卡顿蛋糕作为肉养的可持续替代成分
Federica Mannelli1, Federica Scicutella1, Giuseppe Conte2
1Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, University of Florence, Florence, Italy.
Italian journal of animal science
|August 1, 2025
概括
棉花蛋糕 (CC) 是一个农业工业副产品,可以有效地纳入肉的饮食中,作为豆粉的可持续替代蛋白质来源. 这项研究表明,它对肉的表现,肉质和肠道微生物群产生积极影响.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 通过利用农业工业副产品,如卡顿蛋糕 (CC),提高家禽生产的可持续性.
- 有限的研究存在于CC作为肉的蛋白质替代品,需要进一步调查.
研究的目的:
- 评估蛋糕 (CC) 作为肉饮食中的大豆粉 (SM) 或昆虫粉 (黑兵,Hermaetia illucens) 的替代品.
- 评估CC对 brojiler绩效,福利和肉质的影响.
主要方法:
- 80只肉被分为四组:对照组 (SM),15%H. 幻影的,15%的CC,和20%的CC.
- 性能指标包括体重增加 (WG),料摄入量 (FI) 和料转换比率 (FCR) 在开始和结束期间进行监测.
- 分析了肉类脂肪酸概况和肠道微生物群组成.
主要成果:
- 用CC养的肉体重增加与对照组和昆虫食组相似.
- 与对照组相比,CC组的料转化率 (FCR) 略有恶化,但与昆虫食组相似.
- 在20%的CC群中,CC养的 brojler 肉类表现出富含油酸的肉类和改变的肠道微生物群,包括增加的Latilactobacillus和检测到的Bifidobacterium.
结论:
- 纸蛋糕 (CC) 是肉饮食中可行的替代蛋白质来源,有助于可持续的家禽生产.
- CC补充剂对肉类脂肪酸成分和肠道微生物平衡产生积极影响.
- 进一步的研究可以优化CC的含量水平,以改善 brojler的营养和健康.
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