유산균 발효 갈색거저리를 함유한 펫푸드의 품질 특성 및 생리 활성 = Quality characteristics and physiological activity of pet food containing lactic acid bacteria fermented mealworms

다국어 초록 (Multilingual Abstract)

Our study developed pet food supplemented with fermented mealworms and analyzed its physicochemical properties, antioxidant activity, and overall nutritional impact. The pet food was prepared by replacing 1, 3 and 5% of the salmon in the diet with equivalent amounts of fermented mealworms. As the proportion of fermented mealworms in the pet food increased, there was a corresponding increase in the moisture content, crude protein, crude fat, crude fiber, and lactic acid bacteria counts of the pet food. The lactic acid content was 0.38 mg/g in the control sample, 1.01 mg/g, 1.18 mg/g and 1.32 mg/g in the samples supplemented with 1, 3 and 5% fermented mealworms, respectively. Texture analysis revealed that brittleness decreased, while cohesiveness and adhesiveness increased with supplementation. Color measurements indicated that as the amount of fermented mealworms added increased, yellowness decreased. Additionally, the pH value declined from 6.65 to 6.58. No heavy metals or coliform bacteria were detected in any of the samples. Furthermore, the total free amino acid content increased significantly, with notable elevations in functional amino acids such as arginine, glutamic acid, and tyrosine. Pepsin digestibility was measured at 91.60 ± 0.75% for the control group, while there was a progressive increase in the pepsin digestibility of 91.05 ± 0.86, 95.10 ± 0.26 and 95.24 ± 1.01% in samples supplemented with either 1, 3, or 5% fermented mealworms, respectively. There was a positive correlation with respect to the total polyphenol and flavonoid content as the levels increased with the progressive addition of fermented mealworms. The 1,1-diphenyl-2-picryl-hydrazyl and 2,2′-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were high in the ethanol and water extracts of the pet food samples, respectively. The nitric oxide inhibition rates were measured at 10.76, 27.21 and 41.42% for the samples supplemented with 1, 3 and 5% fermented mealworms, respectively. Our study demonstrates the potential positive impact of supplementation with fermented mealworms on the antioxidant, anti-inflammatory, and digestibility effects of pet food.

목차 (Table of Contents)

• I. 서론 1
• Ⅱ. 재료 및 방법 5
• 1. 재료 5
• 2. 실험 방법 6
• Ⅲ. 결과 및 고찰 21
• Ⅳ. 요약 54