改善しました.
科学分野:
- 動物の栄養 動物の栄養
- 食品科学 食品科学について
- 微生物学 微生物学とは
背景:
- ソルゴは貴重な穀物ですが,その栄養価は反栄養的要因によって制限されることがあります.
- 固体発酵 (SSF) は,穀物の消化性と栄養プロファイルを改善できるプロセスです.
研究 の 目的:
- Bacillus subtilisとCandida utilisを用いた混合栽培のSSFがソーグムの栄養品質に及ぼす影響を評価する.
- チェリー・バレーのアヒルの食事における発酵ソルゴム (FS) の適用を評価する.
主な方法:
- 実験1: 代替方法を用いてサーグム (SOR) とFSの表面的代謝可能エネルギー (AME) とイレアルアミノ酸消化率 (FS) を測定.
- 実験2: 80%のSORまたはFSでトウモロコシを代用したダイエットを受けたアヒルの成長性能と腸の健康を評価した.
- 分析された栄養成分,抗栄養因子,腸の形態学,酵素活動,およびケカル発酵.
主要な成果:
- SSFは,ソーグムの中性洗剤繊維,タニン,フィテート酸を減少させ,粗タンパク質と溶解タンパク質を増加させました.
- FSを摂取すると,SORと比較して,エーテル抽出物の利用,AME,および特定のアミノ酸のイレアル消化性が改善されました.
- FSを摂取したアヒルは,体重,平均日益,給食比,腸形質,消化酵素活動が増加した.
結論:
- 混合栽培のSSFは,ソーグムの栄養品質と構造的特性を大幅に高めます.
- FSを食事に含めると,肉の栄養利用,成長性能,腸の発達が改善されます.
関連する概念動画
01:02Protein Digestion
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
01:16Tonicity in Animals
Tonicity describes the amount of solute in a solution. The measure of the tonicity of a solution, or the total amount of solutes dissolved in a specific amount of solution, is called its osmolarity. Three terms—hypotonic, isotonic, and hypertonic—are used to relate the osmolarity of a cell to the osmolarity of the extracellular fluid that contains the cells. In a hypotonic solution, such as tap water, the extracellular fluid has a lower concentration of solutes than the fluid inside the cell,...
01:30Mechanical and Chemical Digestion in the Small Intestine
The small intestine plays a crucial role in our digestive system, performing both mechanical and chemical digestion.
Mechanical digestion in the small intestine involves movements such as segmentations and migrating motility complexes (MMCs), primarily controlled by the myenteric plexus. Segmentations are localized contractions occurring in areas of the intestine distended by chyme—a mixture of partially digested food. These contractions mix chyme with digestive juices, facilitating absorption...
Mechanical digestion in the small intestine involves movements such as segmentations and migrating motility complexes (MMCs), primarily controlled by the myenteric plexus. Segmentations are localized contractions occurring in areas of the intestine distended by chyme—a mixture of partially digested food. These contractions mix chyme with digestive juices, facilitating absorption...
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...