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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 84 - 93 (10page)
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초록· 키워드
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An experiment was conducted to evaluate Pediococcus 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 Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ 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. In vitro pepsin nitrogen digestibility was higher (p < 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 in vitro nitrogen digestibility and fecal characteristics in dogs.
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참고문헌 (21)
참고문헌 신청
Negrao CC / 2005 / Biological evaluation of mechanically deboned chicken meat protein quality / Food Chem 90:579~583
Dawson PL / 1990 / Fatty acid composition of the neutral lipid and phospholipid fractions of mechanically deboned chicken meat / Poult Sci 69:1414~1419
Pikul J / 1991 / Thiobarbituric acid reactive substance formation as affected by distribution of polyenoic fatty acids in individual phospholipids / J Agric Food Chem 39:451~457
Morris JG / 1990 / Pet food protein : current use and trends / Int News Fats Oils Relat Mater 1:206~208
Stanton WR / 1985 / Microbiology of fermented foods / Elsevier :193~211
Dawson PL / 1990 / Fatty acid composition of the neutral lipid and phospholipid fractions of mechanically deboned chicken meat / Poult Sci 69:1414~1419
Pikul J / 1991 / Thiobarbituric acid reactive substance formation as affected by distribution of polyenoic fatty acids in individual phospholipids / J Agric Food Chem 39:451~457
Morris JG / 1990 / Pet food protein : current use and trends / Int News Fats Oils Relat Mater 1:206~208
Stanton WR / 1985 / Microbiology of fermented foods / Elsevier :193~211
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