Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transfor...Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transforming into allicin. The results showed that the optimal drying condition was 376.1 W for 3 min, 282.1 W for 3 min, 188 W for 9 min, and 94 W for 3 min. The thiosulfinates retention after drying was 90.2%. Following drying, the garlic powder was microencapsulated by modified fluidized bed technique. Scanning electron microscope revealed good integrity and core materials that were embedded in the microcapsules. Studies on the release kinetics of microencapsulated garlic granulates in vitro using simulated intestinal fluid indicated that release of garlic powder could be controlled in the intestine by passing stomach conditions.展开更多
In order to increase the productivity of the local cavies as a meat animal, a study was carried out between November 2021 and March 2022 at the Research and Experimental Farm, Animal Nutrition and Production Research ...In order to increase the productivity of the local cavies as a meat animal, a study was carried out between November 2021 and March 2022 at the Research and Experimental Farm, Animal Nutrition and Production Research Unit of the Faculty of Agronomy and Agricultural Sciences (FAAS) and the Microbiology and Anti-Microbial Research Unite of the University of Dschang on 72 cavies aged between 4 and 5 months and weighing an average of 450 ± 50 g produced on the farm, including 60 females and 12 males. The females were distributed according to a completely randomized factorial design in twelve (12) rearing boxes numbered G1 to G12, with 15 females per group distributed in 03 boxes and receiving iso-nitrogenated experimental diet (18% protein) R0 enriched with 20% of Stylosanthes guianensis (0% garlic powder), R0.25 (0.25% garlic powder), R0.50 (0.50% garlic powder) and R0.75 (0.75% garlic powder). Females were identified by numbered ear tags and mated with a sex ratio of 5 females for 1 male. Drinking water enriched with vitamin C (01 tablet of 240 mg in 1.5 liters of water) was served ad libitum and renewed daily. The males were removed after 31 days. A form was established to record the weight of each pregnant female, any abortions during gestation, the date of parturition and the date of birth of each newborn, as well as the number of live-born or stillborn pups. After parturition, the weights of female and newborn cavies were recorded weekly until the 3<sup>rd</sup> week. The number of cavies that died before weaning and the number of live weaned cavies were also recorded. Reproductive performance significantly increased (p 0.05) fertility rate and net fertility rate, litter size, birth viability rate, and pre-weaning viability rate with rations containing garlic powder, compared to the control ration, especially with the R0.50 ration. In addition, birth mortality and pre-weaning mortality were significantly lower (p 0.05) with rations containing the additive, compared to those of the control ration (R0). However, the R0.50 ration showed the lowest rates, followed by the R0.25 ration, and finally the R0.75 ration. Weight development of young cavies increased with all rations but was more marked with the R0.50 ration. Only total weight gain (TG) and average daily weight gain (ADG) in the pre-weaning phase were significantly increased (p < 0.05) with rations R0.25 and R0.50.展开更多
This experiment was conducted to investigate the effect of feeding garlic powder (GP) on the performance, digestibility, digestive organs, carcass cuts and lipid profile of broilers. A total of 270 day-old Cobb-500 ch...This experiment was conducted to investigate the effect of feeding garlic powder (GP) on the performance, digestibility, digestive organs, carcass cuts and lipid profile of broilers. A total of 270 day-old Cobb-500 chicks were used in the experiment. Birds were partitioned into three experimental groups of 90 birds in each. Each treatment was composed of 6 replicates with 15 birds in each. The control group was fed with a commercial starter and finisher diet. The second and third groups were supplemented with GP at the rate of 0.2% and 0.4% respectively. In the last week of experiment, 18 birds from each experimental group (3 birds per replicate) were used in a metabolic trial. At the time of termination of the experiment, the same number of birds were killed for digestive organs and carcass components measurements. Blood samples from 3 birds per replicate were collected on 3rd, 5th and 6th week post feeding from wing vein for blood lipid profile determination. Total cholesterol (COL), triglycerides (TG), high density lipoprotein (HDL), low density lipoprotein (LDL) levels were determined. Results of this study showed that GP had no significant effects on broilers weight gain, feed intake (FI), feed conversion ratio (FCR), carcass cuts, visceral organs. However, GP decreased (P < 0.05) COL, TG, LDL and increased HDL levels compared to control birds. The dry matter (DM), crude protein (CP) and ether extract (EE) digestibility were improved by feeding GP. It can be concluded that GP could provide positive advantages in broilers performance.展开更多
为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,...为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。展开更多
文摘Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transforming into allicin. The results showed that the optimal drying condition was 376.1 W for 3 min, 282.1 W for 3 min, 188 W for 9 min, and 94 W for 3 min. The thiosulfinates retention after drying was 90.2%. Following drying, the garlic powder was microencapsulated by modified fluidized bed technique. Scanning electron microscope revealed good integrity and core materials that were embedded in the microcapsules. Studies on the release kinetics of microencapsulated garlic granulates in vitro using simulated intestinal fluid indicated that release of garlic powder could be controlled in the intestine by passing stomach conditions.
文摘In order to increase the productivity of the local cavies as a meat animal, a study was carried out between November 2021 and March 2022 at the Research and Experimental Farm, Animal Nutrition and Production Research Unit of the Faculty of Agronomy and Agricultural Sciences (FAAS) and the Microbiology and Anti-Microbial Research Unite of the University of Dschang on 72 cavies aged between 4 and 5 months and weighing an average of 450 ± 50 g produced on the farm, including 60 females and 12 males. The females were distributed according to a completely randomized factorial design in twelve (12) rearing boxes numbered G1 to G12, with 15 females per group distributed in 03 boxes and receiving iso-nitrogenated experimental diet (18% protein) R0 enriched with 20% of Stylosanthes guianensis (0% garlic powder), R0.25 (0.25% garlic powder), R0.50 (0.50% garlic powder) and R0.75 (0.75% garlic powder). Females were identified by numbered ear tags and mated with a sex ratio of 5 females for 1 male. Drinking water enriched with vitamin C (01 tablet of 240 mg in 1.5 liters of water) was served ad libitum and renewed daily. The males were removed after 31 days. A form was established to record the weight of each pregnant female, any abortions during gestation, the date of parturition and the date of birth of each newborn, as well as the number of live-born or stillborn pups. After parturition, the weights of female and newborn cavies were recorded weekly until the 3<sup>rd</sup> week. The number of cavies that died before weaning and the number of live weaned cavies were also recorded. Reproductive performance significantly increased (p 0.05) fertility rate and net fertility rate, litter size, birth viability rate, and pre-weaning viability rate with rations containing garlic powder, compared to the control ration, especially with the R0.50 ration. In addition, birth mortality and pre-weaning mortality were significantly lower (p 0.05) with rations containing the additive, compared to those of the control ration (R0). However, the R0.50 ration showed the lowest rates, followed by the R0.25 ration, and finally the R0.75 ration. Weight development of young cavies increased with all rations but was more marked with the R0.50 ration. Only total weight gain (TG) and average daily weight gain (ADG) in the pre-weaning phase were significantly increased (p < 0.05) with rations R0.25 and R0.50.
文摘This experiment was conducted to investigate the effect of feeding garlic powder (GP) on the performance, digestibility, digestive organs, carcass cuts and lipid profile of broilers. A total of 270 day-old Cobb-500 chicks were used in the experiment. Birds were partitioned into three experimental groups of 90 birds in each. Each treatment was composed of 6 replicates with 15 birds in each. The control group was fed with a commercial starter and finisher diet. The second and third groups were supplemented with GP at the rate of 0.2% and 0.4% respectively. In the last week of experiment, 18 birds from each experimental group (3 birds per replicate) were used in a metabolic trial. At the time of termination of the experiment, the same number of birds were killed for digestive organs and carcass components measurements. Blood samples from 3 birds per replicate were collected on 3rd, 5th and 6th week post feeding from wing vein for blood lipid profile determination. Total cholesterol (COL), triglycerides (TG), high density lipoprotein (HDL), low density lipoprotein (LDL) levels were determined. Results of this study showed that GP had no significant effects on broilers weight gain, feed intake (FI), feed conversion ratio (FCR), carcass cuts, visceral organs. However, GP decreased (P < 0.05) COL, TG, LDL and increased HDL levels compared to control birds. The dry matter (DM), crude protein (CP) and ether extract (EE) digestibility were improved by feeding GP. It can be concluded that GP could provide positive advantages in broilers performance.
文摘为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。
