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Zhang S, Wang A, Lu Z, Lu F, Zhao H. Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6196-6207. [PMID: 38459922 DOI: 10.1002/jsfa.13455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/29/2024] [Accepted: 03/09/2024] [Indexed: 03/11/2024]
Abstract
BACKGROUND Millet bran (MB), a byproduct of millet production, is rich in functional components but it is underutilized. In recent years, researchers have shown that fermentation can improve the biological activity of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application of MB. The bioactive component content, physicochemical properties, and functional activity of millet bran extract (MBE) from fermented millet bran were determined. RESULTS After fermentation, the soluble dietary fiber (SDF) content increased by 92.0%, the β-glucan content by 164.4%, the polypeptide content by 111.4%, the polyphenol content by 32.5%, the flavone content by 16.4%, and the total amino acid content by 95.4%. Scanning electron microscopy revealed that the microscopic morphology of MBE changed from complete and dense blocks to loosely porous shapes after fermentation. After fermentation, the solubility, water-holding capacity, and viscosity significantly increased and the particle size decreased. Moreover, the glucose adsorption capacity (2.1 mmol g-1), glucose dialysis retardation index (75.3%), and α-glucosidase inhibitory (71.4%, mixed reversible inhibition) activity of the fermented MBE (FMBE) were greater than those of the unfermented MBE (0.99 mmol g-1, 32.1%, and 35.1%, respectively). The FMBE presented better cholesterol and sodium cholate (SC) adsorption properties and the adsorption was considered inhomogeneous surface adsorption. CONCLUSION Fermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study not only resolves the problem of millet bran waste but also encourages the development of higher value-added application methods for millet bran. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Shimei Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - An Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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Wang Z, Ahmad W, Zhu A, Zhao S, Ouyang Q, Chen Q. Recent advances review in tea waste: High-value applications, processing technology, and value-added products. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 946:174225. [PMID: 38914337 DOI: 10.1016/j.scitotenv.2024.174225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 06/15/2024] [Accepted: 06/21/2024] [Indexed: 06/26/2024]
Abstract
Tea waste (TW) includes pruned tea tree branches, discarded summer and fall teas, buds and wastes from the tea making process, as well as residues remaining after tea preparation. Effective utilization and proper management of TW is essential to increase the economic value of the tea industry. Through effective utilization of tea waste, products such as activated carbon, biochar, composite membranes, and metal nanoparticle composites can be produced and successfully applied in the fields of fuel production, composting, preservation, and heavy metal adsorption. Comprehensive utilization of tea waste is an effective and sustainable strategy to improve the economic efficiency of the tea industry and can be applied in various fields such as energy production, energy storage and pharmaceuticals. This study reviews recent advances in the strategic utilization of TW, including its processing, conversion technologies and high value products obtained, provides insights into the potential applications of tea waste in the plant, animal and environmental sectors, summarizes the effective applications of tea waste for energy and environmental sustainability, and discusses the effectiveness, variability, advantages and disadvantages of different processing and thermochemical conversion technologies. In addition, the advantages and disadvantages of producing new products from tea wastes and their derivatives are analyzed, and recommendations for future development of high-value products to improve the efficiency and economic value of tea by-products are presented.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Waqas Ahmad
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Afang Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Songguang Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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Huo C, Guo Y, Zhao Y. Enhancing quality of ruminant feed through fungal treatment: Usage of bamboo shoot residues. PLoS One 2024; 19:e0302185. [PMID: 38805421 PMCID: PMC11132483 DOI: 10.1371/journal.pone.0302185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 03/28/2024] [Indexed: 05/30/2024] Open
Abstract
In this investigation, we explore the harnessing of bamboo shoot residues (BSR) as a viable source for ruminant feed through fungal treatment, with the overarching objective of elevating feed quality and optimizing bamboo shoot utilization. The white-rot fungi (Wr.fungi), Aspergillus niger (A.niger), and its co-cultures (A.niger&Wr.fungi) were employed to ferment BSR. And the impact of different fermentation methods and culture time on the chemical composition (Crude protein Ash, neutral detergent fibre and acid detergent fibers), enzyme activity (Cellulase, Laccase, Filter paperase and Lignin peroxidase activities), and rumen digestibility in vitro were assessed. The findings reveal a nota ble 30.39% increase in crude protein in fermented BSR, accompanied by respective decreases of 13.02% and 17.31% in acid detergent fiber and neutral detergent fibre content. Enzyme activities experienced augmentation post-fermentation with A.niger&Wr.fungi. Specifically, the peak Cellulase, Laccase, and Lignin peroxidase activities for BSR with Wr.fungi treatment reached 748.4 U/g, 156.92 U/g, and 291.61 U/g, respectively, on the sixth day of fermentation. Concurrently, NH3-N concentration exhibited an upward trend with prolonged fermentation time. Total volatile fatty acids registered a decline, and the Acetate/Propionate ratio reached its nadir after 6 days of fermentation under the A.niger&Wr.fungi treatment. These outcomes furnish a theoretical foundation for the development of ruminant feeds treated via fungal co-culture.
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Affiliation(s)
- Chunyan Huo
- Center for Efficient Utilization of Tufted Bamboo Resources, and Center for Quality Inspection and Testing Center of Economic Forest Products, National Forestry and Grassland Administration, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yuhong Guo
- Center for Efficient Utilization of Tufted Bamboo Resources, and Center for Quality Inspection and Testing Center of Economic Forest Products, National Forestry and Grassland Administration, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yihe Zhao
- Center for Efficient Utilization of Tufted Bamboo Resources, and Center for Quality Inspection and Testing Center of Economic Forest Products, National Forestry and Grassland Administration, Yunnan Academy of Forestry and Grassland, Kunming, China
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Yang X, Zhang W, Lan Y, Zhang J, Zheng W, Wu J, Zhang C, Dang B. An investigation into the effects of various processing methods on the characteristic compounds of highland barley using a widely targeted metabolomics approach. Food Res Int 2024; 180:114061. [PMID: 38395553 DOI: 10.1016/j.foodres.2024.114061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/12/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study explored the influence of diverse processing methods (cooking (CO), extrusion puffing (EX), and steam explosion puffing (SE), stir-frying (SF) and fermentation (FE)) on highland barley (Qingke) chemical composition using UHPLC-MS/MS based widely targeted metabolomics. Overall, 827 metabolites were identified and categorized into 16 classes, encompassing secondary metabolites, amino acids, nucleotides, lipids, etc. There 43, 85, 131, 51 and 98 differential metabolites were respectively selected from five comparative groups (raw materials (RM) vs CO/EX/SE/SF/FE), mainly involved in amino acids, nucleotides, flavonoids, and alkaloids. Compared to other treated groups, FE group possessed the higher content of crude protein (15.12 g/100 g DW), and the relative levels of free amino acids (1.32 %), key polyphenols and arachidonic acid (0.01 %). EX group had the higher content of anthocyanins (4.22 mg/100 g DW), and the relative levels of free amino acids (2.02 %) and key polyphenols. SE group showed the higher relative levels of phenolic acids (0.14 %), flavonoids (0.20 %) and alkaloids (1.17 %), but the lowest free amino acids (0.75 %). Different processing methods all decreased Qingke's antioxidant capacity, with the iron reduction capacity (988.93 μmol/100 g DW) in SE group was the lowest. On the whole, FE and EX were alleged in improving Qingke's nutritional value. CO and SF were also suitable for Qingke processing since fewer differential metabolites were identified in CO vs RM and SF vs RM groups. Differential metabolites were connected to 14 metabolic pathways, with alanine, aspartate, and glutamate metabolism being central. This study contributed theoretical groundwork for the scientific processing and quality control of Qingke products.
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Affiliation(s)
- Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Jing Wu
- Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Xining 810016, China
| | - Chengping Zhang
- Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Xining 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China.
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Cao G, Wang H, Yu Y, Tao F, Yang H, Yang S, Qian Y, Li H, Yang C. Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome. J Anim Sci Biotechnol 2023; 14:52. [PMID: 37024991 PMCID: PMC10080799 DOI: 10.1186/s40104-023-00840-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 01/13/2023] [Indexed: 04/08/2023] Open
Abstract
BACKGROUND Dietary bamboo leaf flavonoids (BLFs) are rarely used in poultry production, and it is unknown whether they influence meat texture profile, perceived color, or microstructure. RESULTS A total of 720 one-day-old Arbor Acres broilers were supplemented with a basal diet with 20 mg bacitracin/kg, 50 mg BLFs/kg, or 250 mg BLFs/kg or without additions. Data showed that the dietary BLFs significantly (P < 0.05) changed growth performance and the texture profile. In particular, BLFs increased birds' average daily gain and average daily feed intake, decreased the feed:gain ratio and mortality rate, improved elasticity of breast meat, enhanced the gumminess of breast and leg meat, and decreased the hardness of breast meat. Moreover, a significant (P < 0.05) increase in redness (a*) and chroma (c*) of breast meat and c* and water-holding capacity of leg meat was found in BLF-supplemented broilers compared with control broilers. In addition, BLFs supplementation significantly decreased (P < 0.05) the β-sheet ratio and serum malondialdehyde and increased the β-turn ratio of protein secondary structure, superoxide dismutase, and glutathione peroxidase of breast meat and total antioxidant capacity and catalase of serum. Based on the analysis of untargeted metabolome, BLFs treatment considerably altered 14 metabolites of the breast meat, including flavonoids, amino acids, and organic acids, as well as phenolic and aromatic compounds. CONCLUSIONS Dietary BLFs supplementation could play a beneficial role in improving meat quality and sensory color in the poultry industry by changing protein secondary structures and modulating metabolites.
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Affiliation(s)
- Guangtian Cao
- College of Standardisation, China Jiliang University, Hangzhou, 310018, People's Republic of China
| | - Huixian Wang
- Key Laboratory of Applied Technology On Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, 311300, People's Republic of China
| | - Yang Yu
- Key Laboratory of Applied Technology On Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, 311300, People's Republic of China
| | - Fei Tao
- College of Standardisation, China Jiliang University, Hangzhou, 310018, People's Republic of China
| | - Huijuan Yang
- College of Standardisation, China Jiliang University, Hangzhou, 310018, People's Republic of China
| | - Shenglan Yang
- Key Laboratory of Applied Technology On Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, 311300, People's Republic of China
| | - Ye Qian
- Zhejiang Vegamax Biotechnology Co., Ltd., Anji, 313300, People's Republic of China
| | - Hui Li
- Zhejiang Vegamax Biotechnology Co., Ltd., Anji, 313300, People's Republic of China
| | - Caimei Yang
- Key Laboratory of Applied Technology On Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, 311300, People's Republic of China.
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Cui Y, Peng S, Deng D, Yu M, Tian Z, Song M, Luo J, Ma X, Ma X. Solid-state fermentation improves the quality of chrysanthemum waste as an alternative feed ingredient. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 330:117060. [PMID: 36587550 DOI: 10.1016/j.jenvman.2022.117060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
Chrysanthemum waste (CW) is an agricultural and industrial by-product produced during chrysanthemum harvesting, drying, preservation, and deep processing. Although it is nutritious, most CW is discarded, wasting resources and contributing to serious environmental problems. This work explored a solid-state fermentation (SSF) strategy to improve CW quality for use as an alternative feed ingredient. Orthogonal experiment showed that the optimal conditions for fermented chrysanthemum waste (FCW) were: CW to cornmeal mass ratio of 9:1, Pediococcus cellaris + Candida tropicalis + Bacillus amyloliquefaciens proportions of 2:2:1, inoculation amount of 6%, and fermentation time of 10 d. Compared with the control group, FCW significantly increased the contents of crude protein, ether extract, crude fiber, acid detergent fiber, neutral detergent fiber, ash, calcium, phosphorus, and total flavonoids (p < 0.01), and significantly decreased pH and saponin content (p < 0.01). SSF improved the free and hydrolyzed amino acid profiles of FCW, increased the content of flavor amino acids, and improved the amino acid composition of FCW protein. Overall, SSF improved CW nutritional quality. FCW shows potential use as a feed ingredient, and SSF helps reduce the waste of chrysanthemum processing.
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Affiliation(s)
- Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Su Peng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Dun Deng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Miao Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Zhimei Tian
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Min Song
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Jingjing Luo
- Guangzhou Pastoral Agriculture and Forestry Co., Ltd, Guangzhou, 511300, China
| | - Xinyan Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China.
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, 525000, China.
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Cui Y, Tian Z, Yu M, Liu Z, Rong T, Ma X. Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs. Front Vet Sci 2022; 9:998956. [PMID: 36304417 PMCID: PMC9592698 DOI: 10.3389/fvets.2022.998956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 09/26/2022] [Indexed: 11/04/2022] Open
Abstract
This study investigated the effects of guanidine acetic acid (GAA) supplementation on growth performance, carcass traits, and meat quality in Tibetan pigs. A total of 18 male Tibetan pigs (21.35 ± 0.99 kg) were randomly assigned to the control (basal diet) and GAA (basal diet + 800 mg/kg GAA) groups for 125 days. Growth performance, carcass traits, and meat quality in pigs, and the chemical composition of Longissimus thoracis (LT) were not altered by GAA. In LT, compared to the control group, dietary GAA increased the superoxide dismutase activity, transcripts of stearoyl CoA desaturase (SCD) and fatty acid synthase (FAS), and contents of glutamate, glutamine, C24:0, C20:3n-6, C20:4n-6, and polyunsaturated fatty acids (P < 0.05), but it decreased the malondialdehyde content (P < 0.001). In back fat, dietary GAA reduced the transcript of peroxisome proliferator-activated receptor γ (PPARγ) and the contents of C10:0, C12:0, C14:0, and C16:0 (P < 0.05), whereas it increased the contents of C22:0, C20:1, C22:1, C24:1, C20:2, C20:3n-3, and C22:2 (P < 0.05). These findings will provide a basis for high-quality Tibetan pork production.
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Affiliation(s)
- Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China,State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China,The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China,Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Zhimei Tian
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China,State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China,The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China,Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Miao Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China,State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China,The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China,Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Zhichang Liu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China,State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China,The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China,Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Ting Rong
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China,State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China,The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China,Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China,State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China,The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China,Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China,Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, China,*Correspondence: Xianyong Ma
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