牛乳杆菌 (Lactobacillus buchneri) 和糖蜜可以改变大麻叶料的物理化学特性
Archibold G Bakare1, Titus J Zindove1,2, Arti Bhavna1
1Department of Animal Science, School of Animal and Veterinary Sciences, Fiji National University, Koronivia, Fiji.
Heliyon
|November 30, 2023
概括
用乳糖和乳酸菌 (Lactobacillus buchneri) 将木叶加工成料,可以提高动物料的质量. 这项研究优化了添加剂,以增强麻瓜叶料的营养和物理特性,用于资源稀缺地区的牲畜.
科学领域:
- 动物营养和料科学 动物营养和料科学
- 农业化学 农业化学
- 食品加工和保存 食品加工和保存
背景情况:
- 麻瓜叶在发展中国家是一个潜在的料资源,但由于高纤维和低可接受性而受到限制.
- 处理方法,如添加剂的化,可以克服这些局限性.
- 优化添加剂对于提高麻叶料质量至关重要.
研究的目的:
- 评估不同糖蜜和Lactobacillus buchneri度对木叶料质量的影响.
- 确定对物理化学性质的影响,包括颜色,气味,纹理,pH值和营养含量.
主要方法:
- 香草叶子被化,含有不同含量的糖蜜 (0-7 g/100g) 和乳酸菌 (Lactobacillus buchneri) (0-3.1 × 10^10 cfu/ml).
- 分析了物理化学特性 (颜色,气味,纹理,pH值,原蛋白,原纤维,Ca,K,Mg).
- 主要组件分析 (PCA) 用于评估变量之间的相关性.
主要成果:
- 糖蜜显著影响了料的颜色,气味和质地 (P < 0.05).
- 细菌度受到了料气味的影响 (P < 0.05).
- 糖蜜和细菌都降低了pH值,原始蛋白质和原始纤维. 在矿物质含量和糖蜜含量之间发现了显著的关系. PCA揭示了添加剂,物理化学性质和营养成分之间明显的相关性.
结论:
- 含有糖蜜和Lactobacillus buchneri可显著改善麻叶料的物理化学质量.
- 这些添加剂的优化水平可以提高麻瓜叶作为动物料的适用性.
- 这种加工方法为在动物营养中利用大麻叶提供了可行的解决方案,特别是在有料短缺的地区.
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