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Tan Zichao,Zhou Chuanfeng,Shi Xueping,Wang Lihua,Wang Shubai 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.5
Objective: This study was to evaluate the interaction of three different light-emitting diode (LED) light colors (white, green, and blue) and three intensities (5, 10, and 15 lx) on slaughter performance, meat quality and serum antioxidant capacity of broilers raised in three-layer cages. Methods: A total of 648 (8-days-old) male broiler chicks (Cobb-500) were randomly assigned in 3×3 factorially arranged treatments: three light colors (specifically, white, blue, and green) and three light intensities (namely, 5, 10, and 15 lx) for 35 days. Each treatment consisted of 6 replicates of 12 chicks. The test lasted for 35 days. Results: The semi-eviscerated weight percentage (SEWP) in 5 lx white was higher than that in 15 lx (p<0.01). The eviscerated weight percentage (EWP) (p<0.05) and water-loss percentage (WLP) (p<0.01) decreased in 10 lx white light than those in green light. Under blue light, the content of hypoxanthine (Hx) in muscle was lower than that under white and green light (p<0.01). The content of malondialdehyde (MDA) in 15 lx blue light was higher than that in 10 lx green light (p<0.05). Light color had an extremely significant effect on thigh muscle percentage, WLP, Hx, and crude protein content (p<0.01). Light intensity had a significant effect on SEWP (p<0.05), EWP (p<0.05), lightness (L*) value (p<0.05), WLP (p<0.01), and the contents of superoxide dismutase (p<0.05), MDA (p< 0.01), glutathione peroxidase (p<0.01). Conclusion: Using white LED light with 10 lx light intensity can significantly improve the chicken quality of caged Cobb broilers, improve the content of inosine acid in chicken breast and enhance the antioxidant capacity of the body. We suggest that the broiler farm can use 10 lx white LED light source for lighting in 8 to 42 days.
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Suqi Chen,Jun Huang,Hui Qin,Rongqing Zhou,Yan Yang,Chuanfeng Qiu,Suyi Zhang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.10
The differences of interaction between interphasemicrobial communities were evaluated caused bytwo kinds of Daqu, including conventional Daqu (CDQ)and fortified Daqu (FDQ). The community diversity,functional genera and metabolites in pit mud (PM) andZaopei (ZP) were investigated by polyphasic detectingapproaches. FDQ evolved the core microbial communityfitting Baijiu brewing faster than CDQ. Compared withCPM, the abundance of Aspergillus, Hyphopichia, andPenicillium in FPM were 1.54, 14.75, and 1.68 times, whilethat of Lactobacillus, Bacillus, Methanobrevibacter, andMethanosaeta were 2.13, 1.85, 6.35, and 3.36 times,respectively. Furthermore, the content of key flavor componentswas increased in ZP using FDQ. These resultssuggested the interaction between interphase microbialcommunities in various phases of Baijiu fermentationniches was significant influenced by Daqu. It can not onlyenhance the key volatiles in ZP but also evolve the communityto fit Baijiu fermentation by introducing functionalgenera to Daqu.
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