亚洲菌提取物对体内的作用 发酵特征和消化能力
Yukyoung Yang1, Kiyeon Park1, Honggu Lee1
1Department of Animal Science, Konkuk University, Seoul 20249, Republic of Korea.
Animals : an open access journal from MDPI
|July 13, 2024
概括
补充Centella asiatica提取物 (CAE) 增加了液中的挥发性脂肪酸和氨. 然而,CAE没有影响甲生产或料降解性,这表明它可以作为一种用于增强挥发性脂肪酸的料添加剂.
科学领域:
- 流体微生物学 流体微生物学
- 动物营养动物营养
- 植物性料添加剂植物性料添加剂
背景情况:
- 体发酵对于反动物的消化和营养利用至关重要.
- 研究新的料添加剂,如Centella asiatica提取物 (CAE),可以优化小功能.
- 了解CAE对体外小参数的影响对于其应用至关重要.
研究的目的:
- 为了评估 Centella asiatica 提取物 (CAE) 对体外新鲜花发酵特性的影响.
- 为了确定CAE补充剂的最佳剂量.
- 评估CAE对体外料可降解性的影响.
主要方法:
- 进行了两次体外实验,使用液进行了试验.
- 在不同度 (0%至24.4%) 中补充CAE,并在6小时,24小时和48小时内化.
- 测量包括总气体,甲产量,挥发性脂肪酸 (VFA),氨和体外干物质,原蛋白和中性洗剂纤维可降解性.
主要成果:
- 随着CAE补充,总天然气和甲产量增加.
- 总挥发性脂肪酸,分支链挥发性脂肪酸,酸盐和丁酸盐在特定的潜伏时间升高.
- 根据VFA和氨生产,确定了最佳CAE剂量 (T1:3.05%).
- 在体外,CAE并没有显著改变干物质,原蛋白或中性洗剂纤维的可降解性.
结论:
- 补充Centella asiatica提取物 (CAE) 增强了乳头挥发性脂肪酸的产生.
- CAE没有证明甲的减少或在料可降解性的显著改善.
- 可以将CAE视为一种料添加剂,用于增加羊的VFA产量,而不会对营养物质可降解性产生负面影响.
相关概念视频
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...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...