• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Biotechnology >Effects of probiotic (live and inactive Saccharomyces cerevisiae) on meat and intestinal microbial properties of Japanese quails
【24h】

Effects of probiotic (live and inactive Saccharomyces cerevisiae) on meat and intestinal microbial properties of Japanese quails

机译：益生菌（活的和不活的酿酒酵母）对日本鹌鹑肉和肠道微生物特性的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The present work evaluated the effect of probiotic (live and inactive?Saccharomyces cerevisiae)?on meat and intestinal microbial properties of Japanese quails.?Twenty-four (24)?1-day-old?Japanese quails?were obtained from a commercial hatchery. The birds were randomly divided into 2 groups. The dietary treatments were: 1) basal diet (control), 2) basal diet plus 0.1% live?S. cerevisiae?and 0.05% inactive?S. cerevisiae.The?Japanese quails?were fed with the diets from day 1 to day 72.?At the end of the experiment, 12 Japanese quails per experimental group were slaughtered, and meat and intestinal samples were taken. Collected meat and intestinal samples were transported at 4°C to the laboratory of food hygiene in Islamic Azad University, Tabriz branch. In this study, each sample of 25 g was prepared according to the standard methods of Institute of Standards and Industrial Research of Iran; No: 356, 1810, 2197, 2946, 1194 and 437 for preparation, culture and detection of bacterial?total count, Lactobacilli?bacteria, Coliforms?bacteria, Clostridium perfringens, Staphylococcus aureus?and?Streptococcus?sp.?According to?the?results of effects of probiotic (active and inactive?S. cerevisiae) on?intestinal and meat microbial properties of Japanese quails, in the probiotic cases, a significant reduction in the properties of total bacterial count?(p = 0.007),?Streptococcus?sp. (p = 0.046),?Coliform?(p = 0.041) and?Lactobacillus?(p = 0.032)?in intestinal microbial properties and?only significant reduction on properties of total bacterial count was observed (p = 0.01). Probiotics may help in reducing the microbial properties of meat and intestine, and the present study had?provided evidences that supplementation of probiotics in the diet of Japanese quails?had?a significant effect on microbial properties reduction, especially on intestinal microbial flora.
机译：本工作评估了益生菌（活的和非活性的酿酒酵母）对日本鹌鹑肉和肠道微生物特性的影响。二十四（24）？1天大的日本鹌鹑是从商业孵化场获得的。 。将鸟随机分为两组。饮食疗法为：1）基础饮食（对照），2）基础饮食加0.1％的生活？S。啤酒和0.05％的无活性啤酒。在第1天至第72天，给日本鹌鹑喂食。在实验结束时，每个实验组屠宰12只日本鹌鹑，并取肉和肠样品。将收集到的肉和肠样品在4°C运送到大不里士伊斯兰阿扎德大学食品卫生实验室。在这项研究中，每个25 g的样品是根据伊朗标准和工业研究所的标准方法制备的;编号：356、1810、2197、2946、1194和437，用于制备，培养和检测细菌总数，乳酸杆菌，大肠菌，产气荚膜梭菌，金黄色葡萄球菌和链球菌。益生菌（活性和非活性啤酒酵母）对日本鹌鹑肠道和肉类微生物特性影响的结果，在益生菌情况下，总细菌计数特性显着降低（p = 0.007），链球菌？sp。 （p = 0.046），大肠菌群（p = 0.041）和“乳酸杆菌（p = 0.032）”的肠道微生物特性，并且仅观察到细菌总数的显着降低（p = 0.01）。益生菌可能有助于降低肉和肠的微生物特性，本研究提供的证据表明，在日本鹌鹑的饮食中补充益生菌对降低微生物特性，特别是对肠道微生物菌群具有显着影响。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号