面包制品的副产品的体外乳头发酵特征含有高粉和糖的面包制品
Sandi Nayohan1, Miyu Sekoguchi1, Yoshimasa Nishikawa1
1Department of Bioresources, Mie University, Tsu, Mie, Japan.
Animal science journal = Nihon chikusan Gakkaiho
|September 28, 2024
概括
由于糖和粉的快速发酵,面包厂的副产品为反动物提供了比谷物更高的能量和更低的体pH值. 这项研究评估了它们的营养价值和它们在试管体内对乳头发酵的影响.
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:
- 面包厂的副产品越来越多地作为潜在的料成分.
- 了解它们的营养状况和对乳头发酵的影响,对于可持续的牲畜养至关重要.
研究的目的:
- 评估面包制品副产品 (castella,饼,baumkuchen) 的营养特征.
- 为了评估它们的体外起发酵与传统谷物 (玉米,大麦) 相比.
- 为了研究纯糖和粉成分的发酵模式及其对肠pH值的影响.
主要方法:
- 在实验室中,使用面包厂的副产品和蒸汽制的玉米/大麦进行了造试验.
- 分析了料的营养成分 (糖,粉,乙提取物).
- 在24小时内测量了气体产量,有机酸总量,酸盐和皮 pH.
- 糖和粉发酵模式被检查为纯成分.
主要成果:
- 面包厂的副产品富含糖 (212-590克/公斤) 和粉 (262-545克/公斤).
- 与谷物相比,在面包厂的副产品中观察到更高的气体生产率和总有机酸产量.
- 面包制品的副产品在24小时内导致小体pH值显著降低.
- 糖发酵导致了更快的气体产生和比粉更低的pH值.
结论:
- 面包厂的副产品为反动物提供了宝贵的能量来源,超过了传统的谷物.
- 它们的糖和粉的快速发酵增加了挥发性脂肪酸的产量,并降低了皮的pH值.
- 这些发现凸显了面包制品副产品作为反动物食的替代料的潜力,影响了能源供应和反动物环境.
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