A5065251499- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Enzyme Production and Characterization
- Aquaculture Nutrition and Growth
- Laser Applications in Dentistry and Medicine
- Collagen: Extraction and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Aquatic life and conservation
- Oral microbiology and periodontitis research
- Animal Nutrition and Physiology
- Proteins in Food Systems
- Food composition and properties
- Ruminant Nutrition and Digestive Physiology
South China Agricultural University
2024
Shanghai Ocean University
2015
Chengdu University
2013
Nanjing Agricultural University
2010
Effects of temperature and processing on the stability a commercial protease were assessed in an vitro trial followed by growth trials with white shrimp tilapia. Results showed that has high heat against pelleting, it could hydrolyse dietary proteins during feed processing. In Exp. 2, (3.3 g) fed low fish meal (FM) diet (LFD) addition had similar to diet, both higher weight gain (WG) lower conversion ratio (FCR) than LFD without (P < 0.05). 3, compressed (CD) or extruded (ED) diets...
The purpose of the experiment was to study effects different concentrations Lactiplantibacillus plantarum (LP) and Bacillus licheniformis (BL) on quality Pennisetum sinese (PS) silage. consisted seven treatment groups. control group did not use additives, experimental groups were added with LP or BL 1 × 10 5 CFU/g fresh weight (FW), 6 FW 7 FW, respectively. nutritional value silage comprehensively evaluated using CNCPS 6.5 system 16sDNA sequencing technology. results showed that ammonia...
Abstract This experiment aimed to investigate the impact of malic acid (MA) and citric (CA) on nutritional composition, fermentation quality, rumen degradation rate, microbial diversity a mixture apple pomace corn protein powder during ensiling. The used as raw materials, with four groups: control group (CON), treatment (MA, 10 g/kg), (CA, + g/kg CA, g/kg). Each has 3 replicates, 2 repetitions in parallel, subjected mixed ensiling for 60 days. results indicated: (1) Compared CON group, crude...
ABSTRACT The main objective of this study was to characterize the thermal properties intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during water bath microwave heating. Beef ST heated internal endpoint temperature 40, 50, 60, 70, 80 90C by oven, respectively. results indicated that insoluble contents microwave‐heated meat were higher than except for 90C, showed significant differences at ( P < 0.05). Mechanical strength...