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从废物变成价值:多项研究表明,添加石榴皮可以提高玉米料的抗氧化活性,并减少甲和的损失

Xia Zhang¹, Huixian Zhang¹, Dongcai Wang¹

¹College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China.

Bioresource technology

|April 16, 2025

概括

石榴皮 (PP) 作为料添加剂改善了玉米料的抗氧化特性,并减少了甲 (CH4) 和的损失. 然而,干物质的消化能力下降,这表明较低的PP含量水平是最佳的.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
微生物学微生物学

背景情况:

食品废弃物利用对可持续性至关重要.
石榴皮 (PP) 是发酵料的一个有前途的副产品.
化是动物料的关键保存方法.

研究的目的:

为了评估石榴皮 (PP) 作为料添加剂对玉米料的影响.
分析化特征,抗氧化活性,代谢物和细菌群落的变化.
评估对体外转动物发酵和甲 (CH4) 排放的影响.

主要方法:

玉米料用6%的干PP处理,并化7天和60天.
使用了微生物组和代谢组分析.
在试验室中进行了类发酵试验.

主要成果:

添加PP抑制了蛋白质降解并减少了氨.
PP增加了水溶性碳水化合物,降低了乙醇生产.
PP增强了抗氧化活性,调节了微生物群落 (Lactiplantibacillus,Levilactobacillus),减少了CH4和的损失,但减少了干物质的消化能力.

结论:

石榴皮 (PP) 改善抗氧化特性,并减少玉米料中的和甲排放.
补充PP会对干物质的消化能力产生负面影响.
需要进行进一步的研究,以确定料添加剂的最佳PP含量水平.

关键词:

抗氧化剂是一种抗氧化剂.CH(4) 的排放量.它的代谢物是代谢物.石榴皮的花果皮是什么意思化物化剂是一种化物化剂.

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