Substitution level

  • 文章类型: Journal Article
    本研究旨在评估用发酵菜籽粕(FRM)替代豆粕对生长的影响。抗氧化能力,以及遗传改良的养殖罗非鱼的肝脏和肠道健康(GIFT,尼罗罗非鱼)。共饲喂罗非鱼450只(7.22±0.15克)5种实验日粮,包括含40%豆粕(CP0)的基础日粮,随后被25%(CP25)取代,50%(CP50),75%(CP75),和100%(CP100)FRM在循环水产养殖系统中进行9周(每缸30条鱼,一式三份)。结果表明,体重增加,比增长率,饲料摄入量,饲料效率,肝细胞指数,CP75和CP100组鱼的内脏指数均明显低于CP0组(P<0.05)。CP100组鱼的肌肉粗蛋白质含量较低,而肌肉粗脂肪含量较高(P<0.05)。血清天冬氨酸转氨酶活性,谷丙转氨酶和总甘油三酯在CP100组明显高于CP0组(P<0.05)。肝脏蛋白酶的含量没有显著差异,淀粉酶,5组之间的脂肪酶(P>0.05)。肝脏总抗氧化能力和超氧化物歧化酶活性随着FRM替代水平从25%增加到50%而呈上升趋势(P<0.05)。然后从75%下降到100%(P<0.05)。组织学形态表明,CP75和CP100组之间的鱼肝脏和肠道健康状况不佳。肠道微生物多样性分析表明,CP75和CP100组的细菌和食环菌的相对丰度均低于其他三组。总之,在不损害生长性能的情况下,确定在日粮中使用FRM的豆粕的最大替代水平为50%,抗氧化状态,在目前的实验条件下,罗非鱼的肝脏和肠道健康。在CP75和CP100组中观察到的食物摄入量的减少和随后的生长性能的延迟可以直接归因于由FRM引起的饲料适口性的降低。
    This study aims to evaluate the effects of substituting soybean meal with fermented rapeseed meal (FRM) on growth, antioxidant capacity, and liver and intestinal health of the genetically improved farmed tilapia (GIFT, Oreochromis niloticus). A total of 450 tilapia (7.22 ± 0.15 g) were fed with five experimental diets, including a basal diet containing 40% soybean meal (CP0), which was subsequently replaced by 25% (CP25), 50% (CP50), 75% (CP75), and 100% (CP100) FRM in a recirculated aquiculture system for 9 weeks (30 fish per tank in triplicates). The results showed that the weight gain, specific growth rate, feed intake, feed efficiency, hepatosomatic index, and viscerosomatic index of fish in both CP75 and CP100 groups were significantly lower than those in CP0 group (P < 0.05). The fish in CP100 group had the lower content of muscle crude protein while the higher level of muscle crude lipid (P < 0.05). Activities of serum aspartate aminotransferase, alanine aminotransferase along with total triglyceride in CP100 group were significantly higher than those in CP0 group (P < 0.05). There were no significant differences in the contents of liver protease, amylase, and lipase among five groups (P > 0.05). The activities of liver total antioxidant capacity and superoxide dismutase exhibited the increased tendency with the increase of FRM replacement levels from 25 to 50% (P < 0.05), while then significantly decreased from 75 to 100% (P < 0.05). Histological morphology indicated that the fish in between CP75 and CP100 groups had poor liver and intestine health. Intestinal microbial diversity analysis showed that the relative abundance of Cetobacterium and Alcaligenaceae in both CP75 and CP100 groups were lower than that in other three groups. In conclusion, the maximum replacement level of soybean meal with FRM in the diet was determined to be 50% without compromising the growth performance, antioxidant status, and liver and intestinal health of tilapia under the current experimental conditions. The observed decrease in food intake and subsequent retarded growth performance in the CP75 and CP100 groups can be attributed directly to a reduction in feed palatability caused by FRM.
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  • 文章类型: Journal Article
    布鲁尔的废谷物(BSG),酿造的主要副产品之一,由于其膳食纤维的高营养成分,在食品工业中得到了广泛的应用,蛋白质,多糖,和多酚。本研究研究了小麦酿造废粮(WBSG)对面团理化性质和馒头制作性能的影响。在小麦粉中掺入WBSG显着增加了吸水率,发展时间,和软化程度,同时降低了混合面团的稳定时间。高达20%的过量WBSG限制了面团形成。WBSG有助于显著增加糊化粘度,粘贴温度,面团中的固定化水比例。对于所有的面团,储能模量(G’)高于粘性模量(G’)。WBSG添加导致更高的模量值和高度网络面筋结构的形成,最终导致比容较低,传播比率,和面包的弹性。面包的亮度(L*)随WBSG的增加而降低,而发红(a*)和总色差(ΔE)则增加。低WBSG添加量(≤5%)可以赋予馒头巧克力般的颜色和令人愉悦的麦芽风味,这是大多数消费者可以接受的。然而,添加WBSG的馒头的营养和功能特性的改善应成为未来的重点。
    Brewer\'s spent grain (BSG), one of the main byproducts of brewing, has been widely used in the food industry due to its high nutritional components of dietary fiber, proteins, polysaccharides, and polyphenols. This study investigated the influence of wheat brewer\'s spent grain (WBSG) on the physicochemical properties of dough and steamed bread-making performance. The incorporation of WBSG in wheat flour significantly increased water absorption, development time, and degree of softening while decreasing the stability time of blending dough. Excessive WBSG up to 20% restricted the dough formation. WBSG contributed to the remarkable increase of pasting viscosities, pasting temperature, and immobilized water proportion in doughs. For all doughs, storage moduli (G\') were higher than viscous moduli (G″). WBSG addition resulted in higher moduli values and the formation of highly networked gluten structure, finally leading to the lower specific volume, spread ratio, and elasticity of bread. Lightness (L*) of bread decreased with increasing WBSG while redness (a*) and total color difference (ΔE) augmented. Low WBSG addition (≤5%) could endow steamed bread with the appearance of a chocolate-like color and pleasant malt flavor, which is acceptable for most consumers. Nevertheless, the improvement of nutritional and functional characteristics of steamed bread incorporated with WBSG should be more focused in the future.
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