WO2017038601A1 - 飽和脂肪酸の摂取量を抑えることができる畜肉の製造方法 - Google Patents
飽和脂肪酸の摂取量を抑えることができる畜肉の製造方法 Download PDFInfo
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- WO2017038601A1 WO2017038601A1 PCT/JP2016/074747 JP2016074747W WO2017038601A1 WO 2017038601 A1 WO2017038601 A1 WO 2017038601A1 JP 2016074747 W JP2016074747 W JP 2016074747W WO 2017038601 A1 WO2017038601 A1 WO 2017038601A1
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- Prior art keywords
- meat
- livestock
- fatty acid
- acid
- saturated fatty
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Images
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Definitions
- the present invention relates to the field of improving meat quality with lactic acid bacteria feed.
- the present invention relates to a method for providing meat having a low saturated fatty acid content.
- meat has been shunned to cause obesity and hyperlipidemia.
- meat is an important food containing high-quality proteins and amino acids, and is an essential food for eating habits.
- the present inventor has found a feed containing Lactobacillus plantarum BB-PLT (lactic acid bacteria BB-PLT strain) (NITE BP-02097). It was found that by feeding to livestock animals, the saturated fatty acid content decreased after cooking and the monounsaturated fatty acid content increased.
- Lactobacillus plantarum BB-PLT lactic acid bacteria BB-PLT strain
- the present invention is based on finding Lactobacillus plantarum BB-PLT (lactic acid bacteria BB-PLT strain) (NITE BP-02097), and specifically relates to the following inventions.
- Lactobacillus plantarum BB-PLT (NITE BP-02097).
- a livestock feed comprising the lactic acid bacterium according to (1).
- a method for raising livestock for meat comprising feeding the lactic acid bacteria according to (1) to a livestock animal.
- the breeding method according to (3) wherein the meat livestock is a meat livestock that gives meat whose saturated fatty acid content decreases by heating.
- the breeding method according to (4), wherein the saturated fatty acid is palmitic acid and / or stearic acid.
- the present invention provides meat containing Lactobacillus plantarum BB-PLT (NITE BP-02097) as an active ingredient, wherein the saturated fatty acid content is reduced by heating and / or the monounsaturated fatty acid content is increased by heating. It relates to a feed composition for raising livestock for meat.
- the present invention relates to Lactobacillus plantarum BB-PLT (lactic acid bacteria BB-PLT strain) (NITE BP-02097) and livestock feed containing the same.
- Lactobacillus plantarum BB-PLT lactic acid bacteria BB-PLT strain
- NITE BP-02097 is a lactic acid bacterium isolated from silage in Obihiro City, Hokkaido, Japan. It is deposited under the deposit number NITE BP-02097 at the Foundation Organization's Patent Microorganism Deposit Center (2-5-8, Kazusa Kamashika, Kisarazu City, Chiba Prefecture)
- livestock or livestock animals mean animals that are raised mainly for the purpose of using their products (milk, meat, eggs, hair, skin, fur, labor force, etc.).
- livestock animal for meat means the animal reared for the purpose of utilization of the meat which is the product.
- livestock animals or livestock animals for meat include cattle, horses, buffalos, deer, sheep, goats, alpaca, pigs, rabbits, rabbits, chickens, foxes, ostriches, turkeys, geese, ducks, pheasants and guinea fowls. be able to.
- edible meat means meat of the above-mentioned domestic animals intended to be eaten by humans, and preferably meat that is cooked and cooked.
- processed edible meat product is not particularly limited as long as it is a processed product of meat from the domestic animals intended for human consumption, such as ham, sausage, bacon, jerky, salami,
- cooked processed products such as hamburger, meatballs, curry, meat sauce, and soup are also included.
- the meat is reduced in saturated fatty acid content by heating.
- saturated fatty acids include lauric acid, myristic acid, palmitic acid, and stearic acid.
- the monounsaturated fatty acid content of the meat increases by heating.
- Examples of monounsaturated fatty acids include ⁇ -linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, ⁇ -linolenic acid, arachidonic acid, palmitoleic acid, oleic acid, and vaccenic acid.
- the edible meat obtained from the livestock animal has a reduced saturated fatty acid content after cooking and an increased monounsaturated fatty acid content. Since saturated fatty acids are known to increase cholesterol, and unsaturated fatty acids are known to reduce cholesterol, providing a lactic acid bacterium BB-PLT strain described herein or a feed containing it makes it healthier You can get meat.
- the vertical axis represents the amount of change (%) in monounsaturated fatty acids.
- the black bar graph (left) is the control group (the group not administered with the lactic acid bacteria preparation), and the amount of monounsaturated fatty acid is increased by 0.74%.
- the gray bar graph (right) is the lactic acid bacteria preparation administration group, and the amount of monounsaturated fatty acid is increased by 3.32%. It is a graph showing the result of having analyzed the variation
- methyl cis-11-eicosenoate (C20: 1n9), vaccenic acid (C18: 1n7), oleic acid (C18: 1n9), palmitoleic acid (C16: 1n7), stearic acid (C18), palmitic acid ( C16), pentadecylic acid (C15), and myristic acid (C14).
- the black bar graph (top) represents the lactic acid bacteria preparation administration group
- the gray bar graph (bottom) represents the control group (lactic acid bacteria preparation non-administration group).
- This medium uses a medium suitable for lactic acid bacteria, the culture temperature is 15-40 ° C. (preferably 25-35 ° C.), the culture pH is pH 3.5-9.0 (preferably pH 4. 5 to 7.0), and the culture time can be 6 to 30 hours.
- the present bacteria can be inoculated into MRS liquid medium and cultured at 25 to 35 ° C. for 24 hours.
- the culture solution can be sprayed on sterilized bran and cultured at 25 to 35 ° C. for 3 days.
- the present invention provides a meat livestock feed for growing meat that reduces saturated fatty acid content by heating and / or meat that increases monounsaturated fatty acid content by heating.
- the present invention comprises feeding livestock animals with lactic acid bacteria BB-PLT strain (or livestock feed containing lactic acid bacteria BB-PLT strain). It relates to breeding methods.
- the lactic acid bacteria BB-PLT strain is provided to livestock animals together with feed.
- the lactic acid bacteria BB-PLT strain can be given in solid form such as tablets, granules, capsules, gels, liquids, etc., as appropriate according to the feeding method.
- the lactic acid bacteria BB-PLT strain is provided as live bacteria.
- Donation can be determined by the weight of the livestock animal, for example, in the case of cattle, can be 10-100 g (preferably 40 g) per day.
- the period of feeding the feed of the present invention to livestock animals is not particularly limited, and can be changed according to the type of livestock animals, but can preferably be fed for the entire period of breeding. However, only part of the breeding period (one year, half year, three months, one month, etc.) may be paid. Except for feeding the feed of the present invention, livestock animals can be raised by commonly used breeding methods.
- the edible meat obtained from the livestock animal for meat fed with the feed of the present invention and the processed product thereof can be obtained in the same manner as the livestock animal for meat fed with a normal feed.
- Lactobacillus plantarum BB-PLT (lactic acid bacteria BB-PLT strain) Lactobacillus plantarum BB-PLT (lactic acid bacteria BB-PLT strain) was isolated from silage in Obihiro City, Hokkaido, Japan. Lactic acid bacteria BB-PLT strain is registered as NITE BP-02097 (trusted date: August 10, 2015), the National Institute of Technology and Evaluation of Microorganisms (NPMD) (2-5-8 Kazusa-Kamashita, Kisarazu-shi, Chiba). The day).
- NPMD National Institute of Technology and Evaluation of Microorganisms
- Lactobacillus plantarum BB-PLT lactic acid bacteria BB-PLT strain
- MRS broth manufactured by OXOID
- sugar assimilation the basic medium for saccharide fermentability test (tripton 10.0 g, yeast extract 5.0 g, bromcresol purple 0.06 g was added distilled water to a total volume of 1000 ml, and adjusted to pH 6.8. , 121 ° C., high pressure sterilization for 15 minutes).
- Example 2 Preparation of lactic acid bacterium BB-PLT strain viable agent MRS liquid medium was inoculated with the present bacterium and cultured primarily at 25-35 ° C for 24 hours. The culture broth was sprayed on sterilized bran and subcultured at 25-35 ° C. for 3 days to obtain a live lactic acid bacteria agent. The number of bacteria of this bacterium contained in the obtained lactic acid bacteria viable agent was 3.0 ⁇ 10 9 CFU / g.
- Example 3 Change in fatty acid composition of cattle by feeding lactic acid bacteria (1) Feeding lactic acid bacteria to cattle and collecting samples Limoge male fattening cattle (12 heads each group) 20 g of lactic acid bacteria preparation per head per day was mixed with normal feed and fed daily. Immediately after the sacrifice, the longest muscle of the breast on the seventh thoracic vertebra was collected. The collected raw meat was vacuum packed and transported in a refrigerated state at 5 ° C. or lower. In the fatty acid composition analysis, unnecessary portions were removed, and the slices were cut as thinly as possible so as to be perpendicular to the muscle fibers and stored frozen at ⁇ 30 ° C. until analysis. The fatty acid composition analysis was performed within 10 days after frozen storage.
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Abstract
Description
(1) Lactobacillus plantarum BB-PLT(NITE BP-02097)。
(2) (1)に記載の乳酸菌を含有する、家畜用飼料。
(3) (1)に記載の乳酸菌を家畜動物に給与することを備える、食肉用家畜の飼育方法。
(4) 前記食肉用家畜が、加熱により飽和脂肪酸含量が減少する食肉を与える食肉用家畜である、(3)に記載の飼育方法。
(5) 前記飽和脂肪酸が、パルミチン酸及び/又はステアリン酸である、(4)に記載の飼育方法。
(6) 前記食肉用家畜が、加熱により一価不飽和脂肪酸含量が増加する食肉を与える食肉用家畜である、(3)~(5)のいずれか1項に記載の飼育方法。
(7) 前記一価不飽和脂肪酸が、パルミトレイン酸、オレイン酸、及びバクセン酸から選択される1種類以上の一価不飽和脂肪酸である、(6)に記載の飼育方法。
(8) 前記食肉用家畜動物が牛である、(3)~(7)のいずれか1項に記載の飼育方法。
(9) (3)~(8)のいずれか1項の方法により飼育された食肉用家畜動物から得られた食用肉又はその加工品。
(10) 前記食用肉が、加熱により飽和脂肪酸含量が減少する食用肉である、(9)に記載の食用肉又はその加工品。
(11) 前記飽和脂肪酸が、パルミチン酸及び/又はステアリン酸である、(10)に記載の食用肉又はその加工品。
(12) 前記食用肉用が、加熱により一価不飽和脂肪酸含量が増加する食用肉である、(9)~(11)のいずれか1項に記載の食用肉又はその加工品。
(13) 前記一価不飽和脂肪酸が、パルミトレイン酸、オレイン酸、及びバクセン酸から選択される1種類以上の一価不飽和脂肪酸である、(12)に記載の食用肉又はその加工品。
あるいは、本発明は、Lactobacillus plantarum BB-PLT(NITE BP-02097)を有効成分として含有する、加熱により飽和脂肪酸含量が減少し、かつ/又は、加熱により一価不飽和脂肪酸含量が増加する、食肉を与える食肉用家畜育成用飼料組成物に関する。
本菌は、乳酸菌に適した培地を用い、培養温度は、15~40℃(好ましく25~35℃)、培養pHはpH3.5~9.0(好ましくはpH4.5~7.0)、培養時間は6~30時間で培養することができる。具体例としては、MRS液体培地に本菌を接種し、25~35℃で24時間培養することができる。更に、2次培養する場合には、培養液を滅菌されたふすまに噴霧し、25~35℃で3日間培養することができる。一態様において、本発明は、加熱により飽和脂肪酸含量が減少する食肉、及び/又は、加熱により一価不飽和脂肪酸含量が増加する食肉を与える食肉用家畜を育成するための食肉家畜用飼料を製造するための乳酸菌BB-PLT株の使用に関する。あるいは、本発明は、加熱により飽和脂肪酸含量が減少する食肉、及び/又は、加熱により一価不飽和脂肪酸含量が増加する食肉を与える食肉用家畜を育成するための、乳酸菌BB-PLT株に関する。
一態様において、本発明は、乳酸菌BB-PLT株(又は乳酸菌BB-PLT株を含有する家畜用飼料)を家畜動物に給与することを備える、家畜の飼育方法に関する。本方法において、乳酸菌BB-PLT株は飼料と共に家畜動物に供与される。乳酸菌BB-PLT株は、適宜給餌方法に合わせて、タブレット、顆粒状、カプセル状などの固形状、ゲル状、液体状などで与えることができる。好ましくは、乳酸菌BB-PLT株は、生菌のまま供与される。供与は、家畜動物の体重によって決定することができ、例えば、牛の場合、1日10~100g(好ましくは、40g)とすることができる。本発明の飼料の家畜動物への給与の期間は特に限定されるものではなく、家畜動物の種類に応じて変更することができるが、好ましくは飼育の全期間給与することができる。ただし、飼育期間の一部(1年間、半年間、3ヶ月間、1月間など)のみ給与してもよい。本発明の飼料を給与すること以外は、家畜動物は通常用いられる飼育方法により飼育することができる。
Lactobacillus plantarum BB-PLT(乳酸菌BB-PLT株)は、日本国北海道帯広市のサイレージから分離された。乳酸菌BB-PLT株は、独立行政法人製品評価技術基盤機構特許微生物寄託センター(NPMD)(千葉県木更津市かずさ鎌足2-5-8)受託番号NITE BP-02097(受託日2015年8月10日)として寄託されている。
細胞の形態:桿菌
胞子形成:無
運動性:無、
グラム染色:+
酸素に対する感受性:通性嫌気性
15℃での生育:+
45℃での生育:-
乳酸発酵:ホモ型
グルコースからのガスの生成:-
アルギニンからのアンモニアの生成:-
馬尿酸ナトリウムの加水分解性:-
4%塩化ナトリウム耐性:-
糖資化性:アラビノース(-)、キシロース(-)、ラムノース(-)、リボース(+)、グルコース(+)、マンノース(+)、フルクトース(+)、ガラクトース(+)、スクロース(+)、マルトース(+)、セロビオース(+)、ラクトース(+)、トレハロース(+)、メリビオース(+)、ラフィノース(+)、メレチトース(+)、マンニトール(+)、ソルビトール(+)、エスクリン(+)、サリシン(+)、アミグダリン(+)、グルコン酸ナトリウム(+)
生成乳酸:DL乳酸
MRS液体培地に本菌を接種し、25~35℃で24時間1次培養した。培養液を滅菌されたふすまに噴霧し、25~35℃で3日間2次培養して乳酸菌生菌剤を得た。得られた乳酸菌生菌剤に含まれる本菌の菌数は3.0×109CFU/gであった。
(1)ウシへの乳酸菌生菌剤の給与とサンプルの採取
リモージュ種雄肥育牛(各群12頭)を用い、乳酸菌投与群には1頭当たり1日20gの乳酸菌製剤を、通常の飼料と混合して毎日給与した。と殺直後に第7胸椎上の胸最長筋を採取した。採取した生肉は真空パックをして5℃以下の冷蔵状態で輸送した。脂肪酸組成分析は、不必要な部分を取り除いて、筋繊維と垂直になるようにできる限り薄く輪切りしたものを分析まで-30℃で冷凍保存した。なお、脂肪酸組成分析は冷凍保存後10日以内に行った。
サンプル約50gを筋繊維が明確になるように立方体に切り出し、ビニール袋に形が崩れないように入れる。これを95℃の温湯に入れて、芯部温度が75℃になったら温湯から取り出して室温になるまで冷却した。
脂肪酸は、クロロホルム:メタノール溶液(V:V=2:1)で抽出後、ガスクロマトグラフィー(Agilent Technologies 6890N) にて分析を行った。
Claims (13)
- Lactobacillus plantarum BB-PLT(NITE BP-02097)。
- 請求項1に記載の乳酸菌を含有する、家畜用飼料。
- 請求項1に記載の乳酸菌を家畜動物に給与することを備える、食肉用家畜の飼育方法。
- 前記食肉用家畜が、加熱により飽和脂肪酸含量が減少する食肉を与える食肉用家畜である、請求項3に記載の飼育方法。
- 前記飽和脂肪酸が、パルミチン酸及び/又はステアリン酸である、請求項4に記載の飼育方法。
- 前記食肉用家畜が、加熱により一価不飽和脂肪酸含量が増加する食肉を与える食肉用家畜である、請求項3~請求項5のいずれか1項に記載の飼育方法。
- 前記一価不飽和脂肪酸が、パルミトレイン酸、オレイン酸、及びバクセン酸から選択される1種類以上の一価不飽和脂肪酸である、請求項6に記載の飼育方法。
- 前記食肉用家畜動物が牛である、請求項3~請求項7のいずれか1項に記載の飼育方法。
- 請求項3~請求項8のいずれか1項の方法により飼育された食肉用家畜動物から得られた食用肉又はその加工品。
- 前記食用肉が、加熱により飽和脂肪酸含量が減少する食用肉である、請求項9に記載の食用肉又はその加工品。
- 前記飽和脂肪酸が、パルミチン酸及び/又はステアリン酸である、請求項10に記載の食用肉又はその加工品。
- 前記食用肉が、加熱により一価不飽和脂肪酸含量が増加する食用肉である、請求項9~請求項11のいずれか1項に記載の食用肉又はその加工品。
- 前記一価不飽和脂肪酸が、パルミトレイン酸、オレイン酸、及びバクセン酸から選択される1種類以上の一価不飽和脂肪酸である、請求項12に記載の食用肉又はその加工品。
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AU2016314014A AU2016314014B2 (en) | 2015-08-31 | 2016-08-25 | Method for producing meat capable of reducing saturated fatty acid intake |
CA2996816A CA2996816C (en) | 2015-08-31 | 2016-08-25 | Lactobacillus plantarum for producing meat with reduced saturated fatty acids |
CN202210425427.0A CN115363174B (zh) | 2015-08-31 | 2016-08-25 | 能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 |
JP2017537789A JP6901773B2 (ja) | 2015-08-31 | 2016-08-25 | 飽和脂肪酸の摂取量を抑えることができる畜肉の製造方法 |
CN201680049729.5A CN108291192B (zh) | 2015-08-31 | 2016-08-25 | 能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 |
US15/756,493 US20180249734A1 (en) | 2015-08-31 | 2016-08-25 | Method for producing meat capable of reducing saturated fatty acid intake |
ES16841633T ES2819126T3 (es) | 2015-08-31 | 2016-08-25 | Método para producir carne capaz de reducir el consumo de ácidos grasos saturados |
NZ740286A NZ740286A (en) | 2015-08-31 | 2016-08-25 | Method for producing meat capable of reducing saturated fatty acid intake |
EP16841633.7A EP3345992B1 (en) | 2015-08-31 | 2016-08-25 | Method for producing meat capable of reducing saturated fatty acid intake |
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CN114591860A (zh) * | 2022-03-17 | 2022-06-07 | 贵州大学 | 一种高载乳酸菌肉用直投式发酵剂及其制备方法和应用 |
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JP2007252346A (ja) * | 2006-03-27 | 2007-10-04 | Suzuki Farm:Kk | 家畜飼料又は養殖餌料 |
JP2011254789A (ja) * | 2010-06-07 | 2011-12-22 | Oobiken:Kk | 有機醗酵飼料の製造方法 |
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JP2001149023A (ja) * | 1999-11-26 | 2001-06-05 | Es Ex Japan:Kk | 生体活性剤及びそれを使用した動物用飼料添加物 |
KR101078865B1 (ko) * | 2008-12-30 | 2011-11-01 | 진도군 | 홍주 주정박을 이용한 사료 첨가제의 제조방법 및 이를 이용한 소 사육 방법 |
KR101169794B1 (ko) * | 2008-12-30 | 2012-07-30 | 진도군 | 홍주 주정박을 이용한 사료첨가제의 제조방법 및 이를 이용한 돼지 사육 방법 |
AU2009344224B2 (en) * | 2009-04-09 | 2015-08-20 | Universiti Putra Malaysia (Upm) | Monogastric animal feed |
KR101334996B1 (ko) * | 2011-06-20 | 2013-11-29 | 강화군 | 유산균 발효 사자발쑥을 유효성분으로 함유하는 사료첨가용 조성물 |
CN103891674A (zh) * | 2014-04-17 | 2014-07-02 | 北京华牧伟业科技有限公司 | 一种保健发酵饲料配合益生菌发酵床的生态养殖方法 |
US20180249734A1 (en) * | 2015-08-31 | 2018-09-06 | Biobalance Co., Ltd. | Method for producing meat capable of reducing saturated fatty acid intake |
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JP2007252346A (ja) * | 2006-03-27 | 2007-10-04 | Suzuki Farm:Kk | 家畜飼料又は養殖餌料 |
JP2011254789A (ja) * | 2010-06-07 | 2011-12-22 | Oobiken:Kk | 有機醗酵飼料の製造方法 |
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US20180249734A1 (en) | 2018-09-06 |
JPWO2017038601A1 (ja) | 2018-06-28 |
AU2016314014B2 (en) | 2019-10-24 |
EP3345992A4 (en) | 2019-05-01 |
CA2996816C (en) | 2021-01-26 |
CN108291192A (zh) | 2018-07-17 |
NZ740286A (en) | 2019-06-28 |
CN115363174A (zh) | 2022-11-22 |
AU2016314014A1 (en) | 2018-03-22 |
CA2996816A1 (en) | 2017-03-09 |
EP3345992B1 (en) | 2020-07-22 |
EP3345992A1 (en) | 2018-07-11 |
CN108291192B (zh) | 2022-05-03 |
ES2819126T3 (es) | 2021-04-15 |
JP6901773B2 (ja) | 2021-07-14 |
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