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发酵草药茶残留物对肉质,乳头发酵参数和黑山羊微生物的影响

Mingyue Wang¹, Longfei Wu¹, Yongqing Guo¹

¹College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.

|October 3, 2023

概括

用发酵草药茶残留物 (FHTR) 代替玉米料,改善了山羊肉的质量和皮发酵. 这种饮食变化对血清指数产生了积极的影响,并改变了肠的微生物多样性.

科学领域:

动物科学动物科学
类动物营养类动物营养
食品科学食品科学食品科学

背景情况:

草药茶残留物 (HTR) 是一种富含营养的副产品,有可能用于动物料.
发酵HTR (FHTR) 可能提供增强的营养价值和消化能力.
优化山羊的饮食对于肉质和动物健康至关重要.

研究的目的:

为了评估用FHTR取代全玉米料对 Chuanzhong黑山羊的影响.
评估对肉品质,血清生物化学,乳头发酵和微生物群落的影响.

主要方法:

22只 Chuanzhong 黑山羊在35天内被养以 0% (CON) 或 30% (FHTR) FHTR取代玉米料的饮食.
分析了肉类质量参数 (例如,a*,水分损失),血清指数和小肠液.
使用测序来评估体微生物群体的组成.

主要成果:

FHTR组表现出较高的肉类a*值,干物质 (DM),原蛋白 (CP) 和较低的水损失.
在FHTR组中,血清皮质醇 (CR) 度增加.
液pH值和酸/酸 (AA/PA) 比率下降,微生物β多样性发生显著变化.

结论:

饮食中含有30%的FHTR会对 Chuanzhong 黑山羊的肉质和乳头发酵产生积极影响.
补充FHTR会改变小牛皮的微生物多样性和功能.
发酵草药茶残留物显示出作为山羊可持续料成分的前景.

关键词:

关州黑山羊关州黑山羊是什么意思草药茶残留物草药茶残留物肉的质量肉的质量体中的微生物群

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