摘要
With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high-quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by-products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high-quality pork.
摘要译文
随着全球人口的增长和经济的发展，对美味和营养肉的需求正在增加。但是，追求高生产率和猪育种的高瘦肉率导致肉质质量大幅下降。如何通过补充营养来适度提高猪肉的质量和风味，对于满足消费者对高质量和美味猪肉的需求具有重要意义。最近的研究表明，使用益生菌发酵饲料不仅可以提高农业副产品的营养质量和利用率，而且在改善肉质，增加肌肉内脂肪含量，调节猪肉的味道方面起着重要作用农业和畜牧业的可持续发展。在本文中，我们将回顾发酵饲料中使用的益生菌的当前状况，发酵对饲料质量改善的影响，发酵饲料对猪的生长性能，肉质和风味的影响和机制以及因此，旨在为发酵饲料的研究和开发提供理论基础和技术支持及其在高质量猪肉生产中的应用。
Xiao Lian[1];Mingyu Shi[1];Qinlu Lin[1];Ying Liang[1];Lingyu Zhang[1]. Research progress of probiotics and fermented feed effects on pork quality[J]. Food Bioengineering, 2024,3(1): 83-96