干热杀菌颗粒,天然成分动物饮食的干热杀菌
David M Kurtz1, Tanya E Whiteside1, Gordan Caviness2
11Quality Assurance Laboratory, Comparative Medicine Branch, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
概括
在160°C下4小时干热绝育动物料,有效消除病原体. 然而,与其他绝育技术相比,这种方法会导致显著的维生素损失,并增加烯胺的形成.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 动物料灭菌对于消除病原体和确保研究的一致性至关重要.
- 常见的方法包括自封和辐射,每一种都有明显的优点和缺点.
- 干热杀菌是一种具有成本效益的替代品,但它对动物料的影响还没有得到充分研究.
研究的目的:
- 为了评估干热杀菌对动物料的有效性.
- 评估干燥热暴露后颗粒动物食 (NIH-31) 中的化学变化.
- 为了比较干热杀菌与非杀菌,辐射和自式料的效果.
主要方法:
- 颗粒动物食 (NIH-31) 经过干热灭菌,在160°C进行4小时的干热灭菌.
- 在治疗后确认了无菌性.
- 分析了化学成分,特别是耐热维生素和烯胺水平,并与对照组进行了比较.
主要成果:
- 在160°C的干热灭菌4小时成功地灭菌了动物的料.
- 观察到耐热维生素的显著减少.
- 与非无菌,辐射和自化料相比,干热灭菌料中的烯胺产量显著更高.
结论:
- 干热杀菌可以实现动物料的无菌性,但会导致大量的营养退化.
- 增加的烯胺形成对动物健康和研究成果构成潜在的担忧.
- 需要进一步的研究,以优化干热杀菌参数或探索替代方法,以减轻对动物饮食的不良影响.
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