银杏树叶的固态发酵及其对牛肉的抗氧化能力和乳腺肌肉质量的影响
Qi Li1,2, Shufeng Gao1, Fuqiang Zhang3
1State Key Laboratory for Development and Utilization of Forest Food Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China.
Bioprocess and biosystems engineering
|January 10, 2026
概括
微生物发酵增强了金科比洛巴的叶子,提高了营养价值和可口性,用于作为料添加剂. 这提高了 brojler 的生长,免疫力和肉质,为可持续的资源利用提供了新的途径.
科学领域:
- 农业科学 农业科学
- 动物营养 动物营养
- 微生物学 微生物学
背景情况:
- 银杏树叶中含有有益于动物生长和疾病抵抗力的活性化合物.
- 微生物发酵增强了金科比洛巴叶子成分的生物可用性和利用性.
- 发酵的金科比洛巴叶显示出作为有价值的料添加剂的潜力.
研究的目的:
- 为了优化金科比洛巴叶的固态发酵,使用Bacillus licheniformis和Bacillus natto.
- 为了评估发酵的金科比洛巴叶产品对 brojler的表现和肉质的影响.
- 探索金科比洛巴叶作为料添加剂的高价值利用.
主要方法:
- 有7个因子和3个发酵水平的直角优化实验.
- 使用了Bacillus licheniformis和Bacillus natto作为发酵菌株.
- 用0.3-0.6%发酵的金科比洛巴叶子产品补充肉的饮食.
主要成果:
- 发酵显著增加了黄酸,总氨基酸,原蛋白和蛋白酶活性.
- 随着补充, brojiler 的料效率得到了改善.
- 增强了胸腺和脏的发育,提高了抗氧化能力,改善了乳房肉质 (pH,减少剪切力和损失).
结论:
- 固态发酵有效地提高了金科比洛巴叶的营养价值和生物活性.
- 发酵的金科比洛巴叶产品是肉有益的料添加剂.
- 这一过程提供了一种新的方法,可以高效和高价值地利用金科比洛巴树叶.
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