Effect of Application of a Bacteria Inoculant and Wheat Bran on Fermentation Quality of Peanut Vine Ensiled Alone or with Corn Stover

To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, prepared by adding lactic acid bacteria （LAB）, 10% wheat bran （WB） and LAB＋WB at ensiling were evaluated in 2009 and 2010. The fermentation qualities of PV silage ensiled with the LAB and WB additives were improved compared with those of the control （PV ensiled alone）. However, the pH did not decline to the critical level of 4.2, and the nutritional values of the silage were not protected against losses in the LAB and WB addition silages. Ensiling PV in mixture with CS generated optimal moisture content and buffering capacity （BC） of ensiled materials. After adding the LAB and WB additives to mixture silage, especially adding LAB＋WB, the fermentation qualities and nutritional values of the mixture silage were improved significantly （P〈0.05）, and the Flieg＇s score reached to 99. The result suggested that it is a feasible method to ensile the mixed materials of PV with CS by adding LAB and high concentration of water soluble-carbohydrate materials for providing a good fermentation quality of PV silage.

Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of noodles.The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure,while as the IDF particle size decreased,the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65%to 7.65%,which could be attributed to that small particle-sized IDF limited the damage on protein network structure,decreased the T22 and t-structure,and increased the β1-structure.Moreover,IDF particle size had a significant correlation with protein secondary structures,texture properties and evaluation score of noodles.In conclusion,adding appropriate particle sizewould be an effectiveway of enhancing the nutritional and textural properties of noodles.

Biodegrading Wheat Bran with Agaricus blazei and Its Effects on Intestinal Development Identified with Mice

Agaricus blazei Murill is a well known edible/medicinal mushroom used for immune-nutrient food therapies.The biodegradation of different substrates with this fungus may result in different metabolites and degraded compounds,which may enrich the function of the food therapies.In this study,soluble compounds from the culture of A.blazei grown in liquid media with whole wheat bran and its water filtrate,respectively,were compared.Total soluble sugar,arabinoxylan,protein,and amino acids were significantly higher in the fungal culture resulted from the medium with whole wheat bran （43.54,1.56,0.59,and 2.19 mg mL^-1,respectively） than that from the medium with the bran filtrate （17.28,0.37,0.13,and 1.13 mg mL^-1,respectively）.The biodegraded wheat bran with cultured mycelia was fed to Mus musculus Linnaeus as supplementation or as dietary fiber exclusive ingredient.As non-specific food therapies,feeding effects on mice intestinal development were indicated indirectly in growth performance,intestinal absorption and serum parameters.Compared to feeding uncultured wheat bran,feeding mice with culture mixes of A.blazei resulted in remarkably increase in villus height and villus height/crypt depth ratio,which were increased by 25.4 and 31.0%,respectively,when applied as supplementation,and by 44.3 and 43.4%,respectively,when applied as dietary fiber.These increases are concomitant with the higher level of D-xylose in blood serum about 16.9 and 29.2% as supplementation and dietary fiber,respectively.The results implying that culturing A.blazei with whole wheat bran enhanced extracellular metabolism of the fungus and extensive degradation of wheat bran insoluble fibrous compounds.Furthermore,feeding the culture mix including metabolites and degraded wheat bran improved intestinal villus development,proving the nutritional benefits of the A.blazei mycelial cultures.

Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

More and more people concern about supplementing dietary food with wheat bran to increase fibre content,but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products,which are important to the quality and storage durability of such commodities.This study collected equilibrium moisture content(EMC)and equilibrium relative humidity(ERH)data on six Chinese wheat bran products via the static gravimetric method and analysed their sorption isosteric heats.Results showed that all six wheat bran products had sigmoidal isotherms.The data were best fitted by polynomial,modified GAB,modified Oswin,and modified Halsey models.The relative safe moisture contents of the six wheat bran products were 12.20%–13.86%wet basis(w.b.).The heat of vaporization of wheat bran products approached the latent heat of pure water at around a moisture content(MC)of 22.5%and approximately 2450 kJ/kg.A process of extrusion and ultrafine grinding reduced the solid surface area and sorption isosteric heats of the monolayer,multilayer and condensed water regions in the wheat bran products.In the temperature range of 10–37℃,the EMC of sorption in monolayer,multilayer and condensed water regions decreased with increasing temperature.The milled rice to which 1%–3%200-mesh wheat bran product was added maintained its texture when made into cooked rice and its thermomechanical properties when made into rice dough.After processing by extrusion and ultrafine grinding,wheat bran products have a lower solid surface area and lower monolayer water content(Mm)and sorption isosteric heat values.Some 3%200-mesh wheat bran product can be added to cooked rice for increasing its fibre content and making it more nutritious.

Effects of insoluble dietary fiber from wheat bran on noodle quality

Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.

Discussion on the Application of LS-DYNA in Superfine Grinding of Wheat Bran

Superfine grinding, involving the fragmentation mechanism of wheat bran cell tissue, is being employed by milling industry. In order to determine the effect of wheat bran cell tissue on the fragmentation mechanism when using superfine grinding,a technical scheme of the nonlinear finite element numerical simulation method based on LS-DYNA is proposed in this paper.The physiological characteristics of wheat bran structural layers including outer pericarp, intermediate layer and aleurone layer are examined first, and then the mechanical properties of wheat bran structural layers and their effects on the super fine grinding process are analyzed. Secondly, the explicit time integration algorithm of LS-DYNA is introduced, and the application feasibility of LS-DYNA in the analysis of wheat bran superfine grinding mechanism is discussed. Finally, the specific application of LS-DYNA in the determination of grinding form and load, the selection and design of the grinding media and the selection of grinding temperature are discussed in detail in the process of superfine grinding for wheat bran cell tissue. The above research provides a theoretical basis for selecting and developing the equipment and technology suitable for wheat bran superfine grinding, and lays a theoretical foundation for enhancing the quality and efficiency of wheat bran superfine grinding.

Microstructure observation of multilayers separated from wheat bran

In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.

A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’Diet:Impact on Egg Quality Parameters

Wheat bran (WB) is an important side product of the milling industry and plays an increasing role in animal feeding. Despite its nutritional value, its application is limited as a result of its pronounced fiber content. Taking into account the potential use of WB supplementation in feed for laying hens thereby replacing human edible foodstuffs, the influence of different WB levels (0 g·kg-1, 75 g·kg-1, and 150 g·kg-1) combined with sunflower or rapeseed oil on egg quality was studied. Among the egg-related quality parameters investigated, eggshell cleanliness, shell rigidity, egg weight, haugh units, yolk and albumen mass, color, pH value, dry matter, crude protein, crude ash, fatty acid spectrum, cholesterol and α-tocopherol of the yolk were monitored. No negative effect of WB supplementation was observed in terms of egg weight, shell weight, albumen weight, yolk weight, haugh unit, shell thickness and eggshell breaking strength. However, certain parameters (i.e. α-tocopherol content, Σn-3 PUFA) were enhanced by feeding 75 g·kg-1 and 150 g·kg-1 WB. The use of WB (75 g·kg-1 and 150 g·kg-1) had no negative effect on egg quality and can, therefore, be recommended for laying hen diets up to 150 g·kg-1. Additionally, the application of rapeseed oil high in Σn-3 PUFA resulted in yolks exhibiting a low Σn-6 PUFA/Σn-3 PUFA ratio.

Digestibility of Sheep Ration Containing Different Levels of Native Grass Hay and Concentrate Mixture of Wheat Bran and Dried Food Left over

The experiment was carried out at Mekelle University livestock farm, Tigray, Ethiopia. 12 male yearling Highland sheep with an average live weight of 20 + 2.5 kg (mean ± standard deviation) were used in the experiment. The objective of the study was to investigate the effect of digestibility of sheep ration containing different levels of roughage and concentrate mixture on performance of highland sheep. Food left over was collected from Mekelle University student cafeteria and dried with sun light for 3 - 4 days. The experimental design was a randomized complete Block design (RCBD) with four treatments and three replications. The experimental animals were grouped into three blocks based on their initial live body weight, which was determined by weighing after overnight fasting. The experiment was carried out for 15 days including 5 days of adaptation period and 3 days of adaptation and harnessing (fecal bags). At the end of the feeding trial, digestibility trial was carried out for seven consecutive days. There was significantly higher (P 0.05) total DM intake in the supplemented group than in the control treatment. Digestibility of DM and OM were non-significance (P > 0.05) for all treatments. Generally, the present study indicated that supplementation of Tigray highland rams with concentrate mixture had an effect on performance of sheep and the effects were relatively more pronounced on rams supplemented with the highest level of concentrate mixture.

Study on the effect of wheat bran dietary fiber on the rheological properties of dough

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational rheometer.The results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF content.At high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles.Such conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture.This study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i>L.)

Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%.

Extraction of Dietary Fiber from Wheat Bran and Effects of Its Additives on Viscosity-elasticity of Noodle Dough

[Objective]The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts.[Method]Influences ofα-amylase,alkaline concentration,alkaline hydrolysis time and temperature on water holding capability and swelling capacity of dietary fiber were evaluated using single-factor test and orthogonal test.Effects of added dietary fiber from wheat bran on dough absorption ratio,rupture stress of dough and creep resistance were studied.[Result]When the hydrolysis conditions of wheat bran were 0.4% α-amylase at 75℃ for 60 min,further alkaline conditions were 5%sodium hydroxide for 60 min at 65℃,dietary fiber exhibited fine water holding capability and swelling capacity.The addition of 3%-5% dietary fiber from wheat bran into dough had little influence on the water absorption ratio of noodle,rupture stress of dough,creep resistance and can make functional noodle with rich dietary fiber from wheat bran.[Conclusion]The study provided reference for the comprehensive utilization of wheat bran and development of functional product.

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones. Moreover, significant improvements were observed in the cooking yield and moisture and fat retention of samples, proportionally to the added wheat bran, and both raw and cooked burger samples showed a high sensory acceptability. Irradiation of samples effectively inactivated Staphylococcus aureus, Salmonella and enterobacteriaceae and significantly reduced the counts of mesophilic and psychrophilic bacteria as well as molds and yeasts without any adverse effects on the quality characteristics of samples. Thus, reducing beef fat levels with the addition of olive oil and wheat bran produced a highly acceptable beefburger products with improved nutritional content as well as improved cooking and binding properties, while irradiation improved their microbiological quality.

Effect of Acid Treatment on the Saccharification of Wheat Bran Cellulose

[Objective] The aim was to improve the saccharification of wheat bran cellulose. [Method] Taking the wheat bran as raw materials, and using orthogonal method, the effects of acid concentration, temperature, times and substrate concentration on the saccharification were investigated. [Result] The influence of temperature on the acid treatment of the saccharification of wheat bran cellulose was significant. Influences of acid concentration on the hydrolysis were distinct. Influences of time and substrate concentration were insignificant. The optimal pretreatment conditions were 1.5% of sulfuric acid concentration and 0.067 g/ml of substrate concentration at 100 ℃ in three hours. Under this condition, the sugar concentration was 38.137 mg/ml, and the hydrolysis rate reached 51.485%. [Conclusion] The study improved the saccharification of wheat bran cellulose, which provided theoretical basis for the application of wheat bran industrial process.

Reduced-particle size wheat bran and endoxylanase supplementation in broiler feed affect arabinoxylan hydrolysis and fermentation with broiler age differently

Since the caecal microbiota of young broilers are not yet able to ferment the dietary fibre(DF)fraction of the feed to a large extent,increasing the accessibility of DF substrates along the gastrointestinal tract is crucial to benefit from the health stimulating metabolic end-products(e.g.butyric acid)generated upon microbial DF fermentation.Therefore,the present study aimed to evaluate the potential of reduced-particle size wheat bran(RPS-WB)and endoxylanases as feed additives to stimulate arabinoxylan(AX)hydrolysis and fermentation along the hindgut of young broilers.To this end,RPS-WB and endoxylanase supplementation were evaluated in a 2×2 factorial design using a total of 256 male 1-d-old chicks(Ross 308).Broilers were assigned to 4 dietary treatments:a basal wheat-based diet with(1)no feed additives(control,CTRL),(2)an endoxylanase(XYL;Econase XT 25 at 0.10 g/kg diet),(3)1%wheat bran with an average reduced particle size of 297μm(RPS-WB)and(4)an endoxylanase and 1%RPS-WB(RPS-WB+XYL).Each dietary treatment was replicated 8 times and on d 10 and 28,respectively,24 and 16 broilers per treatment group were euthanised to analyse AX degradation,short-chain fatty acid production and digesta viscosity in the ileum and caecum.Broilers receiving XYL in their diet showed increased AX solubilisation and fermentation at both d 10 and 28 compared to the CTRL group(P<0.05).Adding RPS-WB to the diet stimulated wheat AX utilisation by the primary AX degraders in the caecum at 10 d of age compared to the CTRL group,as observed by the high AX digestibility coefficient for the RPS-WB supplemented group at this young age(P<0.05).At 28 d,RPS-WB supplementation lowered body-weight gains but increased butyric acid concentrations compared to the XYL and CTRL group(P<0.05).Although no synergistic effect for RPS-WB+XYL broilers was observed for AX hydrolysis and fermentation,these findings suggest that both additives can raise a dual benefit to the broiler as a butyrogenic effect and improved AX fermentation along the ileum and caecum were observed throughout the broiler's life.

Diets enriched with finely ground wheat bran alter digesta passage rate and composition of the gut microbiome in sows

We investigated the effects of finely ground wheat bran on the nutrient digestibility, digesta passage rate,and gut microbiota structure in sows. A 3 × 3 Latin square design with 3 test periods and 3 experimental diets was used. Six non-pregnant sows(parity: 5 to 7) were randomly assigned to 3 experimental diets with 2 replicates per treatment in each period. Each period lasted 19 d(12 d for adaptation and 7 d for experiment). The experimental diets included(a) a basal corn and soybean meal diet(CON),(b) a basal diet with 20% coarse wheat bran(CWB;particle size: 605 μm), and(c) a basal diet with 20% fine wheat bran(FWB;particle size: 438 μm). The results demonstrated that the apparent total tract digestibility of neutral detergent fiber, acid detergent fiber and energy were reduced(P < 0.05) in the FWB and CWB groups compared with those in the CON group. Viscosity of digesta increased(P < 0.001) in FWB-fed sows. The passage rate of digesta from the mouth to the ileum decreased(P < 0.001) in FWB-fed sows. Peptide YY(PYY) concentration increased(P = 0.01) in FWB-fed sows after 30 min of feeding.In the FWB group, the relative abundance of Lactobacillaceae at the family level increased(P < 0.05) in the ileal digesta. At the class level, the relative abundance of Clostridia in feces decreased(P < 0.05) in FWB-fed sows. FWB enhanced the concentration of butyrate in feces compared with CON and CWB(P = 0.04). These results suggest that dietary supplementation with finely ground wheat bran reduces the passage rate of digesta, increases the abundance of beneficial microorganisms, and elevates the concentration of short-chain fatty acids and PYY in sows. These findings indicate that the addition of finelyground wheat bran to the diets of sows is more effective than using coarse wheat bran for improving their satiety and intestinal microbial composition.

Wheat bran inclusion level impacts its net energy by shaping gut microbiota and regulating heat production in gestating sows

An accurate estimation of net energy(NE)of wheat bran is essential for precision feeding of sows.However,the effects of inclusion level on NE of wheat bran have not been reported.Inclusion level was hypothesized to impact NE of wheat bran by regulating gut microbiota and partitioning of heat production.Therefore,twelve multiparous sows(Yorkshire×Landrace;2 to 4 parity)were assigned to a replicated 3×6 Youden square with 3 successive periods and 6 diets in each square.The experiment included a corn-soybean meal diet(WB0)and five diets including 9.8%(WB10),19.5%(WB20),29.2%(WB30),39.0%(WB40)and 48.7%wheat bran(WB50),respectively.Each period included 6 d of adaptation to diets followed by 6 d for heat production measurement using open-circuit respiration chambers.Compared with other groups,WB30,WB40,and WB50 enriched different fiber-degrading bacteria genera(P<0.05).Apparent total tract digestibility of neutral detergent fiber and acid detergent fiber of wheat bran were greater in WB30 and WB40(P<0.05).Physical activity(standing and sitting)decreased as inclusion level increased(P=0.04),which tended to decrease related heat production(P=0.07).Thermic effect of feeding(TEF)was higher in WB50 than other treatments(P<0.01).Metabolizable energy of wheat bran was similar among treatment groups(except for WB10).NE of wheat bran conformed to a quadratic regression equation with inclusion level(R^(2)=0.99,P<0.01)and peaked at an inclusion level of 35.3%.In conclusion,increasing inclusion level decreased energy expenditure of sows on physical activity and promoted growth of fiber-degrading bacteria,which improved energy utilization of fiber.Fermentation of wheat bran fiber by Prevotellaceae_UCG-003 and norank_f_Paludibacteraceae might increase TEF.Consequently,sows utilized energy in wheat bran most efficiently at an inclusion level of 35.3%.

Antioxidant Activity of Pigment Extracted from Green-Wheat-Bran

The anthocyanin pigment extracted from green-wheat-bran was studied to identify its antioxidant activity.The antioxidant activities of the pigment were evaluated by anti-lipid peroxidation,total antioxidant activity （TAA）,superoxide anion radical scavenging activity （SARSA）,active oxygen scavenging activity （AOSA）,and DPPH （1,1-diphenyl-2 picrylhydrazyl free radical） radical scavenging activity.The results showed that the pigment had higher antioxidant activity and TAA,SARSA,AOSA and DPPH.scavenging activities at a certain concentration than Vc （antiscorbutic vitamin,vitamin C）,and the capacity increased with the increase of pigment concentration.Its TAA was 51.06 U mL-1,1.73 times of Vc,and SARSA 18 025.21 U mL-1,2.26% higher than Vc,and AOSA 3 776.31 U mL-1,1.24 times of Vc.As to the DPPH.scavenging activity of the pigment,there was a trend that higher concentration performed higher activity significantly improved with the company of Vc.The pigment showed significant antioxidant activities evaluated by different assays.Results will provide a better understanding on antioxidant activity of green wheat and allow the screening or breeding of green wheat varieties with higher antioxidant activity for food processing.

微生物固态发酵麦麸的营养品质及其资源化利用的研究进展

麦麸作为小麦加工的主要副产物,年产量超2000万t,其营养丰富,具有很高的应用潜力。但麦麸中存在植酸等抗营养素以及含量较高的不溶性膳食纤维,影响了麦麸生物活性物质的释放,导致其资源化综合利用受到一定限制。因此麦麸的改性处理成为研究热点,其中微生物发酵由于其高效、低成本、无污染等特点受到较高的关注。微生物固态发酵能够通过改善麦麸膳食纤维结构、降低抗营养因子水平、促进生物活性物质的释放、提高抗氧化能力来提高麦麸的营养品质和应用价值。该文综述了微生物发酵对麦麸生物活性物质释放、营养品质改善以及在全麦食品品质改善和饲料加工中动物生长性能、肠道健康、免疫调节等方面资源化利用的研究进展,以期为提高麦麸的综合利用率及附加值提供参考。

小麦麸生长猪氨基酸消化率的测定及预测模型的建立

本试验测定了生长猪的氨基酸表观回肠消化率(AID)和标准回肠消化率(SID),并基于小麦麸有效化学成分含量构建了氨基酸的SID预测模型。选取22头“杜×(长×大)”生长猪[体重(34.3±4.3)kg],在其回肠末端安装“T”型瘘管,按照2个“11×3”的不完全拉丁方设计,分别饲喂1个无氮饲粮和10个小麦麸饲粮,每个处理共计6个重复,试验共3个连续周期,每期7 d,包括5 d的预饲期和2 d回肠食糜收集期。结果显示:饲喂基础下,10个小麦麸的赖氨酸(L_(ys))、蛋氨酸(M_(et))、苏氨酸(T_(hr))和色氨酸(T_(rp))含量的平均值分别为0.93%(0.76%~1.19%)、0.31%(0.27%~0.40%)、0.53%(0.46%~0.62%)和0.17%(0.13%~0.23%),变异系数(CV)分别为19.19%、14.19%、11.70%和8.32%;生长猪对10个小麦麸AID_(Lys)、AID_(Met)、AID_(Thr)、AID_(Trp)的平均值分别为67.03%(56.09%~75.72%)、50.96%(42.93%~56.68%)、45.91%(38.26%~52.29%)和76.55%(73.30%~81.65%),SIDLys、SIDMet、SIDThr、SIDTrp的平均值分别为82.36%(73.21%~90.05%)、76.68%(73.39%~81.55%)、60.99%(53.14%~65.67%)和88.79%(86.21%~92.03%)。SID_(Lys)、SID_(Met)最佳预测方程分别为:SID_(Lys)=128.691+312.567×钙(Ca)-14.555×粗灰分(A_(sh))(R^(2)=0.687);SID_(Met)=86.306-2.201×粗脂肪(EE)(R^(2)=0.490)。由上可知,本试验中的10个小麦麸氨基酸组成差异较大,EE、Ca和A_(sh)含量可作为生长猪小麦麸SID_(Lys)和SID_(Met)的关键预测因子。