Lee Eunchae, Nam Ki-Taek, Lee Kyung-Woo, Lee Sang-Rak
Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
Department of Animal Life and Environment Science, Hankyong National University, Anseong 17579, Korea.
J Anim Sci Technol. 2020 Jan;62(1):84-93. doi: 10.5187/jast.2020.62.1.84. Epub 2020 Jan 31.
An experiment was conducted to evaluate spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without spp., incubated at 37°C for 24 h and then sterilized at 121°C for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. pepsin nitrogen digestibility was higher ( < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved nitrogen digestibility and fecal characteristics in dogs.
进行了一项实验，以评估以特定菌种发酵的鸡肉作为犬类零食的效果。本研究中使用的发酵或未发酵零食通过以下过程制备；含有52.8% 的MDCM、35.2% 的鸡胸肉（CBM）和9.7% 的玉米淀粉的肉混合物接种或不接种特定菌种，在37°C 下孵育24小时，然后在121°C 下灭菌20分钟。在24小时的发酵过程中，发酵鸡肉零食的pH值迅速下降，同时乳酸菌数量增加。营养成分未因发酵而改变。与未发酵零食相比，发酵零食中的胃蛋白酶氮消化率更高（P<0.05）。在室温下储存14天后，发酵零食样本中的细菌生长速度比未发酵零食样本中的慢。在适口性试验中，犬类更喜欢未发酵的零食而不是发酵零食。在为期12天的喂养试验中，与喂食未发酵零食的犬类相比，喂食发酵零食的犬类粪便氨含量降低，但粪便乳酸含量增加。我们的研究表明，基于发酵MDCM的零食在储存时表现出良好的保存性，并提高了犬类的氮消化率和粪便特性。
